breakfast, crust, eggs, pie, Quiche, Uncategorized

Brunch Quiche

I was reading this book yesterday and the main character has quiche with her grandma and then I couldn’t get it out of my head. I had to have quiche!

Now, I have never made quiche, but Sally’s Baking Addiction made it look easy enough…and it was!


What’s great about quiche, too, is that it is TOTALLY customize-able (<– not a word haha). You add your favorite cheeses, veggies, and breakfast meats, per your own preference.

You can also do a crust-less quiche, though I recommend using the crust.

You will need:

  • 4 eggs
  • 1 C milk (I used 2%, but any percentage works)
  • 1 pie crust (try a half recipe of my easy pie crust)
  • 1 C cheese (any blend works – I just used colby jack, but get fancy of you desire w/ parmesan, swiss, feta, and so on)
  • Desired veggies, chopped small (I used yellow onion, spinach, and bell peppers. Tomatoes, mushrooms, and broccoli would also be delicious! You could also add crumbled bacon or sausage – not veggies, but yummy all the same!)
  • 1 tsp garlic
  • Salt and pepper to taste

Prepare your pie crust, then bake on 350 degrees for 7 mins.

Meanwhile, whisk together everything else.

Once the pie crust comes out of the oven, pour the egg mixture into the crust and return to the oven. Bake for 45 mins to an hour (mine took 45 mins). Quiche is done when center is solid.

fall, soup, tomato

Creamy Tomato Basil Soup

I think fall arrived in Logan today. It was cool and cloudy, rained a little, and I saw leaves falling. I’m so excited! Fall is my season.

2014-11-06 17.23.22

One great thing about fall is the FOOD. Like SOUP. I LOVE soup. This is one of my favorites.

You will need:

  • A few stalks of celery
  • Handful of baby carrots
  • 1/2 an onion
  • 1 can diced or crushed tomatoes
  • 1 small can of tomatoes
  • 4 cups chicken broth
  • 1 Tbls oregano
  • 1 Tbls basil
  • 1 Tbls sage
  • Salt and pepper to taste
  • 1 cup milk
  • 1 cup frozen corn
  • Parmesan cheese to taste

For the roux:

  • 1/2 cup butter
  • 1/4 cup flour

Dice and saute celery, carrots, and onions in olive oil until soft. The smaller diced they are, the better. Add tomatoes, tomato sauce, chicken broth, and spices and let simmer.

While soup simmers, prepare a roux from the butter and flour and whisk until smooth. Stir in 1 cup of hit soup until well combined. Then add to soup and stir until smooth.

Add the milk, corn, and Parmesan cheese. Let simmer for about 10 minutes before serving.

DSCN0785 DSCN0800

blueberry, bread, breakfast, Chocolate Chip, muffins


Muffins are fun because there are a lot of different varieties. This recipe works as a muffin base, and then you can add whatever you wish for flavor: blueberries, strawberries, chocolate chips, cinnamon, nuts, bananas, poppy seeds…it’s up to you. And, with the aid of a baking mix, these are especially quick and easy to whip up.


*I made strawberry chocolate chip muffins

You will need:

  • 2 C baking mix (Bisquick or otherwise)
  • 1/3 C sugar
  • 2/3 C milk
  • 2 Tbls melted butter
  • 1 egg

And that’s it!

Mix until just combined. Fold in desired toppings. Bake on 400 degrees for 13 minutes, or until toothpick comes out clean when inserted. Makes one dozen muffins.

breakfast, eggs, Potatoes, skillet

Breakfast Skillet

Breakfast is arguably my favorite meal of the day. I’m not sure why – maybe because it’s an opportunity to start your day right, and maybe it’s just because I love breakfast foods. Eggs, bacon, sausage, toast, hash browns, fruit, pastries….mmm :). For an “all in one” experience, here is my favorite breakfast skillet.


You will need:

  • 4 strips of bacon
  • 1/4 julienne onion
  • 1 julienne green (or red or yellow or orange) pepper
  • 3 diced and cooked red potatoes
  • 2 eggs
  • Shredded cheese
  • Salt and pepper to taste

Fry your bacon in a large skillet. Remove bacon from pan but leave the grease. Add your onion, peppers, and potatoes to the pan with the grease. Cook until potatoes are golden brown (add extra olive oil if needed). Scramble your eggs into the mixture. Once eggs are fully cooked, remove from heat and sprinkle generously with cheese. Serve immediately. Serves 2-4.