Mornings seem to always be a mad rush at my house, regardless of how much I prep and plan the night before. For that reason, I really like to have things on hand that I can whip up or grab as I race out the door and into traffic. This is a recipe for a large quantity of quiches- I made about 50 but the amounts can easily be adjusted if you wanted to make less. For every two eggs I use half a cup of milk. The other ingredients don't have to be in exact quantities either, you can really use any veggies that you have in the refrigerator. The amount of salt and spice can also be adjusted easily according to taste.
It's important to have everything prepped and in place before starting. Measure out the milk, grate the cheese, and cut up all the meat and veg.
The next step is to beat the eggs with the milk and add the seasonings.
Split the veggies/meat/and cheese into three different bowls according to what I'd like in each quiche. Distribute the egg mixture evenly into the three bowls with the veggies and mix well.
Pour into the pre-made tart shells and bake in a preheated oven until the centers are set (approx 25-30 minutes).
Once cooled, these tarts freeze really well and can be reheated in a toaster oven straight out of the freezer.
Quiche Three Ways
2 cups milk
1 tsp salt
1 tsp freshly ground black pepper
1 tsp of hot sauce (optional)
Cheese and Meat Quiches
a few slices of deli meat, roughly chopped
1/2 cup of shredded cheese, any kind
1/2 each of a yellow and red bell pepper, finely chopped
1/2 red onion, finely chopped
handful of spinach, finely chopped
6-8 springs of asparagus, woody ends discarded and the rest finely sliced
1/2 red onion, finely chopped
1/2 cup grated cheese, any kind
This is a nice, healthy and easy breakfast to make. I love hollandaise sauce on my eggs and asparagus but that's a very rich sauce full of tonnes of butter which is ok occasionally but today I opted for something on the healthier side. I like my eggs poached over easy and then I don't miss the sauce.
Asparagus with Poached Egg
1 bunch of asparagus, woody ends removed
Salt & Pepper, to taste
1 tbsp vnegar
Recipe from Taste.com
Baked eggs are delicious- actually eggs in any form are delicious! This is a super quick recipe for baked eggs. If you’re only making one or two you can pop this into your toaster oven instead of your conventional oven. The recipe below indicates the amounts required for one ramekin. You want to bake these until the whites are set and the yolks are still a little runny
Saucy Baked Eggs
A few tbsp of chunky tomato sauce
Sprinkle of your favorite cheese
Some herbs or chives to garnish (optional)
1. Preheat oven to 400 degrees
2. Add a few tbsp of tomato sauce to the bottom of the ramekin
3. Sprinkle some of your favorite cheese overtop the sauce
4. Crack an egg into a separate bowl and then make a small indentation in the cheese and sauce and carefully lower the egg into it.
5. Bake for approx. 20 minutes until the whites are set
6. Garnish and serve warm
These are great with toast!
Deviled eggs are a simple party dish and can be made with an endless amount of flavors as eggs tend to go well with just about anything. These ones have a kick of spice with the chipotle and black pepper.
Chipotle Deviled Eggs
4 eggs, boiled
3 tbsp chipotle mayonnaise
2 tbsp mayonnaise
1/4 tsp freshly ground black pepper
2 strands of garlic chives, chopped
These savory sweet potato muffins are healthy and protein filled to keep your hunger at bay all morning. The red chili gives them a nice little kick and the pumpkin seeds add a bit of crunch as well as magnesium.
I scooped the mixture out into muffin tins, however I suggest using no paper liners and just greasing the tin and adding the batter directly instead because the mixture contains a lot of moisture and the paper liner ended up sticking to the muffin pretty badly.
Sweet Potato Muffins
600 g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250 g wholemeal self-raising flour
50 g Parmesan cheese
1 tablespoon sunflower seeds
1 tablespoon poppy seeds
This recipe was taken from Jamie Oliver
I had a bunch of cherry tomatoes and I wasn't quite sure how to use them so I decided on tossing a few into the skillet to make these delicious scrambled eggs. I also added garlic, onions, and parsley to the eggs as well for a kick of flavor.
I made a bunch of extra so that I could use it for breakfast the next day.
Breakfast Cherry Tomatoes & Eggs
2 cloves garlic, crushed
1/2 onion, chopped
a few strands of parsley, chopped
fresh ground black pepper
1/2 tsp crushed red pepper flakes
1 tsp oil
I debated on whether or not to post this recipe but it's almost more of a how-to or techniques/tips for how to make hashbrowns from scratch and how to get nice and fluffy scrambled eggs which made it worth posting. The quantities for the potatoes and eggs aren't listed since they can be easily adjusted depending on how many portions you would like. I recommend one large potato and 2 large eggs per person. Soaking then washing the potatoes helps prevent them from sticking together and turning into a large glob.
Hashbrowns & Scrambled Eggs
1 large potato per person
salt, to taste
fresh cracked black pepper, to taste
1 tsp butter (increase the amount accordingly)
1 tsp vegetable oil
(increase the amount accordingly)
2 large eggs per person
1 tbsp milk per egg
pinch of paprika
salt, to taste
Eggs in a Hole
This isn't so much a recipe as it is a method of making eggs. Use as many pieces of toast and eggs as you like. The basic method is to heat a frying pan to medium-low heat, then melt some butter and heat one side of the toast. Cut out the center using a biscuit cutter or the edge of a glass. Flip the toast over and crack an egg directly into the hole and season with salt and pepper. Cook until the egg is set to the way you like it. This tastes great with lots of butter!
This recipe makes one gigantic omelette full of fresh veggies. You can obviously substitute any veggies that you have in your fridge for the ones indicated in this recipe. You will want to start by gathering all your ingredients and chopping everything up.
Start by sauteing the veggies in a little bit of cooking spray or oil, do this until all of the liquid evaporates otherwise your omelet will turn into mush.
I know a proper omelet is supposed to be colorless on the outside but I have yet to perfect that technique. This omelet turned out so delicious.
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup sliced fresh mushrooms
Vegetable cooking spray
1 cup egg substitute
1 to 2 teaspoons hot sauce
1/4 teaspoon salt
2 ounces reduced-fat sharp Cheddar cheese, shredded
1 tablespoon chopped fresh parsley
I had a sweet potato sitting in my fridge for quite some time now and I wasn't sure what to do with it so I decided to turn it into a potato salad. This turned out to be surprisingly good. The salad is a bit on the sweeter side because of the sweet potatoes which is a nice departure from the typical potato salad. I also decided not to mash everything in order to let the distinct flavors of the two potatoes stand out individually.
Sweet Potato-Potato Salad
1 sweet potato, boiled and cubed
3 potatoes, boiled and cubed
3 eggs, boiled and cubed
2 sticks of celery, diced
1/2 bunch of green onions, minced
1/2 cup mayonnaise
1 tsp mustard
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1 tbsp dill, chopped (I used dried dill weed)
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
Search this site:
Everything that I post is for your personal use only. If you want to use anything from my website, in any capacity, please contact me. Contents of this website are Copyright ©Ammara Cokar 2014-2019. All rights reserved.