Quiche is perfect for any meal! I made this for brunch, served with a side salad. Soup is also a great accompaniment, since colder weather is on the way.

Truth be known, quiche is great for using up those few veggies you have in the bin, or leftover cheese. I used Gruyere and Manchego cheese in this quiche because I happened to have some leftover pieces. Any cheese will work. This would be great with cheddar and jack, or Swiss would be delicious! It’s basically an egg pie. So once you get the base of eggs and cream, it’s ready for whatever veggies and cheese you like.

INGREDIENTS
1 Pie Crust (homemade or store-bought)
5 large Eggs
1 cup Heavy Cream (or Half and Half)
2 Scallions, thinly sliced
1 cob of Corn (corn cut from cob)
1 small Red Bell Pepper, diced
2 cups Cheese, shredded (I used Gruyere and Manchego)
1 tsp Granulated Garlic
½ tsp Italian Seasoning
1/2 tsp Salt
Ground Black Pepper, to taste

METHOD
Preheat oven to 350 degrees.
Get your pie crust ready in the pie pan, and set aside.
In a large bowl beat together 5 eggs and 1 cup of cream (or Half and Half).
Stir in the scallions, corn, red bell pepper, garlic, Italian seasoning, salt and pepper to incorporate.
Stir in the cheese of your choice and carefully pour into the pie crust, being sure to distribute the filling evenly.
Bake for approximately 40-45 minutes, or until top is firm and feels set when you gently touch it.
Remove from oven and allow to cool.
Serve warm and enjoy!

Note: if top starts to brown before it is fully cooked, you can place a sheet of tin foil loosely over the pie to keep it from getting too brown.

During the week I eat a light breakfast, usually a bran muffin and fruit, or yogurt. But on the weekends I like to make a heartier breakfast. One of my husband’s favorites, and often requested, is Mexican Eggs. This is my version of what we call Mexican Eggs.

They’re super easy, and super delicious. Below is my recipe, but you can easily modify this by using different veggies, add some olives, cilantro, use a different cheese, top with salsa… the possibilities are vast.

Serves 2

INGREDIENTS
4 Eggs, beaten
1/4 of a Red Bell Pepper, diced
1/4 of a Green Bell Pepper, diced
1/4 White Onion, diced
1 Jalapeno, deseeded and diced
1 small Tomato, diced
Salt and Pepper, as desired
Queso Fresco Cheese, as garnish
Guacamole, as garnish

METHOD
Saute the peppers, onions and jalapeno in a little olive oil until soft.
Stir in the tomatoes.
Add a little salt and pepper into the eggs, beat, and add into the hot pan.
Turn off the heat, and stir the eggs until just set.
Serve topped with cheese and guacamole.
Enjoy!

INGREDIENTS
1/4 cup Bacon drippings
2 Tbsp All Purpose Flour
1 to 1 1/2 cup Milk
Fresh Ground Pepper, to taste
Pinch of Salt
Sprinkle of Parsley

METHOD
Using the pan that you cook your bacon in, heat up the bacon drippings on low.
To that whisk in the flour, being sure to get rid of any lumps.
Slowly pour in the milk, whisking the entire time.
Once thickened, remove from heat.
Season with pepper, salt and parsley.
Taste and adjust seasonings, if needed.
Enjoy!

The pancakes turned out surprisingly fluffy, and they had great peanut butter flavor. I used all natural, organic peanut butter with nothing added to it. If you’re using peanut butter that has sugar added, you may want to lessen the amount of sugar that you use in the pancake batter.

I was thinking that these pancakes would probably be really delicious with Nutella Syrup on them. Next time I’m going to heat up some Nutella with milk added (to thin it out) and use that as my “syrup”.  Yum, next time may be very soon!!  

INGREDIENTS
1 cup Whole Wheat Flour
2 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 cup Creamy Peanut Butter
3 Tbsp Sugar
2 Tbsp Vegetable Oil
2 Eggs
1 cup Milk
Grape Jelly Syrup: equal parts Grape Jelly and water

METHOD
In a small bowl combine the flour, baking powder and salt.
Set aside.
In a large bowl whisk together the peanut butter, sugar, vegetable oil and eggs until creamy.
Slowly add the milk and blend together well.
Add the dry ingredients and stir just until blended.
Lightly coat your griddle with oil. I set the griddle on 275 degrees, or medium heat if using the stovetop.
Once griddle is heated, drop pancake batter onto the griddle.
I made smaller pancakes using a cookie scoop to make perfect pancake rounds.
Keep a close eye on the pancakes and flip them as soon as the first bubbles begin to appear on the edges.
While the pancakes are cooking, I made the Grape Jelly Syrup by adding equal parts grape jelly and water.
Allow it to simmer together in a small saucepan and serve it warm with the pancakes.

Enjoy!!