BLT Breakfast Kale Salad

Breakfast BLT Salad

This recipe comes from one of my very favorite blogs called "Skinnytaste" (www.skinnytaste.com).  I have really been on a kale salad kick lately and I am on a mission to find the ultimate kale salad.  I loved the toppings on this salad... I used hard cooked eggs, grape tomatoes, and chopped turkey bacon.  The original recipe called for diced avocado but I had none. I substituted feta cheese and I loved that.  The thing I did not care for in this recipe was that I thought the dressing was a little bit lacking in the flavor department.  The salad is simply dressed with olive oil, red wine vinegar, as well as salt and pepper.  I used really cheap red wine vinegar and I wonder if a nicer quality vinegar could have made a difference.  I just don't know.  The recipe directions specify that the kale should be "massaged".  I think that this process is recommended to soften up the somewhat tough kale leaves. I did not really massage my kale. Instead, I put my kale, oil, vinegar, salt, and pepper, in a plastic storage container, topped it with the lid, and shook the heck out of it. I guess I was just not feeling the whole "massage your kale" thing.

Here is the recipe from www.skinnytaste.com blog.  I am sure I will make this BLT Breakfast Kale Salad again but I might try it with a different dressing. I just made up a Lemon Dijon Salad Dressing that I plan to try in another kale salad tomorrow. I am thinking this dressing might be good with the BLT Kale Salad as well.

BLT Breakfast Kale Salad

from www.skinnytaste.com

Ingredients:

• 3 cups shredded Lacinto kale (no stems)
• 1 teaspoon red wine vinegar
• 2 teaspoons extra virgin olive oil
• kosher salt
• black pepper, to taste
• 2 large eggs
• 4 strips cooked center cut bacon, chopped (I used turkey bacon)
• 2 ounces sliced avocado (I used crumbled feta cheese)
• 10 grape tomatoes, halved

Directions:

1. In a bowl combine the kale, olive oil, vinegar and 1/4 teaspoon salt. Massage with your hands for about 3 minutes, until the kale softens.
2. Cook eggs to desired likeness (I used hard boiled eggs)
3. Divide the kale between two bowls, top with bacon, tomatoes, avocado (or feta cheese) and egg.
4. Finish with pinch of salt and pepper.

Recipe Source: http://www.skinnytaste.com/breakfast-blt-salad/

I made this salad as part of my "food prep" session the other day. I often do food prep sessions like this on the day I go to the grocery store.  On my food prep day, I made hard boiled eggs, I washed and chopped kale, I cleaned and hulled strawberries, I put celery sticks and baby carrots in water, I made ground turkey in marinara sauce to have with zoodles, and I portioned out some salads with hard boiled eggs.  In the photo you can also see a big container homemade granola; I'll have that with cottage cheese and applesauce or Greek yogurt and fruit.  Eating clean and healthy is delicious and easy!

Avocado Toast... with Indian Spice

Avocado Toast with Indian Spice

I am only using 1/4 of an avocado on my avocado toast each morning so it's going to take me four days to eat one stinkin' avocado.  Today, my avocado toast was super easy to assemble.  I just mashed up 1/4 of my avocado and stirred in a pinch of kosher salt and some freshly ground black pepper.  I smeared that over a piece of toast (again, I am using Dave's Killer Bread Thin Slice).

I sliced up a hard boiled egg with my handy dandy egg slicer and made pretty rows over the avocado covered toast.

I finished it off with a sprinkle of Garam Masala.  This is a spice blend used in Indian cooking; I got a small sample of it to try out in recipes from one of my favorite spice shops.  I loved the taste and texture of this meal.  It was a lot like the texture of egg salad.  I might just have this again for breakfast tomorrow morning. I liked the hard boiled egg better than the over easy egg on top of the avocado toast, which is what I had yesterday.   

Green Chile Muffin Quiche Cups

Green Chile Quiche Muffin Cups

I made these to use up things in the refrigerator and cupboard and they turned out really good.  I posted about my muffin cups in one of my Facebook fitness accountability groups and someone suggested to me that these spoil; I was encouraged to freeze some of them.  I figured I'd give it a try.  

Mistake! BIG MISTAKE!  Freezing ruined these.  So be forewarned. Do not freeze these. The texture was horrible after freezing.  Ugh! Oh well... lesson learned. 

Green Chile Muffin Quiche Cups

Ingredients 

1/2 to 1 teaspoon extra virgin olive oil or coconut oil or oil of your preference

1/4 red bell pepper, diced

1/2 small vidalia onion, diced

1 jalapeno pepper, finely diced

1 can (7 ounces) mild fire roasted green chiles

3 tablespoons Italian flat leaf parsley, finely minced (optional)

11 eggs

4 slices turkey bacon, cooked according to package instructions, diced

1/2 teaspoon kosher salt 

1/4 teaspoon ground black pepper 

Makes 12 muffins (1 serving is 2 muffins; makes 6 servings)

Preheat oven to 350 degrees Fahrenheit.  Spray 12 muffin cups generously with non-stick cooking spray.

In a large bowl, scramble the egg with a fork or whisk.  Add in parsley; whisk to combine.

Warm oil in a medium sized non-stick skillet over medium to medium high heat. Add in the onion, bell pepper, and jalapeno pepper.  Season with salt and pepper.  Saute the veggies, stirring occasionally, until softened and the onions are translucent, about 3 to 5 minutes.

Next layer the ingredients in the prepared muffin pan.  I put the bacon at the bottom and then topped the bacon with the green chiles. Then I spooned in the sautéed veggies.  Next, carefully pour the scrambled egg mixture into muffin cups and distribute evenly so the cups are filled as evenly as possible.

Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes (until cooked through and not gummy on top).

Reheating instructions:  For one muffin, reheat in the microwave for about 30 seconds.  For two muffins, reheat in the microwave for about 55 seconds.

Great topped with a little diced fresh tomato and crumbled feta cheese.

Enjoy!

I used whole canned green chiles but ended up chopping them up.  Feel free to use diced canned green chiles.

Green chiles and bacon on the bottom...

Then top with the sautéed bell pepper, onion, and jalapeno.

Broccoli For Breakfast

Broccoli for Breakfast

I would have never thought to have broccoli for breakfast until I saw the idea on Facebook.  I am part of a super huge Facebook group right now; all participants (over 29,000 people!) have committed to a 3 1/2 month fitness program with Autumn Calabrese.  Autumn is the creator of the Beachbody program called "21 Day Fix" and other workout programs.  The challenge started December 5th, and the participants will first do the "21 Day Fix" workouts for 21 days, followed by the program called "The Chisel".  After that, we will complete "21 Day Fix Extreme" and we will wrap it all up with Autumn's new dance exercise program called "Country Heat".  Anyway, one lady in the group posted a photo of her breakfast... scrambled eggs with broccoli, ham, and cheese.  I gave it a try and I loved it.  I used precooked turkey sausage instead of ham.  I use about 1 cup of steamed broccoli; I put about 1/2 cup in the eggs and have the remaining 1/2 cup on the side.

I really recommend you try this... sausage and eggs... good.  Broccoli and cheese... good. Put them all together... GREAT!  This is not much of a recipe but here you go...

Broccoli for Breakfast

1/2 to 1 tsp. coconut oil or olive oil

1/2 cup steamed broccoli, break florets in to small bits

2 eggs, scrambled

1 link precooked turkey breakfast sausage (I use Johnsonville brand), diced

1 slice (Sargento brand) Ultra Thin cheddar cheese

salt and pepper to taste

Warm oil in a medium sized skillet over medium to medium high heat.  Add the broccoli and precooked sausage; saute for 2 or 3 minutes to warm through, stirring occasionally.  Add in eggs and cook to desired doneness.  Season with salt and pepper and top with cheese slice.

Enjoy!

Oatmeal Raisin Maple Pecan Cookies

Oatmeal Raisin Cinnamon Pecan Maple Cookies?
Maple Cinnamon Pecan Raisin Oatmeal Cookies?
Cinnamon Raisin Oatmeal Maple Pecan Cookies?

I don't know what to call these cookies?  They are a bit healthier than your average cookie and not too sweet.  Whatever you call them, my friends down at the knit shop enjoyed them so I decided I should type up the recipe.

Last week, I made up some "Almond Joy Cookies" (here is the LINK to that recipe). As you might expect, those cookies tasted a bit like the candy called "Almond Joy" and contained coconut, coconut oil, almond extract, and chocolate.  I loved these cookies and my friends down at the knit shop enjoyed them as well.  Even one gal who doesn't really like coconut liked the Almond Joy cookies.

For the Oatmeal Raisin Cinnamon Pecan Maple Cookies, I just switched up the ingredients to make a new cookie.  This is one of those recipes where it's easy to change up just a few ingredients and you have a new cookie recipe.  One of the gals at the knit shop said she enjoyed the raisin version more than the Almond Joy version.  Look at all my scientific survey taking.  Should I just share the recipe now?  Okay, here goes:

Oatmeal Raisin Cinnamon Pecan Maple Cookies
(Feel free to call them whatever you like)

1 cup (100 grams) quick or instant oats **
3/4 cup (90 grams) white whole wheat flour or whole wheat pastry flour **
1/8 teaspoon salt (I used iodized salt)
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
2 tablespoons coconut, melted and slightly cooled
1 teaspoon vanilla
1/2 cup maple syrup, room temperature
1 large egg, room temperature
1/3 cup raisins
1/2 cup chopped pecans

1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, maple syrup, egg, and vanilla. Add the wet ingredients into the dry ingredients, stirring just until incorporated. Fold in the raisins and pecans. Chill for 30 minutes.
2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
3. Drop the cookie dough into 24 rounded scoops onto the prepared sheet. Flatten the cookies slightly with your fingers. Bake at 325°F for 10 to 12 minutes. Cool on the pan for about 10 minutes.
4. Store in an air tight container or a zip close plastic bag.

** It's important to measure these two ingredients carefully so that the cookies do not fall apart.  To measure both the flour and the oats, lightly spoon them into the measuring cup until the measuring cup is overflowing, then drag the flat backside of a knife across the top to level it off.  Do NOT scoop the flour or the oats directly out of the container with the measuring cup or pack them in. This can result in adding too much flour and oats to the dough and the cookies will not turn out.  If you have a digital kitchen scale, weight measurements are also provided which makes for a super accurate measurement. 

DON'T WORRY!  The cookie dough will have a rather wet looking texture when you first combine the wet and dry ingredients.  That is why the dough gets chilled for 30 minutes before baking; it gives the oats and flour a chance to soak up some of that moisture.

These cookies DO NOT flatten out or spread when they bake, so flatten them out with your fingers prior to baking.  They will puff up slightly from the baking powder.

I made a deal with myself this morning. I said that if I walked 10,000 steps on my hike with the dogs this morning, then I could bake cookies today.  We had a great hike and the sunrise was spectacular.  It was even better in person.

It just kept getting better and better...

By 8:20 am, we had hiked 57 floors, over 4 miles, and just over 10,000 steps.  Yay!  Cookie time!

Super Salad: Apple, Cranberry, and Pecan Spinach Salad with Apple Cider Vinaigrette

I had a super salad for supper at home tonight. I was inspired by a salad I had at a restaurant last week.  The restaurant was "Sonterra: Innovative Southwest Grill" and it is located in downtown Colorado Springs, Colorado.

I ordered a bowl of their Tortilla Soup and their fancy House Salad. Their House Salad consisted of a bed of fresh spring greens, chopped pecans, blue cheese crumbles, thinly sliced apples, dried sweetened cranberries, and a delicious Apple Cider Vinaigrette. 

Tonight I made up some Apple Cider Vinaigrette with a recipe I found on line.  For my salad, I added some protein (smoked deli turkey and a chopped hard boiled egg).  I did not have any blue cheese; it would have been great if I did. Next time I'll add blue cheese crumbles!

Here are the ingredients I used for my Super Salad:

Tender Spinach (a few handfuls)

Hard Boiled Egg (one)

Smoked Deli Turkey (2.5 to 3 ounces)

Craisins (a few tablespoons)

Chopped Pecans (a few tablespoons)

Honey Crisp Apple Slices (1/2 of a small apple)

I found a recipe for Apple Cider Vinaigrette on www.food.com and I made up just half a recipe.  Next time, I will use less olive oil.  I found myself wanting to add more apple cider and honey so I could really taste those ingredients.  So next time I make this dressing, I will start with less olive oil.  Here is the recipe:

Veggie Muffin Fritatta

Veggie Muffin Fritatta  

There are a gazillion recipes out there for little fritatta or quiche made in muffin pans. Here's one more. 

This is a great make-ahead meal to make mornings throughout the week easier. I also had these for lunch yesterday. I used ingredients I had on hand. 

Some recipes I saw on line called for adding raw veggies to the raw eggs and then baking. I picture those varieties having a wet texture if some of the moisture in the veggies was not sweated out a bit first by sautéing. I opted to cook my veggies first. I saw some recipes on line which called for oven roasting all of the veggies first. Very smart!

Veggie Muffin Fritatta

Ingredients 

1/2 pound button mushrooms, sliced

1/2 red bell pepper, diced

1/2 small vidalia onion, diced

3-4 ounces fresh baby spinach (4 big handfuls, about 3 ounces)

11 eggs

4 slices turkey bacon, cooked according to package instructions, diced

1/2 teaspoon kosher salt 

1/4 teaspoon ground black pepper 

Makes 12 muffins (1 serving is 2 muffins; makes 6 servings)

Preheat oven to 375 degrees Fahrenheit.  Spray 12 muffin cups generously with non-stick cooking spray.

In a large bowl, scramble the eggs with salt and pepper.

Spray a large non-stick skillet with non-stick cooking spray, and heat over medium to medium high heat. Add in 4 large handfuls of fresh baby spinach and cook.stir until wilted and dark green.  It's amazing but you will end up with a very small amount of cooked spinach (about 1/2 cup).  Remove spinach from skillet and set aside.

Spray same skillet with more non-stick cooking spray, and saute/stir mushrooms until browned and most of the liquid has been cooked out of the mushrooms.  Remove the mushrooms from the skillet and set aside.

Spray the same skillet with more non-stick cooking spray, and saute the onions and bell peppers until softened and the onions are translucent.  Remove the onions and peppers from the skillet and set aside.

Divide the cooked veggies and bacon evenly among the prepared muffin cups.  Carefully pour the scrambled egg mixture into muffin cups and distribute evenly so the cups are filled as evenly as possible.

Bake in a 375 degree Fahrenheit oven for 16 to 18 minutes (until cooked through and not gummy on top).

Reheating instructions:  For one muffin, reheat in the microwave for about 30 seconds.  For two muffins, reheat in the microwave for about 55 seconds.

Great topped with a little diced fresh tomato and crumbled feta cheese.

Enjoy!

I ended up getting 8 meals out of this.  I topped my muffin fritattas with fresh chopped tomato and a little crumbled feta cheese.

These muffin fritattas were a bit of work but when I got out of bed in the morning, I was so happy knowing I had an easy veggie filled breakfast already prepared.  I will definitely make these again; there are endless veggie combinations.

Mexican Eggs

 

 

Whenever I buy a package of white corn tortillas, I am scrambling to think of uses for the tortillas since so many tortillas come in a package (30 I think).  I chop them up and put them in THIS SOUP, but we've been enjoying the tortillas for breakfast as well.  If fact, this is our new favorite breakfast.  I am calling it Mexican Eggs since I don't really know if this is similar to Huevos Rancheros or not.  It's really quick and easy.  My husband enjoys this breakfast with green salsa (salsa verde) from La Costena.  I like red salsa or picante sauce (Pace brand is easy to find).  Of course, any salsa you likek and have on hand would work.

 

Mexican Eggs

2 white corn tortillas

2 eggs

2 heaping tablespoons refried beans (from a can of Rosarita fat-free refried beans)

about 2 tablespoons of your favorite salsa (La Costena salsa verde is pictured here)

salt and pepper to taste

grated cheese

 

Heat the refried beans in the microwave oven; set aside.

Put the corn tortillas in a dry skillet over medium high heat and cook until toasty/slightly browned.  The corn tortillas have a surprising amount of moisture in them and they take a few minutes to get toasty... so start cooking the tortillas before you start cooking the eggs.

In a non-stick skillet, cook two eggs (over easy or over medium... whatever you like).  Sprinkle on a little salt and pepper.

Smear the refried beans over the toasty tortillas, sprinkle on a little cheese, and top with cooked eggs.  Pour the salsa in the pan you used to cook the eggs to warm the salsa slightly.  Drizzle the salsa over the eggs, beans, and tortillas. Enjoy with a fork and knife.

 

 

 



Turkey Breakfast Sausage Patties

This past weekend, I thought it might be fun to see if I could make some lean turkey breakfast sausage.  The extra lean ground turkey (99% fat free) tends to be a little expensive but was on sale... buy one get one free.  Each package was a little over 1 pound so made nearly 2 1/2 pounds of little turkey sausage patties. I cooked them all in a non-stick skillet and froze about two-thirds of them.  The other patties were enjoyed this week in breakfast sandwiches with a scrambled egg and a thin sliced of provolone cheese.  Yum!

The recipe comes from www.food.com.
The rrecipe received "five stars" from reviewers. Some recommended using less sage which I will try next time. Some also recommended adding a bit of brown sugar which I think would also be good.  Here is the recipe link:
http://www.food.com/recipe/turkey-breakfast-sausage-patties-100408

Ingredients

• 1 lb ground turkey (my ground turkey package was about 1.25 pounds)
  
• 1 teaspoon salt
  
• 2 teaspoons sage (I will use less next time)
  
• 1 teaspoon fennel seeds
  
• 1 teaspoon thyme
  
• 1 teaspoon black pepper
  
• 1/2 teaspoon white pepper (I omitted)
  
• 1/2 teaspoon cayenne
  
• 1/4 teaspoon garlic powder
  
• 1/8 teaspoon ground cloves
  
• 1/8 teaspoon nutmeg
  
• 1/8 teaspoon allspice

Directions

1. Combine all ingredients (use less pepper if you don't want a spicy taste) and blend well.
   
2. If time permits, refrigerate overnight to let the meat absorb the flavor of the spices.
   
3. Form into patties (I used 3 ounces for each patty; next time I will a little less) and cook as needed, freezing leftovers. (I cooked all of the patties right away).
   
4. Don't overcook or they will dry out--remove from the heat as soon as they're no longer pink inside, but still juicy. 

 

 

I cooked up some scrambled eggs (one at a time) ahead of time so I could just microwave one sausage patty and one in the morning, toast up the sandwich thin, and add a slice of cheese. I was out the door in a jiffy with a nice hot breakfast. 

 

 

Crustless Broccoli Mushroom Quiche with Cottage Cheese

Crustless Broccoli Mushroom Quiche with Cottage Cheese

I purchased some cottage cheese a week ago to go with the delicious California peaches my husband got for me at Sam's Club.  Ended up just eating one peach with cottage cheese (So, so, so GOOD!)... but what to do with leftover cottage cheese?  I remembered a recipe for a crustless quiche-sort-of-dish with spinach and cottage cheese, so I went to the Internet to look for a recipe.  Most called for 10 ounces of frozen spinach, onion, garlic... some called for mushrooms and some included various cheeses... some had pastry crusts on the bottom while one version had sliced tomatoes on top.  I took ideas from the various recipes I read and I was in a broccoli sort of mood.  Here's what I made...

Ingredients:

1 cup low fat cottage cheese (I used Nordica brand with approx. 1 % milkfat)
3 eggs and 2 egg whites
1 tablespoon grated Parmesan cheese
1 1/2 cups fresh broccoli florets, cut into small bite sized bits
8 medium sized white button mushrooms, sliced
1/2 medium white onion, diced
1 small clove garlic, finely minced
1/4 tsp. kosher salt (I used 1/2 tsp. which was a tad too much)
1/4 tsp. ground black pepper
Pam non-stick cooking spray

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, beat eggs and egg whites with a fork.  Add in the cottage cheese and Parmesan cheese.
Stir with a fork to combine and set aside.

In a microwave safe container, combine the broccoli with a few tablespoons of water. Cover and heat on high power for 60 seconds.  Drain water carefully and set aside.

Generously spray a 10 or 12 inch non-stick skillet with Pam (non-stick cooking spray).  Heat over medium heat and add in the diced onions and sliced mushrooms.  Cook, stirring frequently, until mushrooms are nicely browned, about 8 to 10 minutes.  Add in the garlic, salt, pepper, and the broccoli, and cook for a few minutes more.  Cooking the veggies ahead of time helps the veggies release excess moisture so the completed dish is not soggy.  If there is a lot of moisture in the pan, just continue to cooking.  Set aside to cool slightly.

Spray a 9 inch pie plate or 9 inch Springform pan with Pam.  Add the veggie mixture to the bottom of the pan.  Pour the egg-cheese mixture over the veggies.  Jiggle the pan to settle and distribute the ingredients in the pan.  Bake in preheated 350 degree oven for 30 minutes (or until edges are slightly browned) and egg is cooked through.  If using a Springform pan, put the Springform pan on a cookie sheet just in case the pan leaks.  I did not do this; my pan leaked and made a smoky, stinky mess in my oven.  Ugh!

Makes 6 to 8 servings

Edited later:  I sat down tonight to attempt to figure out the calorie count per serving.  I over estimated the number of calories in the mushrooms, broccoli, and onion, because I was not super precise in my measurements.  I was amazed to discover this entire dish is comprised of less than 700 calories.  Cut into 6 servings, each slice is about 111 calories; cut into 8 servings, each slice is less than 90 calories. 

Happy Easter & a recipe for "Manly Quiche"

Hope you all have a nice Easter weekend.  I've been cooking a lot this weekend.  When I was growing up, it seems like having a ham for Easter dinner was our family tradition.  Now that I cook for my family, we buy a big Black Forrest Ham from Sam's Club about two times a year.  We cut it in half right away and freeze half.  We use the ham in lots of ways so I've decided this will be a post to share some ideas for what to do with ham left overs... just in case having ham at Easter is a tradition for you as well.

• Ham and Au Gratin Potatoes/Scalloped Potatoes.
• Ham and Eggs
• Ham, Egg, Potato, and Cheese Burritos (we have this for dinner or breakfast):  We chop up some ham, scramble it into some eggs, and cook that up.  I make hash brown potatoes with shredded potatoes.  We fill warmed flour tortillas with a little scrambled ham and eggs, some cooked hash brown potatoes, and some grated cheddar cheese or pepper jack cheese.  Top with salsa if desired.  Yum!  I use my George Foreman Grill to cook the hash brown potatoes.  Easy!
• Quiche:  I just popped one in the oven about an hour ago... here's the recipe.

Manly Quiche (or Quiche with a BIG Kick)

I am calling this "manly quiche" because it will grow hair on your chest!  Just kidding.  Remember the old saying... "Real men DON'T eat QUICHE!"  Well, even the manliest man will approve of this version of quiche.  I offered to make a quiche for my husband today using some of the leftover ham and he asked that I add some jalapeno peppers.  In keeping with the spicy theme, I used pepper jack cheese.

Ingredients:

1 un-baked pie crust (Click HERE for the pie crust recipe I use) or use a frozen crust (such as Pillsbury brand unbaked pie crust found in the freezer section) or use your favorite pie crust recipe.

1 cup (4 ounces) shredded pepper jack or Monterrey jack cheese

1 teaspoon extra virgin olive oil

3/4 cup diced onion (I used a red onion)

6 ounces diced ham (approximately 1 cup)

3 large or extra large eggs

1 can (12 fluid ounces) evaporated milk

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 to 3 tablespoons finely diced pickled jalapeno slices (I used La Costena Pickled Jalapeno Nacho slices)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.  Place pie crust in 9-inch glass pie plate; flute if desired. Cover bottom of pie crust with shredded cheese; set aside.

2. Heat oil in a 10-inch non-stick skillet over medium heat. Add the diced onion and a pinch of salt; cook 3 to 4 minutes, stirring occasionally, until the onions are tender.  Add the ham to the pan and cook, stirring occasionally, an additional 3 or 4 minutes (this will remove any excess moisture from the ham) over medium to medium-low heat.  Spoon the ham-onion mixture evenly over the cheese in the pie crust. Sprinkle diced jalapenos over the ham-onion mixture.

3. In a medium sized mixing bowl, beat the eggs, evaporated milk, salt, & pepper. Carefully poor the egg mixture into the pie crust.

4. Bake the quiche for approximately 50 to 55 minutes. Quiche is done when a knife inserted near the center comes out clean. Allow quiche to stand for 5 to 10 minutes before slicing into 8 wedges.

If you would like to try a milder quiche, here are two more quiche recipes (one with a crust and one without a crust).

• Quiche with Ham, Swiss, Peppers, and Green Onions.
• Crustless Quinoa Quiche.

I just had to show you my Jello made in my new Jello molds.  Can you make out the designs?  Top photo... from left to right... an Easter Bunny, a decorated Easter Egg, and a Chick popping out of an Easter Egg.

Bottom Photo:  An Easter Basket filled with Easter Eggs.  Fun!