Tag Archives: eggs

Quiche with fresh greens

There’s nothing a mom loves more than a meal that satisfies all your nutritional and taste bud needs in one dish. Right now that dish for me is a quiche. Its got your carb group, your dairy group, your protein group and your vegetable groups all in one place.

My summer CSA has started up and I already have greens in my refrigerator that defy my usual comfort zone. Turnips, garlic scapes, collard greens. Whenever I’ve had collard greens they usually accompany barbecue and to be honest, I’m not a huge fan. They are limp, flaccid, over-sauteed. When fresh they are leafy and green and I know I can do better that the mushy stuff I feel like I’m supposed to like but never really do. But baked in a quiche they add a fresh crunch of healthiness.

If you don’t have collard greens you can substitute kale, Swiss chard or another hearty, leafy green. For a gluten free version look for a pre-made GF crust in your local store. I find mine in the freezer section of my natural market.  whole

  • 1 roll-out pie crust
  • 3 eggs, 1 seperated
  • 2 tbsp butter
  • 8 garlic scapes, chopped to ½ inch pcs
  • 2 cloves garlic, chopped
  • 1 bunch collard greens, ribs removed and chopped into ½ inch pcs
  • 4 scallions, chopped white parts
  • 6 oz hard cheese;  gruyere or fontina or Alpine blend
  • 1 cup milk
  • salt & pepper

Preheat the oven to 450. Roll out the crust and fit it into a quiche pan or pie plate using foil to protect the top edges. Using a fork, poke a few holes in the bottom. Bake until light golden brown, about 15 minutes. While the crust is baking, beat the white of one egg in a small bowl. Remove crust from from oven. Brush thoroughly with egg white and bake for 2 more minutes. Remove from oven and reduce temp to 375.

Heat the butter in a large pan over medium-low heat. Add garlic scapes and sautee for 8 minutes or until soft, stirring regularly. Add the garlic and sautee for one minute. Add the collards and toss to cover with butter. Cook until limp, about 2 minutes. Remove from pan into a bowl to cool.

Beat the 2 eggs and 1 yoke together with the milk until smooth. Fold in the vegetable mixture. Season with salt and pepper.  Scatter half the cheese evenly over the bottom of the crust. Pour in the egg mixture top with the rest of the cheese. Top with chopped scallions. Bake for 25 minutes or until set in the center. Cool for 10 minutes before serving.


Pumpkin Gingersnap Cheesecake-crisis averted again

pcheeseAs usual, I was waaaay too busy preparing for Thanksgiving to blog about what I planned to make. As I’ve said before with these big holidays, I am a mom first, a food blogger second. So here it is, my after-the-fact musings on my favorite holiday.

Every year I make a pumpkin cheesecake instead of a pumpkin pie for Thanksgiving. Every year the same semi-disaster happens and every year I develop amnesia about it when I plan to make it again. It begs the question: what is the difference between a holiday tradition and a traditionally dumb thing I do again and again?


Straight out of the oven: a little cracked, a little burnt around the edges. How do I forget this happens every year?

The pumpkin cheesecake is delicious and gets lots of ooohs and aaahs from guests when I tell them about it (and before they see it) but making it pretty is my big challenge each year. It comes out of the oven looking like this:

When I remove it from the oven I have a panic attack. It’s so ugly!! What am I going to do??? But some careful slicing and even more careful topping-making, it looks acceptable. NOT beautiful, but acceptable.

Pumpkin Gingersnap Cheesecake

Preheat the oven to 375


  • ½ cup Graham cracker crumbs
  • ¾ cup gingersnap crumbs
  • 2.5 TBSP granulated sugar
  • 1 TSP ground ginger
  • ¼ cup unsalted butter melted
  • 1 egg white beaten

To make the crust: First off, you can now buy graham cracker crumbs in the box, already crumbed. Gingersnaps, however, tend to be very hard cookies when you buy them in a box so I recommend putting some gingersnaps in a plastic bag and smashing them with the back of a spoon to break them up. After that, you can put the broken pieces in a blender or food processor to pulverize them. Combine all crumbs with the ginger and sugar. Stir in the melted butter. Firmly press the mixture into the bottom of a 9 inch Springform pan. Brush the crust with the lightly beaten egg white and chill for at least 15 minutes.

To make the filling:

  • 16 oz of cream cheese
  • 1 cup sour cream
  • ½ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 4 large eggs, separated
  • 1 cup plus
  • 1 tbsp canned pumpkin puree
  • 2 TSP vanilla extract
  • 3 TBSP cornstarch
  • 1 TSP ground ginger
  • ½ TSP ground cinnamon
  • pinch of ground nutmeg
  • pinch of ground cloves

Using a stand mixer, beat together cream cheese, sour cream, and both sugars until smooth. Gently beat in egg yolks, then pumpkin puree, vanilla, cornstarch and all the spices. In another large bowl beat the egg whites until stiff peaks are formed using a whisk or the whisk attachment on an electric mixer. Fold the egg whites into the cream cheese mixture using a hand-held spatula.

Fill an 8” sq baking pan halfway with water. Set it in the rack below the cheesecake rack in the oven.

Pour the filling into the prepared crust pan. Place in the oven and bake until the center does not tremble when the pan is gently shaken, between 1 hour and 1 ½ hours. Remove and allow to cool for 10 minutes.

Meanwhile, you can make the topping:

  • ½ cup firmly packed brown sugar
  • 2 TSP ground ginger
  • 1.5 TBSP unsalted butter, but into small pieces

Turn the broiler in high. Combine all these ingredients in a small bowl and mix with a fork or clean fingers until crumbly.


A very careful slicing away of the uneven burnt parts

Now this is where it gets dicey for me. The creature that comes out of the oven is ugly-it’s puffy, it’s uneven, it’s cracked. Run a sharp knife around the edge of the cake to separate it from the pan. Remove the edges of the Springform pan and carefully trim any burnt or uneven edges with a sharp knife. Go slowly so you don’t take away big chunks. Spread the topping evenly over the top of the cheesecake filling in any cracks. Broil for 30-40 seconds with the oven door cracked keeping an eye on it every second!!!! The topping will melt and become a beautiful textured caramel.


Not perfect looking but soooo much better than before!

Place it on a rack and let it cool to room temp. Refrigerate it overnight. Devour.

One-Armed Omlette

One cannot understate the value of a hearty snack when one is nursing a baby. When living with a baby on the boob, it becomes second nature to do any number of things with a single arm, the very least of which is feeding oneself while the little one gets their meal too.

Knives and forks have little place in the life of a nursing mom and her meals. That is why the One Armed Omlette makes so much sense, you can get your egg protein with veggies and eat it straight out of your hand. Think of them as little savory muffins with cheese and onion but without all the breadiness. Try adding  any herbs you happen to have in your kitchen. Dill, basil or thyme, for example, would blend really well with these simple ingredients.

Gluten free conversion: These little treats call for breadcrumbs, which can easily be converted to the gluten-free type. Try ground up gluten-free pretzels to make breadcrumbs.

Dairy-free conversion: try it without the cheese

2 eggs

2 medium zucchini, shredded

½ cup shredded cheddar cheese

½ cup breadcrumbs

½ cup chopped onion

½ tsp dried basil

salt and pepper to taste

Preheat oven to 400

Place the shredded zucchini in a clean cloth towel. Gather the towel into a bundle, hold it over the sink while you squeeze the zucchini bunch firmly to drain the excess water. Place the drained zucchini in a large bowl with all the other ingredients and blend together thoroughly with a spatula. Prepare a muffin pan with either paper liners or by using cooking spray. Fill about halfway. Bake for 20 minutes. Makes one dozen.

These will keep in the refrigerator for about 2 days. The can be frozen and re-heated on low.

This recipe was adapted from The Two Bite Club’s recipe for zucchini tots. I doubled the ingredients and  used a full sized muffin pan. Thanks Two Bite!

Breakfast Burrito

I don’t know about you but I get really hungry in the mornings. Around mid-morning I am ravenous and in need of a second breakfast since the first one probably consisted of cereal or instant oatmeal with my coffee. This breakfast burrito hits the spot and gives me energy to make it through whatever the rest of the morning has in store for me. Spit-up in my hair? Explosive diaper changes? Bring it on!


2 eggs beaten

1 flour tortilla or 2 corn tortillas*


1 oz Monterey jack cheese grated

¼ avocado cut into slices

canola or vegetable oil

Heat a large fry pan on medium heat. Put the tortilla in the pan and flip frequently, until it gets hot. Before it starts to burn, put the tortilla on a plate, sprinkle with cheese. Reduce the heated pan to medium low and add a little vegetable oil, enough to coat it. Add the beaten eggs and scramble. Put the scrambled eggs on the tortilla(s), top with salsa and avocado slices.

*Flour tortillas tend to be larger, burrito-sized but corn tortillas are almost always smaller-taco size. For those of you going wheat-less, corn tortillas should be a staple in your refrigerator.


Tomato-Basil Quiche

A quiche cooling on the windowsill

Last weekend I went to the farmer’s market and got some farm fresh eggs, some basil and tomatoes.  Then I stopped by my friend Betsy’s garden and she pulled some onions for me. The obvious next step? Quiche! It tasted as good as it looked.

Many quiche recipes will call for whole milk or even a heavy cream but I used 2% milk because that’s what I had in the house. If gruyere is unavailable where you shop, Swiss cheese will do just as well.

  • 1 roll-out store bought pastry crust
  • 1 onion, chopped
  • 2 tbsp butter
  • 4 eggs
  • 1 cup milk
  • 8 oz gruyere cheese shredded
  • 3 tbsp chopped basil
  • 1 basket grape or cherry tomatoes halved
  • salt & pepper to taste

Preheat the oven to 450. Roll out the pastry dough and fit it into a 9” quiche pan pressing firmly into the grooves. Use pie weights of you have them to prevent the dough from puffing up in the oven. Bake for 15 minutes or until the dough begins to look golden. Remove it from the oven and let it cool on a wire rack. Reduce oven temp to 325.

Melt the butter in a pan and sauté the onion about 10 minutes, until softened. While the onion is cooking, beat the eggs in a large bowl. Add the milk, basil and most of the cheese (save some to sprinkle on top), salt & pepper and mix them all together. Add the onion. When the pastry has cooled, arrange the tomatoes cut side down. Pour the wet mixture over the tomatoes, sprinkle with the remaining cheese. Bake for 45 minutes. Let cool for 15 minutes. Serve warm.

What you don’t eat you can cut into slices and freeze.