Tagged: quiche

What I Ate Wednesday #11

I’m so happy it’s Wednesday!!!! Why??


(Okay, I get it in an envelope tomorrow, will give it to my fabulous baker who is making us red velvet cupcakes with a pink or blue center and I get to find out with some of my most closest friends on Saturday if baby is a boy or a girl. But either way…I’M SO EXCITED!!!!!!!!!!!)

I’m also excited because I prepared my eleventh (really, eleven already, wowzers!) What I Ate Wednesday post yesterday. Technically it’s What I Ate Tuesday, but ya know, tomato, tomatoe.  A big thank you to Jenn at Peas and Crayons as usual for hosting this fabulous link up!

On to the foods!

Breakfast: Yum and a half! I had two pieces of my leftover quiche! I didn’t take a picture, because my office was dark and ugly yesterday morning because it was early and snowing out. But here is a pretty one I took when I made the quiche! I also had some decaf earl gray because that’s what I do. slice o'quiche

Snack:  Snack time hit me right at 10 yesterday. I had a S’More Luna Bar and some more decaf earl gray in my Maurader’s Map Mug. Then I snapped a selfie because I felt like it…and obviously you guys can’t get enough of me on here, right? 😀

lunabarmoiLunch: First thing is first – naan bread is delicious. It is not, however, a suitable replacement for pita bread. Wegmans was toooooootally sold out of any whole wheat pita bread when Johnny and I got out groceries on Monday. *womp womp* “It’s okay, Jen,” I thought, “I’ll just get this whole wheat naan instead!” Welp, my lunch yesterday was tasty – buuuuuuuuut  I had to eat it with a fork and knife. It was some whole wheat naan that I toasted and spread with a little of this fancy new avocado hummus I bought on sale. (Avocado hummus tastes like regular hummus, in case you were wondering). I had a Morning Star Farms Mediterranean Chickpea Burger with some feta, spinach, roasted peppers, and red onion. Delish. Not as good as the Spicy Black Bean Burger that I love so much in my opinion, but I’m much more of a “spicy” gal than I am “Mediterranean”.

hummus veggieburgerSnacks: Soon after lunch I had myself and adorable lil’ clementine and two Hershey kisses that have been sitting in my desk drawer for waaay too long and tasted like I may have kept a really ripe banana in there with them at some point in time. Oh well. Chocolate fix achieved. (P.S. Like my new pink planner?! I picked it up over the weekend. I really find that I remember things better when I write them all down. I’ve been using it to log my food and workout summaries, too! Let’s hope I keep it up!)

darlingclementinekissesMore Snacks: Boy am I a hungry monster lately. I picked up some of the new simply balanced sunflower and flax crisps at Target over the weekend. They’re pretty tasty. I love the crunch!! I think they’re a bit too sweet for crackers, though. I had 5 of them to munch with 5 baby slices of cheddar cheese and about 1/2 of a suuuuper ripe pear. (It was so ripe I could only eat half of it…because the other half was mush. Oh well!) I also had another mug’o decaf earl gray. I can’t help it. I love it so much. It was also super cold in my office!snacktime

Dinner: Well my dinner plans went in a few different directions yesterday. I had planned on stir fry because it’s healthy and quick and we go to the gym on Tuesday and aren’t usually home until about 7ish. I was sooooo sad to find out that the gym decided to close at 1:30 because of the snow. It was supposed to be leg day. *sigh* I love leg day! So instead…I made mac & cheese…because that’s definitely not a post-workout meal! And stir fry is out of the question for the rest of the week now, too, because I accidentally knocked the bottle of sesame sauce off the shelf and it shattered all over the floor whilst making dinner. Oh life. Cleaning it up was a family affair. I felt less bad eating mac & cheese after mopping the entire kitchen floor after my hubby and MIL picked up all of the glass pieces and sopped up the sauce. I also made myself a quick salad with butter lettuce, spinach, cherry tomatoes, carrots, peppers, red onion, and a few croutons to eat before I sat down with my mac. I filled myself up with salad first so I didn’t eat half a pound of mac & cheese. I think that makes sense, right? It was probably closer to 1/3 of a pound instead. But ya know – progress!  Also, I’m growing a human sooooooooo imma get my mac & cheese on if I wanna.  Quincy reaaaaaallly wanted to share. I’m afraid not this time, Q!


Quiche Me!

winter is coming?

It really is just that kind of day. Cold, snowy, and not even halfway through the week yet. Apparently it’s supposed to be, literally, 5 degrees for the next few days. I am so not prepared for that. People keep telling me that, with pregnancy, comes being hot all the time. Well, folks, I’m two days shy of the halfway point and I am waiting for it to hit me. NOTHIN!! I’m always freezing. *sigh*

Oh well, at least bacon always makes me feel better! OOOOOOO!!! And cheese, too, let’s not forget about cheese!!

bacon, broccoli, and cheddar quiche

One day soon, I may share a recipe with you guys that DOESN’T have bacon in it. Today is not that day. Today, I’m actually re-sharing a recipe with you.  Bacon, Broccoli, and Cheddar Quiche! Noms! I first made this quiche on a snowy day in college. Of all of my “standard” recipes that I make fairly regularly, this is one of Johnny’s favorites!!

It’s really simple to make, because I use store-bought pie crust. Go ahead and judge me if you want, but I’ll be eating my quiche waaaaaay faster than you’ll be eating yours. 😉

All things considered, this quiche isn’t all too unhealthy, either, and we all know by now that makes me jump for joy! Also, for all you other preggers out there you can take solace in knowing that broccoli is loaded with folate, calcium, and vitamin C!! So mangia!

I have a few tips for keeping your quiche delicious, using the real ingredients that make it so perfect, while still keeping it on the lighter side!

  1. Use a ratio of half whole eggs and half egg whites: You still get the perfect yellow of the egg yolks throughout your quiche without all of the extra cholesterol with even more protein from bulking it out with egg whites!
  2. Don’t use cream: Use low-fat milk instead. I pretty much only ever have skim milk on hand. It’s all Johnny and I drink. I promise this quiche is still fluffy and rich with no cream at all!
  3. Layer your ingredients: This is key! Start with a layer of bacon on the bottom, that way even though you only use 4 slices (per quiche) when it’s crumbled up and covers the bottom of your pan you are guaranteed to have bacon in every bite and it will hit your taste-buds immediately! Then add all of the broccoli, which is also delicious, just ya know…not bacon. Pour your egg mixture in next. The last layer is the cheese on top. Rather than mix in copious amount of delicious cheese (which I’m certainly not always opposed to), just sprinkle a handful on top. The cheese gets melty and beautifully browned on top. Eating with your eyes is a real thing, ya know. You see the cheese on top and you know that means there is cheese in it (even though it’s just on top! tricky!) I promise you will be satisfied!


Bacon, Broccoli, and Cheddar Quiche

  • 2 frozen, ready-made pie crust (thawed)
  • 4 large eggs
  • 4 large egg whites
  • 1/2 cup non-fat milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 8 slices of thick cut bacon, diced
  • 1 bag steam-able frozen broccoli prepared to package directions
  • 1/2 cup shredded cheddar cheese, divided

Preheat the oven to 400 .

Prick the bottom of your pie crusts all over with a fork (to prevent bubbles from forming during cooking) and place in the oven for about five minutes, just until you begin to smell it. Remove and set aside.

Place the chopped bacon into a large frying pan. Cook over medium high heat until brown and crispy, about seven minutes. Drain on a plate lined with paper towels and set aside.
In a large bowl, whisk together the eggs, egg whites, milk, spices until it forms a smooth mixture.

Place your pie crusts onto a large cookie sheet (this makes transferring two quiches from the oven at the same time much easier).

Add the bacon to the bottom of your pie shells, followed by the broccoli. Pour half of the egg mixture into each the reserved pie crusts. Top each with 1/4 cup of cheese.

Lower the oven temperature to 350 degrees and cook for 35 to 40 minutes or until the eggs are set and the cheese on top is melted and brown.

Let cool about 15 minutes before serving.


Yum! Don’t you just love getting a serving of veggies in at breakfast time?!

Maybe that’s just me??

Let’s try that again, then.

Yum, don’t you just love quiche!


slice o'quicheWhat’s your favorite type of quiche??

Better yet…what’s your favorite BRUNCH  food?!

Do you have any tricks for making foods that are typically unhealthy healthier?