goat cheese, leek & spinach quiche

I love quiche, I really do but you see I rarely make real quiche. You know, the kind with a real pie crust. (And by real pie crust by no means do I mean home made. I mean real crust from the store ;) ) I almost always make my quiches crustless, which while it is the healthy choice, isn’t always the right choice.

Friends, let me tell you know that while the crust may add a few more calories, grams of fat and carbs, what it adds in terms of decadence…let’s just say I’m enamored.

Goat Cheese, Leek & Spinach Quiche

  • 1 medium-sized leek, thinly sliced
  • 2 cups spinach, thinly sliced
  • 4 oz goat cheese
  • 3 eggs
  • 1-12 oz can 2% evaporated milk
  • 1 pre-made pie shell (I used Wholly Wholesome Organic)

Pre-heat oven to 350°.

Heat small pan over medium heat and coat with cooking spray. Add leeks to pan and sauté until golden brown, about 3 minutes. Add spinach and cook an additional minute. Set aside.

Crumble goat cheese on bottom of pie crust. Top with leeks and spinach mixture.

Whisk together eggs, evaporated milk and salt & pepper. Pour egg mixture over cheese and veggies.

Bake for about 60 minutes, until top is golden brown and eggs are cooked through. *If the top is getting too brown, top with tin foil.

Congratulations Tricia! You’ve won the Ball Canning Discovery Kit! Send me your address and I’ll get it sent out to you.

mini smoked salmon quiches

Every bride needs some nourishment on her big day, even if she is a little too nervous to eat much. I thought my bride needed something special. Something filling, something full of nutritious foods and something delicious for Saturday morning primping on her wedding day.

Congratulations Morgan & Ryan!!

Mini Smoked Salmon Quiches - makes 24

  • 6 organic eggs
  • 1/4 cup water
  • salt & pepper
  • 4 oz smoked salmon

Pre-heat oven to 400°.

Whisk together the eggs, water and salt & pepper.

Cut salmon into small pieces. Spray mini muffin tin with lots of cooking spray and place a piece of salmon in each tin. Pour egg mixture over top, filling almost to the top.

Bake for about 15 minutes, or until golden brown.

maple & mascarpone stuffed french toast

Sometimes breakfast can be a bit boring, or even mundane, but this? There is nothing boring about this breakfast. Buying those maple crystals has turned into a very good decision. Especially when inspiration for a mascarpone-maple stuffed french toast stemmed from them.

In terms of breakfast, I’ll choose eggs over french toast, waffles, pancakes, etc. any day. But this french toast may just make me reconsider that. The creamy, sweet filling between whole grain bread left the taster saying, “more please!”

I certainly don’t make french toast on a regular basis, perhaps partly because I always freeze my bread so I never need to use up bread, but I’ll be finding excuses to make this again. Buying too much fresh bread can never be a bad thing, can it now?

Make these for a special, lazy breakfast, for company or mini versions for bridal and baby showers – they are sure to be a crowd pleaser.

Maple & Mascarpone-Stuffed French Toast

  • 2 whole eggs, whisked
  • 2 oz mascarpone cheese
  • 1 Tbsp maple granules
  • Day old whole grain baguette, thinly sliced (about 10 slices)
  • 1 Tbsp butter
  • maple syrup

Heat large pan over medium heat. Mix the mascarpone and maple granules together. Spread about 1/2 Tbsp of the mascarpone mixture on bread slice and top with other slice. Let soak in egg bath for about 2 minutes per side. Add 1 Tbsp butter to hot pan and place french toast pieces in pan. Cook for about 2 minutes per side. Serve with a dollop of mascarpone mixture and drizzle with maple syrup.