I am on the hunt for the perfect quiche recipe. I’ve tried many and haven’t been able to produce that silky pudding interior as of yet, but I’ve come pretty close. Below are some recipes that I have created that produce a pretty nice quiche.
This first one was adapted from a Food52.com quiche recipe. Keep in mind I was only going for the perfect interior, so for my quiche adventures, I have been using a store-bought crust. Once I get the filling perfect I will make the crust.
I sprinkled parmesan cheese on top of the crust before par-baking to create a layer between the crust and the moisture of the filling.
General quiche baking instructions (variations listed below)
- Preheat the oven to 425° F.
- Dust some flour onto a flat surface and roll out the store-bought or homemade dough so that it fits into the pie dish that you have selected. Be careful not to make it too thin, ¼ to 1/8 inches is fine. Shake off any excess flour before transferring dough to your pie dish. Your dough should be tight up against the pie dish, so press lightly all the way around the bottom and edges to ensure that it sits correctly. If you want to do something cute around the top edges, like folding the dough over or pressing a fork around the edges, now is the time.
- Once in the dish, it is ready to be par-baked. Poke the bottom of the crust a few times with a fork to let air escape. The best results will come from chilling the dough in the fridge for 30 minutes or freezer for 10 minutes before placing in the oven, but if you are tight on time then don’t worry about that step.
- Bake for 10 minutes or so, just to brown up the crust. It is ok if the crust looks as if it has moved out of place, just readjust it once it is done or try using pie weights.
- Now is when you can sprinkle the optional parmesan cheese on the crust and return to cook for a few more minutes if you’d like.
- Let cool while you prepare the filling and reduce oven temperature to 375° F.
- Add your filling and custard (see below for more instructions)
- Bake for 30 minutes. Check to see that the quiche doesn’t giggle too much. You want just a little jiggle. If it has not set yet continue cooking.
Quiche – Round 1
- 8 eggs
- 1/2 cup of heavy cream
- Cook veggies for a few minutes prior to adding in order to get them closer to the consistency that you will ultimately enjoy biting into. If you like them soft, cook them almost completely before adding to the quiche.
- 1-2 handfuls of spinach
- Broccoli (chopped into small pieces, about a ½ cup, but use your best judgment as to how much will ensure that each piece of quiche will have a few pieces of broccoli)
- Red and orange bell peppers (chopped into small pieces)
- Asparagus (chopped into small pieces)
- Ricotta (I placed little dollops all around so that each piece would get some)
- Parmesan cheese (sprinkled inside and on top to create a nice crust
Quiche – Round 2
This time I used different ingredients, but the cooking method stayed the same as above.
- 8 eggs
- Use 1 cup of Greek yogurt as the dairy
- 1-2 handfuls of spinach
Quiche – Round 3 (crustless quiche)
For this one, I preheated the oven to 350 and started cooking the quiche at a lower temperature for the first 20 minutes. I turned up the oven to 375 for the last 10-15 minutes. Check after 10 minutes at 375 to see if the quiche has firmed up, if not, leave in for 5 more minutes.
- 1 1/2 cups of greek yogurt (I used 2%)
- 8 eggs (6 full eggs and 2 white only)
- 2 cups of sliced mushrooms – less can be used or you can substitute with a low moisture veggie like broccoli
- 2 large handfuls of spinach
- salt and pepper to taste
- 2 pinches of garlic powder or 1 clove of fresh minced garlic
- 1 pinch of turmeric
- 2 tsp of flour for the rue
- 3 tbsp grated parmesan
- 1 1/2 tbsp chopped chives
- Cook mushrooms and spinach in a pan with a little oil until moisture is released
- Season the mixture with salt, pepper, garlic powder, and turmeric
- Push the mushrooms and spinach towards the outside of the pan and pour the flour into the middle slowly, making sure to fully combine the flour into the liquid to create the rue
- Once the rue has been created, stir all the spinach and mushrooms together with the thickened rue to help thicken up the rest of the liquid in the pan
- Grease the pie dish and pour your mushroom and spinach mixture into the pie dish to cool while you make the egg mixture
- For the egg mixtures, combine the eggs and greek yogurt until smooth. At this point, you can also add half the parmesan to the egg mixture
- Pour the egg mixture over the mushroom and spinach
- Sprinkle the finely chopped chives over the top
- Sprinkle remaining parm over the top
- Cook at 350 for 20 minutes, turn the oven up to 375 and cook for the last 10-15 minutes. Check after 10 minutes at 375 to see if the quiche has firmed up, if not, leave in for 5 more minutes.
I recently tried to make Thai Red Curry Kabocha Squash Soup. The original recipe that I based this off of called for butternut, but this seemed like a fun alternative. Kabocha squash is a large Japanese squash that look similar to a more squat pumpkin and it gave this soup a nice smooth and buttery consistency.
I was able to find the squash at my local Market Basket (cut up into ¼s as this squash is massive) and I bought a ¼, which was the perfect amount. I added extra squash to mine, but the recipe below is without the extra squash. You can also make this with a different type of squash as well.
I had a bit more trouble finding the red thai curry paste, but eventually was able to find some on the very top shelf (guess it isn’t as popular) at my local Whole Foods.
I would say this makes about 3 decent bowl size servings.
- 2 tbsp coconut oil or other type of cooking oil that you have on hand (I used coconut oil)
- 3-4 cups of kabocha squash (cut off the skin, take out the seeds and cut into small 1 inch pieces)
- 1 medium yellow onion (chopped into small pieces)
- 4 garlic cloves (pressed or chopped into very fine pieces)
- 3 tbsp Thai red curry paste (this yields a medium spicy soup, for less spice add a bit less)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2-3 pinches of salt (add more towards the end if it needs it)
- 1-3 pinches of red pepper flakes (start with one pinch and add more to get to your desired spiciness)
- 1 tbsp lime juice
- 4 cups chicken broth (you can substitute vegetable broth to keep this vegetarian)
- ¼ cup coconut milk (optional)
- Chop all veggies first so that they can be added at the same time.
- Add to a large pot and stir together, cooking for about 5-8 minutes:
- Oil, squash, onion, garlic Thai red curry paste, coriander, cumin, salt and red pepper flakes
- Add chicken broth, stir, bring to a boil, reduce heat to a simmer and cover for 20 minutes. Squash should now be soft, if not, cook a bit longer
- Let the soup cool before blending in either a blender or using an immersion blender. Blend until smooth
- Stir in lime juice and optional coconut milk
This freezes well, so you can make ahead of time and defrost went ready to use.
Recipe adapted from cookieandkate.com
I made this recipe as buns for sliders and they came out so perfect and fluffy! Recipe was found on an awesome site that you should definitely check out – backtoherroots.com
This made about 20 rolls for me and they came out perfectly sized for sliders.
- 1 cup – warm water
- 1 – large egg, beaten
- ½ cup (1 stick) – butter, melted (or oil), plus more for brushing the tops of the buns once they have risen prior to cooking
- 3 tbsp – honey
- 2¼ tsp (1 packet) – active dry yeast
- 3½–4 cups – flour (I used white flour, but whole wheat would work just as well)
- 1 tsp – salt
- Cooking spray
- In a large mixing bowl, add in the water, egg, melted butter, honey, and yeast. Mix until just combined using a wooden spoon
- Add in 3½ cups of flour and salt
- Add in remaining flour until the dough is not too sticky
- Move the dough to a floured surface and knead for 7-10 minutes
- Spray a baking dish with cooking spray
- Form the dough into small balls, about the size of a golf ball, and place in the prepared baking dish, spacing them about a ½ inch-1 inch apart
- They will expand quite a bit when they rise so the closer you put them together the less room they will have and may affect the fluffinesss of the finished product
- Cover the baking dish loosely with plastic wrap
- Let rise in a warm spot until doubled in size, about 1 hour
- I turn my oven on to the lowest setting and once it reached that heat I turn the oven off and place the buns in to rise with the door closed
- Preheat the oven to 350°
- Brush tops with oil or butter
- Cook for 15 minutes or until the tops have browned to your liking
I love peaches and when they are in season I like to use them as often as I can. Cooked peaches are wonderful in both savory and sweet dishes. Blueberries pair wonderfully with peaches and with their natural sweetness coming through you can use less sugar when cooking with them. Stay tuned for all things apple as we approach fall.
1 tbsp – Sugar
1/4 cup – Blueberries or 1 tbsp Blueberry jam
Pinch – Nutmeg
1/2 tsp – Vanilla extract
1/4 cup – Rolled Oats
2 tbsp – Coconut flour
1/8 tsp – Salt
1/4 tsp – Cinnamon
2 tbsp – Brown sugar
2 tbsp – Maple syrup
1 tbsp – Butter, cut into pieces
1 tbsp – Walnuts
1 tbsp – Sliced almonds
Mix together the ingredients above the line to create the fruit bottom. In a separate bowl mix together the ingredients below the line to create your cobbler topping. Grease dish and pour in fruit mixture. Then top with your crumble topping and place in the oven at @ 375 degrees for 30 minutes.
This recipe is an adaption from Sonnet’s Zucchini Fettuccine with Rosemary Butternut Creme Sauce.
I hope you enjoy!
- Garlic press (optional)
- Potato peeler or spiralizer
- 1 – Butternut squash
- 1 1/2 tbsp – Olive oil or coconut oil
- 1 – Sweet onion (finely chopped)
- 2 cloves – Garlic (pressed or minced)
- 1/2 tsp – Salt
- 1 tsp – Dried rosemary
- 1 cup – Coconut milk (I use A Taste of Thai’s Lite Coconut Milk)
- 1/2 cup – Chicken or vegetable broth
- 1 tsp – Brown sugar
- 2 – Zucchini (sliced into long thin strips with a potato peeler or spiralized)
- 1 cup – Pasta shells (optional)
- 1 tbsp – Grated romano
- Turn the oven on to Broil
- Cute your butternut squash in half and scoop out the seeds. Place tin foil on a baking sheet and drizzle about a tsp of oil on it before placing the butternut squash halves skin side up.
- Broil for about 20 minutes. The skin should be charred and you should be able to cut through the inside easily with a knife.
- While the butternut squash is cooking, pour the rest of the oil into a pan and add the chopped onions, pressed garlic and a pinch of salt. Cook until the onions are translucent, about 3-5 minutes.
- Once cooked, transfer them to the blender, along with the coconut milk, a few pinches of salt, brown sugar, rosemary and chicken or vegetable broth.
- When the butternut squash is done peel off the charred skin with a knife or fork and cut the flesh into medium chunks so that they fit easily into the blender.
- Blend everything together until you get a smooth consistency.
- Use a potato peeler or spiralizer to create long thin strips of zucchini that resemble noodles. Peel directly into the pan that you cooked the onions and garlic in and pour blended butternut squash mixture over it.
- Cook on medium heat for about 3 minutes to gently soften the zucchini. If you are adding pasta shells to your dish, boil these now in 2 cups of water for about 5 minutes.
- Plate your pasta, zucchini noodles, sauce and top with some grated romano. Enjoy!
This recipe goes perfectly with a nice glass of white wine 🙂
Looking for something sweet but still pretty healthy? You can eat this anytime of the the day. Blueberries are awesome for you as they are high in vitamin C and manganese. They are also high in dietary fiber, much like many of the other ingredients in this recipe. Coconut flour, for example, is high in fiber and low in carbs and calories.
I had just bought some beautiful blueberries and wanted to create something fun with them. Below is the recipe I whipped up and I love how it turned out. I hope you enjoy!
- 1 cup – Blueberries
- Handful – Walnuts
- 1/3 cup – Coconut flour
- 1 tbsp – Butter
- 1 tsp – Cinnamon
- 1/4 cup – multibran flax flakes or similar crushable cereal (granola can be used, just keep in mind that it will add extra sugar to the finished product)
- 1 tsp – Baking powder
- 1/4 tsp – Salt
- 4 tbsp – Greek yogurt
- 1 tbsp – Brown sugar
- 1/2 tsp – Cloves
- 1/2 tsp – Nutmeg
- 1 tsp – Ground flax seed (optional)
- 1 tbsp – Coconut flakes (optional)
Mix all ingredients except for the blueberries to form the crumble. Pour the crumble over the blueberries and bake at 350 degrees for 30 minutes. Looking for something with a little less fall spice? Leave out the cloves, nutmeg, and cinnamon and add some lemon juice, lemon zest, and a peach cut into bite size pieces. You can also partially cook the fruit down, like you would for a pie, before adding the crumble on top and finish by baking for 20 minutes. Let me know how it turns out!
These cupcakes are a fun alternative to plain chocolate or vanilla ones. This recipe is very simple and can be either made from scratch or with the help of a box of cupcake mix. Below I will show you the simplest version, but give you ideas of where you can spice it up a bit.
- Box of chocolate cake mix
- Sleeve of Oreos
- 3 tbsp – Peanut butter
- 1 tsp – Cinnamon
- 2 pinches – Salt
- 2 tsp – Brown sugar
- Cupcake cups
- Cupcake tin
- Crush 5-7 oreos in a bag by rolling a rolling pin over it
- Make cupcakes as directed on box of mix
- Mix in a tsp of cinnamon
- Mix the oreos you just crushed in with the dry ingredients
- *alternative – add in chili powder instead of cinnamon for a spicy Mexican chocolate flavor
- Place a whole oreo at the bottom of each cupcake cup
- Pour cupcake batter into cups
- Bake as directed on box
- Cool on a baking rack or cold surface
- Once cooled, scoop out a small hole in the middle of each cupcake with a butter knife, make sure not to cut all the way to the bottom
- Mix 3 tbsp of peanut butter with 2 tsp of brown sugar
- If peanut butter is unsalted – mix in 2 pinches of salt
- *alternative – use nutella as filling, or a mixture of peanut butter and nutella
- Dab some of the peanut butter mixture into each hole
- Frost the top with your choice of topping (I used vanilla icing and mixed in some crushed oreos to make an easy oreo frosting)
- *alternative frosting ideas – butter cream, nutella, mixture of nutella and vanilla icing, chocolate icing, or cinnamon icing
Now that I know how wonderful non-white flour tortillas are for your body I’m excited to be making sprouted buckwheat tortillas. Sprouted flour is amazing for your body, it is more easily digested by the body and delivers more nutrients to your body than whole grains. The easiest way to explain the benefits of sprouted grains is that your body is basically digesting the product as a vegetable, or close to it, because the process of sprouting the grain turns the grain into more of a plant than a grain. Anywho, I love using sprouted flour when baking. It is easily found at Whole Foods and can be used exactly like any flour, no need to adjust the amount.
For this recipe I used part buckwheat flour and part sprouted flour, this way it will have the yummy buckwheat flavor and all the awesome nutritional benefits that come with it, plus the sprouted flour lowers the glycemic index even more and delivers other awesome nutritional benefits. Super Win.
- 1 packet – Active-dry yeast
- 13 Ounces – Warm water (since we are using sprouted flour, using a smidge more water is always a good idea)
- 1 tsp – Honey
- 2.5 cups – Buckwheat flour
- 1.5 cups – Sprouted flour
- 3 tbsp – Olive oil
- 1 tsp – Salt
- Butter or olive oil for cooking in pan
*Makes about 8 tortillas
- Mix yeast, water and honey in a bowl and let sit for 10 minutes. The honey give the yeast a little something extra to feed on and become active. You should see bubbles in the mixture after a few minutes if the yeast is alive. If yeast is too old it can become defective.
- Mix both flours and salt in a separate bowl.
- Add oil to water/yeast mixture after those 10 minutes and add all to flour mixture, stirring continuously to create a smooth dough.
- knead for 5 minutes and form into a ball.
- Place ball into a slightly oiled bowl and let sit for 1 hour to rise. Keep bowl in a warm place while rising. Turning the oven onto warm and placing the bowl inside with the door left open a bit is always a good fix if there is no place warm to keep it.
- Shape dough into balls a little bit smaller than the size of your fist. Flatten them with your hands or rolling pin to your desired tortilla thickness. Feel free to add more flour if the dough is sticking to your hands or rolling pin. Always a good idea to add a smidge before placing in the pan.
- Heat a pan with a little bit of butter or olive oil and cook 1 tortilla at a time in the pan, flipping after about 2 minutes or when the tortilla starts to bubble up a bit.
Sourdough is made with a starter, rather than dry yeast. A starter can be made different ways and there is some great info out there on the process, but I think that easiest way to start is by borrowing some starter from a friend or buying some online. Sourdough starters take at least a few weeks to really build up, so using a bit of starter from someone else will cut down the time from start to finished bread significantly.