Sun-dried Tomato Spinach and Goat Cheese Quiche

Flavourful springtime quiche

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Is your family more of an Easter brunch or Easter dinner family? We’re both lol! I love quiche for brunch. I’m a fan of a savoury brunch over sweet. I picture servings this quiche with a simple salad, or my lemon parmesan green beans. Add some homemade cinnamon buns, fresh fruit and yogurt with granola to really round out the buffet.

And if you need a dessert for Easter how about carrot cake cupcakes?

Now lets get into this delicious quiche recipe!

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This quiche starts with my grandma’s classic pie dough recipe. You’ve seen it before for my chicken pot pie and my grandma’s famous berry pie! Today we’re using half of her recipe as the base of our crust.

The base of this quiche is so simple; just eggs and milk!

To flavour the quiche we are adding garlic, sun-dried tomatoes, spinach and crumbled goat cheese. Such a yummy combination.

After blind baking the pie shell pour the filling into the shell and bake,

Once baked this quiche is great cold or warm. Super delicious! And entertaining worthy!

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Sun-dried Tomato Spinach and Goat Cheese Quiche

Yields: 6 servings

Ingredients:

Pie Dough:

  • 1 1/3 cups All Purpose Flour
  • 1 tsp Salt
  • 1/4 cup Vegetable Shortening, cold
  • 1/4 cup Unsalted Butter, cold
  • 4 to 8 tbsp Ice Water

Filling:

  • 1 tsp Butter
  • 2 Garlic Cloves, minced
  • 2 cups Spinach
  • 4 Eggs
  • 1 cup Whole Milk
  • 1/3 cup Sun-dried Tomatoes, drained and chopped
  • 4 ounces Goat Cheese, crumbled
  • Salt & Pepper, to taste

In a medium bowl whisk together flour and salt. Using a pastry cutter cut butter and shortening into flour until combined and mixture resembles peas and sand. Slowly add ice water one tablespoon at a time until a ball forms. Form into a disk, wrap in plastic wrap and store in the fridge for at least an hour.

Preheat oven to 350°F.

Roll pastry into a 9 inch disk. Line your pie dish. Crimp the edges of the crust. Prick the crust with a fork. Place a piece of parchment paper over the crust. Fill with dry beans or pie weights. Bake for 10 minutes. Remove from the oven and allow to cool.

In a fry pan over low heat add butter, spinach and garlic. Sauté until it spinach begins to wilt. Place in a small bowl to cool.

In a large bowl whisk together eggs and milk. Add sun-dried tomatoes, spinach, goat cheese, salt and pepper to the egg mixture. Fold together. Pour filling into pie shell.

Bake for 45-60 minutes until the crust starts to brown and the centre of the quiche is set. Allow to cool slightly before serving, 5-10 minutes.

Adapted from Sally’s Baking Addiction and Danielle at Home.


Mango Coconut Overnight Oats

A healthy, but decadent make ahead breakfast.

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Ok guys this recipe is a real winner. It is decadent, sweet, filling and healthy. Whole grains, unsweetened coconut milk, high protein greek yogurt, a touch of honey and fresh mango make this breakfast fast filling and delicious. I was shocked how good this tasted. How had I never though to add coconut before? I love overnight oats for the ease and convenience. You can even prep a few days worth and have breakfast to go all week.

If you’ve been reading my blog for a while now you know I love a fast recipe, especially for breakfast. it brings me so much joy to experiment and make delicious recipes that take a little extra effort. But that isn’t always realistic. Life is just busy. And I just cant bring myself to make some elaborate breakfast during the week. Honestly I rarely do it on a regular weekend. These kind of delicious make ahead breakfasts are perfect. They feel special but are really simple. And just freakin delicious!

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Mango Coconut Overnight Oats

Yields: 2-3 servings

Ingredients:

  •  1 cup Rolled Oats
  •  1 cup Canned Coconut Milk
  •  1 cup Coconut Greek Yogurt (I used 2%)
  •  1 tbsp Honey
  •  1 tsp Vanilla
  •  4 tbsp Unsweetened Coconut Chips, toasted preferred
  •  1/2 Mango, chopped

Directions:

In a bowl combine rolled oats, coconut milk, greek yogurt, honey and vanilla in a medium bowl. Transfer to an air tight storage container and place in the fridge overnight.

If you can’t find pre toasted coconut chips (or flakes) you can make your own by baking then on a sheet pan for 5-10 minutes at 325°F. Once bake cool and store in an air tight container for up to a week.

When ready to eat, place oats in a serving bowl. Top with toasted coconut and chopped mango. Enjoy!

Adapted from Eat Drink Love.

Healthy Mango Coconut Overnight Oats - Yum!

Blueberry Oat Muffins

Whole wheats and oat muffins, bursting with juicy blueberries.

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Every weekend I try to make muffins or banana bread. Some sort of baked good that can be grabbed on our way to work in the morning. Or thrown in my purse for a mid morning snack. Bonus points if it’s tasty enough to enjoy as dessert. Anything that keeps me away from a chocolate bar is key to keep my waist line from growing!

Blueberry muffins are one of my favourite kinds of muffins. I like that they are fresh and light while still providing the comfort of a baked good. I personally am not a fan of the baker style muffin. To me those are truly a dessert. They are more like cake than muffin and you will rarely find me baking them. If a baked good is going to be part of my regular diet as part of a meal pr snack I have a few requirements:

  • Mostly whole wheat or whole grain
  • Low in sugar
  • Healthy fat source
  • Delicious!
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These muffins fit my rules. They contain whole wheat flour, rolled oats, honey, cinnamon, apple sauce, coconut oil and blueberries! Lots of filling healthy ingredients to fuel your day.

We’ve enjoyed these so much I’m going to me making another batch on Sunday!

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Blueberry Oat Muffins

Yields: 14 Muffins

Ingredients:

  • 1 cup Whole Wheat Flour
  • 1/2 cup All Purpose Flour
  • 1 1/2 cup Rolled Oats
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 cup Brown Sugar, loosely packed
  • 1/3 cup Honey
  • 1/3 cup Unsweetened Apple Sauce
  • 1/3 cup Coconut Oil, melted
  • 1 cup Milk (Cows milk, nut milk, oat milk – your favourite!)
  • 1 tsp Vanilla
  • 1 Egg
  • 1 cup Blueberries (fresh or frozen, do not defrost frozen)
  • Optional: Rolled Oats and Turbinado Sugar, for topping

Directions:

Preheat the oven to 350°F. Prepare your muffin tins with cupcake liners or grease with oil or non stick spray. Set aside.

In a medium bowl whisk together whole wheat flour, all purpose flour, oats, salt, cinnamon, baking powder and baking soda. Once ingredients are evenly distributed, set aside.

In a large bowl whisk together brown sugar, honey, apple sauce, coconut oil, milk, vanilla and egg. Whisk until smooth. Pour dry ingredients into the wet. Fold in the dry ingredients until just combined. Add blueberries, fold into batter.

Pour batter into the prepared muffin tins. Fill each tin 3/4 of the way full. Do not over fill.  Sprinkle tops of muffins with rolled oats and turbinado sugar if desired. Bake muffins for 20-30 minutes. Muffins are done when a toothpick comes out clean.

Store in an airtight container in your refrigerator for about a week. These muffins also freeze and defrost well.


Eggnog French Toast Casserole

I have never made Christmas breakfast, but I have hosted a few pre Christmas brunches for friends and you will always fine some form of a french toast casserole on my brunch table. It’s sweet, delicious and always the first thing to go!

Today I am sharing a recipe for Eggnog French Toast Casserole. Now this recipe is based of a bread pudding and doesn’t have a crumble topping like many french toast casseroles do. I just don’t think it needs it. It is sweet and delicious enough sans topping. See I’m trying to save you a few calories for later in the day…. I’m always looking out for you!

What makes this recipe perfect for Christmas morning is that you can prep in all a day ahead and store in the fridge until you’re ready to bake. Then when everyone wakes up you can pop it in the oven and leave it to bake while everyone opens their gifts.

For this recipe I used french bread, but Challah would also be great. I know it can be difficult to find in a regular grocery store, so if you’re trying to make as few trips to the store this Christmas then stick with the french bread. For the best texture when you get home from the store cube your bread and leave it on the counter covered with a kitchen towel. You can leave it there for a few hours or a few days either way it will dry out a bit and soak the custard up much better.

I like to dust mine with powdered sugar and cinnamon, and then top each serving with a healthy dose of maple syrup!

Eggnog French Toast Casserole

Serves: 8-10

Ingredients:

  • 1 Loaf of Bread, french or challah
  • 6 Eggs
  • 3 Cups Eggnog
  • 1/2 Cup White Sugar
  • 2 Tablespoons Bourbon (can substitute for Vanilla Extract, 2 teaspoons)
  • 1/8 Teaspoon Salt
  • Optional: powdered sugar, ground cinnamon, and maple syrup for topping

Directions:

Cut bread into 1 inch cubes. Place in 9×13 baking pan, cover with a dish towel. Set aside to stale for a minimum of 2 hours or up to 48 hours.

In a large bowl whisk together eggs, eggnog, sugar, bourbon and salt. Pour mixture evenly over cubed bread. Cover and place in the fridge for at least one hour or overnight.

Preheat the oven to 350°F. Bake the casserole uncovered for 45 minutes to an hour. The top should be golden brown and a cake tester should come out clean. Dust the casserole with powdered sugar and cinnamon. Serve with pure maple syrup.

Recipe adapted from The Kitchn.

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Whole Wheat Banana Pancakes
Yeast Raised Waffles

Whole Wheat Banana Pancakes with Brûlée Bananas

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I have had that Jack Johnson song Banana Pancakes stuck in my head all week, so on Saturday when I woke up early and had nothing on the agenda for the day I thought I’d make a special breakfast of Banana Pancakes. I decided to switch things up a bit and add brûlée bananas to the top…. Yum!

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I like to use whole wheat four whenever I can since it has added fibre. I also love the nutty flavour which compliments banana really well. The problem with whole wheat flour is that it can create tough pancakes that sit in your belly like a rock! So I’ve added extra moisture to keep these pancakes light and fluffy!

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Now the brûlée bananas are an extra special touch that really doesn’t take much effort at all. The banana caramelize and sweeten which is a nice addition to the soft fluffy pancakes. I like to top my pancakes with butter and a little maple syrup, but next time I’m adding walnuts for some extra crunch!

These were so good, I hope you give them a try!

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Whole Wheat Bananas with Brûlée Bananas

Yields: 8-10 Pancakes (depending on size)

Ingredients:

Pancakes:

  • 1 1/3 Cup Whole Wheat Flour
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1 Egg
  • 1 1/4 cup Milk (any kind)
  • 2 Tablespoons Butter, melted
  • 1 Ripe Banana, mashed
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Vanilla Extract

Brûlée Bananas

  • 2 Tablespoons Turbinado Sugar (raw brown sugar) or White Sugar
  • 1 Large Banana, Sliced

Directions:

Move the rack in your oven to the top position closest to the element. Preheat your oven to broil (500°F). Place Turbinado or white sugar in a small bowl. Dip one side of the banana slices into sugar and place on cookie sheet. Broil bananas until sugar crystallizes and starts to brown. This will take 2-5 minutes depending on your oven. DO NOT walk away from oven, check on bananas every 30 seconds to 1 minute. Do not let bananas burn.

Once caramelized set bananas aside to cool.

In a large bowl mix together flour, salt, baking powder and cinnamon. Set aside. In a small bowl whisk banana, butter and egg together. Add milk, brown sugar and vanilla extract to wet ingredients. Whisk until smooth. Pour wet ingredients into dry and fold together using a spatula or wooden spoon. Mix until just combined. Set aside until ready to use.

Preheat a skillet or grilled over medium heat. Once warm grease pan with a small amount of butter or oil. Pour 1/3 cup of batter onto skillet. Cook until bubbles form on surface of the pancake, about 2-3 minutes. Flip and cook the second side until golden brown, about 1-2 minutes.

Serve pancakes with butter, broiled bananas and maple syrup.

Adapted from Sally’s Baking Addiction and Entertaining with Beth.

 

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