Whole Wheat Quiche

We love eggs at our house. I love adding veggies like spinach and zucchini to eggs.

This whole wheat crusted quiche recipe is a winner for being easy to prepare, nutritious and a family hit even for the younger ones.

It wasn't a hit the second time I made it with asparagus... lesson learned.

Here's the first time I made it, including the addition of leftover Christmas ham, shredded zucchini and thin-sliced red onion (and Smart Balance light and almond/coconut milk as substitutes).

Recipe:

For the Crust, combine in oven dish:

1 1/2 cups whole wheat flour

1/2 cup melted butter (or substitute)

1/2 tsp sea salt

2 Tbsp milk (almond/coconut blend)

Once crust ingredients are moistened, press into the dish bottom and high up the sides.

In a separate bowl, mix together the filling:

1 1/2 cups milk (almond/coconut blend)

4 large eggs

Salt and Pepper to taste

Pour filling into raw crust and add any chopped spinach, zucchini, ham, onion, bell pepper, etc.

Bake at 375 degrees F for 30-40 minutes or until set in center.

Comments

White Rolls and Cinnamon Rolls - Bread Machine Dough cycle

I always have assumed that the best white rolls have dairy ingredients, but I tried this recipe for Easter ( I made them into resurrection rolls with a marshmallow in the center) and they turned out delicious. My husband and I both agreed that they would make great cinnamon rolls, so I tried it today and was not disappointed. My favorite part is that the dough is made in the bread machine. That way, the prep time/active time is cut down, which is a winner for my life. Here are my two new recipes for White Rolls and Cinnamon Rolls. White Dinner Rolls (bread machine – dough cycle) Place ingredients into bread machine pan: 1 cup water 2 Tbsp margarine 1 egg 3 ¼ cups unbleached all purpose flour ¼ cup white sugar 1 tsp salt 3 tsp active dry yeast After dough is done (1.5 hours), pour out of the bread pan and onto clean surface. Divide into rolls and place into greased (coconut oil) pan. Brush tops of rolls with coconut oil (optional). Let rise in ...

Scalloped Potatoes with Variations

I have always enjoyed scalloped potatoes, especially when they are loaded with creamy goodness. I found a recipe online and I adjusted it to fit with what I had and to be dairy-free. This recipe turned out great when I first made it in the oven so I tried it another day in the crockpot and I loved that method even more. It is now a family favorite. There are many variations and the ingredient addition options are open to your creativity. I took these photos with my phone, so they are lacking much, but hopefully still give an idea of what this dish looks like. Since the crockpot version is my favorite, that is what I will share the recipe for. Place in a large crockpot: approx. 2 Tbsp olive oil 3 chicken breasts (or 6 thighs) 4 cloves garlic, minced 1/2 white onion, diced In a large bowl, whisk together dry ingredients for sauce: 1/2 cup flour (or substitute cornstarch for gluten free) 4 tsp chicken bullion (or replace all water with chicken...

Tofu?

I've never had a desire or an opportunity thrown at me to purchase or try tofu. In the recent months, my nutrition side of my brain has been active and I've been making more sound food choices at the grocery store. I would love to say that I've dived right in without any looking back at the processed sugars and "bad-list" foods available, but I do feel good about the steps I've taken and slowly my family will come along with me. I have significantly reduced our intake of meat for two main reasons: to help me stay within my grocery budget and I don't feel like our bodies need to eat meat regularly. Meal planning is much more of a challenge (a fun one) without a meat as the center of each meal. I have been pleased with some of the meals I have created though and my joy is full when I hear my husband say something like, "I'm actually enjoying this!" Although I could do without the "actually" in there. Last week, I cooked with...

Enjoy Each Bite

Search This Blog