I named this quiche after my daughter in love Danielle because I created it for her and she told me that it was her favorite thing I have made for dinner. This quiche is vegetarian, I used organic ingredients. She loved it and my son and I did too.
1 8 ounce container sliced white mushrooms
3 cups of spinach leaves
1 medium onion, sliced
2 teaspoons sugar, optional
4-6 ounces of Swiss Cheese, grated
3 Tablespoons olive oil, divided
3 Tablespoons butter, divided
4 eggs, plus 1 yolk
1 cup of heavy cream
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dry mustard
Preheat oven to 350 degrees. Prepare a quiche pan with nonstick spray. Set aside.
In a skillet, melt 1 Tablespoon of butter with 1 Tablespoon of olive oil. Sauté mushrooms until soft and cooked. Set aside. Repeat butter and olive oil with spinach. Cook until wilted. Melt last Tablespoon of butter and olive oil and add sliced onions. I also added 2 teaspoons of sugar to caramelize the onions, not mandatory but I added it. Set aside. It’s fine and I prefer letting the ingredients cool before then custard mixture is poured over them.
In your quiche pan, layer mushrooms first. Add spinach next, finishing with the caramelized onions.
In a blender, add 4 eggs plus 1 yolk, heavy cream, salt, pepper and mustard. Blend until all ingredients are combined. Pour over mushrooms, spinach and onions. Bake for 40 to 50 minutes until firm, not jiggly in the center. Enjoy!
I absolutely love spaghetti squash. This a great recipe that even your pickiest eater would like. This is a low carb enjoyable meal and you will not feel deprived of your favorite food. Make sure you choose a pizza sauce with low/no sugar.
1 Spaghetti Squash, halved and seeds scooped out
1-2 Tablespoons of Pizza Sauce
Pepperoni or your favorite pizza toppings
Cut spaghetti squash in half and scoop out seeds. Place face down in a microwave safe baking dish. Add one inch of water in baking dish and cook in microwave for 10 minutes. Let set until you can comfortably handle squash. Discard water in baking dish. Scrape insides of squash with fork. Add pizza sauce and top with mozzarella cheese. Add your favorite pizza topping, I used pepperoni. Place under broiler antil cheese melts. Sprinkle on oregano if desired. Enjoy!
It’s a new year and many of you have decided to start the year out healthy. So to accommodate my low carb people and those of us that want to watch your calories, I have a great snack, appetizer or eat it as a side dish. This recipe is fast, easy and delicious. The flavor combinations are limitless. I made Buffalo flavor, garlic and lastly, butter/Parmesan cheese flavor. All were delicious.
Pam, Olive Oil or Regular flavor
Buffalo flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Butter flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Wash and dry cauliflower. You can do this ahead of time and let it dry on the countertop. Preheat oven to 350 degrees. Break off pieces of cauliflower into florets. I cut off the stem, that’s up to you. Try to keep the pieces in a uniform size so they will roast and be done at the same time. (Save the small pieces for your salad or just eat them!) Spray cauliflower with Pam. Spray it well. Sprinkle on your choice of flavoring or do several, like I did. Bake on a baking sheet for 20 – 30 minutes. I loved all of the flavors. Hard to believe something so tasty was healthy. I am sure it would be great for broccoli, or any vegetable. Enjoy!
I had dinner at my friends house the other night. I never show up empty handed so I made a very tasty casserole to take with me.
3 large heads of cauliflower
2 8 ounce containers of whipped chive and onion creamed cheese
1/2 cup grated Parmesan cheese
2 cups of sour cream
3 cups grated sharp cheddar cheese, divided
2 Tablespoons of butter
2 teaspoons salt*
2 teaspoons pepper*
1/4 cup to 1/2 cups of chicken broth
1 pound of bacon cooked crispy
About 5-6 green onions
Additional chicken broth for steaming if desired
Preheat oven to 350 degrees. Wash cauliflower and steam pieces of cauliflower for about 10 minutes. You want this to be soft enough to mash. Repeat into all cauliflower has been steamed. I steamed mine in the microwave in a microwave steamer using 1/4 cup of broth for each steaming. Water can be used too. You can do it on the stove top if you like. Once cauliflower has been steamed. Place it in a colander and let it rest for 5 minutes. This will redistribute the water and you will be able to remove big pieces of stem. I mostly used the florets and de-stemmed them before mashing.
Cook your bacon crisp. I used thick cut bacon. While bacon is cooking, mash cauliflower with potato masher. In a large bowl, I used my Kitchen Aid mixer. Blend mashed cauliflower with butter, sour cream, and cream cheese. Add salt and pepper. This is when you decide how thick or thin you want the consistency. Add chicken broth to get your desired consistently. Next add 1 cup of sharp cheddar cheese and one half of the bacon mixture. Mix to combine. I used a deep dish 9 1/2 by 11 1/2 heavy duty aluminum pan. Place in pan and top with remaining cheese and bacon. Bake for 30 minutes until hot. Top with scallions.
This recipe serves 10 people easily. You can cut it in half for smaller quantities. *To taste. Enjoy!