Broccoli, cheese, onion & red pepper whole wheat mini quiche

Yummy whole wheat mini quiche with sauteed onion, cheese, slightly softened broccoli and chunks of red pepper. Very tasty, and not *too* bad for you either 🙂 Makes approximately 16 minis!

Broccoli, cheese, onion & red pepper whole wheat mini quiche

Whole wheat dough

  • 1 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
  1. In a large bowl, combine flours and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, one tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate at least half an hour or overnight.
  2. On a floured surface and starting with half of refrigerated dough, roll out to around 1/6 inch and using a pastry cutter the same size as your tinfoil cups begin cutting dough. I am without pastry cutting instruments so I used different sized cups to get the perfect size for my tinfoil cups! Once you have cut as many circles as you can from the dough, roll dough into a ball again and repeat process until all cups are filled. Repeat process with remaining dough.
  3. OPTIONAL: I like to use a fork and pattern the edges of my dough. Just press fork around whole diameter of each cup.

WHILE DOUGH IS CHILLING IN THE FRIDGE YOU WILL HAVE PLENTY OF TIME TO PREPARE YOUR EGG MIXTURE.

Egg & Veggie mixture

  • 4 eggs
  • 3/4 – 1 cup skim milk
  • 1/2 – 1 cup shredded cheese, your choice
  • 2 tablespoons unbleached flour
  • 1/2 medium onion diced & sauteed
  • When onion is almost done cooking, add 1-2 minced cloves of garlic (squish garlic with flat side of knife and chop very fine)
  • 3/4 – 1 cup broccoli slightly softened broccoli (cook in double boiler 3-4 minutes)
  • 1/4 – 1/2 cup diced red pepper
  • Salt, pepper and other spices to taste: Oregano, basil, dill etc.
  1. Preheat oven to 375 degrees.
  2. Saute onions (put butter or oil in a fry pan over low-med heat, once heated add onions until soft and delicious smelling :P)
  3. Soften broccoli (cook in double boiler 3-4 minutes)
  4. Mix together eggs and milk. ADD flour cheese and spices.
  5. In a separate bowl combine sauteed onion, softened broccoli and diced red pepper.
  6. Scoop 1/2 tablespoon vegetable mixture in each cup and then fill until 1/2 – 3/4 full.
  7. Bake for 30-40 minutes or until mixture has set. Test with toothpick or fork.

Delicious mini quiche
Delicious mini quiche

You can freeze these by wrapping in tin foil and then placing into a freezer bag. Re-heat in the oven. If you plan to do this cook quiche until set, but dough is not too brown. It will brown MORE when you re-heat them.


Healthy Homemade Pesto Pizza

Asiago, Chicken and Broccoli Pesto Pizza

Pesto, Asiago, Chicken PIZZA [a mini]

  • One whole Wheat Pizza Dough

  • Fresh Pesto for Sauce

  • Asiago and Mozzarella Cheese – Shredded to taste

  • Cooked, Seasoned, Chicken – In strips, to taste

  • Broccoli, Chopped – To taste

  1. Preheat oven to 450 degrees and Flour Ball of Dough. Let it rise about 20 minutes before rolling and baking—doing so makes a big difference in the texture.

  2. Stretch out Pizza Dough to desired size on Cookie Sheet or Pizza Pan. Fresh dough sticks to EVERYTHING and flour alone is not enough to keep it from sticking [lesson learned]. A sprinkle of cornmeal on the pan seems to work.

  3. Spread Pesto on first like a sauce and then sprinkle with the Mozzarella Cheese. Then top with with Chicken and Broccoli [we also used Green Onions] and sprinkle with the remaining Asiago Cheese. This holds all the ingredients to the dough better!

  4. Insert Pizza into preheated oven and cook on bottom rack for 8-10 minutes for a crispier crust, or on middle rack for 9-11 minutes for a softer crust.

Remove pizza from oven and let stand 1 minute before cutting.

ENJOY

Last week Chris made up a delicious batch of Fresh Pesto!

We eat PASTA quite often, so this time we decided to try it on something a little different…PIZZA!

And what a great idea! We made a Whole Wheat, Asiago, Chicken and Broccoli Pesto Pizza and it was just DELICIOUS!!!We bought a fresh, Whole Wheat, Pizza dough from the Local Supermarket and split the larger piece into 3 smaller portions so that we could try 3 different, smaller pizzas [I find that we don’t eat A LOT at any one time so it’s best not to make tons of food that sometimes sits in the fridge for a week, uck].

We did notice that it was a tiny bit sharp for our tastes, so next time I would use Mozzarella cheese for the base and then sprinkle Asiago on top to give it that extra flavour. All in all a great pizza that I would definitely try again ❤

I only usually like to eat out when I know that I can’t make comparable food at home [my ‘eat out’ of choice is fish&chips *melts*] but this Pizza was ten times better than any Asiago, Chicken Pizza I have ever tried and I think that is because we made it very unique by adding the pesto layer! Definitely a great recipe and super easy to “spin up” on a Friday night ❤

Chris is a professional Pizza maker, watch him SPIN THAT SOUGH <3

Chris is a professional Pizza maker, watch him SPIN THAT DOUGH ❤

Pizza Before it hit the oven, I love the colour!

Pizza Before it hit the oven, I love the colour!

Savoury, Chunky, Cream of Broccoli Soup Recipe

I absolutely LOVE soup.

Vegetable, Tomato, Potato, Pumpkin, Chicken Noodle.

For some reason I just can’t get enough of it, and until recently I had NO IDEA how easy they were to make. For some you do need an immersion type hand held blender, or food processor, but for this extremely tasty and easy to make soup all you need is a big pot and deep sided frying pan! 🙂

Soups are one of the few recipes that I do make enough for leftovers to be enjoyed throughout the week, so this recipe yields approximately 8, 1 cup portions of soup.

Best Ever Chunky Cream of Broccoli Soup

1 Bunch Broccoli

5 Cups Chicken Broth [If you have no chicken broth you can use chicken bouillon cubes, and if you have none of those you can just use water but I would recommend adding some extra spices]

1/4 Cup butter

2 Medium Onions, Chopped

2 Ribs Celery, Chopped

1 Clove Garlic, minced [You could add more if you want but this soup already has such a great flavor you wouldn’t want to mask it too much!]

1/2 Cup Flour

4 Cups Milk

1/2 Thyme

1/2 Marjoram

Salt and Pepper to taste

Delicious, Chunky, Cream of Broccoli goodness

Delicious, Chunky, Cream of Broccoli goodness

  1. Wash and trim broccoli, peeling away the toughest part of the stem. Break or cut off the florets. Slice the stems.

  2. Cook the broccoli in the chicken broth until tender.

  3. Saute the onions, celery and garlic in the butter until browned and soft.

  4. Gradually stir flour into butter mixture until it becomes much like a paste.

  5. Then, slowly add the milk, stirring constantly.

  6. Add the butter mixture, as well as the salt and pepper, and herbs to the broccoli and chicken broth.

  7. Continue cooking over low heat until soup thickens and boils. [Be patient. If you have the time for it, simmer for at least an hour until it thickens up nicely]

Delcious Soup and Baked Pita Chips, the perfect combination

Delcious Soup and Baked Pita Chips, the perfect combination

The soup was EVEN BETTER when I had it for leftovers two days after making and when paired with these delicious Oven Baked Pita Chips. The recipe for THOSE can be found here: https://chefashley.wordpress.com/2009/06/25/easy-to-make-oven-baked-pita-chips/