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
   Print This Recipe

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.

    Comment

    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    “Hidden sugars,” I’m sure I’ve said, with sass loaded into my voice, about granola. When I have an opinion, I can get sassy about it — and I’ve been a bit down on granola before. In some ways, rightly so: the store bought kind is usually full of sugar, despite the “healthy” aura granola has compared to other cereals.

    But homemade granola deserves a second look. I admit it. There are no hidden sugars when you’re doing the cooking, and even better you can tweak and adjust and make a version that totally fits your tastes.

    Cinnamon Maple Pecan Granola
    Cinnamon Maple Pecan Granola

    In this recipe, the only sweetener is maple syrup (the flavor of maple syrup is perfect with oats in the morning). Everything else in the bowl is simple, too: rolled oats, pecan pieces, butter, chia seeds, ground cinnamon and a pinch of salt. Add that all to a bowl, mix it up, and toast it — you’re on your way to a delicious morning bowl! Easy peasy lemon squeezey. 🍋

    The house and my clothes smelled like maple and cinnamon for a full day after pulling a big tray out of the oven. ✨

    Pictured here: Granola, blueberries and banana in my breakfast bowl, topped with milk. BUT we also enjoyed this granola with yogurt (adds great crunch!) and as a desk snack (still have a jar-full for next week!).

    Cinnamon Maple Pecan Granola

    Cinnamon Maple Pecan Granola

    Published February 5, 2019 by
       Print This Recipe

    Yields: 2.5 cups   |    Active Time: 40 minutes



    Ingredients:

  • 3 cups rolled oats
  • 1 cup raw pecan pieces
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 1-1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil or butter
  • 1/2 cup maple syrup

  • Directions:

    1. Preheat oven to 300°F. Line a sheet pan with parchment paper.
    2. In the bottom of a large microwave-safe bowl, melt coconut/butter. Add: oats, pecan pieces, chia seeds, salt, cinnamon, and maple syrup. Use a spatula to stir until everything is evenly distributed.
    3. Spread oat mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
    4. Allow to cool and store in an air-tight contain. Serve with fruit and milk like cereal, eat plain as a snack, or sprinkle over yogurt for a parfait.
    5. Store in an air-tight container.

    2 Comments

    Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

    Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

    Leftover quinoa in the fridge? This one is for you. 😊

    I recently bought a bag full of quinoa because I wanted to try my hand at popping it (like popcorn). Popped quinoa is something that was sold roadside and in artisan markets when I visited northern Chile. It was a novelty for me — though I had eaten plenty of quinoa before, and knew it was local to the Andean region, seeing it puffed was different. Think puffed rice, but round, smaller, and with a delicious nutty flavor.

    I tried two methods for popping the grains (one stove top, one in the microwave) and neither produced the results I was looking for. The final product was like a toasted quinoa seed, which was crunchy and nutty and great on yogurt. But it wasn’t a “pop” or a “puff” by any standard. Have you popped quinoa? How did you do it? Do I need an air popper? I have dreams of a chocolate almond butter granola bar with puffed quinoa and need your help!!

    On the bright side: these experiments have meant I’ve had plenty of quinoa in the pantry.

    Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl
    Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

    Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowls have been the highlight of my quinoa-filled week.

    They are an “oooooh, yummy” and also “oh that looks nourishing” kind of dish, at the same time.

    Making these in the morning is easiest when you have leftover quinoa and already cooked (or canned) black beans to start with. You can totally cook up a fresh batch to make these bowls, but using leftovers makes this easy, and easy mornings = good. Next time you’re making quinoa, make extra with tomorrow’s breakfast in mind.

    Then, all you have to do is sauté the bell peppers (doing this over low heat, with a pinch of patience, yields pepper strips that are almost caramelized… 😍 though in a rush, you can crank the heat and char the peppers a bit — just don’t burn the kitchen down - and get something more savory), fry an egg or two, and top with avocado.

    Something else I love about this breakfast bowl is that it starts with 3 extremely simple ingredients: grains, beans, and eggs. The basics really can “wow!”

    Last comment before the recipe — Is quinoa a grain or a seed? And what’s all this talk about “pseudocereal?” Well… first, you may be interested in this article covering the difference between a grain and a seed (it’s not a huge difference, and has to do with the coating on the seed). A pseudocereal is a crop that is not a grass grain but is used like one. Which is exactly how we tend to think of quinoa, even though it is not a grass grain! SO: Yes, quinoa is a seed. It’s used like a grain, making it a “pseudocereal.” Now that we have that bit of business covered…. Let’s eat!

    Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

    Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

    Published January 24, 2019 by
       Print This Recipe

    Serves: 2   |    Active Time: 20 minutes



    Ingredients:

  • 2 eggs
  • 1 tablespoon coconut oil or other cooking oil
  • 1 red bell pepper, sliced in strips
  • 2 cups cooked quinoa, warmed
  • 1/2 cup black beans, canned or pre-cooked and strained, warmed
  • For serving: salt & pepper, sliced avocado, minced cilantro, lime wedges

  • Directions:

    1. Divide quinoa and black beans between two serving bowls.
    2. Cook the peppers: Heat cooking oil in a skillet over medium heat. When the oil glistens, tilt the pan back and forth to coat it in oil. Place red peppers in pan, and sauté, stirring every 2-3 minutes, until peppers are soft and edges are browning. Transfer peppers to serving bowls.
    3. If your pan is dry, add a bit more oil. Crack the eggs into the pan, one at a time, and reduce heat to low. Cook until whites are completely set and yolks have reached your desired doneness. Use a spatula to transfer eggs to serving bowls.
    4. Top each bowl with salt & pepper to taste, sliced avocado, minced cilantro, and a lime wedge. Serve warm.

    Comment