Recipes for Opened Block Edam Cheese

Ingredients

• 1 pre-made pie crust
• 1 cup expired Block Edam Cheese, grated
• 1 cup mixed vegetables (such as bell peppers, broccoli, and mushrooms), chopped
• 4 large eggs
• 1 cup milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the pre-made pie crust in a pie dish and set aside.
3. In a skillet, sauté the mixed vegetables until tender. Set aside to cool.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
5. Spread the sautéed vegetables evenly over the pie crust.
6. Pour the egg mixture over the vegetables.
7. Sprinkle the grated Edam cheese on top.
8. Bake in the preheated oven for 30-35 minutes or until the center is set and the top is golden brown.
9. Allow the quiche to cool for a few minutes before slicing and serving.

Ingredients

• 1 loaf of French bread
• 1/2 cup unsalted butter, softened
• 3 cloves garlic, minced
• 1/4 cup expired Block Edam Cheese, grated
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the French bread in half lengthwise and place it on a baking sheet.
3. In a small bowl, mix together the softened butter and minced garlic.
4. Spread the garlic butter mixture evenly over both halves of the bread.
5. Sprinkle the grated Edam cheese and chopped parsley over the buttered bread.
6. Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and allow it to cool for a few minutes before slicing and serving.

Ingredients

• 4 large mushrooms
• 100g slightly expired Edam cheese
• 1 clove garlic
• 2 tablespoons breadcrumbs
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. Remove the stems from the mushrooms and finely chop them.
3. In a bowl, combine the chopped mushroom stems, grated Edam cheese, minced garlic, breadcrumbs, parsley, salt, and pepper. Mix well.
4. Stuff each mushroom cap with the cheese mixture, pressing it down lightly.
5. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the cheese is melted and golden brown.
6. Serve hot as a delicious appetizer.

Ingredients

• 200g pasta
• 200g opened block Edam cheese, grated
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 1/2 cup of milk
• 1/2 cup of breadcrumbs
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. Add the can of diced tomatoes, dried oregano, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
5. Add the cooked pasta to the skillet and mix well.
6. Pour in the milk and half of the grated Edam cheese. Stir until the cheese is melted and everything is well combined.
7. Transfer the mixture to a baking dish. Sprinkle the remaining grated Edam cheese and breadcrumbs on top.
8. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool for a few minutes before serving.