Spinach & Ham Quiche with an Olive Oil Crust

I have said this before and I'll say it again: the beauty of making a quiche is that it's a great place to use up random bits of leftovers. You know that last tablespoon of capers you can't seem to use up? Or that little hunk of blue cheese you keep meaning to use? Or the mashed potatoes you made too much of? Yeah, you can throw pretty much anything into an olive oil crust, whisk in some eggs, and bake it for a wonderful brunch or set yourself up for quick breakfasts for the week. I have even mixed in beef and broccoli from Chinese takeout leftovers

This recipe came from just that, leftovers. I slow cooked a ham hock earlier in the week for Pig Pie, and I had about a cup of chopped ham leftover. I keep frozen spinach on hand at all times as it's a great add-in for meals that are lacking in color (add it to the rice as it cooks, swirled into a plain broth, into the pot of noodles boiling, etc.).  I also had a few odds and ends of cheeses that I couldn't seem to get rid of, so I shredded the cheeses and added them to the mix as well.

That is also something wonderful about a quiche - it can be as complex or plain as you like!

Ingredients:
Olive Oil Crust: 

• 1 1/4 cup all purpose flour
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 teaspoon cracked black pepper

Filling:

• 6 eggs
• 1/2 cup shredded cheese (cheddar, mozza, parmesan, blue, gouda)
• 1 cup chopped ham (you can substitute this for leftover chicken, turkey, or sausage)
• 1/3 cup cooked spinach (thawed and drained)
• 1/2 small yellow onion, diced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

 Directions: 

1. Preheat the oven to 375 F. 
2. Mix all crust ingredients in a medium bowl, using your hands or a large spoon to mix the dough together until smooth. This should come together fairly quick, dough will be soft but not sticky, just oily. Press the dough into a pie plate, cover with plastic wrap and chill the crust in the refrigerator while you assemble the filling. This is not a very firm dough, so expect it to look more rustic that perfect.
3. In a large bowl whisk the eggs lightly then stir in all of the remaining ingredients.  
4.  Remove the crust from the fridge and discard the wrap. Pour the filling into the crust (use a spoon to gently even out the filling if needed). Bake for 30-35 minutes, until crust is golden and the filling has set. 

Serve warm or chilled along with condiments such as salsa, sweet chilli, sriracha, and/or Dijon. 

Zucchini Quiche

I love having a quiche in my fridge - I can have a slice on the go, pack some for lunch, or serve it for brunch! Here is an easy quiche (complete with a super easy crust recipe that will probably change your life) that is perfect for those moments when you need a last-minute meal.

Make 8 healthy portions
Ingredients:
For the Crust

•  1 1/4 cup flour
• 1/2 cup olive oil
• 1/4 cup water
• Dash of salt, pepper, and any other seasoning you want (I used oregano in this quiche)

For the Filling

• Salt/pepper/dried oregano
• 1 medium zucchini
• 1/4 cup chopped red onion
• 2 cloves garlic
• 1 teaspoon apple cider vinegar
• 1/4 cup shaved parmesan cheese
• 3 eggs
• 1/4 cup milk

Directions:

1. Preheat the oven to 375 F.  Make the dough for the crust by simply combining all the dry ingredients in a medium bowl, then mix in the oil and water until dough forms (not sticky or dry - if it's dry add splashes of oil until you get a smooth dough, or if it's too wet add flour by the tablespoon). Roll it out on a floured surface to a 10-inch round, then carefully lay it in a round cake pan (or a pie pan - I just prefer a cake pan for quiches). Place the pan in the freezer to set up while you're preparing the filling. 
2. Cut the ends off the zucchini, then slice it lengthwise. Chop into 1/4 inch thick pieces. Finely chop the red onion, and roughly chop the garlic. Heat a pan to medium heat then drizzle with a bit of oil. Add the ingredients and stir often for 1 minute. Add the apple cider vinegar, then let it cook off (about 1 minute). Take the zucchini mix off the heat and remove the pan from the freezer. Scoop the filling into the crust, spread evenly. Top with parmesan and a dash each of salt, pepper, and oregano. 
3. Beat the eggs and milk in a medium bowl then pour over the fillings in the crust. Bake your beautiful quiche in the middle of the oven for 25-30 minutes. You can check to see if the quiche is ready by inserting a toothpick - if it comes out clean it's done!

Oatmeal with Peanut Butter

I'm not a big breakfast food person. Sometimes I whip up a batch of banana muffins or waffles for the week, but I don't usually have a sit-down meal i the morning. I would rather eat steak and potatoes or spaghetti when I wake up, but recently I've been into oatmeal (instant, sue me) with a tablespoon of peanut butter mixed in. Yum.

Most simply, delicious, flavorful, and filling breakfasty-breakfast I've had in a while!

Ingredients:

• 1 packet instand oatmeal
• 1/4 cup hot milk or water
• 1 tablespoon smooth peanut butter

Directions:

1. Mix all ingredients in a bowl and eat up! 

Enjoy this simple breakfast!