Tag Archives: eggs

New Years Crustless Quiche

A decadent beginning to the NewYear.
It just so happens to also be low in carbs !
All taste and deliciousness.
Cheers to 2018 !


Preheat oven to 190c/400f

Square 9×9” pan-greased



1/4 cup melted Truffle butter- You can find this butter in the gourmet grocers refrigerated section or cheese their counter.

8-10 eggs

1/4 cup flour

1 teaspoon -baking powder

2 teaspoons Black Summer Truffle Sauce –basically a mini jar of minced truffles. You can find this in the olive oil section of your local gourmet grocers.

½    teaspoon Truffle Salt

1    8oz. tub Marscapone Cheese

8 oz. Mozzarella-grated



Mix ingredients together.

Bake for 20-35 -Watch closely, your cooking time may vary depending on the moisture in the Marscapone .Be patient ,itll puff up when its nearing doneness.

When quiche starts getting too golden brown, Lightly lay a foil sheet over top and continue to bake until the quiche doesn’t wobble when u shake the pan.

Remove from oven and let rest before cutting.


Serve with a fresh Green salad




Morning Oven Tomatoes

I love baking tomatoes. The sweetness comes to the top and the juice melts into the crunchy breadcrumbs. mmmmmmm...

I love baking these tomatoes. The sweetness comes to the top and the juice melts into the crunchy breadcrumbs. mmmmmmm…

Preheat oven 350*

1 basket of Heirloom Cherry Tomatoes

3 tablespoons olive oil

sprinkle of garlic powder

1 teaspoon basil-chopped

1 teaspoon fresh Parsley-chopped



4 tablespoons breadcrumbs

toasted almonds

Place the tomatoes in a baking dish. Pour olive oil over top. Add the garlic powder, parsley and basil and season well with salt and pepper. Mix thoroughly with hands coating tomatoes well with all ingredients.

Sprinkle with breadcrumbs and almonds over the top.

Drizzle top lightly with olive oil.

Bake for 20-25 minutes or until bread crumbs are golden brown.

Serve hot.

This dish goes well alongside eggs.

Sweet Potato Frittata with Toasted Almonds

As I was trying out my new mandoline, this dish came together in just minutes. You can hand slice with just a little more time. The result is surprisingly sweet , salty and savory.

Preheat oven to 180c/350f

Large nonstick ovenproof frying pan

1/3 cup olive oil

1 small yellow onion -sliced thin

1 large sweet potato-sliced thin

1 handful toasted almond slices

10 eggs- beaten

sea salt/ cracked pepper

Heat olive oil

Sauté onion and potatoes on medium heat until the potatoes are fork tender. Do not brown. Generously salt and pepper potato mixture

Sprinkle with almond slices

Beat eggs

Flavor eggs with a bit more salt and pepper

Pour eggs over mixture and cook for 10 minutes.(until bottom sets)

Remove from heat and place in hot oven until top of eggs set(another 5-7 minutes)Watch carefully so not to overcook.

Sprinkle with a few more almonds and serve, hot, warm, or cold. Delicious!!

Mushroom Quiche w Goat Cheese and Spinach

Both earthy and light , this quiche is much more simple than it tastes.

Heat oven 190c/375f

8” or 9” tart pan

One short pastry crust

Line pan with pastry crust. Using a fork perforate bottom of crust in a few places.


½ log Goat Cheese Cheese -room temp.

Sautee the mushrooms:

1 carton white button mushrooms

3 tablespoons Butter

1 clove Garlic-minced

1 teaspoon  Balsamic Vinegar

Melt butter on medium heat and sauté garlic. Add mushrooms and toss.

Cook for 20 minutes. Add Balsamic and cook for 10 more minutes.

Assemble Egg Mixture:

In a medium bowl_ Beat together

4 Eggs

Sea salt-pinch


3/4 cup cream

stir in

2 cups spinach

Assemble Quiche

Spread ½ of the goat cheese over bottom of the short pastry .

Pour egg mixture over top.

Top with specks of goat cheese.

Bake for 25-30 minutes or until eggs don’t move when you wiggle the pan