Italian Breakfast Quiche

So I woke up in the morning, starving, and hadn’t gone to the grocery store in almost a week. There wasn’t much to put together in the fridge but I pulled it off! I’m definitely going to make this quiche again but I would add a bit more parmesan cheese (because I ran out) and add some mozzarella (which of course I didn’t have at all). All in all, this is a keeper!

Full disclosure: I did not make the crust, it was store bought and left over from something else I made earlier in the week. There are some good quality pre-made crusts out there so if you don’t have the time, like a lot of people I know, save yourself some hassle and just buy one.

What you’ll need:

  • 1 pie crust
  • 14 eggs, divided
  • 1 red pepper, chopped
  • 2 cups baby kale
  • Small handful parsley, chopped
  • Small handful basil, sliced thin
  • 1/4 cup Parmesan cheese, shredded
  • 1 tsp garlic powder
  • Spray olive oil
  • S & P
  • What to do:
    1. Preheat the oven to 375, prep you vegetables and spray your pie dish on he bottom and sides.
      In a sauté pan on medium heat, spray the pan and add the red pepper and cook for 2 minutes.
      Next add the parsley and basil, then the kale and S & P. Cook another 2 minutes or until the kale is wilted. Set aside.
      Put the pie crust in your baking pan and layer the bottom with cheese.
      Whisk 8 eggs with S & P and garlic powder. Fold in the sautéed veggie mixture.
      Add the eggs to the dish.
      Gently crack the remaining eggs into the dish scattered throughout it.
      Add a little more salt to the top and place it in the oven to bake.
      I didn’t pay attention to how log this baked but it was at least 20 minutes. Make sure the middle of the dish is cooked and not loose. Also, the tips of the crust will be golden brown.
      Enjoy!
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    Late Night Snack

    No words except, yum! The toddler was away and we didn’t feel like eating dinner, so this was our snack when we got hungry last night. 

    When you want to sit back, relax and watch a movie, this is where’s it at. The lights were a little dim so it looks gray in scale. The bread was homemade by my hubby. He MASTERED bread making after watching a Netflix series about the origins of cooking. The cheeses are two different kinds. On the left is a French cheese called Isigny Ste Mere: Mimolette Semi Vieille. It was amazing with the bread and my favorite combo. The one on the right was a mild NY cheddar. 

    It’s good to take a break and do something easy for a change!

    Fresh Figs Wrapped in Prosciutto with Blue Cheese

    So simple, so delicious. Try these and you won’t be disappointed, I promise. I first made these last thanksgiving and used goat cheese instead of blue cheese. Both are equally as good and really depends on your preference of cheese. My husband doesn’t like goat cheese, so, since it was just the two of us tonight…I went with blue. 

    What you’ll need:

    • fresh figs, green or black
    • blue cheese block
    • prosciutto, sliced a little thicker than thin
    • toothpicks

    What to do:

    1. Preheat the oven to 350 degrees
    2. Lay out your ingredients
    3. Smear the blue cheese over the prosciutto 
    4. Wrap the fig and hold together with a toothpick (the one you see below is double wrapped with prosciutto. I preferred just one layer but my husband liked the double…you choose)
    5. Bake for 20 minutes or until sizzling all around. 

    Enjoy!!!

      Crockpot Beef Tacos for Toddlers (or Adults)

      I really think older babies (when ready for solid food) and toddlers should eat just like adults. My husband and I LOVED our beef tacos so why not share with Grady?!?!

      What you need to put in the crockpot:

      • 1 lb flank steak
      • 1 small jar salsa
      • 1/2 cup beef broth
      • 4 cloves garlic

      Toppings and shell:

      • Avocado
      • Greek Yogurt
      • Sharp Cheddar Cheese
      • Deathwish hot sauce (for the adults)
      • Whole wheat soft taco shells 

      What to do:

      1. Add the ingredients to the crockpot and cook on low for 6 hours. 
      2. Shread the beef and cook another 1/2 hour – 1 hour. 
      3. Put it all on a shell with as much or as little of the toppings. I recommend that you drain some of the juice from the crockpot beforehand. 

      At the very end I wanted to make sure Grady had enough vegetables so I added some raw carrots. He loved it all!

      Enjoy!