One of those recipes that always gets me confused is quiche. For some reason, every time I attempt one, nothing goes as planned. That’s why we have dubbed making quiche, “Shit Happens.” You just throw it together, put it in the oven and hope for the best!
Tomato Basil Quiche
- 1 sheet of frozen puff pastry
- 1 shallot, minced
- 1 clove of garlic, minced
- 2 tbsp olive oil
- 2 plum tomatoes, sliced thin
- 2 tbsp flour
- several leaves of fresh basil, chopped
- 6 eggs
- 1 cup milk
- 1 cup of shredded cheese (any kind will do, I used mozzarella and Parmesan)
- Salt & Pepper
~ Thaw your frozen puff pastry on the counter for approximately 40 minutes. Preheat the oven to 400 degrees. Roll out the puff pastry a little thinner to fit into a 9″ pie pan. Push pastry down into pan and into corners. Line pastry with tin foil and place pie weights on top. Bake puff pastry for 8 minutes.
~ Meanwhile, heat 1 tbsp olive oil in a pan over medium heat. Put shallot and garlic into the pan and cook until browned, approximately 5 minutes. Remove from pan and add another 1 tbsp olive oil. Dust tomato slices with flour and basil. Fry tomato in the pan, 1 minute per side. Set aside.
~ In a medium sized bowl, mix together eggs and milk. Season with salt & pepper.
~ Put a layer of cheese on the bottom of pastry, sprinkle in some shallot and garlic mixture, layer in half tomato slices, then pour half the egg mixture on top. Repeat layering process.
~ Place quiche in the oven for 10 minutes, then reduce heat to 350 degrees and continue to cook for another 20 minutes until edges are turning golden brown. Remove from oven and serve warm.
Now that my lovely 7 month old daughter is crawling and all over the place, I’m finding less time for preparing myself breakfast (or lunch for that matter). I wanted something that was hot, quick, and easy to prepare while I chase my little one around the floor. I’ve made breakfast burritos before, but never thought of freezing them. Then again, there are tons of frozen breakfast foods, so why not? I have made full fat versions before, but opted for a lower carb, lower fat version this time around.
Here is my quick and easy recipe (along with some optional additions) for breakfast burritos:
Breakfast Burritos for Freezing
- 2 lbs Jimmy Dean’s reduced fat pork sausage
- 12 eggs
- 1/4 cup milk
- Salt & Pepper
- 4 oz can of chopped jalapenos
- 16 medium soft tortillas
- 16 slices of sharp cheddar made with skim milk (I used Kraft brand)
- 1 bag of shredded hash browns (optional… I did not use this, but have before)
- Heat a non-stick skillet over medium heat, or an electrical skillet over 375. Brown the sausage, and drain on a paper towel. Set aside.
- OPTIONAL: If you decide to use hash browns, cook them now on med-high heat on the skillet or 450 on an electric skillet as the package directions dictate.
- In a medium bowl, whisk together eggs, milk, salt & pepper
- If you used hash browns, leave them in the pan. If not, your pan or skillet will be empty. Add back in the sausage, then pour the egg mixture over the top. Add the jalepenos and mix. Lower the heat to medium-low to evenly cook the eggs. Cook as if you were cooking scrambled eggs, by scraping the pan every few minutes until eggs are cooked all the way through. Remove from heat and set aside.
- Take 1 tortilla and add about 1/3 cup of the egg mixture, top with 1 slice of cheese, then roll up into a burrito.
- Wrap each burrito individually with Saran Wrap, then place into a large freezer bag for freezing.
- Remove your burrito from the Saran Wrap and wrap in a paper towel.
- Microwave for 45 seconds on high
- Flip the burrito on to the other side and cook for an additional 45 seconds.
That’s it! Enjoy!
With October closing out and still a love of all things pumpkin spice… I thought I’d share a new recipe for Pumpkin Spice White Chocolate Frappucino. I recently tried a recipe for a Pumpkin Spice Frappucino that I was no impressed with (it tasted watery), so I decided to come up with my own recipe.
Here it is…
Pumpkin Spice White Chocolate Frappucino
- 3 cups whole milk
- 1 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon vanilla
- 4 ounces white chocolate, roughly chopped
- pinch salt
- 1 cup coffee, cooled to room temperature
- 5 large scoops vanilla ice cream
Heat the milk, pumpkin puree, spices and vanilla in a sauce pan until it just starts to simmer and remove form heat.
Add the chocolate and stir until it has melted. Let cool to room temperature. Makes approx 4 cups. (Can drink alone as Pumpkin Spice White Hot Chocolate)
In blender, put in 1 cup coffee, 1 cup of pumpkin spice white chocolate mix, and ice cream. Blend until thick.
Pour in cups and top with whip cream and cinnamon.
Husby + I have been intrigued by the cookbook Seven Fires: Grilling the Argentine Way by Francis Mallmann. What we wouldn’t give to have a large backyard to build a fire pit in + grill a whole pig, or half a cow. One of the recipes from this week was taken from this book + even without the backyard grilling pit, it turned out excellent. I highly recommend this book!
On to the recipes:
Pork Tenderloin with Burnt Brown Sugar, Orange Confit, + Thyme via Seven Fires
Root Beer Float Cookies via Six Sisters’ Stuff
Perfect French Toast via Food Network
Cake Batter Rice Krispie Treats via Gimme Some Oven!