Western Omelet Quiche

Life has been a little crazy around here and spring sports haven’t started yet! My husband has been traveling into the city every day for the last three weeks and it’s been throwing off our routine. Needless to say, I haven’t been doing much cooking or baking trying to keep up with everything  – huge props to all the single parents out there! I spent some time this weekend meal planning again and think I’m set to do some cooking this week.

I love western omelets, but rarely make them. I had some leftover peppers from a party I hosted and knew I had all the other ingredients in my house, so I quickly threw it it together. We all enjoyed it and it was great for breakfast the next day. I served it with roasted potatoes, but a green salad would be perfect too!

Western Qmelete Quiche | Join Us, Pull up a Chair

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Asparagus Quiche

I’ve mentioned it before, we’re big fans of breakfast for dinner and this Quiche did not disappoint! My kids gobbled it up and asked for seconds. I enjoyed it with the pieces of cheese and ham dotted throughout and plus it’s low-carb since it’s a crustless quiche. You could make it in a crust and it would be perfect too.

Asparagus Quiche | Join Us, Pull up a Chair

15-20 thin asparagus spears
5 eggs, lightly beaten
1 cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 cup shredded Swiss cheese
1/2 cup diced ham

Preheat oven to 350 degrees. Lightly spray a pie pan with non-stick cooking spray and set aside. Cut the woody ends off the ends of the asparagus and then cut the asparagus in half. Set aside the top halves of the asparagus and then cut the bottom halves in 1 inch pieces.

In a bowl, whisk together the eggs, milk and seasonings. Stir in the cheese, ham and small pieces of asparagus. Pour into the prepared pie pan and spread out the cheese, ham and asparagus through the Quiche. Place the long pieces of asparagus in a starburst pattern. Bake uncovered for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to rest for 10 to 15 minutes before cutting.

Source: The Dinner-Mom

Squash and Kale Quiche

Having breakfast for dinner is one of our favorite meals and recently I’m looking for ways to sneak in veggies into our dinners. My kids have become picky and hate vegetables, but if I can sneak them into something there’s a better chance of them eating them. Anyone else struggle with this? I don’t know what happened. They used to be really good about eating veggies, but then a flip switched and they gag and refuse to eat them. I don’t fight the issue since dinner time falls in “witching hour” and we have enough other problems to work through.

This recipe did the trick and they both gobble it up. I served it with a side of roasted potatoes and some fruit. The squash and kale went perfectly together and made for great leftovers too!

Squash and Kale Quiche | Join Us, Pull up a Chair
l small acorn squash, peeled and cut into 1/2″ cubes (butternut squash would work well too)
2 Tbsp olive oil, divided
deep dish pie crust, frozen
1 cup diced onion
2 oz shredded kale
4 eggs
1 cup half and half
4 oz swiss cheese, shredded

Preheat oven to 425 degrees. Coat the squash with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20 to 25 minutes or until the squash is soft and slightly browned. Remove from oven and set aside to cool.

Reduce the oven temperature to 375 degrees. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Saute the chopped onion until softened and then add in the kale. Continue to cook until the kale has wilted. Remove from heat and toss in the roasted squash.

While the vegetables are cooking, whisk together the eggs and half and half. Season with salt and pepper. Stir in the shredded cheese.

Spread the vegetables on the bottom of the pie crust and then carefully pour the egg and cheese mixture over it. Spread out the cheese if it stuck together.

Bake for 35 minutes or until the top is light golden brown and a toothpick comes out clean. Allow to rest for 5 to 10 minutes before slicing.

Enjoy!

Source: Taste and Tell

 

Veggie Quiche

As you know we love breakfast for dinner. I had two frozen pie crusts and eggs that I needed to use, so quiche was the perfect solution. I made one with vegetables and the other with ham and cheese. I knew the kids would eat the ham and cheese one with no problem, but I wanted one with veggies. I used what was in the fridge, but you could use whatever your have laying around. They’re easy to reheat and could be frozen too.

8 or 9 inch premade pie crust
3 large eggs
1 cup skim milk
1 cup shredded cheese (I used Colby Jack cheese)
Assorted vegetables (mushrooms, spinach and cherry tomatoes)
salt and pepper
Preheat oven to 400 degrees. In a medium bowl, mix together the milk and eggs. Season with salt and pepper. In the bottom of the pie crust, spread a layer of cheese and the vegetables (except tomatoes). I precooked the mushrooms and spinach before adding them to the quiche. Pour the egg-milk mixture slowly over the vegetables and then add the halved cherry tomatoes over the top. 
Bake for 35 to 40 minutes or until the eggs have set.