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Mushroom and Kale Egg Muffins

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Welcome to the world’s easiest and most flavorful breakfast!  We introduce you to Mushroom and kale egg muffins! Egg muffins happen to be one of our favorite go-to breakfast items ever!  They are so versatile and are pretty enough to serve to friends yet easy enough to make ahead for your busy week!  We chose to fill these guys with kale, mushrooms and swiss cheese that we picked up from Whole Foods today and WOW, they are delicious!

We simply chopped up some lacinato kale and mushrooms and sautéed them with a minced shallot.  Added that mixture to some beautiful, organic eggs, tossed in the shredded swiss and seasoned with some salt and pepper.  That’s it!  How easy is that?

Grease a muffin tin and fill the cups about 2/3 full.  Pop them in the oven and bake for about 18 minutes.

Let them cool for about 5 minutes before removing them from the muffin tin and voila!  Breakfast is served!  You can even make up a batch and store them in an airtight container in the fridge for up to a week.  When you are ready to eat them, just pop ’em into the microwave for 30 seconds and you are good to go!

Want another delicious egg muffin recipe?

http://www.goodthymekitchen.com/artichoke-sundried-tomato-egg-muffins/


Mushroom and Kale Egg Muffins
 
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Serves: 7-8
Ingredients
  • 6 large eggs
  • 1 C kale - chopped
  • 1 C mushrooms - stems removed and diced
  • ½ C swiss cheese - shredded
  • 1 shallot - minced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. olive oil
Instructions
  1. Preheat oven to 350°
  2. Grease muffin tin using nonstick spray or olive oil. Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and saute for about 3 minutes. Add the kale and shallots and saute another 2 minutes. Set aside and cool.
  3. In a medium bowl, whisk the eggs. Add the salt, pepper, swiss cheese and mushroom kale mixture. Using a spoon, fill muffin cups evenly with egg mixture.
  4. Bake for 15-18 minutes until eggs are cooked through and not jiggly.
  5. Allow to cool for 5 minutes before removing from tins. Store in airtight container in fridge for up to 1 week. Microwave 30 seconds to reheat.
Good Thyme Tip: You can also use paper muffin cups for easy clean up!

Nicoise Salad

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If you have never made or had a Nicoise Salad, then you have not truly lived!!  That may sound aggressive but just trying to get the point across that a Nicoise (pronounced, Nee-Swah) is absolutely heavenly.  If you are not familiar with a Nicosie salad, it originated in Nice, France and is typically made with tuna, hardboiled eggs, tomatoes, beans and a variety of other vegetables.  The beauty of making your own, is that you can get creative and have a little fun like we did.  Yup, that’s fun for us and it can be for you too.  You will really want to add this recipe to your list because it’s absolutely perfect for entertaining!  It’s so beautiful to serve, ridiculously delicious and it’s also really easy to make.  Can’t beat that can you?

We added some red potatoes to our salad which is perfect if you are serving it for a meal in itself.  We also added capers because well, if there’s an opportunity to add capers to anything, we are ALL IN!!  Capers are like little gifts from heaven.  Wow, those are some strong feelings for capers huh?

We started by steaming the potatoes and then during the last 3 minutes of cooking them, we tossed in the green beans to steam them as well.  We do this so there’s less dishes to do.  Brilliant right?

Have you ever grilled lemons?  This part is a must, a game changer, a don’t skimp.  Not only does it make them look so pretty, it brings out this delicious flavor and just ups the presentation to another level.  Just heat up the grill pan and throw them right on.  Let them get nice and golden brown.

Use a big serving platter to assemble all of the delicious ingredients of your Nicosie.  The dressing on the side allows your guests to pile their favorites on their plate and create their own masterpiece.

Check out another beautiful salad for entertaining:

Asian Chicken Salad with Peanut Ginger Dressing

 

Nicoise Salad with Lemon Dijon Vinaigrette
 
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Serves: 4
Ingredients
  • 4- 5 New Potatoes (red or purple). - cut in half, steamed
  • ½ pound green beans - steamed
  • 1 lemon - sliced and grilled
  • 1 head romaine lettuce
  • 6 tomatoes (on the vine or compari) - halved
  • 1 large avocado - sliced
  • 1 Tbsp capers
  • 2 hard boiled eggs - cut in half
  • 1 Tbsp chives
  • 1 can tuna packed in oil
Lemon Dijon Vinaigrette:
  • 1 Tbsp dijon mustard
  • 1 shallot - chopped
  • 2 Tbsp honey
  • juice of one large lemon
  • ¼ C olive oil
  • kosher salt to taste
Instructions
  1. Steam potatoes over medium high heat in steamer basket for about 10 minutes until cooked through. Add green beans to steamer basket during last 3 minutes.
  2. Remove potatoes and green beans and set aside to cool.
  3. Slice lemon into ¼ inch slices and grill using grill pan or outside BBQ grill. Cook until nicely charred around edges.
  4. Assemble salad on large platter. Start by layering romaine around bottom of platter. Follow with remaining ingredients to create a beautiful display.
For the Lemon Dijon Vinaigrette:
  1. Mix all ingredients except olive oil in a blender or use an immersion blender. Slowly add in olive oil until nicely combined.
  2. Serve salad with dressing on the side.

Spinach & Feta Quiche

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This spinach and feta quiche is actually one of our family’s favorite dinners.  It’s literally the easiest dish ever to make and is actually requested by the kids quite often, so anytime that happens, I’m all in!  You can save some serious time by buying a prepared pie crust for this one.  They are flakey and buttery and delicious so we’re all over that.

Quiche is perfect for dinner, served with a light side salad but it’s also a very versatile dish and is perfect for lunch, brunch or breakfast…or heck, even a snack too! So, you get my point?  There are no rules here.  Follow along and I’ll show you just how easy this recipe is to prepare so you too can enjoy spinach and feta quiche asap.

quiche2

 

Start with a prepared pie crust.  We usually get our’s at Trader Joe’s but that’s because we shop there all the time.  They have them at most grocery stores.  You can also make your own, we are not opposed to that either.  Anywho, just follow the directions on the pie crust and set it aside.

quiche1

For the eggy mixture, start by sautéing the shallots, then add the garlic and the spinach and cook until wilted down.  Take it off the heat and let it cool.

In a large bowl, add in the half and half, the green onion and the cubed feta cheese.  Fold in the spinach and shallot mixture and season with salt and pepper.  Line the bottom of the pie crust with half of  the 4 cheese blend then pour the egg mixture over the top.  Top with remaining cheese then cover the top with foil or use a pie crust shield to prevent the crust from burning.  Bake for 35 – 40 minutes until it’s a nice golden color and a toothpick inserted in the center,comes out clean.  Allow to cook for roughly 10 minutes then serve it up and enjoy!

 

Spinach & Feta Quiche
 
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Serves: 6-8 slices
Ingredients
  • 1 prepared pie crust (Trader Joe's) or homemade bottom pie crust
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 3 C packed, chopped fresh spinach
  • 3 eggs, beaten
  • 1½ C half and half
  • 2 green onions - dark green tops only, chopped
  • 1 tsp ground pepper
  • 1 tsp kosher salt
  • ½ C italian 4 cheese mixture (we like quattro formaggio from TJ's)
  • ½ C cubed feta cheese
Instructions
  1. Prepare pie crust according to package instructions. Set aside to cool.
  2. Preheat oven to 375 degrees. Heat oil in a large skillet over medium heat. Add chopped shallots and sautee for 2 minutes. Add garlic and continue to sautee for another minute. Add chopped spinach and cook until wilted. Remove from heat and set aside to cool.
  3. In a large bowl add eggs, half and half, chopped green onions, cubed feta and S & P. Add sautéed spinach mixture and whisk together. Line the bottom of the pie crust with half of the 4 cheese blend. Add egg mixture and top with the other half of the 4 cheese blend. Cover the top of the crust with foil or a pie crust shield so it doesn't burn. Place in oven for 35-40 minutes until top is golden brown and toothpick comes out clean. Let sit for 10 minutes before slicing and serving.

Open-Faced Egg Salad Sandwich

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*Featured in the April Issue of Scottsdale Health Magazine*

 

Easter and spring just beg for an open-faced egg salad sandwich and we are so happy to share this ultimate classic with you!  Egg salad has been around longer than any of us even know…I do however, know that my grandmother’s, grandmother’s grandmother was eating it and we know why!!  It’s just so good.  Why is it so good?  You need to be a fan of hard boiled eggs to enjoy this recipe but we are assuming that you are and that’s why you are reading this!  Ha.  So, let me just take a quick minute to show you just how easy these fun, open-faced egg salad sandwiches are to make.

Simply begin by steaming you eggs in a steamer basket over medium high heat.  If you have never steamed your eggs to hard boil them, you are going to be blown away at how easy this is.  Check out our recipe for steamed hard boiled eggs with all the details here.

Once you’ve completed that part, and the eggs are cooled and peeled, you are ready to begin the mixing and assembly process.  Just cut the eggs in half and remove the yolks.  Add them to a mixing bowl.  Dice up the pickle and set it aside.  I’ll just mention that we made this recipe with dill pickles for a more savory flavor.  You can use sweet pickles if that’s your thing but we are big fans of the tangy dill flavor.  Give it a try if you’ve always done it the other way.  You might just surprise yourself!

Add in the greek yogurt, dijon, mayo, little splash of pickle juice (that part is an old family secret) and a pinch of salt and pepper to taste and mash it all up with a fork.  Then fold in the diced pickles.  We decided to go for the really pretty presentation for this recipe and went the open-faced route by scooping a nice amount of the egg salad onto a piece of whole grain bread with butter leaf lettuce.  Top it with some fresh chives and sprinkle of paprika and you are good to go!


Open-Faced Egg Salad Sandwich
 
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Serves: 4
Ingredients
  • 6 hard boiled eggs
  • 1 small dill pickle - chopped
  • 1 Tbsp mayonaise
  • 1 Tbsp 0% Greek yogurt
  • 1 tsp dijon mustard
  • 1 tsp pickle juice
  • pinch of kosher salt and pepper
  • 4 pieces of multi grain bread
  • 4 pieces butter leaf lettuce
  • fresh chives and paprika for garnish
Instructions
  1. In a steamer basket, over medium high heat, steam eggs for 14 minutes. Remove from heat and place in a bowl with cold water.
  2. Once eggs are cooled, remove shells and cut in half.
  3. Add yolks to a medium bowl. Add mayonaise , Greek yogurt, dijon and pickle juice and use a fork to mash yolks and combine. Add in the chopped pickles.
  4. Chop up egg whites and gently fold into yolk mixture. Season with salt and pepper.
  5. Place butter lettuce on top of slices bread and add a heaping scoop of egg salad to each. Top with fresh chives and a dash of paprika.

Chicken Chorizo Breakfast Burritos

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These chicken chorizo breakfast burritos are an absolute necessity in your life!  We are big breakfast burrito people and so are our kids.  My daughter asks for one several times a week and I can’t say I blame her.  They don’t always have all these delicious added ingredients, but I try! These also make a great dinner.  Sometimes we love to have breakfast for dinner and what better way than with a yummy burrito?  So, let me tell you just how easy these guys are to make.  Check it out.

Simply start by cooking up the chicken chorizo (if you have not already done this part) then beat the eggs with a little milk, salt and pepper, then cook them up in a skillet on low heat.  You don’t want to burn your eggs so go low and slow.  If you’ve ever had burnt eggs, you’ll never make that mistake again!  They are no bueno!

Once the chorizo and eggs are cooked, you can begin the assembly process.  Just lay the tortillas out flat and line up all your ingredients.  Top with the pepper jack cheese and roll them up burrito style.  Just fold over the edges and roll.  We like to put them back into the skillet to get a nice crisp on the outside and let the cheese get a little melty!  Yum!  We are sure that you are going to love these chicken chorizo burritos as much as our families do!  Serve them up with your favorite salsa.

If you haven’t noticed, we are huge fans of chicken chorizo.  Another one of our favorite recipes is our famous fully loaded chicken chorizo & blue corn nachos

 

Chicken Chorizo Breakfast Burritos
 
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Serves: 4 burritos
Ingredients
  • ½ C ground chicken chorizo, cooked
  • 1 medium sweet potato, cooked (boiled, steamed or roasted) and cut into slices or cubes
  • 6 eggs
  • 1 Tbsp milk
  • 1 tsp olive oil
  • 1 avocado
  • ½ C corn
  • ½ C pepperjack cheese
  • 1 C salsa
  • S&P
  • 4 large tortillas
Instructions
  1. Heat olive oil in a large skillet over medium low heat. Crack eggs into a bowl and add milk. Whisk together. Season with S&P.
  2. Add eggs to the skillet. As eggs begin to cook gently pull the eggs back with a spatula, continue this process until the eggs are no longer runny. Remove from heat.
  3. Lay the tortillas out flat. Line ingredients in strips in the center of the tortilla - divide ingredients equally between the burritos. Line eggs, chorizo, avocado, corn and cheese. Roll up like a burrito, folding the sides in first and slowly rolling over.
  4. Clean the skillet and reheat over medium heat. Add burritos to the skillet and cook each side until golden brown - this helps seal the tortilla and melt the cheese).
  5. Cut breakfast burritos in half and serve with your favorite salsa.

Blueberry Muffins

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Can you think of anything more delicious than a sweet blueberry muffin? Well, maybe, but not right now because the smell that’s coming from my oven is seriously so good.  I’ve got a batch of these yummy sweet muffins going and I can’t wait to eat one!  The kids are going to be so excited after school today! The best part is that this recipe is really easy to make.  You can use fresh blueberries or frozen ones if you don’t have any fresh one’s on hand.

Start by preheating you oven to 350.  You will need 2 bowls so you can mix all the dry ingredients on one and the wet in the other. In one bowl, mix the flour, sugar, baking powder, baking soda and salt.  Then, in the other bowl, combine the melted butter, egg and egg yolk and the buttermilk. Add the wet ingredients into the dry and stir until combined.  Then gently fold in the blueberries.

Line a muffin tin with cupcake liners and fill them up to the top.  Sprinkle the tops with the raw sugar.  This sugar works better for baking because it stays in it’s pretty crunchy form and doesn’t melt.  The crunchy sugary tops are the best part of a muffin right?  Who doesn’t love a muffin top??  ha

Anyway, pop these guys into the oven and bake for about 25 minutes or until cooked through.  Like I said, the house will smell amazing and everyone is going to be so happy!!  Store in an airtight container to enjoy during the week…they are great to pack in the kids lunches too!  Hope you enjoy!!

Check out some of our other favorite muffin recipes:

http://www.goodthymekitchen.com/lemon-poppyseed-muffins/

Carrot Apple Zucchini Muffins


Blueberry Muffins
 
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Serves: 18
Ingredients
  • 2½ C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 5 Tbsp unsalted butter, melted and cooled
  • 1 egg + 1 egg yolk, beaten
  • 1½ C buttermilk
  • 2 C blueberries - fresh or frozen
  • 3 Tbsp turbinado sugar (sugar in the raw)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl add all of the dry ingredients except for the turbinado sugar. Mix thoroughly.
  3. In a separate bowl add wet ingredients and mix thoroughly.
  4. Slowly pour wet ingredients into dry ingredients, gently mix until blended with a fork. Add blueberries and carefully fold in with a spatula.
  5. Line muffin tins with cupcake liners. Fill each liner until almost full with batter. Sprinkle turbinado sugar on top of each muffin.
  6. Bake for 25 minutes until golden brown.

Quinoa Fried Rice

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If you love fried rice like we do, we know you are going to be really excited about this amazing “cleaned up” fried rice recipe.  We omitted the rice and subbed in our favorite protein…quinoa!  If you are a regular here are Good Thyme Kitchen, you already know how much we love quinoa.  If you are new here, well, now you know.  We are big fans.  Quinoa is so good for you.  I’m going to jump on the quinoa high horse for a second so bare with me.  It’s just so important that you know why we are such big fans. Quinoa is one of the most protein rich foods you can eat.  It contains almost twice as much fiber as other grains (yay for fiber),  it has iron, magnesium and and vitamin B.  Almost done, it’s gluten free (yup) and is loaded with calcium and antioxidants.  Oh, and it tastes awesome!!  So, now you know why we are like quinoa cheerleaders.

So, back to the quinoa fried rice…this is so easy to make. The recipe calls for cooked quinoa so unless you have some already made in the fridge, get going on that step first.  Just cook it according to package instructions and you are good to go!

Once your quinoa is cooked, start by cooking the eggs in a large skillet over medium heat with a little butter.  Transfer to a plate and cut into pieces.

Return the pan to the heat and add in the olive oil. Add in the chopped onions and cook for about 3 minutes.  Add the garlic and cook for an additional minute.  Add in the quinoa, peas, hoisin, soy sauce and sesame oil and stir fry for about 4-5 minutes.

The final step is to just add in the chopped egg and fresh green onions.  Season with salt and pepper if you so desire and dinner (or lunch) is served!

Check out some of our favorite similar recipes:

http://www.goodthymekitchen.com/cashew-chicken-with-coconut-cauliflower-rice/

http://www.goodthymekitchen.com/orange-ginger-veggie-stir-fry-cauliflower-rice/

 

Quinoa Fried Rice
 
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Serves: 4
Ingredients
  • 1 tsp unsalted butter
  • 2 eggs, beaten
  • 2 tsp good quality olive oil
  • ½ medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 C quinoa, cooked
  • ½ C frozen peas, thawed
  • 3 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • ¼ C green onions, thinly chopped
  • kosher salt and cracked pepper to taste
Instructions
  1. Heat butter in a large skillet over medium-high heat. Add eggs and leave flat for about 2 minutes until cooked. Remove from pan, transfer to a plate and cut into pieces.
  2. Return pan to heat and add olive oil. Add chopped onions and cook for about 3-4 minutes. Add garlic and cook for an additional minute. Add quinoa, peas, hoisin, soy sauce and sesame oil. Sir-fry stirring continuously for about 4-5 minutes.
  3. Add in cooked egg and green onions, season with S&P to taste. Serve immediately.

Cobb Salad

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The Cobb Salad is an absolute classic and we couldn’t be more thankful for this beautiful creation.  It’s funny because, as I was writing this, it made me curious as to where the Cobb salad actually came from.  So, naturally, I had to google to find out more.  This kind of stuff fascinates me.  Is that sad?  Have I nothing better to do?  Possibly.  But Kari and I have already told you that we are obsessed with all things food and I guess learning about the origin of recipes is part of that obsession.  Don’t judge.  Anyway, a quick “high level” overview for you…just in case you are not quite as interested as me.  The Cobb is an American garden salad that mainly consists of lettuce, tomato, bacon, hard boiled egg, avocado, chicken, blue cheese and a red-wine vinaigrette.  (We already knew that part, right?) It’s believed to date back to the 1930’s where it was served at the Hollywood Brown Derby Restaurant.  The restaurant’s owner was named Robert Howard Cobb.  Wow!  Cool huh?  Now we know something new. I figured it was a salad that has been around for a very long time and I was right.  I feel so much better now.  Bottom line, it’s one of our favs at GTK and we love how easy it is to make!

We like a traditional Cobb salad and therefore have all of the typical ingredients in this recipe.  We did however, use turkey bacon instead but that’s just a personal preference to cut down on the calories but not on flavor! We served this one with some delicious asparagus on the side because, why not?

This Cobb salad is easy peasy to assemble.  The motivation for having it this week is due to food prep!  You know how big we are on our food prep right?  Well, we already had the hard boiled eggs and the chicken prepared…after that, it’s a cinch!

We know you are going to love the red-wine vinaigrette too.  It’s tangy and delicious and pairs perfectly with this dish!  Make extra vinaigrette to use again later!  You’ll be so happy you did!

Check out some of our other delicious salads:

http://www.goodthymekitchen.com/brussels-sprout-kale-harvest-salad/

http://www.goodthymekitchen.com/panzanella-salad/

 

Cobb Salad
 
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Serves: 4
Ingredients
  • 6 heaping cups romaine lettuce
  • 2 hard boiled eggs, cut in half - lengthwise
  • 1 avocado, chopped into large chunks
  • ¾ C rainbow baby hierloom tomatoes, halved
  • ¼ C blue cheese, crumbled
  • 2 pieces cooked turkey bacon, chopped
  • 1 C chopped cooked chicken breast
  • kosher salt and pepper to taste
For the Red Wine Vinaigrette:
  • 1 Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 4 Tbsp good quality olive oil
  • 1 clove garlic chopped
Instructions
For the Red Wine Vinaigrette:
  1. Add all ingredients to a small bowl and whisk until combined. Set aside
For the Salad:
  1. Spread lettuce out on a large flat platte or low salad bowl. Arrange remaining ingredients over the lettuce (either mixed - as pictured, or in strips)
  2. Drizzle salad with red wine vinaigrette or serve on the side.

Chocolate Chunk Banana Bread French Toast with Fresh Strawberries

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Okay, we are not gonna lie, we get more requests for this chocolate chunk banana bread than we can even count.  Sorry to brag but it’s true.  For some reason, this bread is just insanely good!!  It’s so delicate and moist (yep), and bursting with sweet banana flavor (probably because we use 3-4 bananas in the recipe) but then you add in the sweet chocolate surprise and Wow!  Outa this world.  The people come running when it comes out of the oven.  No joke!  So…the story of the banana bread french toast goes like this…we had a loaf on the counter one Saturday morning and literally had this brilliant idea (call it an epiphany) to use the banana bread for the french toast instead of just regular ol bread.  We cannot explain where these ideas come from but we are not going to question it…we just follow our instincts!  Yea, so you can only imagine how that went over!!  It was deliciously insane and that is why we must share it with you.

You might not believe that this bread can get any better than it already is but we are here to tell you that IT CAN!  I mean, dredging bread in an egg mixture and cooking it up in a pan, then drizzling it with pure maple syrup, fresh strawberries and a sprinkle of powdered sugar is pure magic!  The kids and hubby have requested this one many times…who can blame them?  Dad will LOVE this recipe so look no further….serve Dad this for breakfast on Father’s Day and he is guaranteed to have the best start to his day!


Chocolate Chunk Banana Bread French Toast with Fresh Strawberries
 
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Serves: 2
Ingredients
For the French Toast:
  • 4 slices banana bread (see recipe below)
  • 2 eggs, beaten
  • 1 C fresh strawberries, sliced
  • 100% pure maple syrup
  • optional - powdered sugar for dusting
For the Banana Bread:
  • 3-4 extra ripe bananas mashed
  • 1 large egg
  • ¼ C coconut oil
  • 1 Tbsp 0% plain greek yogurt
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 C packed dark brown sugar
  • 1½ C unbleached flour - can substitute GF flour
  • ⅓ C semi sweet chocolate chunks (optional)
Instructions
For the French Toast:
  1. Heat a large skillet over medium heat. Dip each side of banana bread into the eggs. Cook each side of banana bread for about 2-3 minutes. Transfer to a plate and drizzle with maple syrup, top with strawberries and sprinkle with powdered sugar if desired.
For the Banana Bread:
  1. Preheat oven to 325 degrees. In a large bowl add all of the wet ingredients and mix thoroughly. Add brown sugar, salt, cinnamon and baking soda and mix. Add flour and mix until ingredients are combined. Fold in chocolate chunks.
  2. Grease loaf pan (we like to use coconut oil spray). Spoon batter into loaf pan. Bake for 45-55 minutes until toothpick comes out clean.

Crustless quiche with sweet corn, zucchini and ricotta

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Three cheers for summer produce!!  Today it’s all about the sweet summer corn and beautiful zucchini that we picked up at the farmers market!  We are huge fans of both of these veggies and they really pair so well together.  We are always looking for new creative ways to use the everyday produce we have on hand and this crustless quiche was a total home run!

We started by simply sautéing up some onion, garlic, corn and zucchini in a little olive oil on medium heat for about 10 minutes.

We then mixed the eggs, fontina cheese, half and half, cream, a little salt and pepper and the sautéed veggies in a bowl then poured the mixture into a parchment lined pie dish.  Place a few dollops of ricotta cheese over the top of the quiche.

Cook for about 45 minutes…until the quiche is a pretty golden brown color and firm in the center.  Allow to cool for roughly 10 minutes before serving!  This is the perfect light dish for brunch or a warm supper night.


Crustless quiche with sweet corn, zucchini and ricotta
 
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Serves: 6
Ingredients
  • 1 tsp extra virgin olive oil
  • ½ yellow onion diced
  • 2 cloves garlic chopped
  • 2 ears sweet corn cut off the cob
  • 1 large zuchinni sliced paper thin
  • 3 eggs
  • ½ C fontina cheese - can also use pepperjack for some added spice
  • ¼ C ricotta
  • 1 C fat free half and half
  • ½ C heavy cream
  • 1 tsp kosher salt
  • ½ tsp ground pepper
Instructions
  1. Preheat oven to 375 degrees. Heat olive oil in a large skillet over medium heat. Add the onions and let cook for 3 or 4 minutes. Add garlic, zuchinni and corn and sautee for 10 minutes. Set aside to cool.
  2. In a bowl mix eggs, fontina, half and half, cream and S&P. Add sauteed vegetables to the bowl and mix.
  3. Line a glass pie dish with parchment paper. Transfer the mixture into the parchment lined pie dish. Top with dollaps of ricotta. Bake on center rack for 40-45 minutes until the quiche is firm and not jiggly and golden brown on the top. Let stand for 10 minutes before serving.