Tag Archive for savory

Breakfast, Lunch, or Dinner Quiche

What else can I make besides scrambled eggs and bacon?  This is in the Top 10 list of questions we receive.

Eggs are great!  We know that, but we also get tired of the same old thing every day!

A Quiche is a great way to dress up your eggs in a beautiful way that the whole family can enjoy for any meal of the day.  It is filled with all the great nutrients that eggs provide, and anything else you wish to add to give it that special touch.  It is also a method to hide vegetables if you have picky eaters!  And…best of all, it cooks great without a crust.  No need to add carbs to something so savory and wonderful already!

These are great with the end of school approaching because you can prepare it a day ahead, and it reheats quickly and perfectly.  It is also delicious as a weekend dish straight out of the oven!  Fresh quiche just melts in your mouth.  Prepare to be creative and enjoy!


 

Crustless Broccoli Garlic Bacon Quiche

1 cup chopped onion

10 ounces chopped broccoli florets (approx. 3 cups)

5 cloves garlic

4 Tbsp butter

6 large eggs

1 1/2 cups cream

2 cups shredded sharp cheddar cheese (I didn’t have so I used a Colby/Monterrey Jack)

6 slices of cooked bacon

1/4 tsp cayenne

1 tsp ground mustard

1/2 tsp salt

1/2 tsp fresh ground pepper

1/4 tsp freshly ground nutmeg

9 1/2 inch deep dish pie plate

Preheat oven to 400 degrees.

Gather your ingredients, and chop your onion, garlic, and broccoli.  This is my favorite garlic chopper!

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Sauté your onion and garlic in the butter.  Then add your broccoli to soften slightly.

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Spray your pie dish with coconut oil spray (you can find it here).

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For a Quiche, you want to layer your ingredients.  Start with your sautéed vegetables, and then top with bacon.  This goes for any type of quiche – veggies on the bottom, then your meat, then cheese, then top with your egg mixture.

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Sprinkle the cheese on top of the bacon.

IMG_1017Mix your eggs, cream, nutmeg, ground mustard, cayenne, salt and pepper.

Pour over the cheese.

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Place your quiche in your preheated 400 degree oven for 15 minutes.  Reduce heat after 15 minutes to 325 degrees and bake for an additional 30 minutes.

It should look puffy and delicious when you remove from the oven:

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As it cools, it will sink slightly.  Allow to cool for 20 minutes or so if you want to enjoy it right away.  If you are preparing ahead, allow to cool completely, cover with saran, and store in the refrigerator until ready to use.  This will keep for up to 5 days in the refrigerator.  Reheat in the oven or in the microwave for about 30 seconds a slice.

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Be creative with your ingredients.  My children have requested ham and cheese for the next one.  You can do spinach and parmesan, vegetable, bacon and cheese, or any other combination you can imagine.  Just remember to layer in the order above and cook accordingly!  Enjoy!

 

Stuffed Low-Carb Yellow Squash

A Savory Summer Side!

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Perfect for the summer time veggie season!

This is super easy, and so delicious anyone in your family will love it!  Even my picky 4 year old will at least eat out the stuffing!

Ingredients:

5 yellow (summer) squash

1 zucchini squash, steamed, cooked and diced

2 eggs

3/4 cup Parmesan cheese + additional to top squash

1/3 cup melted butter + 2 Tbsp (not melted)

1 bunch green onion

4 Tbsp almond flour

1 tsp oregano

1 tsp garlic powder

Salt & pepper to taste

Instructions:

Start with your yellow squash by washing and cutting off the ends.  Then cut in half lengthwise.

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One squash = two servings.

Lay them cut-side up in a glass pyrex baking dish.  Fill the bottom of the dish with water so you can steam the squash until softened.

IMG_0736Microwave on high for 4 minutes.  Check them after this time…if they are still hard in the middle, then keep cooking them on high in 2 minute increments until they are soft enough to scoop, but not mushy.

When they are tender, remove them and let them cool a bit or you will burn off the tips of your fingers. Maybe not, but it will hurt!

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When they are cool enough to handle, use a soup spoon, and start hulling out the inside of the squash. Hull all but one half – leaving this one to chop finely.  Be careful not to poke all the way through.  Place the squash you have removed into a mixing bowl, and your now empty “boats” onto a cookie sheet.

Finely chop one half of one yellow squash into small bits, along with one zucchini squash that you have also steamed and finely diced.  Now, you will see a lot of water in the bottom of the bowl.  Try to drain as much of this as possible or it will be too runny.  I press and drain 3 or 4 times.  You could use a mesh colander for this also.  It is okay to be moist, but you don’t want standing water at the bottom of the bowl.

Once most of the water is removed, I use a sharp knife and run it through the squash in the bowl to break up the membranes in the squash.  This is not an exact science.  Just break up the larger pieces that you scooped out.

Add your eggs, 3/4 cup Parmesan cheese, 1/3 cup melted butter, finely chopped green onion with some of the green tops included.  Then add 2 Tbsp of almond flour and your seasonings.  Mix well!

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Use the mixture to fill your squash “boats” so it is slightly heaping.

IMG_0742Lightly sprinkle with the additional 2 Tbsp of almond flour, put a pat of additional butter on top and finish with as much Parmesan cheese as you desire.  I have also topped with mozzarella cheese as well.  Both are delicious!

Bake in the oven for 25 minutes at 350 degrees, and you have an amazing side dish!

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Enjoy!

 

Did she say FAT BOMB?!

This is an example of a savory Fat Bomb and a prime example of my ability to arrange foods. This will not be the last time I say this, Cindy is the chef. 🙂

 

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Super Simple and Super filling All Natural Pepperoni, Cream Cheese, and olive.

 

The pepperoni’s are giant! This was not a one bite snack.

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Fat Bombs are basically little bites and pick me ups when you may need a little extra fat in your life. These can be so nice when you are trying to get a million things done and just need a little bit as you are running out the door or are planning on eating a large dinner and just want something small to tie you over after breakfast.

 

Fat bombs are also great for people transitioning off of a high carb diet where they may have been used to the “5 meals a day” plan or just used to “grazing.”

 

There are tons of variations of fat bombs and they can be savory and sweet.

 

We realize we haven’t posted much sweet stuff but we will!

 

-Erin