1 head of broccoli, chopped and roasted (in directions below)
1 handful of fresh baby spinach
⅓ cup whole milk plus 2 T whole milk
¾ cup sharp cheddar, grated
salt and pepper to taste
½ tsp dijon mustard
Before you make the frittata, you have to roast the broccoli. This is my favorite way to eat broccoli. Chop one head of broccoli, using the florets, spread out on a sheet pan. Drizzle with olive oil, red pepper flakes, salt and pepper. Roast at 425 for 20 minutes. Let cool.
Whisk together eggs, milk, spices, and mustard.
Add in vegetables and cheese.
Bake in a pie pan (I have a deep dish one) for 30-35 minutes at 350.
I always feel better when I eat low-carb, but it is such a difficult lifestyle to maintain. When I eat too many carbs I always feel bloated and gain weight (mainly because I eat too much of the yummy bread of baked cheesy noodles – or cookies, cakes, brownies, etc).
These low-carb quiche are perfect for this lifestyle, but also are really quick to cook up one day and have for the rest of the week. My kids were downing the ham as I was assembling them so they would most likely be kid friendly too. And you can just pop them in the microwave as you head to school, work, or to the gym.
I wish every week we could go on a honeymoon. My husband and I love to travel and I can’t wait to show our boys the world (as much as our budget will allow). Early on in our courtship, my husband and I knew we had a mutual love of food and roads. So, naturally when we got married, he was a master at planning our “secret” honeymoon. I could never have planned a better trip.
After a brief stay at our favorite place in Durham we ventured up to Washington DC for a few days as the first leg on a two week road trip. He had bought us tickets to the Taste of DC – a huge foodie tasting tour in front of the Capital Building. Even though I was sick, I still enjoyed it – in spirit at least.
Oh and a brief, unpaid plug. My husband loves Duke’s. Yes, the mayonnaise. I’d tried it once before and I stuck to my regular brand, but now have tried it again – and it really has made me fall in love with mayonnaise again.
Preheat the oven to 450. On two pieces of foil, squirt equal amounts of mayonnaise, lay the shucked corn on top, roll around, and sprinkle cayenne and chili powder.
Close up the foil.
Bake for about 25 minutes.
Remove and cool.
Cut the corn off the cob.
Lower temperature to 350.
Spray a deep dish 9 inch pie plate with Pam.
Mix the eggs, half and half, and cheese (and more seasonings if you want).
Mix the corn, chicken, onion
Combine the two and pour into pan.
Bake for about an hour or until set.
Let cool and enjoy!
One of the favorite things I tasted was Mexican Street Corn: mayo, cheese, cayenne, corn – what’s not to love? So, I wanted to recreate the corn and turn it in to a frittata. It turned out great! Here you go. If you like corn casserole and quiche – you will love this. Its like a cross between a spicy corn casserole and a quiche. And if you have little ones eating it, just lay off the cayenne.
Having children in the house, I have a love relationship with Dr. Seuss. The whimsical poet author master who is unlock any other. We have the books and there is a clock in our younger sons room with the Oh the Places You’ll Go Theme. Now, the theme has entered my kitchen.
We had some of Eric’s family stop by for a visit on Friday afternoon and I wanted to make something low-key but delicious and filling, because who wants to send away house guests with an empty stomach – about the brave ATL Labor Day Wknd traffic and the ATL airport. Not me!
In Wake Forest, North Carolina, a place I called home for 3.5 years in my twenties, sits a well-known favorite of the Olde English Tea Room. As you walk in the door, you are greeted with the fragrance of enough tea to make any tea-lover happy.
They had delicious cakes that friends of mine baked in the wee hours of the morning and the slower hours of the afternoon. Delicious chicken salad and a chicken and rice soup that I ate almost exclusively. And they had quiches.
I never tried theirs because I didn’t know what I was missing. I didn’t start eating quiche until a few years ago. Maybe its because I thought it wasn’t filling or was too dainty of food – I mean, I love macaroni and cheese and a good steak or burger. But, now I know better.
I created this quiche because of the presence of these sweet little peppers that were on sale at my grocery store. Oh goodness. Their sweetness, after cooking just a bit in some olive oil, tasted divine and simple in the pool of eggs and cream and cheese that they baked in. I went the simple route and used a store bought pie dough for the crust – but do what your heart – and your counter space limitation – tell you to do. Maybe you have a pie crust recipe from your grandmother that you use all that time – then by all means use it.
Deliciously rich and sweet quiche perfect for any time of the day
1 unbaked pie crust
1 cup shredded Italian cheese (I use a 5 cheese blend)
1 cup heavy cream
6 eggs (I use all natural Great Day Farm eggs)
7 sweet mini peppers, chopped, seeded
½ tsp dried basil
½ tsp dried oregano
salt and pepper to taste
Bake the pie crust for about 15 minutes in a 375 degree oven. Remove from oven and allow to cool for a few minutes.
Chop the peppers and sauté until just soft in evoo. Season with salt and pepper.
In a bowl, mix the eggs, cream, spices, and half of the cheese.
When your pie crust is cooled, layer the rest of the cheese in the bottom.
Then top the cheese with the peppers.
Then dump in the egg mixture. If you are using a deep dish you will be able to fit all the mixture. If you aren't then you'll have a little left (just scramble it up in a pan and have a breakfast 1 and 2).
Bake on a baking sheet for about 45 minutes or until no longer jiggly in the center of the quiche.
Serve with a simple green salad or some fruit and a muffin.
Love having women over to live life with me, eat girly food, and be creative. This was the scene at our dining room table the weekend of Thanksgiving. I had some sweet girlfriends over to celebrate creativity and enjoy getting to know one another.
With any girls’ brunch, I think some egg dish is customary, right? Well, as I am cooking through Jenna’s blog, I came across this one. My learned lesson from this: read the instructions. I figured eggs cook fast, so it can only take about 30 minutes, right? Wrong. The quiche didn’t get done for an hour and I would have known that had I read the directions. But, during the waiting time, we stood around in the kitchen and talked. So, it was worth the wait – when we all dug in and enjoyed the savory goodness for breakfast.