Green Chile & Pepper Jack Cheese Quiche

Green Chile & Cheese Quiche

When you need a make ahead breakfast or lunch, quiche is the way to go. This one is the epitome of ease. The only thing you have to chop is green onions, and I certainly won’t tell if you use a store-bought pie crust (as long as you don’t tell anyone that I did that, too 😉).

I am a big fan of green chiles—as a stew, stuffed, or otherwise. I almost always have a can of roasted green chiles in the pantry, but you could also use freshly roasted or even frozen (and thawed) green chiles. They taste very summery, though many recipes using them feel wintery (like stew). This quiche, on the other hand, doesn’t really care what season it is. Serve with a simple side salad to make a complete lunch.

Green Chile & Cheese Quiche
Green Chile & Cheese Quiche

Green Chile & Pepper Jack Cheese Quiche

Published June 19, 2019 by
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Serves: 6-8   |    Active Time: 60 minutes



Ingredients:

  • 1 deep-dish pie crust 
  • 5 eggs
  • 1/2 cup heavy cream
  • 1 cup shredded pepper jack cheese
  • 1 4-oz can green chiles 
  • 2 green onions, white and dark green parts removed
  • 1/4 teaspoon ground black pepper 
  • 1/4 teaspoon salt
  • 2 dashes paprika, plus more for topping 

  • Directions:

    1. Bake pie crust according to directions.
    2. Meanwhile, whisk together eggs and cream in a large bowl until frothy. Add cheese and green chiles. Chop the green onion, and add to egg mixture. Add salt, pepper, and two dashes of paprika and stir to combine.
    3. Pour egg mixture into prepared pie crust. Sprinkle top of pie with a dash of paprika.
    4. Bake quiche at 400°F for 25-35 minutes, until center of quiche has puffed, and the filling is set. Note: if the edges of your crust are browning too quickly, you can cover them using thin strips of foil (leave the quiche filling uncovered).
    5. Allow quiche to cool 10 minutes before slicing.
    6. Store leftovers in an airtight container in the fridge.

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    Soft & Chewy Flourless Ginger Tahini Cookies

    Soft & Chewy Ginger Tahini Cookies

    In January, well after holiday season was over, a client sent a big box of Tate's Cookies to the office, where they filled the kitchen counter for half a week. It was the worst (but also the best) kind of way to kick off January. I had been wanted to make a gingery version of these tahini chocolate chip cookies for some time -- I even had made a batch over the holidays that didn't quite work out. Despite it being peak resolution season, that counter full of cookies was just the push I needed to dive back into recipe development. 

    The dream: a chewy, rich, flourless ginger cookie with chunks of crystallized ginger. 

    I knew that tahini would be the perfect base, but my first attempt used far too much molasses and the cookies were WAY too soft. I learned, on that attempt, that coconut sugar really imparts enough molasses-y flavor anyhow, as it's unrefined so still carries all of the minerals that are stripped from refined sugars when molasses is made. 

    Soft & Chewy Ginger Tahini Cookies
    Soft & Chewy Ginger Tahini Cookies

    Tips for making these chewy tahini ginger cookies: 

    • STIR THAT TAHINI. This is in all caps because it's no joke. Tahini separates fast and if your tahini is all oil or all solids you're batter won't work. Last time I published a tahini cookie recipe someone asked about how to best stir tahini, which is a really good question because it's not the easiest to stir. But don't worry! Just scrape the entire jar into a blender, and let it rip. OR, carefully put your immersion blender into your tahini container (this is what I do, but also can foresee what a mess this might make in the wrong circumstances) 

    • Let them cool. Really! I too like hot-out-of-the-oven cookies, but these cookies need a minute to set up. More like 5-10. They'll still be warm, and they'll stay soft for a week at room temperature. BUT, if you try to pick one up while it's still piping hot it will just collapse and melt in your hand (if you can even get it into your hand). 

    Ok, "mom" warnings over. Now, the recipe! 

    Soft & Chewy Ginger Tahini Cookies

    Soft & Chewy Flourless Ginger Tahini Cookies

    Published February 21, 2019 by
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    Yields: 16   |    Active Time: 30 minutes



    Ingredients:

  • 1 cup coconut sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • 1 cup tahini (stirred very well - try blending it with your blender if it is separated)
  • 1 teaspoon vanilla
  • 1 egg
  • 1-1/2 teaspoon fresh ginger grated on a microplane
  • Optional: 1/3 cup ginger chips (like this - affiliate link) or finely chopped crystallized ginger

  • Directions:

    1. Preheat oven to 350°F.
    2. In a medium sized mixing bowl, combine coconut sugar, baking soda, salt, ground ginger, ground cinnamon, and ground cloves. Whisk briefly.
    3. Add tahini, vanilla, egg, and fresh ginger to bowl, and use a spatula to stir until a stiff, sticky batter forms.
    4. Optional: place bowl of batter in the fridge for 10 minutes to allow dough to stiffen a bit more.
    5. Using your hands, roll dough into spheres by the heaping tablespoonful. Place spheres at least 2 inches apart of a baking sheet lined with parchment paper, and flatted slightly with your fingers.
    6. Bake for 10-12 minutes, until cookies have spread and are golden. Cookies will still be quite soft when you remove them from the oven. Allow them to cool at least 10 minutes before attempting to move them to a cooling wrack or a plate.

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    Peanut Butter Chocolate Oatmeal Bars with Hemp & Cacao Nibs

    Peanut Butter Chocolate Oatmeal Bars with Hemp & Cacao Nibs

    Home! It is a good place to be. Home baking — even better. Especially during cookie season! Just four days out of the house over Thanksgiving break refilled my creative energy… if only I had time to cook every idea that comes to mind!

    We visited Roy, New Mexico for Thanksgiving, so instead of your traditional holiday dinner we cooked with a camp stove among friends (including some camping recipes that I’m definitely going to share here come summer: black bean and kale skillet enchiladas, an iteration of these chorizo and egg breakfast tacos, and plenty of cocoa). Not your traditional holiday, but it was perfect for me. A way to unplug, relax, and enjoy the beautiful dessert!

    Besides, I have been craving a trip to New Mexico since last Christmas when I tried to convince Oliver to go on a last minute road trip to Santa Fe (instead we spent it at home doing not much of anything).

    In anticipation of some upcoming trips, I had made these bars ahead of time, and they were the perfect mid-day snack while we were out climbing, and delicious enough to be a treat around the campfire.

    Peanut Butter Chocolate Oatmeal Bars with Hemp & Cacao Nibs
    Peanut Butter Chocolate Oatmeal Bars with Hemp & Cacao Nibs

    After baking them, I sliced them up and kept them in the freezer, and then packed them into the cooler with the rest of our supplies.

    Chocolate and peanut butter is a classic (the best!!) so when I went to make something akin to a snacking bar but more luxurious, it felt like the perfect fit. Something hearty and filling for long days outside, but something that still tastes basically like dessert (happy sweet tooth = happy me).

    Adding in hemp hearts and cacao nibs also walks this line of snack gone dessert… hemp hearts make me think granola bar, cacao nibs feel more like a treat. What you get is a treat you feel good about — and a snack for those moments when you really want a treat (and I always want my snacks to feel like treats).

    These bars also are a GREAT better-for-you option for holiday cookies. Like blondie meets oatmeal cookie meets peanut butter cup with more good stuff packed in. Which is why I’m sharing it with you now!

    Peanut Butter Chocolate Oatmeal Bars with Hemp & Cacao Nibs

    Peanut Butter Chocolate Oatmeal Bars with Hemp & Cacao Nibs

    Published November 29, 2018 by
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    Serves: 12   |    Active Time: 1 hour



    Ingredients:

  • 1 cup smooth, unsalted peanut butter (stirred and at room temperature)
  • 1 egg
  • 1/2 cup honey (you can also try maple syrup)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 1/2 cups old fashioned rolled oats
  • 1/4 cup almond flour
  • 1/2 cup roasted unsalted peanuts, roughly chopped, plus 2 tablespoons for topping
  • 1/2 cup hemp hearts
  • 1/4 cup cacao nibs
  • Optional: 1/2 teaspoon of flake sea salt for topping
  • 1 cup semi sweet or bitter sweet chocolate chips
  • 1 teaspoon coconut oil

  • Directions:

    1. Preheat oven to 375°F. Line a 9x9 glass baking dish with parchment paper.
    2. In a medium mixing bowl, combine the peanut butter, egg, honey and vanilla. Stir until smooth. Add salt, oats, almond flour, peanuts, hemp hearts, and cacao nibs and fold to create a thick, sticky, crumbly batter.
    3. Press mixture into prepared baking dish in an even layer, and bake in middle rack of oven for 15 minutes.
    4. Allow base to cool completely before adding chocolate topping. While base cools, melt chocolate and coconut oil by placing bowl in a microwave-safe bowl, and heating at 30-second intervals, stirring between each round. (You can also melt the chocolate in a double boiler).
    5. Spread chocolate in an even layer over oat base. Sprinkle with remaining 2 tablespoons chopped peanuts and 1/2 teaspoon flake sea salt. Allow chocolate to set completely.
    6. Once chocolate is set, lift the bars from the dish (pull out the parchment paper with the bars to get them out more easily) and slice into 12 equal pieces.
    7. Store in an air-tight container in the fridge or freezer.

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