Brie, Caramelized Onions & Asparagus Quiche

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It’s all about the Brie baby! This quiche recipe does disappoint in the flavor department and you can make it n advance and heat when ready. However, if you ask me, the best time to eat it is 30 minutes after you remove from the oven. This will ensure that the egg and cheese set a little but are still soft enough that you can cut through a little easier.

Quiches are a big thing in my house, like potatoes. I love that I can make so many different flavors in a pie shape and you really can have them for breakfast, lunch or dinner. I will say though, they don’t last long at all in my house.

If you want to go the extra mile and make the crust, I applaud you, I, however, love the frozen ones and there are 2 per pack. You can leave them in the freezer until you are ready to make them and all you have to do is get the filling ready.

Pre-heat the oven to 350 degrees and while the oven preheats, you will start with the onions. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color. If you want to start with a higher heat, by all means, but you will quickly want to lower the heat so they don’t burn. Once they are cooked to your liking, remove from the pan and set aside. Don’t clean the pan because you will reuse for the asparagus.

Remove the pie crust from the freezer and let sit for about 10 minutes. Poke a few holes at the bottom with a fork to make sure they don’t bubble up. Place in the oven for about 8-10 minutes, remove and let sit while you prepare the rest of the ingredients.

While the pie crust is in the oven, Cut the tips of the asparagus off. The easiest way is to take one and start bending from both sides. When the spear snaps, that will be your base to cut the rest of the asparagus. After you cut the tips, cut the spears again either in half or in threes, depending on how large they are. I personally like them to be about 2 inches long each.

In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove and layer the bottom of the pie.

In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated. Don’t worry if the oregano floats to the top, right before you pour into the pie, you will beat them once more.

In a separate medium bowl, mix the asparagus, onion, and brie together. Feel free to cut the brie however you like. Since brie comes round or triangular, I usually will cut thin slices and then cut those in smaller pieces. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount.

Pour the egg mixture on top, but remember to beat a little before. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes. Remember to let the quiche sit for about 30 minutes before slicing.

Happy Cooking!

Serves 8 slices

Brie, Caramelized Onions & Asparagus Quiche

25 minPrep Time

45 minCook Time

1 hr, 10 Total Time

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What you will need

  • 5 large eggs
  • 4 ounces of brie (I use triple cream)
  • 1 large onion (medium dice)
  • 6 ounces asparagus
  • 1 frozen pie crust
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry oregano

How to Make it

  1. Preheat the oven to 350 degrees
  2. In a medium non-stick saute pan, add the olive oil and onions and cook on medium-low until the onions are a golden brown color
  3. Once they are cooked remove from the pan and set aside
  4. Don't clean the pan because you will reuse for the asparagus
  5. Remove the pie crust from the freezer and let sit for about 10 minutes
  6. Poke a few holes at the bottom with a fork and place in the oven for about 8-10 minutes
  7. Remove from oven and let sit 
  8. Cut the tips of the asparagus off and then cut the spears again either in half or in threes (about 2 inches)
  9. In the same non-stick pan on medium-high heat, add the rest of the oil and the asparagus and cook for about 2-3 minutes and then remove from heat and layer the bottom of the pie
  10. In a  large bowl, add the eggs, salt, pepper, onion powder garlic powder, and dry oregano. Beat well so it looks like all the spices are incorporated
  11. In a separate medium bowl, mix the asparagus, onion, and brie together
  12. Pour the onion, brie and asparagus mix inside the pie and spread throughout the pie as evenly as possible so each slice gets an even amount
  13. Pour the egg mixture on top, but remember to beat a little before
  14. Place the pie on a cookie sheet and place in the oven for about 40-45 minutes
  15. Let the quiche sit for about 30 minutes before slicing

Nutrition

7.8.1.2
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https://thediversifiedtable.blog/2019/04/04/brie-caramelized-onions-asparagus-quiche/

 

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Banana Cupcakes with Honey Cinnamon Buttercream

Banana bread is my staple recipe, so what better way to make them then as individual cupcakes.  When you make banana bread, it’s a little different because, you slice a piece and then you can add butter, cream cheese or honey. However, like a cupcake, you need a little somethin, somethin…I decided on honey, cinnamon buttercream. The frosting is so good, I need to create a few other recipes to add it to.

I am always experimenting with my banana bread recipe and while creating this one, I added poppy seeds. Well, needless to say, it was a great addition!

These are simple to make, but having ripe bananas are very important to the flavor and texture. You want the skin of the banana to be yellow with a few black specs. If there is a large bruising, don’t worry, just cut that part out.

Preheat oven to 350 degrees before starting to prep the recipe. This always allows enough time for the oven to reach temperature, by the time you are done. 

Also, line a standard 12-cup muffin pan with paper liners to have those ready. You can also prep a 24-cup muffin pan if you want smaller cupcakes. 

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the butter, mashed bananas, eggs, and vanilla. You can use a hand mixer if you want or simply use a rubber spoon. 

Add the wet ingredients to the dry ingredients and mix well. Once everything is mixed together, add the poppy seeds and stir.

Scoop the batter into each individual liner using a scoop spoon; if you are using the 12-cup muffin pan, use a 5 cm scooper and if using the 24-cup muffin pan, use the 4 cm scooper.

Place in the oven and bake about 25 – 30 minutes for 12 or 24 cupcakes. I always start with a smaller amount of time and then test with a toothpick. If still not cooked through, I continue to cook in 5-minute intervals.

Remove cupcakes from the oven and let cool in the pan for about 10 minutes. Remove the cupcakes from the pan and place on a wire rack and let cool completely (30 minutes to an hour). 

Pipe the buttercream frosting on each individual cupcake and ENJOY!

Serves 12 cupcakes

Banana Cupcakes with Honey Cinnamon Buttercream

These banana cupcakes are absolutely delicious and they are great for breakfast or dessert!

15 minPrep Time

30 minCook Time

45 minTotal Time

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What you will need

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 ripe bananas
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • FOR BUTTERCREAM
  • 1 1/4 cup confectioners sugar
  • 1 tablespoon honey
  • 1/2 cup butter (1 stick) melted
  • 1/4 teaspoon cinnamon powder

How to Make it

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour,
  2. sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla.
  4. Pour wet ingredients into flour mixture, slowly (do not overmix).
  5. Stir in the poppy seeds at last
  6. Dividing evenly, spoon batter into muffin cups.
  7. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
  8. Remove cupcakes from pan; cool
  9. completely on a wire rack.
  10. MAKING THE BUTTERCREAM
  11. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes until nice and thick
  12. Add to a piping bag with a nice open tip and decorate the cupcake once cooled
7.8.1.2
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https://thediversifiedtable.blog/2019/03/27/banana-cupcakes-with-honey-cinnamon-buttercream/


Simply Hash Browns

Who says hash browns have to be for breakfast only? This recipe can accompany several big hitter entrees, as well as any breakfast egg.

You can certainly make this recipe with fresh potatoes and a food box grater or you can use Simply Potatoes Shredded Hash Browns that are very good. For this recipe, you want to get the potatoes that are not flavored.

The best way to have them ready and thawed is to place them in the refrigerator overnight.

Since I am using the Lipton onion soup mix I am not adding fresh onions or any other veggies to keep it simple. You can certainly add whatever you like to the hash browns if you want to change up the texture.

I recommend you cook the potatoes before the rest of the meal and then let them stay warm in the pan while you finish the meal. This will ensure that the potatoes cook all the way through and have the texture you want.

I served these with poached eggs and hollandaise sauce or avocado hollandaise sauce.

Serves 4

Simply Hash Browns

5 minPrep Time

20 minCook Time

25 minTotal Time

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What you will need

  • Bag of Hash Browns
  • 2 packs of Lipton onion soup mix
  • 1 teaspoon kosher salt
  • ½ teaspoon of pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 tablespoon butter

How to Make it

  1. Make sure the hash browns or thawed and no water remains and place in a medium bowl
  2. Add the Lipton soup mix, salt, pepper and cayenne pepper and mix well so all the potatoes are seasoned
  3. In a large non-stick skillet on medium-high heat add the oil and butter
  4. When the pan is ready, add the potatoes and cook while coating with the oil and butter
  5. Cook until the potatoes are crispy but still a little soft
  6. Keep in pan and off the heat to stay warm until ready to serve

Tags

Diet
vegetarian
lacto vegetarian
pescetarian
Allergy
gluten free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

322 cal

Fat

9 g

Carbs

58 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/03/25/simply-hash-browns/


Onion & Mushroom Quiche

Quiche is a very popular dish in my home. I serve it any chance I get, whether just for dinner, brunch for an event or as a gift. There are many options for flavors also, so you can make a different one each time.

Since I have two vegetarians in my home, if I am only making one, then it is always vegetarian. This quiche is a deep dish pie crust, that I actually like better because there is less spillage with the egg mixture and you can fill with more of the start ingredients. You can certainly use a regular pie thickness, just make sure to adjust the quantity.

When I make a quiche, I like to cook all the ingredients prior to adding them to the quiche. I also season them separately, especially if I am going to create layers. In this case, I sauteed the onions first with a little olive oil and salt and then removed from the heat. To the same pan, I added the mushrooms with a little more olive oil and some salt. Since mushrooms soak the olive oil, you want to make sure that you add enough so the mushrooms will sear nicely and get golden brown.

Mix the mushrooms and the onions together before you add to the pie to make sure that every bite has a little of everything.

When you mix the egg and milk together, that is the time you want to season the eggs to make sure it’s well incorporated throughout the mix. Then you pour that in the pie and top with the cheese. If you see the egg mixture is overflowing a little, place the pie on a baking sheet to avoid a mess in your oven.

Allow the quiche to rest after cooking for at least 15 minutes. This is to make sure the egg doesn’t fall apart when you slice into it.

Onion & Mushroom Quiche

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What you will need

  • 1 Deep Dish Frozen Pie Crust
  • 4 tablespoons Olive oil
  • 1 Vidalia onion (sliced thin)
  • 1/2 cup Baby bella mushrooms
  • 1/2 cup Shitake mushrooms
  • 6 Large eggs
  • 1/4 cup milk
  • 1/3 cup Parmesan cheese (freshly grated)
  • 1 tablespoon Dry oregano
  • 1 tablespoon Kosher salt
  • 1/2 tablespoon Cracked pepper

How to Make it

  1. Preheat oven to 375 degrees
  2. If pie crust is frozen, let sit for about 10 minutes, then poke several holes with a fork on the bottom of the pie crust
  3. Bake for about 8 minutes, remove from oven and set aside
  4. In a large sauté pan, on medium heat add 1 tablespoon of olive oil and onions and and cook until translucent (about 5 minutes). Remove onions from pan and set asside in a medium bowl
  5. In the same pan, add the rest of the olive oil and the mushrooms. Sauté until golden brown (about 5-7 minutes). Add the mushrooms to the same bowl with onions and mix together
  6. Add the onion, mushroom mix to pie crust
  7. In a separate bowl add the egg, milk, oregano, salt and pepper and whisk well and pour over the onion, mushroom mix
  8. Top with Parmesan cheese
  9. Bake for 35-40 minutes
  10. Set aside for about 15 minutes before slicing

Tags

Allergy
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

45 cal

Fat

2 g

Carbs

4 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2019/02/12/onion-mushroom-quiche/

Asparagus & Mushroom Omelete

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This is a quick, delicious and healthy meal I came up with one morning on the first week of my 30-day challenge. I actually used the left over asparagus from another meal, along with some portobello mushrooms that I had in the refrigerator. I try to always have egg whites and eggs for quick breakfast ideas like these.

There are so many ways to make an omelet tasty and I not only try to use fresh ingredients, I also use spices and herbs.  This recipe’s start herb is rosemary to kick of the holiday season flavors.

I chose to serve the omelet with arugula as that is what I had in the refrigerator. But I also really enjoy greens as a side for my breakfast. I simply added a mixture of 1 part lemon juice, 1 part olive oil and a pinch of salt over the arugula. It is a great combination, trust me.

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Asparagus & Mushroom Omelete

1 Omlete

5 minPrep Time

15 minCook Time

20 minTotal Time

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What you will need

  • 1 cup egg whites
  • 1/3 cup cooked asparagus (cut)
  • 1/3 cup portobello mushrooms (sliced)
  • Olive oil spray
  • 1 teaspoon kosher salt
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon peppper

How to Make it

  1. In a medium non-stick pan on medium high heat, add the spray
  2. Add the mushrooms and cook until browned
  3. Add the asparagus and cook for about another minute
  4. Add the egg whites, salt, pepper, rosemary and onion powder and stir well
  5. Let the egg cook well and then fold over one side
  6. Flip with a large spatula to the other side and cook a little more on the other side
  7. Serve with the arugula salad

Nutrition

Calories

140 cal

Carbs

4 g

Protein

28 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://thediversifiedtable.blog/2018/09/24/asparagus-mushroom-omelete/


Pumpkin Waffles

Not many people can resist a waffle for breakfast. Unfortunately, most waffles are usually part of any diet. However, I’m here to tell you this pumpkin waffle recipe is! 

I started a 30-day Paleo challenge weeks ago and the item I miss the most is bread, so instead of cheating, I created this recipe. I did take a few other recipes and did a little experimenting and this is the final product. It is so good that I almost thought I was cheating.

This recipe made 3 large waffles and could have made 4 thinner waffles, so it depends on how much batter you pour into the waffle maker.  Since maple syrup and honey are just added sugar, I served them with a pineapple jam and a sweet potato butter that I make (recipes to come). You can also serve these waffles as a savory dish by removing the stevia. They can also be made as pancakes or mini blinis instead of a cracker.

TRY THIS PRODUCT

Waffle Iron 

Pumpkin Waffles

3-4

5 minPrep Time

15 minCook Time

20 minTotal Time

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What you will need

  • 1 cup Pumpkin Puree
  • 5 large eggs
  • 1/3 cup almond butter w/maple syrup
  • 3 tablespoons melted coconut oil
  • 1/2 cup coconut flour
  • 1/3 cup Stevia sugar
  • 2 tablespoons pumpkin spice
  • 1 teaspoon baking soda
  • 1 trespoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of salt (kosher)
  • Coconut spray oil

How to Make it

  1. Preheat waffle iron
  2. In a medium bowl add the pumpkin puree, eggs, almond butter and coconut oil and stir until smooth
  3. Add the coconut flour, Stevia, pumpkin spice, baking soda, baking powder, vanilla and salt and continue to stir
  4. Spray coconut oil to waffle iron
  5. Ladle about a 1/2 cup of the batter onto the waffle maker and spread around (you can eyeball the batter and a little more if you want)
  6. As per the instructions of the waffle maker, cook until cooked through (usually takes about 3-4 minutes)

Nutrition

Calories

868 cal

Fat

55 g

Carbs

95 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1
https://thediversifiedtable.blog/2018/09/24/pumpkin-waffles-paleo/

Waffle Batter
Pumpkin Waffle with Sweet Potato Butter and Pineapple Jam

 


Spinach and Cheddar, Crustless Quiche

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Quiches have always been a crowd pleaser and I love to experiment with the flavors. They are also extremely easy to put together so you can make a few different flavors to ensure that all taste buds are accounted for.

By definition a quiche is a baked flan or tart with a savory filling thickened with eggs. As long as you get the right mixture, you too can create your own flavors. Try some out and share with me your recipes.

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MUST HAVE PRODUCTS
These products are staples in my kitchen. The pie pans are great for always and now for the holidays they will come in handy. The spatulas are amazing and this I use for anything and everything, check them out.
9 inch Pie Pans
Silicone Spatula Spoons 

Spanakopita and Cheddar Crustless Quiche

8

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What you will need

  • 1 onion (small dice)
  • 14 ounce package frozen spinach, thawed and drained
  • 2 tablespoons olive oil
  • 5 eggs
  • 1 1/2 cups cheddar cheese (shredded)
  • 2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill (dry)
  • 1/2 teaspoon oregano (dry)
  • Nonstick Spray

How to Make it

  1. Preheat the oven to 350 degrees
  2. Spray a 9 inch pie plate
  3. In a large saute pan on medium high heat add the olive oil and the onion and cook until translucent, about 3-4 minutes
  4. Add the spinach, 1 teaspoon of salt, 1/2 teaspoon pepper, onion powder, garlic powder, dill and oregano and saute for another 2-3 minutes
  5. Remove from heat and let cool
  6. In a separate bowl, beat the eggs and the remaining salt and pepper
  7. Add the spinach mixture and 1/2 cup cheddar cheese to the eggs and mix well
  8. Pour into the prepared pie pan and top with the rest of the cheddar cheese
  9. bake for about 40-45 minutes
  10. After a toothpick comes out clean let cool for about 5 minutes before slicing
7.8.1.2
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https://thediversifiedtable.blog/2018/09/06/spanakopita-and-cheddar-crustless-quiche/


Best Soft Boiled Egg Recipe

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Do you struggle trying to figure out what to make for breakfast? This egg recipe is a quick and easy way to make sure you eat a little protein in the morning.  Think of it like a poached egg but easier. The recipe takes about 7 minutes and you can pair it with anything you want, toast, crackers, bacon, sausage, etc.

Simply take a medium size pot and add enough water that when you add the egg it submerges completely under. Place the pot on high and let boil. When the water is boiling, add the eggs, one at a time, with a spoon and place the time for 5 minutes. Remove the pot from the heat, pour out the hot water and refill the pot with cold water. Let sit for about 1 minute and then peel the shell off the egg and place in a small serving bowl. They will look just like the photo above. DELICIOUS!

 


Broccoli & White Cheddar Quiche

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I love to make quiches of all flavors. I think it is such an easy way to always have something in the fridge that is healthy and bite size to eat for breakfast, lunch or dinner. There are so many varieties of quiches…some with a small number of ingredients and others with a bunch of ingredients, it’s up to you. Either way, they are simple to make and they are always a crowd pleaser.

This quiche that I made has a small amount of ingredients and was probably the most popular have made thus far, go figure. It was practically gone in one sitting by my husband.  In another post, I explained how I always season my eggs prior to cooking them so that the entire dish is well proportioned with the seasonings that I choose.  If any of you make this dish, please let me know what you think and make any suggestions, I would love to hear them.

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INGREDIENTS – Makes 8 slices
Per Slice – Calories 246  Fat 26g  Carbs 16g Protein 10g

  • 9 inch pie crust
  • 3 large eggs
  • 2 large egg yolks
  • 1/3 cup half and half
  • 2 cups broccoli florets
  • 1 medium onion (small dice)
  • 1 cup white sharp cheddar cheese (shredded)
  • 1/2 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon dry oregano

HOW TO MAKE IT…

  1. Preheat the oven to 375 degrees
  2. With a fork poke wholes at the bottom of the pie crust and place on a baking sheet. Bake for 8 minutes and then let cool.
  3. Meanwhile, saute the onions with the olive oil on a non stick pan until translucent or lightly browned (your preference).
  4. Layer the bottom of the pie crust with the onion and then add the broccoli and on top of the broccoli the cheese.
  5. In a bowl beat the eggs and the egg yolk with the salt, pepper and oregano until well mixed and then pour over the entire pie. Pour slowly to make sure that all of it stays in the pie.
  6. Place in the oven (still on the baking sheet) and bake for 35- 40 minutes.
  7. Remove from the oven when the egg is cooked through and let cool for about 5 – 10 minutes to let everything settle.
  8. Cut in 8 slices and enjoy!

I usually provide additional ideas, but the cooking instructions will probably change, so stay tuned and I will make other quiches and post them for you to enjoy.