I love quiche do you? For years, I’ve looked for a simple recipe that can be made with or without a crust. This recipe fits the bill. Mini Lunchbox Quiches are good enough for your work lunch or for an appetizer for a small group.
Mini Lunchbox Quiches Easier Thank They Sound
This recipe is considered to be Medium in difficulty though I felt it was easy. It doesn’t take long to prepare less than 20 minutes. The bake time is also less than 20 minutes and it makes 12 mini quiches
What you need to make Mini Lunch-Box Quiches:
1 cup whole-wheat flour [I tried the Italian imported for a better flour]
1⁄2 teaspoon salt
6 tablespoons (3⁄4 stick) unsalted butter, melted
1 1⁄2 cups milk [No non-dairy substitutes worked for me]
1⁄8 teaspoon ground black pepper, or to taste
1⁄3 cup grated cheese, such as cheddar, Monterey Jack, or Havarti
Optional: diced protein like bacon, beef, ham, or chicken. Thinly cut slices of spinach leaves, broccoli tops, or diced onions. The pieces must be tiny.
Twelve 5-inch parchment paper squares. These I found at the same specialty market I got the flour. You can cut parchment paper too.
- Heat the oven to 400°F. Line a muffin pan 5-inch parchment squares.
The crust which is optional in my opinion. I also made a crustless Paleo food. If you desire crust see below.*
- *In a medium bowl, blend the flour and ¼ teaspoon of the salt. Stir in the melted butter until the flour is completely moistened and then set aside.
- In a large glass measuring cup whisk together the eggs, milk, remaining ¼ teaspoon salt, and pepper.
- *Put 1 tablespoon of the flour mixture in the bottom of each lined muffin cup. Push it down flat with your fingers so it covers the bottom from edge to edge.
- *Sprinkle the cheese evenly on top of the little crusts if using the flour and then carefully pour the egg mixture on top, filling the cups two-thirds full.
If not making a crust, lightly spray the liners with olive oil from a mister, sprinkle the cheese evenly over the oil, and then carefully pour the egg mixture on top, filling the cups two-thirds full.
- Drop in a few pieces of your optional protein or vegetables. You may have to use less egg if you add heavier or larger pieces. I recommend ½ full cups and 2-3 tiny tidbits of protein and vegetables. My favorite is a few bits of Turkey bacon and onions each.
- Bake until the eggs are set and lightly browned on top, 18 to 20 minutes. Eat warm, refrigerate for later in the week, or freeze for another day. Again these are great for an appetizer or a small brunch group.
One Recipe Many Quiches
You can add other spices like a Mexican blend and then top with Salsa when you serve them. Try bacon or chicken with onions or spinach and serve with Green Chili Sauce. We made some with crumbles of Italian sausage, used mozzarella cheese, and onions topping them with a marinara sauce. The ideas are endless.
Please share your favorites and ideas in our comments. Thank you!
All images copyrighted: Fotolia
4 Delicious Coconut Milk Recipes
I must confess I love coconut anything. Discovering these 4 delicious coconut milk recipes definitely makes my mouth and stomach happy. We try to do the Meatless Monday thing and these are perfect.
These recipes are super easy too so they’re perfect for working couples or families.
Our first ‘share’ for delicious coconut milk recipes is pumpkin soup. The original recipe hails from across the ocean and Jamie magazine where famous British Chef Jamie Oliver delights plates. Our changes for Meatless Monday recipes are simple; make sure you use either local or organic ingredients. Next we’ve added some extra spices for flavor.
Pumpkin Soup with Chives and Ginger
- Medium pumpkin cubed. About 8 cups according to Jamie
- 2 shallots chopped or green onions if you can’t find organic shallots.
- 1 liter or about 33 oz. of homemade organic vegetable stock. Natural food stores carry premade that works well
- 5 tablespoons of Fresh ginger grated. In a pinch by the jar version, that is fresh in your produce section.
- ½ cup of coconut milk.
- 1 tablespoon of organic chili powder [we found it at Whole Foods Bulk]
- A pinch of pie spice
- A pinch of Sea salt
How to make this recipe:
- Sauté in a large pot the pumpkin, shallots, and ginger until soft using a little olive oil or coconut oil.
- Add the vegetable stock, coconut milk, and spices bring the mix to a boil.
- Pour the mixture into your Vitamix or food processor and blend until smooth. Also, you can add chives to make this dish look and smell delicious.
Serve in bowls with a side-salad for an excellent evening meal. Use a squeeze of lime to add a tangy flavor. If you eat bread, crusty bread like Shepherds works well.
Finding delicious coconut milk recipes can be difficult. Many are heavy in fat and sugars. We like to make our Meatless Monday recipes healthy too!
Meatless Monday Recipes
Over the next four weeks we’ll be sharing Delicious Coconut Milk Recipes .Next up in for meatless Monday recipes: Vegan Sweet Potato Gratin
images: DreamsTime Article adapted from: http://www.organicauthority.com/
Scrambled Eggs Done Right
Looking for a new way to enjoy eggs? Scrambled eggs and baked eggs are my favorite and this simple recipe creates a new twist on Eggs – Scrambled Eggs Done Right. This recipe is for a single person though you can double it or triple it for more people.
In a hurry don’t worry this recipe takes 2-3 minutes to prepare and cooks in 4 minutes.
2 organic eggs
Margarine, butter, coconut or olive oil. Just enough to coat the skillet.
Salt and pepper to taste
1 teaspoon of organic mayonnaise or your favorite salad dressing.
1 teaspoon of water or chicken broth
In a small bowl or measuring cup, whisk the eggs, mayonnaise/dressing, and water/broth together. You may use a fork if you don’t have a small whisk.
Over low heat coat a skillet with your choice of oil.
Pour the eggs into the warm skillet and stir contentiously.
Remove the eggs to a plate once set yet still moist. Do not cook to dryness and these eggs are meant to be damp.
Add salt and pepper to your taste. Do not add spices until off the heat as it turns the flavor. Scrambled Eggs Done Right is tasty and quick to make.
I try different dressing to add flavor and make Eggs Extraordinaire my version of a gourmet breakfast. Some of my favorites are Ranch, Pesto, and Avocado. Others that add spicy flavor combinations. I found several spiced mayonnaise’s that are delightful.
If you have more time, add small bits of vegetables or meats such as, onions, peppers, bacon, ham, or chicken.
Wanting to make a feast? You can create this as baked scrambled eggs simply by using 10 eggs, ½ cup of mayo or dressing, and a ½ cup of your choice of liquid. Using a 9X9 or 9X13 glass baking dish works well.
Coat the bottom and sides of the dish.
Set your oven at 325 degrees and bake for about 15-20 minutes remove and check if they are set with a toothpick. If the eggs begin to brown on the edges, lower your oven heat. Here in Colorado I use 310 degrees as I don’t like browned crust.
Another option is Prosciutto Egg Frittatas.
Whether you’re making Scrambled Eggs Done Right, Eggs Extraordinaire, or Baked Eggs you now have an endless egg recipe and variation.
Scrambled Eggs Done Right Adapted from http://allrecipes.com/recipe/86587/scrambled-eggs-done-right/
Images copyrighted. Bigstock
Not Quite Paleo Blueberry Cinnamon Rolls Recipe
I love blueberries and cinnamon and the combination in this recipe is wonderful. This is my version of Blueberry Cinnamon Rolls Recipe. Healthier recipes are demanded today by many. Some want to be Paleo, others are avoiding Gluten, still many seek various levels of vegetarianism.
First let’s talk about Paleo diets. Can we create a version of Blueberry Cinnamon Rolls free of grains and sugar? This recipe is modified but not Paleo; to make it paleo it becomes a blueberry crunch or blueberry crisp. I will give you the short Paleo version if you’re looking for healthier recipes this is a great alternative.
Because I eat a modified Paleo diet meaning, I try to make 14 of the 21 meals I eat weekly Paleo. I do eat organic slow cooked oatmeal as part of non-paleo foods. Limiting eating grains is important. They affect cognitive brain function leading to dementia or worse. My goal is to help you eat better. My hope is to see others practice healthy eating 80% of the time, and enjoy ‘cheating’ foods on occasion.
There is more evidence daily that eating these things, sugars, and grains is a bad idea. In his book, Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers Renowned neurologist David Perlmutter, MD, lifted the lid off hidden data that carbs are killing your brain.
So how do we take care of our mind and enjoy food carbs? If you read Perlmutter’s book, you’ll know it’s not possible. There is some evidence triple-zero wheat flour grown in Italy and harvested in Italy. This flour found only at a few health food stores that For those that decide they will eat grains in moderation, this recipe is one that you may want to put in that separate pile of favorites.
Use organic where possible
Blueberry Cinnamon Roll Recipe
Recipe adapted from Our Best Bites and The Pioneer Woman Image courtesy of Our Best Bites
2 c. 2% organic milk
1/3 c. coconut oil
1/3 c. Natural or organic sugar OR 1/2 c. Applesauce plus 1 TBSP of pure apple juice. Juice will make the rolls less fluffy.
1 package active dry yeast
4 1/2 c. All-Purpose organic flour, divided OR use Gluten free flour mix. We use the Triple-Zero Flour.
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
Kids baking. Two children cooking. Little girl and baby boy cook and bake in a white kitchen with modern oven. Brother and sister in chef hats making a pie for dinner.
6 tablespoons butter softened
1/3 c. Natural or organic sugar OR 1/2 c. Applesauce plus 1 TBSP of pure apple juice.
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily or organic)
2/3 cups powdered sugar [can find an organic version at the health stores]
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
Instructions for Blueberry Cinnamon Rolls Recipe:
To make the dough, combine the milk, sugar, and oil In a large (at least 4-quart) pot or saucepan. Heat just to boiling, stirring occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean sink and then place the pan of scalded milk over the ice. This way, the milk mixture cools quickly and the melted ice just drips down the drain. You can only do this with cow milk no other ‘milk’.
When the milk is warm (around 105-115 degrees), remove from ice and sprinkle yeast over the milk mixture. Allow to stand for 10 minutes. Stir. Mix in 4 c. Flour and cover. This can be done with a wooden spoon; the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. Flour with baking soda, baking powder, and salt. Sprinkle over the dough and then mix it in with the wooden spoon. Place a sheet of plastic wrap over the pan and refrigerate for at least a few hours and up to a few days. You can also allow it to rise at room temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface with non-stick cooking spray and roll the dough out into a rectangle that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and lemon zest. Spread the butter mixture over the dough and then sprinkle with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the dental floss to cut the dough along the spots that you marked. Place the dough pieces, cut side up, in the pan. Cover and rise for 30 minutes. Bake the rolls for 15-22 minutes or until golden brown and the innermost rolls are cooked through. If the edge pieces are getting too brown, lightly place a sheet of aluminum foil over the pan to prevent further browning.
When done, remove the pan from the oven and allow to cool. When the rolls are almost cool, whisk together the glaze ingredients and drizzle evenly over the slightly warm rolls. Makes 12 rolls.
Paleo Diet Blueberry Cinnamon Roll Recipe
Eating a Paleo diet is not a fad. It’s one of the only ways to keep your brain healthy. Eating well doesn’t mean giving up sweets it means eating quality foods. There is overwhelming evidence that carbs are killing our brains. For more on the topic read this great article in Psychology Today
To make this recipe a perfect Paleo dessert:
6 tablespoons butter, melted
Cinnamon or/and Vanilla Sweetleaf Stevia to taste.
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily or organic)
Place all ingredients in an ovenproof glass casserole. And bake 10-20 minutes at 300 degrees until bubbling.
If you eat a modified Paleo diet, you can sprinkle 1/3 cup of organic steel-cut oats over the top before placing in the oven.
The Blueberry Cinnamon Coffee Cake approach:
If you need a crust or top, you can use a gluten free biscuit mix. Prepare as package instructions recommend and pour on top of fruit before baking. Adding a shell may mean you’ve added sugar [found in the biscuit mix, and it may not meet some Paleo diet menu plans.
Our goal here in Littleton, is to do more than provide you with acupuncture or natural medicine; it’s to also to help you turn your life around by applying healthy eating habits too.