Chicken and Bacon Quiche

Quiches are one of the easiest and most versatile dishes you can make. They are good for breakfast, lunch and dinner. The recipe below is only a guide. Once you have the layers – let your imagination run wild.

1st Layer – pie crust (store bought or homemade)

2nd layer – 1 cup or more of grated cheese

3rd layer Рcooked meat and vegetable layer. If I was using saut̩ed mushrooms or blanched broccoli or artichokes РI would add them here.

4th layer – Egg mixture (eggs, milk, mustard, spices, salt and pepper, herbs, 1 cup or more of cheese)

I usually try to type my recipes into a recipe app but it’s not cooperating so I’ll do it the old fashioned way.

Ingredients

  • 1 pie crust (if using homemade – I bake for 5 minutes)
  • 2-3 cups of shredded cheese – I had mozarella and cheddar so that’s what I used
  • 2 cooked chicken breasts, chopped (we had leftover smoked chicken)
  • 3 strips of cooked turkey bacon, chopped
  • 5 eggs
  • 1/2 cup of milk (this can be dairy, non-dairy – all the way from whipping cream to almond milk)
  • 1 Tbsp of mustard – yellow or dijon
  • 1/2 tsp of garlic powder
  • Salt and Pepper – to taste
  • 2 Green Onion, sliced thin
  • Fresh herbs, chopped – if desired – I used come cilantro and basil for our garden

Directions

  • Preheat oven to 350 degrees
  • Spread 1 – 1-1/2 cups of cheese onto the pie crust
  • Spread meat mixture on top of cheese
  • In a separate bowl, add eggs, milk, mustard, onion, seasonings and herbs into a bowl. Mix well. Add remaining cheese and stir until incorporated. Pour over meat layer.
  • Place pie pan on top of a parchment paper layered cookie sheet. This is a tip and not necessary; but I find it is easier getting in and out of the oven.
  • Bake for 30-40 minutes until golden brown. Ovens vary so keep watch after 30 minutes. Use a knife, cake tester or toothpick in the center. It should come out clean.
  • Let rest on cooling rack for 20 minutes before cutting.
Homemade Crust ready for prebaking
Ready to go into the oven
Serve with a muffin, fruit or a green salad and you are good to go.
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Fighting Fear with Blueberry French Toast

18 years – I remember when 9-11 happened.  My children were young and in school and my husband was traveling for business.  After the children were in bed that night I felt so helpless – so emotionally exhausted yet I knew I was not ready for sleep.  Turning on the TV would just be listening to words – seeing images I had repeatedly absorbed throughout the day.  I wanted to protect my children from a world that these unspeakable things could happen knowing deep in my heart there are only so many things a mother has control of.  So the question came to my mind – “What do you have control over?”  “How can you love your children in this time of uncertainty?”  For me – it was giving them something they enjoyed – something that had a proven track record of happiness.  For me – this would be accomplished in my kitchen.  And so I set about pulling the ingredients out on my counter for Blueberry French Toast – a lovely recipe that sits in refrigerator overnight and is baked in the oven.  In the past the smell of this baking would bring huge smiles to little faces.  I was just hoping that it would remind us that there have been happy times in the past and in faith and hope we could look forward to good times in the future.  So I cut the french bread in small pieces and mixed up the eggs and milk.  Each task was a balm to my soul. I took each piece of bread and dipped it into the wet mixture and placed it in the greased pan.  Perhaps this is how we would heal – one deliberate task of love at a time.  That recipe encouraged me to move at a time where it would be so easy to get stuck in front of our tvs, computers, newspapers for the next new tidbit of a horrific event. Our country doesn’t need people who sit – no, our country needs people who will reach out and start moving with loving actions one person at a time.

Blueberry French Toast
A wonderful breakfast that can be prepped the night before and popped into the oven the next morning.
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Ingredients
  1. 1 Loaf of french bread, sliced in 1/2 inch sliced
  2. 2 Eggs
  3. 1 3/4 cup Unsweetened Almond Milk or Milk of your Choice
  4. 2 Tbsp Sugar or sweetener of choice
  5. 1 tsp Pure Vanilla Extract
  6. 1 1/2 cup Frozen Blueberries
  7. Crumb Mixture
  8. White Spelt Flour or Flour of your Choice
  9. Brown Sugar
  10. Earth Balance or Butter, chilled
Instructions
  1. Prepare a 8 X 8 square pan by spraying lighting with PAM
  2. If using flax "egg" see * and mix accordingly
  3. In medium bowl mix milk, sugar, vanilla, egg, and fruit spread until combined
  4. Take each slice of bread and dip both sides into milk mixture. Place in pan until the bottom is covered with a layer of bread.
  5. Spoon 3 Tbsp of milk mixture over bread
  6. Place sliced apples on top
  7. Repeat with another layer of dipped bread
  8. Using a spatual press down on top to pack down
  9. Cover with plastic wrap and let sit 6-8 hours in fridge.
  10. Mix ingredients for crumb mixture in a small blender or food processor.
  11. Preheat oven to 375 degrees.
  12. Remove from refrigerator
  13. Spread blueberries on top
  14. Spread crumb mixture of top
  15. Bake for 35-40 minutes.
  16. Can be eaten out of the oven but it let cool for 15 minutes before trying to cut. It's amazing how much better this cuts if it can cool, sit in refrigerator for several hours and then reheated or served cold as a bread pudding.
  17. May be topped with powdered sugar, whipped soy or dairy cream.
Deliciously Inspired http://www.deliciouslyinspired.com/
 

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Instant Pot Coconut Steel Oats

 

I like the chewiness of steel oats but cooking them on the stove can take awhile.  Being able to cook them in about 10 minutes using the Instant Pot makes having a dish of these handy throughout the week doable. 

Using a full coconut milk (found in the can) gives a richness to the breakfast cereal.

Instant Pot Coconut Steel Oats
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Prep Time
6 min
Cook Time
10 min
Total Time
15 min
Prep Time
6 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup steel oats (not instant or quick cooking steel oats)
  2. 1 can organic coconut milk
  3. Water - to make 3 cups between coconut milk and water
  4. Stevia or Sugar of your choice
To finish
  1. 1 cup of non-dairy or dairy milk
  2. Sweetener of your choice - I used a few drops of liquid stevia
  3. 1 tsp cinnamon
  4. Place a serving size in a bowl and top with berries, banana, raw sunflower seeds.
Instructions
  1. Make sure your instant pot is fully assembled and the sealer is in the rim of the lid.
  2. Place oats in small mesh strainer and rinse. Drain by gently tapping sides of strainer to release water.
  3. Into a 4 cup measuring cup - empty can of coconut milk and add enough water to measure 3 cups.
  4. Place liquid into the removable container in the Instant Pot. Add oats. Use your fingers and incorporate oats into the liquid, make sure all oats are off the sides.
  5. Lock on Lid and close Pressure Valve. Cook for 8 minutes on the Manual Setting. When Beep sounds, wait 10 minutes and then release the remaining pressure.
  6. Remove Lid and stir in milk, sweetener and cinnamon. More milk can be used if you like a thinner oat cereal.
Deliciously Inspired http://www.deliciouslyinspired.com/

 

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