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.


Healthier Chicken Salad

Seriously the best lightened-up chicken salad.

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I really hate lunch. I hate making it, I hate eating it. I find it a complete inconvenience. So it’s always been tough for me to come up with lunch ideas that I will actually want to make and eat. I’ve got work day lunches down. Leftovers, homemade soups and salads keep me fed Monday through Fridays, but on the weekends I’m always at a loss. It results in either picking up some sort of unhealthy high calories fast food, or just skipping lunch all together. Neither are good options in my book. In an effort to eat whole healthy food (80% or the time) I knew I had to try to find some new ideas for weekend lunches. This chicken salad recipe has ben added to the weekend rotation.

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I like lots of crunch in my chicken salad, so I load it with crunchy celery, crisp apples and a sweet pop from red grapes. I love the freshness it gives. I also like using pulled chicken breast instead of chopped. I prefer the texture of pulled chicken it really makes the chicken, fruit and celery stay together and prevents the filling of the sandwich from falling out. The dressing of this chicken salad is made with greek yogurt, mayonnaise, lemon juice, garlic, salt and pepper. Not only is it delicious but it isn’t your typical high fat, high calorie chicken salad.

Greek yogurt has tons of protein, combine that with chicken breast a delicious dressing and yummy add ins and you have a great high protein lunch. Skip the croissant and your lunch is even healthy…. but I highly recommend the croissant!

This recipe is a must try for lunch, or to put on a lunch buffet.

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Healthier Chicken Salad

Yields: 4 large servings

Ingredients:

  • 2 Chicken Breasts
  • 1 Stalk of Celery, diced
  • 1/2 An Apple, diced
  • 1/2 cup Red Grapes, halved
  • 1/2 cup Plain Greek Yogurt
  • 1/4 cup Half the Fat Mayonnaise
  • 1 tbsp Lemon Juice
  • 1/2 tsp Garlic Powder
  • Salt and Pepper to taste

Directions:

Preheat oven to 425°F. Roast chicken for 25 minutes or until the internal temperature reaches 165°F. Cool slightly. Shred the chicken using two forks, or the mixer method. Place chicken in the fridge to cool completely.

Whisk together greek yogurt, mayonnaise, lemon juice, garlic powder, salt and pepper. Slice grapes, dice celery and apple.

Combine cold chicken, celery, apple, grapes and dressing and mix throughly.

Serve salad on bread, croissants or salad greens. If desired add lettuce or tomatoes to your sandwiches. Serve immediately or store in your fridge for 2 days.


Winter Grain Salad with Glory Dressing

Simple delicious whole food ingredients smothered is the best dressing ever invented.

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Happy Saturday guys! I’m popping on here today to share a staple salad and a dressing that can be used to make just about anything taste delicious! This recipe is actually adapted from a recipe my husband got from an old roommate. Many years ago my husband, then boyfriend made us glory bowls for dinner. It was one of the first dinners he ever cooked for me. At this time I was still living at home and honestly hadn’t cooked much, he was the better cook back then. I watched him prep the ingredients, cook rice, grill chicken and make the most amazing dressing. I was so impressed! Since then his recipe for glory dressing has evolved and the scrape of paper the recipe was written on is scribbled with notes and splattered with soy sauce. Isn’t that a sign of a well loved recipe? I think so.

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The best thing about the recipe I’m sharing today is how customizable it is. Today I’m sharing a simple but hardy salad full of whole grains and delicious vegetables. I’ve added grilled chicken, crispy tofu, sliced steak and soft boiled eggs to this salad to round out the meal. You can also switch up the vegetables, add cucumber and pickled red onion, or ad roasted cauliflower and sweet potatoes. The world is your oyster. This is really just a jumping off point for your own creativity!

Now the dressing, it’s made up of olive oil, tahini, soy sauce, apple cider vinegar, garlic and sesame oil. I recommend making this dressing in a blender or a magic bullet. You can make it by hand, but I like the magic bullet because it emulsifies the oil and makes the dressing super creamy. Also you can skip the step of chopping garlic, because lets be honest chopping garlic is the worst!

Once the dressing is made pick your favourite grain and veggies toppings, assemble and smother with dressing. You won’t regret it!

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Winter Grain Salad with Glory Dressing

Yields: 2 cups dressing & 4 salad bowls

Salads:

  • 3 cups Brown Rice, cooked
  • 4 Cups Spring Mix
  • 2 Carrots, raw grated
  • 4 Beets, cooked sliced
  • Optional: chicken, steak, crispy tofu, soft boiled egg

Dressing:

  • 3 tablespoons Tahini
  • 1/2 cup Soy Sauce
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Water
  • 2 Garlic Cloves
  • 1 cup Olive Oil
  • 1 teaspoon Sesame Oil

Directions:

Add dressing ingredients to a blender, blend until smooth and emulsified.

Place a bed or rice into bowls or on plates, top with spring mix, sliced beets, grated carrots and optional protein toppings. Drizzle dressing over the salad. Serve immediately.

Dressing keeps up to week in your refrigerator.

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Winter Grain Salad with Glory Dressing - YUM!
Winter Grain Salad with Glory Dressing - YUM!

Roasted Butternut Squash Soup with Sage

Every year I make butternut squash soup and every year I’m underwhelmed. It never turns out very flavourful. Over the past year I’ve been cooking with all kinds of squashes a lot more then I used to. We love eating acorn, butternut and delicata squash. I’ve been roasting, mashing, topping salads and making sauces out of squash constantly. So when I made soup this year I was ready to get it right. And I did just that! This recipe is rich is flavour, easy to make and great for work day lunches.

In this recipe I roast butternut squash, onions and garlic in the oven until caramelized and browning. I also add fresh sage and delicious brown butter which takes the soup to the next level!

I like serving this soup with so super fast homemade croutons or to make it a really filling me some cooked apple sausage. Both are great options.

Roasted Butternut Squash Soup with Sage

Yields: 8 servings

Ingredients:

  • 1 Medium Butternut Squash, peeled and chopped
  • 1 Medium Onion, chopped
  • 2 Cloves of Garlic
  • 1/2 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons of Butter
  • 2 Teaspoons Fresh Sage, chopped
  • 6 Cups Low Sodium Vegetable Stock
  • Optional: Salt and Pepper, to taste

Directions:

Preheat oven to 400 °F. Spread out chopped butternut squash, onions and whole garlic cloves on a large baking sheet. Toss with olive oil, salt and pepper. Roast in the oven for 30-40 minutes until soft and squash begins to caramelize.

In a large soup pot melt the butter on medium heat. Continue to cook the butter in medium heat until it becomes golden and brown buts form on the bottom of the pot (3-5 mins). Reduce heat to low and add chopped sage. Sauté sage until fragrant and starting to crisp, about a minute. 

Add onions, butternut squash and garlic to the pot. Stir mixture to combine. Add the vegetable stock. Bring soup to a simmer for at least 30 minutes.

Using an immersion blender blend soup until completely smooth (If using a traditional blender allow soup to cool before blending). Return soup to pot. Taste the soup, add salt and pepper to taste if needed.

Serve with your favourite soup toppings and sides.

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Chicken Noodle Soup

Pressed Italian Sandwich

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Italian and salami subs are my absolute favourite kind of sandwich. So last week when I discovered the most amazing asiago ciabatta bread I knew I have to combine this amazing bread with the fillings of my favourite sub. While looking for a little inspiration I came across Italian pressed sandwiches. I immediately wanted to try one.

So the recipe I have for you today is my version of an Italian pressed sandwich. It has salami, ham, provolone, roasted red peppers and arugula on it. I even whipped up a little basil mayo for it. This is insanely simple and quite frankly is barely a recipe.

These are the perfect replacement for tea sandwiches at a party. You can whip them up in advance and since ciabatta is such a hearty bread they don’t get soggy! These would also be perfect for packing in a lunch box for work or school, so yummy!

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Italian Pressed Sandwiches

Yields: 8 Sandwiches

Ingredients:

  • 1 loaf Ciabatta Bread (I used asiago ciabatta, but any will work)
  • 1/3 Cup Mayonnaise
  • 1/4 Cup Fresh Basil, chopped
  • 300 Grams Italian Cold Cuts (I used 200 grams salami and 100 grams ham)
  • 6-8 Slices of Provolone Cheese
  • 6 Roasted Red Peppers
  • 3 Cups Arugula
  • Salt and Pepper to taste

Directions:

In a small bowl mix together mayonnaise and basil, set aside. Slice the ciabatta loaf horizontally separating the top half from the bottom half. Spread the both sides of the bread with a thin layer of basil mayonnaise. Season both halves of the bread with salt and pepper if desired. Layer meat on the bottom half of the bread, layer the cheese next. Pat the roasted red peppers dry to remove excess oil (the dryer the better). Layer the peppers on the sandwich. Top with arugula and the the top half of the loaf.

Wrap the sandwich tightly in plastic wrap. Place the sandwich in the fridge. To get the pressed effect and weight to the top of your sandwich. I placed a cast iron skillet and some canned goods on top of my sandwich. Allow to sit in the refrigerator for at least 3 hours, but up to 12 hours. The flavours get better the longer they sit.

Remove sandwich from the fridge and cut into 8 pieces, trim the edges if desired. Serve immediately.

Adapted from Seasons and Suppers 

 

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