I always feel better when I eat low-carb, but it is such a difficult lifestyle to maintain. When I eat too many carbs I always feel bloated and gain weight (mainly because I eat too much of the yummy bread of baked cheesy noodles – or cookies, cakes, brownies, etc).
These low-carb quiche are perfect for this lifestyle, but also are really quick to cook up one day and have for the rest of the week. My kids were downing the ham as I was assembling them so they would most likely be kid friendly too. And you can just pop them in the microwave as you head to school, work, or to the gym.
Pumpkin overload – right? Pumpkins are everywhere, even now that Halloween is past and we are moving headlong into the Thanksgiving season.
Do you know what my favorite Thanksgiving commercials are – ever – the Publix pilgrim little figurines – that get so full from all the Publix food that was served on Thanksgiving that their outfits tend to pop buttons. So fun. Growing up in Lakeland, FL – the home of Publix – I saw my share of Publix commercials – and am so glad to be living again with a Publix on every corner.
Anyway, back to pumpkins. As a Mom, sometimes I stress about my kids’ nutrition. I mean my older son could down all the fruit he could ever eat if I let him. My younger son loves those little pouches that are fruit-filled. We have instituted a donut morning one day every week, and I usually bake something sweet, and we eat out just to make life easier. So, I’m not the healthiest Mom out there – but that isn’t the end all either. They love their fruits and veggies so that is great! And neither of them really dig french fries – so that’s a plus!
These muffins – both of them are gobbling up. I feel good about giving them one because there is no added fat in it from butter or oil – so that makes them healthier, right? And, they are very yummy! You can change up the add-ins for the muffins, and this time I had a small amount of white chocolate chips left – they are a very nice addition.
We have had a busy but low-key weekend and here’s to a quiet afternoon editing photos, baking, and getting ready for a Fellowship meal with our church family.
Here are some things that might make you happy.
This plate of Pumpkin French Toast – and by the way, I love Tracy’s use of shadows in her photo. It makes you definitely feel like you are in the room, about to devour that bread encased in fried egg and sugar!
I adore the rustic-ness of this fall salad and her use of the pie plate as a salad plate.
On the quickly coming chilly mornings when none of us want to get out of bed and we all wish we could stay in our pajamas curled up watching movies or reading a thick novel that are coming…this pumpkin oatmeal will be made in The Charming South Kitchen.
Having children in the house, I have a love relationship with Dr. Seuss. The whimsical poet author master who is unlock any other. We have the books and there is a clock in our younger sons room with the Oh the Places You’ll Go Theme. Now, the theme has entered my kitchen.
We had some of Eric’s family stop by for a visit on Friday afternoon and I wanted to make something low-key but delicious and filling, because who wants to send away house guests with an empty stomach – about the brave ATL Labor Day Wknd traffic and the ATL airport. Not me!
Quiche – the brunch delight I once thought was only reserved for the dainty tea-drinker types – how wrong I was. Quiche is so good and healthy (proteins and vegetables galore) and so versatile! I make a new one regularly and my whole family (including the two toddlers) enjoy them. You can serve by itself, or have a side salad, fruit, and/or bread with it to round out the meal. This is perfect for breakfast, lunch, or dinner. Brunch and Linner. Brunch or Brinner. Whatever you wanna call it – its delicious.
I love asparagus. When spring hits and I see those tall skinny luscious green stalks all bound together – I can’t wait to get home and roast them simply with sea salt and lemon zest. That’s what made me think of this quiche.
Fall – I think for a lot of us kitchen people its one of our favorite seasons. Pumpkin. Cinnamon. Sweet Potatoes. Apples.
But, I don’t think I had ever experienced a Fall season until I moved to North Carolina in 2000. See, I grew up in central Florida. The only two seasons we had were Summer and Christmas Day (and some years we only had one season). I loved it. I was close to Disney World though I only remember going in high school and college when I would do Night of Joy with the youth groups. I was close to the beach (though we had a pool, so my Dad couldn’t figure out why we needed to spend money going to the beach).
But, I remember moving to Wake Forest, North Carolina to start seminary right before a huge snow storm – rethinking the whole moving north thing. But, then fall came around at the start of my second semester. I adored the sound the leaves made as I walked through them on my way to class. I loved wearing jackets with my jeans (even though I would sport some flipflops usually). I loved sitting down with a warm cup of chai or steamed milk or hot chocolate to study out on the lawn. The bright blue Fall sky against the browns and yellows and reds of the leaves. Gorgeous.
And of course, Fall brings pumpkin! I could eat pumpkin goodies year round, but yesterday when I stepped outside for an early morning out, and felt the slightly cooler Atlanta air, I knew I was ready for Fall. So, I whipped up these pumpkin butter muffins for my mister. They were a winner. (This recipe was inspired by Joy the Baker)
I used to think quiches were hard and way too many calories for what you got (ie how they tasted). That’s until I started making my own. This is one of the most delicious things I’ve made in a while. We both loved it (the older little isn’t a fan of eggs).
Being a mom of two littles, I don’t readily have time to roll out pie crust – I do have time but I choose to use it doing other things – especially when the pie shells from Pillsbury are so good and easy and inexpensive (Thank you!). When you are a mom, you have to choose where you spend your time. I spend mine in being active with the two, cooking simple meals, keeping the house clean, and being creative. Making pie dough from scratch doesn’t make the top-whatever list. How do you manage your time as a mom? What do you learn to say no to? Has that been hard to change your priorities since kids came along?
In Wake Forest, North Carolina, a place I called home for 3.5 years in my twenties, sits a well-known favorite of the Olde English Tea Room. As you walk in the door, you are greeted with the fragrance of enough tea to make any tea-lover happy.
They had delicious cakes that friends of mine baked in the wee hours of the morning and the slower hours of the afternoon. Delicious chicken salad and a chicken and rice soup that I ate almost exclusively. And they had quiches.
I never tried theirs because I didn’t know what I was missing. I didn’t start eating quiche until a few years ago. Maybe its because I thought it wasn’t filling or was too dainty of food – I mean, I love macaroni and cheese and a good steak or burger. But, now I know better.
I created this quiche because of the presence of these sweet little peppers that were on sale at my grocery store. Oh goodness. Their sweetness, after cooking just a bit in some olive oil, tasted divine and simple in the pool of eggs and cream and cheese that they baked in. I went the simple route and used a store bought pie dough for the crust – but do what your heart – and your counter space limitation – tell you to do. Maybe you have a pie crust recipe from your grandmother that you use all that time – then by all means use it.
Deliciously rich and sweet quiche perfect for any time of the day
1 unbaked pie crust
1 cup shredded Italian cheese (I use a 5 cheese blend)
1 cup heavy cream
6 eggs (I use all natural Great Day Farm eggs)
7 sweet mini peppers, chopped, seeded
½ tsp dried basil
½ tsp dried oregano
salt and pepper to taste
Bake the pie crust for about 15 minutes in a 375 degree oven. Remove from oven and allow to cool for a few minutes.
Chop the peppers and sauté until just soft in evoo. Season with salt and pepper.
In a bowl, mix the eggs, cream, spices, and half of the cheese.
When your pie crust is cooled, layer the rest of the cheese in the bottom.
Then top the cheese with the peppers.
Then dump in the egg mixture. If you are using a deep dish you will be able to fit all the mixture. If you aren't then you'll have a little left (just scramble it up in a pan and have a breakfast 1 and 2).
Bake on a baking sheet for about 45 minutes or until no longer jiggly in the center of the quiche.
Serve with a simple green salad or some fruit and a muffin.
This breakfast reminds of two of my favorite morning meals. Pancakes at Guglhupf in Durham, NC. And oats in the Bay Area of California with my Dad. Let me tell you about them.
There is a little bakery/café in the central part of Durham that I still crave their pancakes. Ask my husband: they serve the best most amazing, perfect textured pancakes EVER. I wish I could get their recipe. The pancake plate comes with apples, butter, and syrup. At most restaurants, I have to ask my server for my syrup because the pancakes just need help. I rarely have ever used all the syrup at Guglhupf. They don’t need any more. I can devour the plate and be completely satisfied by the rich goodness that I inhale on my fork. Then I want to go home and recreate them – but have yet been able to. My husband is sitting here beside me making up an ode de Guglhupf. Funny man I live life with.
The Bay Area of California. With so much going on – its a place I’ve only been to once but would love to explore more of – and most directly north of there in the wine country of Napa. But as I look at pictures of the Bridge and the Bay, it pulls me and calls me to travel there to explore all of its goodness. One such goodness is the breakfast I had. I don’t remember where we went, but the oats were amazing. This was really before I started eating oats on a regular basis. I grew up a Life Cereal girl. A whole tray of goodies came out with a big steaming bowl of oats. Bananas, raisins, syrup, brown sugar, all to create your own bowl of goodness. I thought to myself oatmeal could be fun!
Well, thinking about these two delicious breakfasts helped me create this mornings bowl of oats. Oats are a healthy and inexpensive way to feed your whole family in the morning. This recipe serve 2.5 (Eli doesn’t eat quite a whole bowl yet.)