Cheese and Sausage Quiche

Hi!

After eating through a delicious spread of breakfast slab pie, chocolate chip bread, and fresh fruit on Easter, I’ve determined there’s no better meal than brunch. Can you ever go wrong with home-cooked breakfast dishes, no matter the time of day?! Even the most casual of brunches, however, require a bit of prep; my go-to recipe is a simple quiche, complete with seasonal vegetables that complement the buttery crust. Most quiche recipes share a similar foundation, but the fun comes with the “mix-ins,” like the sausage, red peppers, and cheese here. It’s tasty {I wouldn’t share it otherwise}, but it’s healthy too. If you’re anything like me, low-calorie dishes are welcome in the presence of mini Cadbury eggs :) Save this recipe for your next brunch, prep for a week’s worth of breakfasts, or bring it to a casual gathering of friends – it’s fit for any occasion!

Cheese and Sausage Quiche Adapted from Sally’s Baking Addiction

ingredients

• 3 eggs
• 3 egg whites
• 3/4 cup milk {I used skim.}
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup shredded cheese {cheddar, mozzarella, you choose!}
• 2 cooked sausage links {I used chicken sausage.}
• 1/2 red pepper, diced
• 1/2 cup yellow onion, diced
• 1 clove roasted garlic, chopped
• 1 prepared 9-inch pie crust
• 2 tablespoons grated Parmesan cheese

to make

1. Preheat oven to 350ºF.
2. In a large bowl, whisk together the eggs, egg whites, milk, salt, pepper, and cheese until combined.
3. Heat one tablespoon of olive oil in a medium-sized saucepan over medium-high heat. Add the sausage to the pan and break apart with a wooden spoon until it starts to brown, about five minutes. Remove from heat.
4. Once the sausage has cooled, combine it, the red pepper, the yellow onion, and the garlic with the egg mixture. Set aside.
5. Place the pie crust in a nine-inch pie dish. Pour the egg mixture into the crust, and sprinkle with the grated Parmesan cheese.
6. Bake the quiche for thirty-five to forty-five minutes, or until the filling is set. Let it cool in the dish before removing to cool completely on the wire rack. Enjoy!

Have a terrific day!
Bella

Breakfast Slab Pie

Hello!

I usually don’t go down the savory route for breakfast. When I am not having my typical bowl of cereal and some Greek yogurt, I have one of my baked goods, like scones or muffins. However, when my mom suggested making a slab pie for a Christmas brunch, I was totally on board! I recently made the recipe again because the first pie was gone mere days after the brunch, and it’s such a nice thing to have around. It’s tasty at breakfast, of course, but I also like having it at lunch with a small salad on the side. No matter when you plan on eating it, this slab pie is worth trying out. We can be savory breakfast eating friends together! :)

One other note: I made this using three store-bought crusts, but if you are feeling ambitious, you could totally make your own as well!

Breakfast Slab Pie Adapted from Smitten Kitchen

ingredients

• Three store-bought pie crusts
• 1 pound Yukon gold potatoes, cut into 1/2 inch slices
• 10 ounces spinach
• 1 cup grated sharp cheddar cheese
• Four scallions
• 11 eggs plus one egg white
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 large egg yolk {from that egg white above}
• 1 teaspoon water

to make

1. Preheat oven to 375ºF.
2. Line the bottom of a 10-by-15-by-1 inch baking sheet with parchment paper, and set aside.
3. Place the potatoes in a medium-sized saucepan, and cover with cold water. Bring to a boil, then reduce the heat to a simmer to cook the potatoes for ten to twelve minutes, until the potatoes are tender. Drain.
4. Wash the spinach. Heat a skillet, and place the spinach in it. It will look like a LOT, but no worries. Cook the spinach until it is just wilted. Drain in a colander. Press and squeeze out as much liquid as you can. When this process is complete, you should only have about 1 cup of wilted spinach.
5. Roll out the three pie crusts into large rectangles. Taking the largest one, transfer it to the prepared baking sheet, letting some of it hang over the edges. If one pie crust does not fill the whole sheet {it probably won’t}, cut another pie crust in half, and use that to fill the bottom of the baking sheet.
6. Layer the potatoes and spinach evenly over the bottom pie crust. Sprinkle in the scallions and cheese.
7. In a small bowl, beat together the eleven whole eggs and one egg white, and pour over the filling.
8. Sprinkle the filling with salt and black pepper to taste.
9. Now, take your remaining pie crust, and drape it over the filling. Using the overhang from the bottom crust, pinch the edges so they seal together.
10. Cut a few slits in the top to act as vents. Beat the remaining egg yolk and water, and brush over the top of the pie.
11. Bake for 40 to 45 minutes. The crust should be golden, and the filling should be set.
12. Let the pie cool on a wire rack before cutting into squares.

Whew! It’s pretty involved, but it makes a lot – enough to serve a large crowd! The directions may seem confusing; feel free to ask any questions if you need clarification.

Have a lovely night!
B

Citrus Zucchini Muffins

Hi!

Baking with zucchini is amazing. Let’s get that straight. It adds such delicious flavor, complements so many ingredients, and makes even muffins sound healthy enough for breakfast :) Add in some citrus-y flavor, thanks to orange juice and lemon zest, throw in some chocolate chips, and I am sold! These muffins are perfect for an on-the-go treat, but are equally good for breakfast in the early morning. {I have mine with some vanilla yogurt. YUM!} I’m sure that if you increase the baking time a bit, this recipe would yield a just as delicious loaf of bread, but with school starting soon, I am all about quick and easy things to eat in the morning. What do you like to do with zucchini?

Citrus Zucchini Muffins Loosely adapted from Neighborfood and the cookbook, Homemade with Love

ingredients

• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1 cup light brown sugar
• Grated lemon zest from one lemon {more or less, to your taste}
• 2 cups zucchini {from one large squash}
• Splash of orange juice {or orange zest – whatever you have on hand!}
• 3 eggs
• 1/2 cup vegetable oil

to make

1. Preheat oven to 375ºF.
2. Stir together the flours, baking powder, baking soda, salt, spices, and sugar in a large bowl.
3. Mix in the lemon zest, zucchini, and orange juice.
4. Add in the eggs and oil. At this point, it will look like a thick dough more than a batter.
5. Grease 12 muffin cups.
6. Divide the batter among the cups.
7. Bake for 20 minutes.
8. Let muffins cool before serving. Enjoy!

Have a happy Thursday!

Bella :)