Smashed Potato Crust Quiche

Got leftover cooked potatoes? Then you've got a head start on this mouthwatering quiche. Great for breakfast, brunch or a light dinner.

Ingredients:

6 oz baked or boiled Yukon gold potatoes, leftovers work great

1 tbsp olive oil

pinch of salt

2 eggs

1/4 cup cream cheese

3 tbsps shredded cheddar

1/4 cup chopped cooked sausage (I used mild Italian)

1 tbsp 10% cream

salt and pepper to taste

1 tsp chia seeds

1 tsp minced garlic

garlic scapes or chives to top 

Cook potatoes until tender. Drain if boiled, scoop out of skins if baked and toss with olive oil and salt. Oil a 3 cup (725ml) ramekin. Dump the potatoes in and smash with the bottom of a glass to form the crust. You may want to use a fork to help form it up the sides. Drizzle more olive oil and give it a sprinkle of salt. Bake the crust at 400°F for 20 minutes. Now reduce the oven temperature to 375°F. Mix the eggs and cream cheese in a blender until smooth. Pour into a bowl and add the rest of the filling ingredients. Pour into the crust, top with scapes or chives and bake at 375°F for 35 minutes. Let sit 10 minutes before cutting. Serves 2.

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Crustless Bacon Cheese Quiche

Cheesy bacony deliciousness in every bite. Perfect for a lazy late breakfast, brunch or even a light dinner. 

Ingredients:

Spray oil

1 cup cottage cheese 

6 eggs

1 tsp original Mrs Dash seasoning or salt and pepper

1 cup shredded Gruyère, cheddar or mozzarella 

3 tbsps chopped sundried tomatoes

5 slices of bacon, cooked and chopped

1/2 cup cooked, diced potatoes

1 tsp dry parsley 

Preheat oven to 350°F. Blend cottage cheese, eggs and seasoning together. Then fold in the cheese, sundried tomatoes, cooked bacon, potatoes and parsley. Pour into an oiled 9" pie plate and bake for 45 minutes or until a knife into the center of the quiche comes out clean. Let sit 5-10 minutes before cutting. Approximate protein in each serving is 36 grams. Serves 4

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Blueberry Dutch Baby Breakfast

Basically this dutch baby is just a giant pancake. But puffed up like a popover and baked in the oven sweetened only by it's juicy blueberries, no sugar in the batter.

Ingredients:

1/2 cup flour

pinch of salt

1/4 tsp vanilla

3 eggs, at room temperature

2/3 cup milk, at room temperature

2 tbsps butter

1/3 cup blueberries

icing sugar and maple syrup to serve 

Preheat the oven to 425°F with a 9" cast iron pan on the middle rack. You want your pan screaming hot to receive the batter. In a blender or Kitchen Aid mixer combine the flour, salt, vanilla, eggs and milk on medium high until smooth, 1-2 minutes. Let the batter rest for 30 minutes. When ready to cook remove the cast iron pan from the oven and add 2 tbsps butter. Brush as it melts on the bottom and the sides of the pan. Quickly pour the batter into the center and scatter the blueberries on top. Bake for 22-25 minutes. It will deflate a bit when it comes out of the oven. Wait a couple of minutes then cut, dust with icing sugar and drizzle some maple syrup. Serves 2-4

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Tangy Sweet Rhubarb Muffins

These muffins are richly moist because of the added cottage cheese which also pumps up your protein intake. And every bite has a pop of fresh, spring rhubarb!

Ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup sugar

1/2 tsp salt

2 tsps baking powder

1/2 cup vegetable oil

1/4 cup melted butter

2 eggs

1 cup cottage cheese

1 tsp vanilla

1 1/2 cups chopped fresh rhubarb (or thawed/drained frozen)

 

Streusel Topping (optional):

1/3 cup finely chopped walnuts

1 tbsp brown sugar

1/2 tsp cinnamon

First off, put the cottage cheese in a blender or mini food processor and blend until smooth. Remove from the blender and set aside. Whisk the flours, sugar, salt and baking powder together. Take 2 tbsps of the flour mix and add to the chopped rhubarb to coat. Melt butter and add the oil along with the eggs, vanilla and blended cottage cheese. Mix the wet ingredients into the dry just until combined. Fold in the rhubarb. If using streusel spoon most of the batter into paper lined muffin tins. Then a spoonful of streusel, a tablespoon more of batter and a sprinkling of streusel on top. I find this method better than dumping all the streusel on top and having half of it fall off when eating the muffin. If not using streusel, just go ahead and fill muffins to 2/3 full. Bake at 375°F for 18-22 minutes. Makes 15 medium sized muffins

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Hot Cross Bun French Toast

Give life to your stale hot cross buns!

Ingredients:

3 hot cross buns, cut in half

2 eggs

1/4 - 1/2 cup milk

Butter for the pan

Melt butter in a frying pan on medium to medium high heat.

Combine the eggs and milk and dip the bun halves in, letting them soak up the liquid.

Fry each side a few minutes until golden brown and not soggy to the touch in the middle. Serve with maple syrup. 

Make 2-3 servings 

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Blueberry Skillet Pancake

Juicy blueberries in a crispy, fluffy pancake and no flipping pancakes as this beauty bakes in the oven! Bonus, if there are leftovers, this makes a nice piece of cake with tea for dessert too!

Ingredients:

1/2 cup oat flour

3/4 cup all purpose flour

2 tbsps sugar

2 tsps baking powder

1/2 tsp baking soda

1/2 tsp salt

4 tbsps butter, divided

1 tsp vanilla

1 1/4 cups milk

1 tbsp vinegar

2 eggs, separated

1 1/2 cups blueberries

10" cast iron skillet

Preheat the oven to 375°F and place the skillet in the oven on the middle rack.

Add the vinegar to the milk and set aside. Mix the oat flour, a.p. flour, sugar, baking powder, baking soda and salt together. Melt 2 tbsps butter in a bowl in the microwave for 20 seconds then add the milk/vinegar. Whisk in the egg yolks and vanilla then combine the dry and wet ingredients. Fold in the egg whites and let the batter rest for 10 minutes. 

Remove the skillet from the oven, place 2 tbsps butter in the skillet and coat the bottom and sides by swirling around. Pour the batter in and top with blueberries. Bake for 25-30 minutes.

Drizzle with maple syrup and add some fresh juicy blueberries.

Serves 4-6

Adapted from thekitchn.com

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Whole Wheat Waffles

Crispy, low sugar, low fat whole wheat waffles are great with pan fried apples and a touch of maple syrup!

Ingredients:

3 cups whole wheat flour

4 tsps baking powder

1/2 tsp salt

2-4 tbsps sugar (2 is ok if you're watching your sugar)

1 tsp cinnamon

2 eggs

3 cups warm milk

1/3 cup vegetable oil

1 tsp vanilla

Mix the flour, baking powder, salt, sugar and cinnamon together. Whisk the eggs, milk, vegetable oil and vanilla together in a separate bowl. Then add the wet ingredients to the dry. Ladle onto a hot, oiled waffle iron and cook until done. These freeze well and can be popped into the toaster right from the freezer.

Makes 9  - 6" waffles

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Air Fryer Toad in the Hole

Iconic British toad in the hole, crispy on top with a tender interior. Serve with some fruit for breakfast or some fave veggies and gravy for a light supper. Totally toad free!

Ingredients:

1-2 tbsps vegetable oil

4 breakfast sausages

120 g (1 cup) flour

180 ml  (3/4 cup) milk

2 eggs

salt and pepper to taste

 

Add oil to a 1.6 L baking dish and place in air fryer at 400°F for at least 3 minutes or until piping hot.  Add the sausages and air fry for 5 minutes until golden.

While the sausages cook, prep the batter. Whisk the flour, milk, eggs, salt and pepper together. Once the sausages are cooked, quickly pour the batter in over the sausages and return to cook for 12 minutes.

Let rest 2-3 minutes then serve.

Serves 2

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Caprese Fried Eggs

Sweet summer tomatoes and basil are just begging to go into this feels-so-fancy breakfast!

Ingredients:

3/4 - 1 cup shredded mozzarella 

2 eggs

Cherry tomatoes or thinly sliced tomato 

Black pepper to taste

Fresh basil leaves

Some lemon zest 

Balsamic glaze (or a nice substitute is 1 tbsp balsamic vinegar mixed with 2 tsps honey)

Parmesan (optional)

Heat a non-stick skillet to medium, spray with cooking oil then make a layer of shredded cheese. When it just starts to bubble crack the eggs on top. Add the tomatoes, black pepper and basil. If you like sunny side up eggs then you're pretty much good to go, but I prefer to put a cover on the pan for 2 minutes to cook the top of the yolks just a touch.

To serve, sprinkle with a little lemon zest and drizzle balsamic glaze.

You can also add a bit of parmesan 😋 and I would not be opposed to some hot sauce!

Adapted from: thekitchn.com 

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Blueberry Orange Babka

This not-too-sweet brioche bread is easy to make and can even be partially made ahead of time. Perfect for breakfast with a schmear of butter or cream cheese!  

Ingredients:

2 1/4 tsps instant yeast

1 cup milk, 105-110°F

1/3 cup sugar

1 egg, at room temperature

1 egg yolk, also at room temperature (reserve white for crumb top)

2 tsps fresh squeezed orange juice

3 tsps orange zest

3 - 3 1/2 cups flour

1 tsp salt

1/2 cup butter, at room temperature

Blueberry Filling:

1 cup fresh or frozen blueberries

1 1/2 tsps orange juice

1 1/2 tsps cornstarch

3 tbsps sugar

pinch of salt

Orange Crumb Topping:

1/2 cup flour

1/3 cup icing sugar

1/8 tsp salt

2 tsps orange zest

1/2 tsp orange juice

2 tbsps butter, melted

reserved egg white, at room temperature

Start with the blueberry filling. It can even be made a day or two ahead of time and kept in the fridge. Add blueberries and orange juice to a small saucepan. Combine the sugar, cornstarch and salt and add to the berries. Stir on medium heat until the juices start to release from the berries, then lower heat and keep simmering about 3 minutes until starting to thicken. Remove from heat and cool. It will thicken a little more once cooled.

For the dough...In a large bowl combine the warmed milk with 1 tsp sugar and yeast. Use a fork to mix then let sit 3-5 minutes to become foamy. 

Add egg, egg yolk, orange juice, orange zest and the rest of the 1/3 cup sugar. Using dough hook and on low speed, add flour 1 cup at a time, until you have added 3 cups. Then run on medium speed 3 minutes. The dough should come away from the sides of the bowl. If it doesn't start adding flour, 1 tablespoon at a time, until it does. You may only need 1 or 2 tablespoons, not the whole remaining 1/2 cup flour.

Sprinkle in the salt and run for 3 minutes.

Again on medium speed, add the butter in 4 or 5 additions, only adding more when the last addition is combined. This will only take about 5 minutes. There may be some that is not fully incorporated and that's ok.

Oil a large bowl. Take the dough (it will be soft), form a ball, oil it and place in the bowl. Cover bowl with plastic wrap and put in a warm place for about 1 hour or until doubled. OR at this point you can put it in the fridge overnight. It won't double in the fridge, but after shaping the loaves the rise will take 1 1/2 - 2 hours instead of 1 hour.

Oil 2 - 9 X 5" loaf pans, line with parchment (leave overhangs) and spray oil on the parchment too.

Turn the dough out onto a floured surface. Fold it over on itself 2 or 3 times, then knead by hand a few times. Cut in half and roll each half out to approximately 12 X 16" and 1/8" thick. Spread 1/2 the filling on each leaving a 1/2" border all around.

Roll up from the 12" side and pinch seams. Slice in half lengthwise and cross pieces over each other exposing the filling. Keep crossing to the end and carefully lift and place dough in pans.

Cover loosely with plastic wrap until doubled, about 1 hour. (Or if the dough had been in the fridge, 1 1/2 - 2 hours).

Make the crumb topping. Mix the flour, sugar, salt and zest together, rubbing the zest in with your fingers to release the oils. Add the orange juice and melted butter. Place in the fridge until ready to use.

When the babkas have doubled in size brush them with the reserved room temperature egg white. (This is the "glue" that helps keep the crumbs on!) Sprinkle the crumb topping on and gently press to adhere.

Bake at 350°F for 45-50 minutes or until an internal temperature of between 190 and 205°F is reached.

Cool on rack in pans for 15 minutes. Then, using the parchment overhangs, lift out of the pans remove paper and cool completely on rack before slicing.

Makes 2 loaves

And they freeze beautifully!

Adapted from: cinnamonshtick.com

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Pepperoni and Sausage Pizza Quiche

I like quiche but it is infinitely better when you turn it into meat lovers pizzahhhh! 

Ingredients:

1/4 cup finely chopped onion

2/3 cup diced red and green bell pepper

3 thinly sliced mushrooms

2 tsps minced garlic

2 tsps olive oil

6 eggs

1/2 cup milk

salt and pepper to taste

1/2 tsp oregano

pinch fennel seeds

1/2 lb hot Italian sausage meat

12 - 16 pepperoni slices

1 cup shredded mozzarella cheese

3 tbsps pizza or tomato sauce

fresh chopped parsley or basil

pie dough for 1 - 9" pie

First, press dough into quiche pan or pie plate. Prick all over and bake at 425°F for 10 minutes. Remove and set aside.

In a large skillet cook and break up the sausage meat on medium high heat 5 minutes. Then add 2 tsps olive oil along with the onion, peppers and mushrooms. Cook 1-2 minutes before adding the garlic. Stir and remove from heat to cool. To speed that up spread the mixture on a plate and pop it in the fridge or freezer for a few minutes.

In a large bowl whisk the eggs and milk together with the salt, pepper, oregano and fennel seed. Distribute the cooled sausage/veg mixture over the crust then pour the egg mixture in.

Top with cheese and pepperoni and drizzle on the pizza sauce.

Add chopped parsley or basil.

Bake at 425°F for 30-35 minutes or until center is set and a knife comes out clean.

Cool 5-10 minutes before cutting to serve.

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