As I mentioned a few weeks ago, I feel like I just joined the What’s Baking? group, so I was completely surprised when it was suddenly my turn to choose a theme. In an effort to continue the healthier lifestyle my husband and I have tried to adopt this year, I knew I wanted to do something more savory. Quiche was immediately on my short list since its great for a light appetizer or for a more substantial brunch.
I was really impressed with all of the great recipes that the What’s Baking? crew put together for the theme this month. I’m loving the seasonal and veggie packed quiche recipes some of the bloggers came up with, and was floored to see some of the more creative recipes (venison sausage! kelibasa! pizza quiche!). Check out the recipes below.
What’s Baking? Quiche Round-Up
I made mini zucchini quiche – light and crustless. This recipe hides the vegetable (great for picky eaters) and lets the fresh herb shine. We had them for brunch but the individual servings make the recipe great for appetizers for a crowd as well.
Eva from Eva Bakes made Crustless Spinach and Mushroom Quiche. I know some people aren’t mushroom fans, but I sure am. Between loving mushrooms and having a brother who is a vegetarian, I know that I’ll be making this one in the near future!
Jaida at Sweet Beginnings made a quiche that made me want to call my father-in-law and ask for some venison sausage. She made Crustless Zesty Italian Venison Sausage, Spinach, and Red Pepper Quiche. Yum!
Coleen from The Redhead Baker was one of the few to make a quiche with a traditional crust this month – a Spring Veggie Quiche packed with veggies. I was drooling a little over Coleen’s quiche. Between her quiche and Eva’s, I resolved not to wait for my brother to visit, but instead to work on converting my meat-loving hubby to a Meatless Monday participant so that I can try some of these recipes in the near future.
Finally, Kate at Kate’s Recipe Box made a Ham and Cheese Quiche, which she served for Easter brunch. I love the idea of having a “traditional” Easter ham for brunch instead of dinner. Off to bookmark this recipe for next year..
I hope you all enjoyed this round up. Come back in a couple of months to see what What’s Baking? will be cooking up next!
I feel like I just joined the What’s Baking? group and all of a sudden, it was my turn to choose the theme. Since my hubby and I have been trying to eat well (in other words, avoid the sweets) and we’ve been spending a lot of time entertaining around brunch time, I knew immediately that I wanted to go with quiche.
Unlike a frittata (my other go-to type of dish for brunch) which starts off being cooked stove-top and then is finished in the oven, a quiche is baked entirely in the oven. Quiche frequently are baked with a crust, but this time, I went with a crustless quiche, for something extra light. The zucchini was really not noticeable, making this a good recipe for picky eaters (my 3-year old daughter) and uses whole wheat flour for a nutritional boost. The star of this recipe is really whatever herb you choose to use in this recipe.
Come back next Wednesday (April 27) to see what other quiche recipes the What’s Baking? group has cooked up this month!
Also pictured: fruit salad with mint and poppy seed vinaigrette (recipe to come!).
Side Note: Quiche are also a wonderful, light option for a savory appetizer. I like to make mini quiche when entertaining a large crowd. Simple make ahead of time and warm in the oven before serving.
Mini Zucchini Quiche
Adapted from Weight Watchers
Makes 3-4 dozen mini quiche
- cooking spray (optional, depends on your muffin tin)
- 1/2 c. whole wheat flour
- 1 c. grated Parmesan cheese
- 2 tsp. baking powder
- 1 tsp. granulated sugar
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 small zucchini, finely chopped
- 1 small onion, finely chopped
- 1/4 c. fresh basil or rosemary, finely chopped
- 6 large eggs
- 3 Tbs. extra virgin olive oil
Preheat oven to 375°F. If you have a silicon muffin mold, use that, placed on a baking sheet. If not, spray mini muffin tins with cooking spray and set aside. (May need to cook in batches.)
In a medium bowl, whisk together flour, cheese, baking powder, sugar, salt, and black pepper. Add diced zucchini, onion, and herbs, tossing to coat in flour. Set aside.
In a small bowl, gently whisk together eggs and olive oil just to combine. Stir into dried ingredients until just incorporated.
Portion into prepared muffin cups – a heaping tablespoon per muffin cup.
Bake for 15 minutes, until quiche are golden brown and quiche are cooked through. Remove from oven and allow to cool for a few minutes before removing from pan.
In the Kingdom of Ice:
The Grand and Terrible Polar Voyage of the USS Jeannette
By Hampton Sides
Emerging from the Civil War in the late 1800s, the new United States was eager to prove itself on the international stage. In an effort to show its military might, its power as a player on the international stage, but in a peaceful way – supported by citizens in both the north and the south – the U.S. entered the quest to discover the North Pole and the “open polar sea.”
In 1879, Captain George Washington De Long and a crew of roughly 30 men set sail from California for the Arctic. A Navy expedition funded by The New York Herald newspaper owner James Gordon Bennett, the crew expected to reach the North Pole and return within 3 years, perhaps discovering (and claiming for the U.S.) a new island or two along the way. De Long did discover a few islands on the expedition, but he never made it to the North Pole. Instead, after being ice-locked for what felt like an eternity, he and the crew were forced to abandon the sinking Jeannette and make their way through ice and water – on whaling boats they had to carry over the ice – south to Siberia, and then on to a Siberian village where they could finally seek help. This book is the story of all of this, and more.
Review/Recommendation: I picked up this book on a whim, after seeing it while standing in line at the grocery store. I had read Ghost Soldiers by Hampton Sides years ago, and still remember what a wonderful book it was. That memory set the bar pretty high for In the Kingdom of Ice, and the book did not disappoint.
The story behind this book was fascinating. Unlike the description on the back of the book – which would have you believe the book was almost exclusively about De Long’s journey from shipwreck to Siberia – the book detailed De Long’s entire expedition, beginning long before he stepped foot on the Jeannette. It begins with the origins of De Long’s obsession with Arctic exploration and the myth of the ice-locked open Arctic sea, and then details his research into the Arctic, his efforts to get the journey approved and funded, the search for a suitable ship and crew, and the journey the Jeannette took from the East coast to the West, where it would finally begin its voyage to the Arctic. It concludes with the crew’s slow retreat from it’s northern most position, back down to Siberia, after abandoning ship.
Despite the huge amount of research Sides undoubtedly conducted in the writing of the book, In the Kingdom of Ice is both engaging and interesting. Sides does a wonderful job weaving the facts into the personal stories of De Long and the other crew members, showing their humanity and their bravery in the process. While the focus was De Long, the reader was treated to a snapshot of almost everyone one of the crew members, each one a hero of the expedition in their own way.
I can’t recommend this book enough.
One of the things I love about frittatas is that they’re great brunch food. Pair with a side salad for an elegant but light lunch-like brunch, or with some fresh fruit and a little sausage or bacon for a more hearty breakfast-like meal. They’re also super easy to prepare – only taking 10-15 minutes of hand-on time in the kitchen, making them a great choice for entertaining.
Note: My version is just about double the original recipe, with a couple of adjustments.
Tomato Asiago Frittata
Adapted from Cooking Light, July 2015
- 4 Tbs. half-and-half
- 2 Tbs. chopped fresh thyme
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 12 large eggs
- 2 Tbs. olive oil
- 1/2 c. thinly sliced shallots
- 2-3 oz. Asiago cheese, grated (about 1/2 c. grated cheese)
- 2 c. halved cherry tomatoes
- sprigs of thyme, for garnish
Heat a 12-inch oven-safe skillet over medium heat.
Meanwhile, in a large bowl, whisk together half-and-half, thyme, salt, pepper, and eggs. When pan is hot, add oil, swirling pan to coat. Add egg mixture, cooking until eggs are partially set, about 5-8 minutes.
As eggs are cooking, preheat broiler to high.
When eggs are partially set, sprinkle frittata with half of the cheese, top with tomatoes, and sprinkle with remaining cheese. Transfer pan to the preheated oven and broil until top is lightly browned and eggs are set, about 5 minutes.
Remove pan from oven. Cut frittata into 8 wedges and garnish with thyme springs.
Want more eggtastic recipes? The Sunday Supper tastemakers have almost 4 dozen for you to choose from!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Night of Cake & Puppets
Daughter of Smoke & Bone 2.5
By Laini Taylor
This novella falls between the second and third books in the Daughter of Smoke & Bone trilogy. It is the story of how Zuzana (Karou’s best friend) and Mik officially meet and get together. You see, both had had a crush on each other for quite some time, but both were too timid to make a move. That is, until Zuzana decided it was all or nothing. She sends Mik on a scavenger hunt full of riddles and puppets (and just a little bit of magic, compliments of Karou). Zuzana waits for Mike at the end, where the two talk for the first time and share their first kiss.
Review/Recommendation: While the story was cute, I ended up being disappointed by the novella. It just didn’t measure up to the high bar set by the trilogy. There was some of Zuzana’s quirky trademark personality, but overall, the characters did not feel like the same characters in the books. Zuzana was overly dramatic – which was her personality – but here it felt off, maybe because it was kind of an over-the-top-obsessed-and-in-love sort of drama that just irritated me. Mik – who narrated about have of the novella – also came off as a wimpy sap. I liked him a lot more in the trilogy than in the novella.
That being said, it was a quick read (or in my case, a few hours listening while I was working out) and I wanted to know how the two got together, so I don’t regret reading it. It did complete the story for me, despite falling short of what I had expected and hoped for.
Note: I had a hard time finding this book in print. I ended up listening to the audio book, available at Audible.
This week, Sunday Supper is all about pies – sweet and savory. I don’t often make sweet pies, but believe it or not, this version of a chicken pot pie that has become one of my favorite ones to make during the week. It’s a crust-less pie (no fussing with making pie crust and rolling it out) and utilizes precooked chicken (hello, leftovers!), veggies that can be bought frozen or prepped at the grocery store, and crescent rolls for a pretty easy 30-minute weeknight dinner.
This recipe is adapted from a Weight Watchers recipe, that I’ve bulked up a bit with a little more veggies and chicken – for those of us not tracking points – and fresh thyme.
Weeknight Pot Pie
By Books n’ Cooks
- cooking spray
- 1 Tbs. unsalted butter
- 1 small onion, diced
- 8 oz. mushrooms, wiped clean and sliced
- 1 tsp. fresh thyme
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 c. low-sodium chicken broth
- 1 bag (approximately 2-2 1/2 cups) diced carrots and peas
- 4 c. shredded or diced cooked chicken breasts
- 2 Tbs. all-purpose flour
- 1/2 c. evaporated milk
- 1 tube crescent rolls (4-6 for recipe; bake the rest to serve along side pot pie)
In a large cast-iron skillet,* heat oil and butter oven medium heat. Add onion and mushrooms, sauteing until onions are translucent and mushrooms begin to brown. Season with thyme, salt and pepper. Add chicken broth, vegetables, and chicken. Bring to a boil. Lower heat, cover and simmer for 15 minutes.
While mixture cooks, preheat oven to 350F.
Stir in flour and 1/4 c. evaporated milk, stirring constantly for a few minutes until beginning to thicken. Add remaining evaporated milk, stirring for a few more minutes, or until mixture reaches desired consistency.
Unroll crescent rolls and lay them around the edges of the skillet – 4 for a smaller skillet or pie dish, 5-6 for a larger skillet. Bake in oven until crescent rolls begin to brown, about 6 minutes.
Remove from oven and serve hot.
*Alternatively, use a large skillet, and transfer mixture to an oven-safe Pyrex or pie dish for baking.
Check out these other great recipes from the Sunday Supper crew!
Sweet As Pie
- Apple Browned Butter Tart by The Chef Next Door
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Chicken Tamale Pie from Rants from my Crazy Kitchen
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Do you all know what day it is? Valentine’s Day. That day of the year where getting into a good restaurant without a reservation is next to impossible. But that’s alright, because the babysitters are booked months in advance anyway, if they’re available to watch the munchkins at all.
But seriously, even before we had kids, my husband and I rarely went out on Valentine’s Day. We typically preferred to celebrate at home – in our comfy clothes, eating a fancier-than-usual homemade meal (Cornish game hens and my hubby’s favorite crab cakes are among previous dinners) and sharing a good bottle of wine.
This year is a bit unusual for us. My parents are in town, so we’re taking advantage of the free(!) babysitters and are going out for dinner. When Taylor Strategy asked if I would be interested in creating a cocktail using Smirnoff Ice®, I jumped at the chance to create a new take on my favorite cocktail – the cosmo. Instead of pre-dinner drinks at the restaurant tonight, my hubby and I will enjoy the Smirnoff Ice Cosmos I created – a light cocktail featuring Smirnoff Ice® Original.
Happy Valentine’s Day!
Smirnoff Ice® Cosmos
By Books n’ Cooks
Yields 1 drink.
- scant 1/2 c. ice
- 4 oz. cranberry juice, chilled
- 4 oz. Smirnoff Ice®, chilled
- splash of fresh lime juice
- frozen cranberries (optional, a compliment to the ice to keep the drink cold without diluting it)
- a thin slice of lime for garnish
Fill a mason jar – or the glass of your choice – with ice. Add cranberry juice, Smirnoff Ice, and splash of lime juice. Stir. Top with frozen cranberries and garnish with a slice of lime.
Disclaimer: This recipe was created on behalf of Smirnoff Ice but the opinions and recipe are my own.
I have friends who are obsessed with muffins. Any time, any time of day, they’re happy. Not for me. I have pretty high expectations for muffins – they have to be really something special for me to get excited. From first bite, I was excited about these muffins.
I first made these muffins for the teachers at my children’s daycare for a holiday breakfast. I received so many compliments that I made them again only a few weeks later. The muffins are moist and super flavorful – the raspberries are a burst of brightness and are complimented by the slightly more savory dark chocolate.
Raspberry Dark Chocolate Muffins
Adapted from Valerie’s Kitchen
Makes ~18 Muffins
- 2 large eggs
- 1 c. granulated sugar
- 1/2 c. vegetable oil
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 c. all-purpose flour
- 1 c. vanilla Greek yogurt (may use plain Greek yogurt or light sour cream instead)
- 6 oz. raspberries, rinsed and dried
- 1/2 c. (heaping) dark chocolate chips
Preheat oven to 400F, and line two muffin tins with liners.
In a large bowl, lightly whisk eggs with a fork. Add sugar, and continue whisking with fork until sugar is incorporated. Whisk in oil and vanilla.
Using a wooden spoon or rubber spatula, stir in salt, baking soda, and 1 c. flour until just barely incorporated. Stir in Greek yogurt, again until just barely incorporated. Stir in remaining 1 c. flour, and finally, fold in raspberries and dark chocolate chips.
Portion batter into prepared muffin tins. Each cup should be about 3/4 full.
Bake for 10-15 minutes, until top is golden and a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before moving to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.
The Red Scarf
By Kate Furnivall
Men and women taken to Soviet labor camps in the early 1930s endure day after day of manual labor until they cannot physically work anymore. It was a terrible fate for many, including Sofia. But unlike so many of the women in camp with her, Sofia remained hopeful and dreamed of freedom. She had her friend and fellow prisoner, Anna to keep her positive. Anna told story after story of her childhood filled of parties and her childhood love for a revolutionary named Vasily.
When Anna’s health suffers to the point where she must escape or would die the next winter, Sofia plots her escape. Sofia is successful and makes the long, hard journey halfway across Russia to the village where she believes Vasily lives, in disguise. There, she is adopted by a gypsy family and gradually becomes integrated into the town, earning the trust of (and falling in love with) the man she believes to be Anna’s Vasily. Her ultimate goal is to convince Vasily to return to the came with her to rescue Anna. (And that’s where this summary will end, so that I don’t give anything away.)
Review/Recommendation: I picked up this book after a friend and fellow fan of Russian historical fiction recommended the author to me. I have sort of a mixed opinion about the book. One the one hand, it was a decent story and kept me engaged. It was a very optimistic and fantastic view of communist Russia. I mean, not only do you have a malnourished girl escaping from a Soviet labor camp, but she survived a trip of hundreds of miles and becomes more or less accepted into a town fairly easily, despite being such an unknown person. I don’t want to give away the ending, but let’s just say that it was even more incredible than what I just described. Oh, yeah, and there was a bunch of magic in there too.
But this is where the realist in me comes in. I know the story is completely historical fiction, but it just seemed way too incredible, too far from the plausible for me, as a someone who studied Russian history a pretty good bit. I can appreciate a good historical fiction, but something difficult to articulate nagged at me a bit about this book.
Overall, the book was entertaining and a pretty good read. I’ve got another of Furnivall’s on my bookshelf that I’ll definitely read – it’ll be interesting to see if the same “plausibility” factor bugs me the way it did in this one.