Kale & Mushroom Mini Quiches with Cheddar

I’ve wanted to make a quiche for a few weeks now and finally found the perfect opportunity. Staring back at me tonight was an empty fridge with the exception of a carton full of eggs and semi fresh veggies. So I decided to take this moment to whip up a batch of crustless mini quiches. Who said eggs were only for breakfast? Ok, my boyfriend said this but I believe I have convinced him otherwise. I avoided any of those heavy cream recipes since I knew I would be dipping into the leftover Halloween stock (I couldn’t resist those little mini Wunderbar’s) and the results were fabulous.

The fun part about making a quiche is that you can throw anything and everything into the mix and your consumers will worship you nonetheless. I added a few bunches of kale that were definitely not going to be consumed before the weeks end and some mushrooms that I couldn’t part without. I was a bit sad that I couldn’t toss in a few bacon chunks but I overcame this moment of deprivation with a couple handfuls of shredded aged cheddar. These flawless personal sized pies are packed with vitamins and unshakable protein. I would highly suggest ingesting one or two of these quiches on your way to work, school, or for some of us…interviews. Yay for brain food!

Xo Dom Appetit!

 

 

Kale & Mushroom Mini Quiches with Cheddar

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: large mixing bowl, measuring cups & spoons, 12 cupcake tin, whisk

Ingredients:
5 eggs
2 egg whites
1 cup milk
¾ cup grated cheddar cheese (a little extra to top off –optional)
6 mushrooms chopped
1 cup kale chopped
2 green onions chopped
Salt & Pepper
½ teaspoon of cayenne pepper
(Pam or butter for greasing)

Directions:
1) Preheat oven to 350 degrees. Grease 12 serving cupcake tin with Pam (or butter).
2) In a large mixing bowl, whisk eggs, egg whites, milk, cayenne and salt and pepper to taste. Mix in kale, mushrooms, green onions and cheese.
3) Pour mixture into cupcake tin and sprinkle with leftover cheese. Bake for 25-30 mins or until middle of quiches are set. Cool and serve. Makes 12 mini quiches.

Sweet Potato Casserole

Fall is finally upon us and the season of eating comfort food is settling in. I am trying to find a balance between going for seconds (or thirds…) and running a marathon up and down my staircase. Honestly, this is a difficult feat for me since I’m a sucker for roasted warm meals (and just about everything else). Even with Thanksgiving turkeys, rich gravy and heavy stuffing having come and gone, I feel the urgent need to share this Sweet Potato Casserole with you all, so I hope you forgive my tardiness and give it a try.

To be frank with you, I like my sweet potatoes loaded in salty Cajun style spices, and in a traditional french-fry form. So you can imagine my awe-filled reaction when my friend introduced me to this flavourful alternative. It is definitely not your traditional mashed potato recipe, and some of you might even consider it slightly on the dessert side. This sweet pot’ mash is smothered in butter, brown sugar and roasted pecans, leaving a deliciously seductive smell in your kitchen. It provides a knock your socks off kick to a classic Turkey dinner, or to any dinner party meal for that matter. On top of being extremely tasty, sweet potatoes are high in Fibre and Beta-Carotene.  Clear vision and intestines…what more can you ask for?

Xo Dom Appetit!

Sweet Potato Casserole

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: measuring cups, peeler, 9 x 9 baking dish, small mixing bowl, medium saucepan, foil

Ingredients:
6 sweet potatoes (peeled)
½ cup of butter
¼ cup of flour
½ cup of brown sugar
½ -1cup of chopped pecans (I put a cup!)
Salt & Pepper

Directions:
1) Preheat oven to 350 degrees. Boil sweet potatoes in medium saucepan until tender. Drain, mash and mix in ¼ cup of butter, and salt and pepper for taste. Place mixture in 9 x 9 mixing dish
2) In saucepan over medium heat, melt ¼ cup of butter and add flour, brown sugar and chopped pecans. Mix well with wooden spoon and remove from heat. Spread evenly on sweet potatoes. Bake for 25 mins covered with foil. Take off foil and cook for an additional 5 mins. Remove from oven and serve!