Breakfast
This would be a fabulous dish for your Mother’s Day breakfast or brunch menu. The sun dried tomatoes add such a sweet bite to the spinach and goat cheese that is in the quiche. My family typically likes heartier quiches with a little bit of meat but this lighter veggies quiche was a great change and to my surprise everyone agreed that it was very good.
INGREDIENTS
Pie crust, home made or store bought (I used store bought)
1/2 teaspoon olive oil
1 teaspoon minced garlic
3 packed cups of fresh spinach
4 large eggs
1 cup whole milk
1/2 cup sun-dried tomatoes, drained and chopped
4 ounces goat cheese, crumbled
Pinch of salt
Pinch of pepper
DIRECTIONS
Prepare the crust if making your own. Preheat oven to 350 degrees.
Heat olive oil and garlic in a skillet over medium heat, add the spinach, cook and stir until wilted. Set aside. Bake your pie crust for 8 minutes.
While the pie crust is baking whisk the eggs and milk together until combined, stir in the sun dried tomatoes, goat cheese and spinach. Add salt and pepper.
After the crust has baked for 8 minutes, remove the pie crust from the oven and pour the egg mixture into the crust. Bake the quiche until golden brown on top and the center does not jiggle. This will take between 45-55 minutes depending on your oven. Mine took 45. Allow to cool for 5 minutes before slicing. This quiche is also great for leftovers!
Enjoy!
This recipe was found at www.sallysbakingaddiction.com
I know I have expressed in the past that I am not a baker, BUT I came across this recipe from www.garlicandzest.com and thought it would make a great addition to my Easter table. Not only were these good for Easter dinner they made an amazing left over breakfast sandwich the next day with ham and egg! My biscuits were not as pretty as the ones I found on Pinterest but the flavor was definitely there. Just like yesterday’s post, this would be great for Mother’s Day or any luncheon!
Makes 8 biscuits
INGREDIENTS
2 1/2 cups all purpose flour
2 teaspoon kosher salt
1 Tablespoon sugar
1 1/4 teaspoons black pepper, freshly grated and divided
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup Parmesan, grated
1 cup plus 2 Tablespoons unsalted butter, very cold. Cut into small pieces
3/4 cup buttermilk
1/4 cup cream
2 Tablespoons Demerara sugar
DIRECTIONS
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl combine flour, salt, sugar, baking powder, baking soda, 3/4 teaspoon black pepper and grated cheese. Whisk to combine and add butter. Using a pastry cutter to cut the butter into the dry ingredients until it resembles a course meal, some larger pieces are ok. Add the buttermilk and stir until just combined. Lightly flour a work surface and turn the dough out on to it. Knead the dough just 2-3 times, just until it holds together in a solid shape, trying not to overwork. Pat out the dough until it’s about 1 1/2 inches tall. Using a 2 inch biscuit cutter cut into the biscuits but do not twist the cutter into the dough, press straight down. Assemble the scraps and pat down forming a 1 1/2 inch tall dough and continue making biscuits. Transfer biscuits to prepared baking sheet. In a small bowl combine the Demerara sugar and the remaining 1/2 teaspoon black pepper, stir to combine. Brush the biscuit tops with the cream and sprinkle with the sugar pepper mixture. Bake for 15-18 minutes serve hot from the oven or at room temperature.
Enjoy!
This blueberry lemon cake is perfect for a Mother’s Day brunch or just because! Filled with juicy blueberries with the hint of lemon. One of my favorite combinations especially with summer just around the corner. This is perfect with a cup of coffee or for a little dessert after dinner. No matter what time of day you have it, I know you will enjoy it!
INGREDIENTS
2 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all purpose flour
2 teaspoons baking powder
1 medium lemon, zest and juice divided
1/2 Tablespoon cornstarch
2 cups fresh blueberries
Powdered sugar to dust the top if desired
DIRECTIONS
Lightly butter a 9 inch spring form pan and line the bottom with parchment paper. Preheat oven to 375 degrees. Beat two eggs and the granulated sugar in a stand mixer with a whisk attachment on high speed until light in color and thick. Add one cup of sour cream , 1/2 cup oil, vanilla and salt. Whisk on low until well combined.
In a separate bowl whisk flour, baking powder, add to the batter a little at a time blend until combined. Add one Tablespoon lemon juice and 1/2 Tablespoon zest. Rinse the blueberries and drain well. In a medium bowl, toss the berries with the cornstarch and 1 teaspoon lemon juice stirring until well combined and no dry white cornstarch remains. Pour half of the batter into the prepared pan and spread evenly. Top with half of the blueberries. Top the blueberries with the remaining batter spreading to cover the blueberries. Top with the remaining blueberries and push them slightly into the batter.
Bake for 45-50 minutes, mine took 45. A toothpick inserted in should come out clean when the cake is done. Let cake rest in pan for 15 minutes, then remove the ring and cool until it’s at room temperature. Dust with powdered sugar.
Enjoy!
This recipe comes from www.natashaskitchen.com
Jim was looking for something for lunch one day. I did not have anything planned but as I looked to see what I could throw together I came up with this simple sandwich that you could have for breakfast, lunch or dinner! This is a messy, but hearty sandwich so have your napkins ready. Jim did not only have one sandwich he had two, and it’s easy enough…he could make it for me next time!
INGREDIENTS
Amounts make one sandwich
1 English muffin
4-5 slices of roast beef
1 slice of provolone cheese
1 egg
1 Tablespoon of pre-made hollandaise sauce
DIRECTIONS
In a large skillet sprayed with non stick spray. Crack the egg into the pan and fry until the egg white is white but you still want the yolk to be runny when placed on the sandwich. While the egg is frying, add the roast beef to the pan beside the egg and top with the cheese. You want to warm the roast beef and slightly melt the cheese. Toast your muffin and warm the hollandaise sauce. To assemble the sandwich, place the bottom of the muffin on the plate top with the roast beef and cheese, add the egg and finally drizzle with the hollandaise sauce and top with the other half of the English muffin.
Enjoy!
This is another Taste of Home recipe that we really enjoyed. We buy a variety of cream cheese and we do like the vegetable cream cheese found in the store. This version has such a fresh flavor it beats the store version by a mile! This is a great spring and summer recipe to use up all of your garden vegetables! Not only did we use this spread on bagels and english muffins we dipped the leftover vegetables in it as well! NOTE– If you don’t want to buy all of the veggies you can get most of the veggies in a small amount already sliced from your grocery salad bar.
INGREDIENTS
4 ounces fat free cream cheese
4 ounces fresh goat cheese
1/2 teaspoon grated lime peel
1 Tablespoon lime juice
2/3 cup chopped cucumber
1/4 cup chopped celery
3 Tablespoons chopped carrot
1 radish, finely chopped
2 Tablespoon finely chopped red onion
2 Tablespoons thinly sliced fresh basil
Bagels or english muffins for serving
DIRECTIONS
In a bowl beat cheeses, lime peel and lime juice until blended.
Fold in the chopped vegetables and basil. Serve on bagels or English muffins.
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