Roasted Red Pepper & Broccoli Quiche

I'm a freak for quiche. It's so delicious and you never get tired of it since the combinations are endless! I'm personally way too lazy in the morning to make a pie crust (or most anytime of the day), so I buy mine. I've had good luck with Mrs. Smith's deep dish pie crusts that you can find in the freezer section. The key to quiche is keeping the ratios of the ingredients correct so that it comes out nicely. In this recipe you can change around the vegetables in it, just make sure they still add up to about two cups or less. You can add meat if you want also, just keep it between 1/4 and 1/2 of a cup. We like turkey sausage or ham!

Ingredients:

1 Pie Crust, thawed
1/3 cup diced red onions
1/2 cup broccoli (steamed and chopped)
1/4 cup roasted red peppers, chopped
1/2 cup pepper jack cheese, grated
1/2 cup Italian cheese blend, grated

For the filling:
4 eggs
1 1/2 Tablespoons fresh dill, chopped
1/4 tsp pepper
1/2 cup heavy cream
1/2 cup milk (any type)

First off preheat your oven to 375 degrees. Take a fork and poke some holes into the bottom of your pie crust. This will keep it from bubbling up when you cook it. Now, bake your crust for 12 minutes. Pull out and set to the side to be filled.

Reduce the oven temperature to 325 degrees.

  Have I ever mentioned how much I love cheese? I usually have to grate more because I eat half of it. Oops.

  Mix your two types of cheese together and layer about 3/4 of it on the bottom of the pie crust.

  Mix all of your veggies together in a bowl

Layer your veggies on top of the layer of cheese. Then top with the rest of the cheese.

Take a small bowl and mix together the filling ingredients. Whisk them together until blended

Slowly pour the egg filling into the pie crust.

Did you notice that talent? I poured and took a photo at the same time! Impressive, eh?

Back to the quiche. Be aware that if you are using a different pie crust you might have less room in it...stop pouring if you get to the top! Do not over fill or you'll have a smelly mess in your oven.

Is it just me, or does the quiche already look good? I love this stuff!!

Sorry, I keep getting distracted. Okay, put your quiche in the oven and cook it for approximately 60 minutes. Or 1 hour. Until the egg is set in the middle.

Now comes the really, really hard part. You need to let it cool for 20 minutes to finish setting. It's so difficult! It smells so good and you just want to eat it.

But...I won't tell if you cut it early. I always cave in and do.

Lovely Granola!

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I love this granola. I now have to make it weekly or the husband will get upset. :)

This is my granola recipe:

3 cups rolled oats
1/4 cup flax seeds
1/4 cup pumpkin seeds (or sunflower if you prefer them)
1/4 cup oil (I always use olive, but canola would work too)
1/4 cup honey
1/2 cup unsweetened coconut flakes (you can also use sweet)
1/4 cup brown sugar
1 Tablespoon cinnamon
1 Tablespoon vanilla extract
1 teaspoon sea salt
1/2 cup (chopped) toasted nuts (I usually use almond slivers & walnuts)
1 cup dried fruit of your choice (optional)

First off, preheat your oven to 350 degrees. Get a regular sized baking sheet and cover it with aluminum foil.

Then make sure that you toast the nuts. You can refer to my entry here for directions. Just make sure you do toast them! :)

Next you're going to take all of the ingredients except the fruit and mix them together. I usually start with the dry ingredients: rolled oats, flax seed, pumpkin seeds, coconut flakes, nuts, cinnamon, brown sugar, and the salt. Mixing these together well first will help.

Next I add the wet ingredients: oil, vanilla, and honey. Make sure that you mix these together really well. 

Spread the mixture evenly on your baking sheet. 

Now comes what I consider the hard part. You have to keep an eye on the granola while you're cooking it because it can go from perfect to burnt in a minute! This is the schedule that I have discovered works the best:

I start off baking it for 7 minutes. Then I pull it out, stir it, and put it back for another 7 minutes. Stir it again and then set your timer for 4 minutes. At this point it's just about done, so I stir it (again!) and bake it for just another 2 minutes. :) Just watch it and make sure to stir it often. You want it to be a nice golden brown, lighter or darker to your taste.

Once the granola is baked, allow it to cool all the way in it's pan. Once it has cooled you can add in the dried fruit. We use craisin pomegranates.

Now, it's ready to eat! Just try not to eat it all the first day. I usually hide it away. :) Our favorite way to eat it is with vanilla yogurt for breakfast. Yum!

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