Who says making quiche is hard?

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My favorite food is breakfast. Or even better, brunch.  I don’t know what it is about these delectable foods that we get to consume in the AM that I love so much, but I do.  Quiche however, is an exception.  You can have quiche with literally any meal.  Breakfast? Yes. Brunch? Aww yea! Dinner? Oh, why yes you can. Snack time? Don’t mind if I do.  Pair your quiche with a salad and some balsamic vinegar and you’ve got a fantastic meal.

Unfortunately though, there’s this illusion that quiche is hard to make.  I’m here to tell you on the contrary, quiche is quite simple to make.  You can make it as a big quiche for everyone to share, or in muffin tins so everyone can just grab their own.  Honestly, I prefer mini quiches.. Probably because they’re just so darn cute. But also, you don’t have to make the entire batch the same.  Which would be especially useful if you had a vegetarian friend coming over, but you would personally like some ham or sausage in yours.

All right, all right.. I’ll stop blabbing on now.

What you’ll need:

*The veggies you put in is going to depend on what kind of quiche you want to make! The one below is just for spinach and mushroom. You can easily add cherry tomatoes, peppers (aka capsicum), onion, artichoke, etc.  With all of these I would do about about 1 cup.

  • 4 eggs
  • 2 cups spinach
  • 8 oz (or 1-2 cups) baby-bella mushrooms, sliced
  • 1 cup shredded cheese of your choice (optional)
  • Splash of milk (optional)
  • 1 tbsp basil and/or oregano (optional)

Steps:

  • Preheat to 375F/190C
  • Sautee mushroom
  • Using about medium heat, cook the spinach until wilted

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  • Mix all ingredients together
  • Lightly spray pan with cooking spray (or put liners in)
  • Fill about 3/4 full

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  • Bake for 20-25 minutes

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If you would prefer to do these in a bigger dish, you don’t have the change anything for the recipe, only add about 10 minutes to the cook time.  Use the toothpick trick to check if it’s done.

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Roasted Red Pepper & Tomato soup

This was my first attempt at this recipe, and it was sooo good (Is the cook allowed to say that?) Well, I think this soup is actually one of my favorite dishes I’ve made so far!  I found a recipe on instagram, and had to try it.  It was made without any of the additional things I added to it after the soup had been made (mushroom, chicken, cauliflower, etc) – to me just plain soup is not filling enough but YOU should cook it however YOU want it.

And without further adieu.. The recipe!

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Ingredients:

– 4 Tomatoes

– 1/2 Onion

– 1 Red Pepper

– Garlic clove

– 1 cup vegetable broth (or chicken, your choice)

– 1 cup coconut milk (your choice of milk – optional*)

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If you want more than just a plain (but still yummy) soup:

– 1/2 mushroom

– Chicken Breast

– 1 cup cauflower

– 1 diced tomato

Directions: 

1) Preheat oven to 350 F (or 175 c)

2) Dice the onion, red pepper, garlic, (3) tomatoes.

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3) Line a baking dish with aluminum foil for easy clean up, and put the above ingredients in the dish.

4) Add a few dashes of dried herbs to the mix; whatever you have and like: I did paprika, italian herbs, oregano, basil,  and parsley.

5) Bake for 20-25 minutes

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6) Scoop your now roasted vegetables into your blender or food processor (until you get a texture you’re happy with)

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7) Combine 1 cup broth, with the vegetables.  *If desired, add the coconut milk now.  I added it because it just made it smooth, and creamy, and lessened the kick of the paprika* and bring to a boil.  Stir often!

8) You can either stop now, or continue to add like I did.  I just boiled cauliflower, diced 1 tomato, sauteed the mushroom, and shredded a left over chicken breast – then topped with a little goat cheese.

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Bon Appétit!

Paleo Buffalo Chicken Soup

Last night I must’ve known that today was going to be a hectic, long day.  I say this because I told myself, make a crock-pot dinner tomorrow morning before work – and I am SO thankful I did.  I got this recipe from someone I follow on instagram – and her website is actually: http://paleonadime.blogspot.com.  I tweaked the recipe a bit, and am really happy with how it turned out.  However, I did add corn which is not paleo; therefor this version is paleoish! 😛

Recipe:

1 lb chicken breast (diced or shredded – your preference)

1.5 cups carrots (I sliced full carrots but you could use baby carrots)

1 diced sweet potato 

4 cloves minced garlic

1 diced onion

2 cups chicken broth

1/2 – 3/4 cup hot sauce (Use as little or as much as you like depending on your preference)

1 can(15 0z)/cup diced tomato

1 can (15 oz) tomato sauce 

1 can (15 oz) white kidney beans

2 tbsp chili powder

1 tbsp cumin

1 tbsp paprika

Salt / Pepper to taste

Mix all of these together in your crock pot; cook on low for 8-10 hours, or high for 4-6 hours.
I actually cooked mine on low for 6 hours and it was fully cooked & the veggies were soft.
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Keep in mind that if you don’t like some of the veggies or other ingredients in here – you can either A) substitute ingredients OR B) simply not include them.  The original recipe called for 2 ribs of celery, sliced.  However, I don’t like celery so I omitted it.  One of my favorite parts of cooking is tweaking the recipe to make it a little different each time – so don’t be afraid to alter recipes and try new things!!