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MVP Quiche + Random Kitchen Tips

Savory Spice Shop recently invited me to be their guest chef for a Back to School cooking demonstration. Whenever I do one of these, I always like to remind my audience that I am a Registered Dietitian by occupation, and self-proclaimed chef taught mostly by…the internet. Plain and simple: my cooking demos are more like Mr. Wizard meets Molly Shannon and nothing like Martha Stewart decorating a gingerbread house.

One of the many things I love about cooking demos is that I can 100% relate to my audience and vice versa. I know what it’s like to feel a little overwhelmed or flustered in the kitchen, and I’m not trying to hide it. Instead of saying, “check this out, so easy, happy trees,” my approach looks more like, “Oh, that didn’t turn out so great…but here is how we can fix it.” Truth bomb: you are going to mess up…a lot. BUT there is always a way to make it right. I have learned so much about cooking through trial and error; therefore, I bring a not-so-traditional perspective to the kitchen table.  Not only do I incorporate ways to add nutritional value to meals without losing the flavor or quality of the dish, but I also share pointers that your glorified Top Chef may not think to share because it seems like common sense.

Let’s be real…you can feel like a real idiot in a kitchen pretty quickly if you don’t know what you’re doing. It’s a humbling place for many…including myself. If only these little kitchen walls could talk…

Home Depot: $3. Click picture to purchase. Disclosure: Not an advertisement. You’re welcome.

 

 

Self-Taught Chef Tip #1: Never cut an onion again without a pair of these babies…

 

 

 

 

 

 

In preparing for a cooking demo, I like to come up with fun, relatively simple recipes that I have yet to share on P&P. This gives the demo attendees first dibs on tasting the new treats, and for this particular event, attendees also received little goody bags containing the recipes and spice samples used in each one.

Today I am sharing the recipe for Miniature Veggie Pizza Quiche, aka MVP Quiche.  The other three recipes from the cooking demo will post soon, so make sure to check back to grab those as well. The MVP Quiche recipe can be a little bit tricky; therefore, I have included a few tips to help you stay out of the disaster zone. Good luck!

MVP (Miniature Veggie Pizza) Quiche *Crustless

Serving size: 1-2 mini quiche; Servings approximately 6
Prep Time 15 minutes
Cook Time 25-30 minutes
Ingredients
  • extra virgin olive oil spray
  • 12 large eggs
  • 2 cups chopped vegetables (I used bell peppers, red onion, broccolini, & mushrooms)
  • 1/2 cup marinara or pizza sauce
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon Savory Spice Pizza & Pasta Sprinkle *salt free
  • 1 teaspoon Savory & Spice Granulated Onion
Instructions
  1. Preheat oven to 350. Generously coat silicone muffin pan with olive oil spray and set aside. *
  2. In a large mixing bowl, whisk together eggs and spices.
  3. Sauté vegetables and evenly distribute into 12 muffin cups.
  4. Pour egg mixture over vegetables into each muffin cup. **
  5. Dollop each cup with 1/2 tablespoon of pizza sauce.
  6. Top pizza sauce with a little sprinkling of mozzarella and spices.
  7. Bake for 25-30 minutes.
  8. Allow quiche to cool in the muffin pan (~30 minutes) before carefully removing each one with a spatula or small knife.

Recipe Notes

*You will need a silicone muffin tin. The standard muffin tin simply doesn’t cut it. Trust me. I’ve tried. Purchase one here on Amazon. 

**Before you pour egg mixture into muffin cups, place a baking sheet underneath the tin. This will help you transfer the pan into the oven without slinging your uncooked eggs all over the kitchen. Been there, done that.

Storage: Place quiche in an air-tight container and store in the refrigerator. For desirable freshness, eat within 2-3 days.

Freezing: If you’d like, place quiche in a freezer bag and store in the freezer for longer keep.

Easy Egg Salad

One of the biggest nutrition obstacles for most people is figuring out what to eat for lunch. When I worked at a desk full-time, I can recall several times where I just couldn’t bring myself to pack a lunch or plan meals ahead. When I didn’t have a plan, I was much more likely to be impulsive with my food choices and eat something I didn’t necessarily want all that much just to bring a little excitement to my day. Can anyone relate?

This thought process and reluctance to change behavior, aka packing a lunch when you would rather just wing it, is normal. We are creatures of habit, so it sometimes takes doing something with reluctance and witnessing the benefits in order to reinforce a new habit. We have the tendency to turn the idea of change into a much larger, more difficult dilemma than it really is.

Eggs are small but mighty nutrition powerhouses. This egg salad recipe not only satisfies the body, mind and tastebuds, but it is a great (easy!) option to throw into your weekly rotation of meals, especially if you are struggling with finding good options that do not require a lot of time or energy.

I am offering you this simple recipe in hopes that you will try it, like it, and start to make more meals at home instead of feeling conflicted about what to eat out in a world of endless food choices. It’s all about balance, so let this recipe be a part of that equation!

Easy Egg Salad

Yields approximately 2-3 servings
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • 4 large hard-boiled eggs
  • 2 tablespoon light mayo
  • 1 tablespoon light sour cream
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon juice from sweet gherkins (optional)
  • 1/4 tsp paprika (optional)
Instructions
  1. Peel hard boiled eggs and dispose of shells. Separate the yolks from the egg whites by slicing each egg into halves, and place egg yolks in a bowl.
  2. Mash the yolks with a fork, and add mayo, sour cream, mustard, salt, pepper, and pickle juice. Mix ingredients until you reach a smooth consistency.
  3. Gently fold in the egg whites.
  4. Divide the egg salad evenly between two containers and store covered in the refrigerator until you’re ready to consume.

Recipe Notes

For an added touch of fancy, sprinkle paprika on top of the final product just before serving and/or consuming.

Serving Recommendation: serve egg salad with Mary’s Gone Crackers gluten-free original crackers.