Dairy Recipes

Delicious Dairy Recipes

Easy Crustless Broccoli Quiche


  • 2 tbsp shredded or grated Parmesan cheese
  • 2 tbsp unseasoned dry breadcrumbs
  • 1 large egg
  • 4 egg whites
  • 1 1/2 cups reduced fat (2%) milk
  • 1/4 tsp salt (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder (may also use 1/4 cup finely chopped onion)
  • 1/4 tsp hot sauce
  • 4 oz. (1 cup) shredded reduced fat sharp Cheddar cheese
  • 1 1/2 cups broccoli florets, steamed or microwaved until tender and diced
  • cooking spray


Preheat over to 350 degrees Fahrenheit. Coat the inside of a 9-inch deep pie pan with canola cooking spray. Mix Parmesan and breadcrumbs together in a small bowl then pour into prepared pie pan and tilt it around to coat the inside of pan with mixture.

In mixing bowl, beat the eggs, milk, salt if desired, garlic powder, onion powder and hot sauce together on medium speed until smooth. Sprinkle Cheddar cheese and broccoli evenly into the bottom of the prepared pie pan.

Pour egg mixture into the pie pan and gently stir mixture lightly with a fork to mix the ingredients together. Place in oven and bake for 40-45 minutes, until the edges are browned and puffy and the center is set.

by Elaine Magee, MPH, RD and WebMD “Recipe Doctor”

- See more at: http://www.nationaldairycouncil.org/Recipes/Pages/Easy-Crustless-Broccoli-Quiche.aspx#sthash.zlb8Dvbh.dpuf

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Fresh Fruit and Cheese Fries

Culinary creations with cheese developed by Leprino Foods Company and Western Dairy Association. 


  • Pineapple, cut into 6, 2″ x 1/4-inch sticks
  • Apples, cut into slices
  • Cantaloupe, cut into 3″ x 1/4-inch wedges
  • Mozzarella, cut into 3″ x 1/4-inch sticks
  • Reduced-fat Cheddar, cut into 3″ x 1/4 inch sticks


Place 1 pineapple stick, 1 apple slice, 1 cantaloupe wedge, 1 mozzarella stick and 1 Cheddar stick into a paper cone, cup or serving dish.


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Cranberry Blast Pancake Stuffer

Culinary creations with cheese developed by Leprino Foods Company and Western Dairy Association. Innovative. Healthy. Inspired. Kid-friendly. Delicious. 



  • 3/4 cup water
  • 3/4 cup whole wheat flour
  • 3/4 cup plain yogurt
  • 1 egg
  • 1 Tbsp honey or pure maple syrup
  • 1 tsp baking soda


  • 6 ounces mozzarella, shredded
  • 3/4 cup dried cranberries


Heat a griddle or non-stick pan over medium-high heat.

Whisk the pancake ingredients together, mixing just enough to combine. (Add more water if batter seems too thick).

Spoon about 1/4 cup of pancake batter onto griddle, forming each pancake into a 5-inch round.

When bubbles form on the surface of each pancake, sprinkle 2 tablespoons cranberries and 1 tablespoon cheese onto each pancake.

When pancake bottom is golden brown, fold pancake in half (using a metal or heat-resistant rubber spatula) and press down on the edges.

Continue to cook pancakes for about 1 minute.

Remove pancakes from griddle. Serve immediately, or chill and reheat in the toaster or microwave (15 seconds).



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Cheese Sauce

This recipe comes from Chef Jackson Lamb, Director of Hospitality Management at Metropolitan State College’s Department of Hospitality, Tourism & Events. Lamb suggests trying other cheeses such as cheddar, pepper jack or Havarti for a new twist. 


  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 cups warmed milk (fat free, reduced fat or whole)
  • Pinch of Kosher salt
  • Pinch of white pepper
  • 1 cup shredded Swiss cheese (or cheese of choice), divided


In a 2 ½-quart sauce pan over medium heat, melt butter and mix in flour. Stir and blend until the flour is cooked, but do not allow the mixture to brown.

Working with a wire whisk, add the warmed milk, ½ cup at a time, blending thoroughly before adding the next ½ cup portion. Continue stirring until the all the milk has been added, and the sauce is beginning to develop a slow lazy bubble.

Turn the heat off and add the cheese in 2 batches. Stir the sauce to a smooth consistency.

Serve over vegetables, grilled chicken breast, fish or shrimp.

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