Tag Archives: breakfast

Spinach and Caramelized Onion Quiche

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A couple of weeks ago, I made Meghan’s Broccoli Cheddar Quiche for a Sunday brunch.  It was amazing!!

Broccoli Cheddar Quiche with strawberries, bacon and mixed greens.  I love brunch!

Broccoli Cheddar Quiche with strawberries, bacon and mixed greens. I love brunch!

When I woke up this Saturday, I thought about this amazing quiche and looked over my fridge inventory.  (Alright, alright…make that when I got out of bed this Saturday,  I woke up around 8 – late for me! – because the cats wanted breakfast, but after they got fed I spent a good two hours in bed watching Food Network.  Don’t judge me.)

So, back to the fridge!  Eggs fresh from Brunty Farms?  Check.  Milk?  Yep.  No broccoli, but spinach from the farmer’s market?  Check.  Onions?  Always.  Cheese?  Ooo…Asiago!  Nice.

Nothin' beats a farm fresh egg.

Nothin’ beats a farm fresh egg.

Caramelized onions, spinach, cheese and eggs.  How can that be bad?  Answer:  It can’t.  It was awesome.

By the time it was done, I was too hungry to make the plate pretty.  I'm lucky I remembered to take the picture!

By the time it was done, I was too hungry to make the plate pretty. I’m lucky I remembered to take the picture!

Spinach and Caramelized Onion Quiche

  • 1 Quiche crust (Meghan from Clean Eats, Fast Feets recommended this recipe – it’s fantastic and so easy!)
  • 1 T butter
  • 1 medium white onion, sliced thin
  • A big handful (probably about 2 cups) baby spinach
  • 1/4 cup grated asiago cheese
  • 3 large eggs
  • 3/4 cup of milk
  • salt and pepper to taste
  • 1/4 t fresh ground nutmeg
  • 1/4 t cayenne pepper
  • 1/4 t ground mustard
  • 1/2 t garlic powder

Preheat oven to 350 degrees.

Make the quiche crust (or use premade).  I made the quiche crust linked above, but I did prebake it for about 5 minutes before filling the crust.  (Thanks for the tip, Meghan!)  Put the crust aside while you work on the filling.

In a medium sauté pan over low heat, add the butter and sliced onion.  I added a pinch of salt and let the onions cook over low/medium low heat for about 30 minutes until they were nicely caramelized.

Onions pre-caramelization.

Onions pre-caramelization.

Caramelized onions - yum!

Caramelized onions – yum!

While the onions were cooking, I used a fork to whisk together the milk, eggs and spices (pinch of salt, fresh ground pepper, nutmeg, cayenne, ground mustard, garlic powder).

I mixed the milk and eggs together in the measuring cup - anything I can do to dirty less dishes is a win.

I mixed the milk and eggs together in the measuring cup – anything I can do to dirty less dishes is a win.

Once the onions were nicely caramelized, I added the spinach to the pan with the onions and covered it for about a minute – just long enough to wilt the spinach.  The spinach leaves were small and tender, so I didn’t even bother chopping them up.

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Once the spinach was wilted but still bright green, I mixed the spinach and onions together and transferred them into the quiche crust.  I topped that with the asiago cheese and poured in the egg mixture.

I baked the quiche for about 40 minutes in a 350 degree oven, until the top was a beautiful golden brown and the eggs were cooked all through.

When it was done, it took all my willpower to let it cool – I was hungry and it smelled really good!  As soon as possible, I cut a big piece and dug in.  So yummy!  The crust was perfect, the onions were soft and sweet, the asiago cheese gave it just a little bite, and the eggs held everything together.

I can still call it breakfast if I ate it at noon, right?

This post is linked to What’s in the Box?  at InHerChucks.

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Banana Oatmeal Muffins

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There’s chocolate in them thar muffins!  Specifically, a dollop of dark chocolate almond spread that is super tasty.

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Thanks to Kirsten at Farm Fresh Feasts and Meghan at Clean Eats, Fast Feets, I have been craving muffins like nobody’s business.  So I started poking around the pantry and looking at some of Kirsten’s muffin recipes to see what I could make.

I started with the bananas, since they were almost to the end of their useful lifespan.  I buy bananas every now and then because I think I want them.  What I really want is one of them.  Sadly for the other bananas, that means they languish in the bowl on top of the dishwasher until I feel bad that they’re being ignored.  Usually I make banana bread, because – to be honest – when they’re that far gone, I don’t really know what else to do with them!

This time, I wanted to turn them into yummy muffins.  I found this oatmeal muffin recipe from Farm Fresh Feasts and since I had almost all the ingredients on hand, I went for it!  (I did have to stop at the store for some buttermilk.)

I’ve made muffins with oatmeal before, but I’ve never soaked the oats first.  It totally makes a difference!  And I only soaked them for about 2 hours.

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Anyway, here’s what I ended up doing (Note:  I doubled Kirsten’s original recipe because I wanted to freeze some of them):

Banana Oatmeal Muffins with Dark Chocolate  (made 24 muffins)

  • 2 cups buttermilk
  • 2 cups rolled oats
  • 3 ripe (or overripe) bananas, squished into a puree

Combine the first three ingredients in a bowl on the counter.  Stir well.  Cover.  Leave on the counter at least an hour or up to 10 hours (overnight).

  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 cups whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Dark chocolate almond spread (Nutella would certainly work as well, or the Jif version.  But I’m not a huge hazelnut fan, so I was happy to find this alternative.)

When you are ready to bake, preheat the oven to 400 degrees.  Spray a muffin pan with nonstick spray, or use paper or foil liners.  Add the egg, brown sugar, and vegetable oil to the bowl.  Stir well.  Add in the rest of the ingredients dry ingredients.  Stir until just combined.

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I used a 1/3 cup measuring cup to fill the muffin pan.  Then I added a dollop of the chocolate almond spread to each muffin.  (It occurred to me later that I should have filled each muffin up halfway, dolloped in the chocolate spread, then covered it with more muffin mix. Oh well – next time!)

Bake 18 minutes.  Cool 5 minutes in pan, then flip onto a cooling rack to finish.

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My original goal may have been to freeze them, but that’s not what happened.  These muffins were so tasty that I ended up giving them to just about everyone I came into contact with over the past two days:  my parents, my sister, my co-workers, my boss…everybody loved them!

I guess that just means I’ll have to make some more!

Saturday Brunch

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Yesterday morning I went to the winter farmer’s market at Old Trail School.  Let me tell you, it was hopping!  I got there  just as it opened at 9am and it was already packed.

I’ve been so impressed with the quality and selection at this market all through the winter, and this was no exception.  Everything looked so good!

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I picked up some mixed salad greens, baby swiss chard, onions, garlic, a butternut squash, some pappardelle from Ohio City Pasta, swiss cheese, a jar of Strawberry Balsamic Black Pepper Jam (more on that in a moment), and…

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a big ol’ bag of beets!  I had to restrain myself – there were apples that looked fantastic, local honey, and fresh eggs from Brunty Farms… I could just go on and on.

Anyway, all the good stuff at the farmer’s market made me hungry, and to paraphrase my best friend Kara, “I was craving a Blue Door croissant like it was my job!”  So I stopped by the Blue Door Cafe on my way home for a couple big fluffy croissants and whatever else looked good, which turned of course was everything.  It was a tough decision, but I settled on some mixed berry Danish.

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There were originally two Danishes (is that the right plural?), but I ate one before it made it into the picture.  If you haven’t been to the Blue Door, and you’re anywhere near the Cuyahoga Falls, Ohio area, you should go.  The place is amazing.  Awesome baked goods, beautiful local and organic foods…I can’t say enough good things about it.  I would go every day if I could!

Alright, so back to brunch!  I wanted eggs and bacon to go with the croissant, but the mixed greens are Brian’s favorite, so that’s where breakfast became brunch.  I really wanted to use the Strawberry Balsamic Black Pepper Jam (seriously, how good does that sound?) but I wasn’t sure what to do with it.  As I was eating the Danish, I had an inspiration:  make a vinaigrette for the salad!

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I got this from the same folks at the farmer’s market where I got the Tuscan Glaze, so I had every confidence it would be good.  I chopped up a garlic clove very finely, added a big spoonful of this strawberry goodness, and whisked it with olive oil until it looked like a vinaigrette.  I tasted it and it was super yummy.  I tossed some of the mixed greens with the dressing and put them in the fridge to stay cold.

From there, it was simple – scrambled eggs, some amazing thick cut bacon (after having thick cut bacon, I will never buy another kind), and a couple kinds of jam for the croissants.  I went with blueberry preserves (my new favorite, I think) and strawberry/blackberry jam, mainly because I had both in the fridge.

The green salad with the strawberry vinaigrette was perfect to offset the breakfasty foods (considering we ate this around 1 o’clock in the afternoon) and the croissants were heavenly.

All in all, it was a great way to start a Saturday! (Saturday night I made a weird but excellent pizza – look for that to come soon!)

What’s you favorite meal to start your weekend?