Quiche is just a classy word for breakfast pie

 


Quiche is a great meal to make once and eat all week. It’s one of those foods that is great warm or cold, easy to pack for lunch and really versatile! This recipe includes a quick and easy crust and a basic filling which can be modified to use up those uneaten veggies or as a vehicle for absurd amounts of cheese (YES!).  

Basic Quiche

Makes one 9.5-inch quiche (Or can divide into mini quiches!)

Crust

•  1 cup whole wheat flour

•  1 cup all-purpose flour

•  1 teaspoon salt

•  ¼ cup extra virgin olive oil

•  ½ cup ice water

1  Mix the flour and salt together

2  Add the olive oil and stir well

3  Slowly add the water

4  Push dough into the bottom of the pie pan 

(Who needs a rolling pin? We are fans of the rustic look anyways…)

Filling

•  2-3 cups mushrooms, sliced

•  1 cup cherry tomatoes, thinly sliced

•  4 cups of spinach, stems removed

•  ¾ cup of milk (choose your %)

•  5 eggs

•  1 tablespoon all-purpose flour

•  Salt & pepper, to taste

•  ¼ cup shredded cheese of choice (But we recommend you use as much as your heart desires…is there ever enough cheese?)

5  Preheat the oven to 350ºF.

6  Quickly sauté the mushrooms, tomatoes and spinach with salt & pepper over medium heat in a large skillet. Set aside.

7  Whisk together the milk, eggs, and flour. Add salt & pepper.

8  Place veggie mix into the pan with crust. Pour egg mix over veggies.

9  Sprinkle (dump in mounds) cheese over the egg mix. 

10 Bake for 25-30 minutes, until golden brown and completely set.

The above recipe is a nice veggie and cheese quiche but this can easily be changed up! The second time making this quiche, veggies got swapped out for ham and lots of swiss cheese! You could make a Western version with ham, peppers, onions and cheese. Or get fancy and do a sun dried tomato and goat cheese quiche. Play around with your ingredients! Hope you like this breakfast pie as much as we do.

Chilli for a Chilly Day

Every lazy cook needs a crockpot.  Good food isn’t always easy to prepare.  As busy students, we tend to cook easy and quick meals and save the complicated foods for the pros.  Here’s a recipe for an easy and delicious chilli that will leave you full and prepared for future meals (yay leftovers!).

Ingredients:

1 cup chicken broth

1 cup barley

½ sweet white onion

2 cloves garlic

1lb ground turkey meat

1 tablespoon chilli powder

salt & pepper

1 tablespoon garlic salt

2 tablespoons olive oil

1 can (549 fl oz) black beans

1 can (540 fl oz) chickpeas

1 can (284 fl oz) mushroom bits and stems

1 can (796 fl oz) diced chilli tomatoes

1.5 cups (or more) medium salsa (I like Old El Paso Restaurant Style, medium)

1.     Bring 1 cup chicken broth to a boil and add in 1 cup dry barley. Let simmer for 10 minutes while you prepare the meat mix.

2.     Heat 2 tbsp olive oil in a frying pan over medium heat. Roughly chop onion and garlic and saute in pan for 1-2 minutes. 

3.     Add ground turkey meat to the frying pan. Fry until cooked through. Drain out excess water/fat. Add in spices, stir. 

4.     Add the barley mix to the crockpot (barley won’t be fully cooked but will soften overnight).  Add your meat mix to the crockpot.  Add all the canned beans and veggies. 

5.     Top up crockpot with salsa.  Add as much or as little salsa as you like. 

6.     Cook on low overnight.

Just had to sneak pic before I left it for the night!

7.     To serve, top with ALL THE TOPPINGS (sour cream, tortillas, shredded cheese, avocado, whatever yummies you have) and devour.

and... Dinner is served! Definitely not without a huge dollop of sour cream and cheese :)

This recipe is very modifiable. Add ingredients or change up the types of beans, just adjust the salsa in order to make this chilli as thick or thin as you'd like.