Posts Tagged EGGS

Garden Quiche

Garden QuicheQuiche is one of the big “dinner underdogs.” People often think of making it if they’re throwing a brunch, or having people over for breakfast. Yet, quiche is one of the most versatile dishes on the planet, and it’s also fairly easy to make.

Purists will want to make their own crust. However, I am not ashamed to admit that making pastry crust is not my favorite foodie activity. I make no bones about using the frozen crust. It works just fine. As for the milk, feel free to use whole or 2%. It truly doesn’t make a difference. I keep a jar of prepared minced garlic in my fridge. That is what I use for this dish as opposed to mincing my own.

Cheese is the most important part of any quiche. I like a sharp cheese, but you should use whatever cheese works for your palate. There are no rules!

As for serving quiche, it’s a dish that goes great with a crisp green salad, regardless of what you put in it.



5 eggs

3/4 cup milk

1 frozen pie crust

1 cup shredded cheese (Asiago, Cheddar, Monterey Jack; depending upon your taste buds)

1/2 cup chopped Vidalia onions

1/2 cup chopped red, yellow and orange peppers

1/2 cup chopped Baby Bella mushrooms

1.5 cups baby spinach

2 tbsp canola oil

1 tbsp minced garlic

1 tbsp dried thyme

1 tsp dried oregano

1 tsp dried parsley

1 tsp Kosher or sea salt

1 tsp ground black pepper


Heat the canola oil in a large skillet. While you’re waiting for  it to warm up, put the eggs and milk in a bowl and mix well with a whisk. Set aside.

Once your skillet is ready, add the minced garlic and cook, stirring occasionally until the oil becomes fragrant. Then, add the onions and peppers, as well as the rest of the spices (including the salt and pepper) and cook on medium heat until the onions become translucent. This will take about 7-10 minutes. Add the mushrooms and cook for about 5 minutes more, again stirring the mixture occasionally.

The final item you add is the spinach. Cook until wilted, stirring regularly. Be sure to taste the filling at this point and adjust spices to suit your taste. Remove the skillet from the heat and allow the filling to cool a bit. While cooling, preheat your oven to 350 degrees.

Prior to adding the filling and cheese to the egg mixture, give it several more whisks. Then, add the vegetable filling and shredded cheese.

Mix thoroughly and pour it into a frozen pie crust. Place the quiche on a cookie sheet and place it in the oven.

Bake for 40-50 minutes or until the top is golden brown and a knife (or toothpick) inserted in the center comes out clean.


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Real Vanilla Bean Pancakes

Vanilla Bean PancakesFeeding the kids is always kind of crazy. They all love waffles, like the Vanilla Bean Belgian Waffles I posted in this blog. Some like French Toast, but some do not. The two oldest absolutely love pancakes. So, I’m posting a recipe here for real vanilla bean pancakes.

The great thing about pancakes is that they freeze so well. I like to make more than I need for a breakfast because I can use it later when we feed the kids “Breakfast for Dinner,” which is always a treat for them. (Or, for when my sixteen-year-old walks in from school and asks me to make her pancakes.)


2 cups all-purpose flour

1-3/4 cups milk

2 tbsp baking powder

2 eggs, beaten

1/4 cup melted butter

3 tbsp sugar

1 tsp salt

1 vanilla bean


Mix together the dry ingredients. Add the eggs and melted butter to the milk in a large bowl.

Slowly add the dry ingredients. Whisk to combine. Then, cut the vanilla bean down the middle and scrape the beans into the batter. Whisk again.

Allow the mixture to sit for at least ten minutes while the griddle heats. When I use the non-stick griddle, I don’t even use butter to make these.

Of course, you can serve them in the traditional manner…with pure maple syrup. But they are good many other ways, like with fresh blueberries and dusted with confectioner’s sugar. Feel free to use your imagination! Your options are limitless!


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