Breakfast

Prep Time: 60 mins | Cook Time: 30 mins | Total Time: 90 mins | Yield: 6 huge or 8 regular slices

Rich and creamy vegetable quiche with a homemade flaky and buttery crust filled with a simple yet delicious custard. This easy recipe is pretty versatile. You are welcome to add any vegetables you prefer. For the filling, feel free to add more spices such as thyme, oregano, and chili flakes for a little heat. As for the cheese, Gouda/ Gruyere is a great option. Or use all three (cheddar, Gouda, and Gruyere)!

INGREDIENTS

PIE CRUST:

1 tablespoon ice-cold water
1 1/4 c. cold regular flour
1/2 c. cold cubed regular salted butter

QUICHE FILLING:

2 tablespoons extra virgin olive oil
3 eggs
1 c. mixed peppers: green, yellow, and red capsicum (cubed)
3/4 c. or 160 g. cream
1 c. mushrooms (sliced)
1/4 c. onions (finely chopped)
1/2 c. cheddar cheese (shredded)

HOW TO MAKE VEGETABLE QUICHE WITH HOMEMADE PIE CRUST

PIE CRUST:

Step 1: Add the flour and butter to a large mixing bowl. Using the tips of your fingers, gently rub the flour and butter shuffling with both of your hands. Bring the dough together. To make a soft circular dough, add 1 tbsp of ice-cold water.

Step 2: Using cling wrap, cover the dough and place it in the fridge for an hour.

QUICHE FILLING:

Step 3: Heat the oil in a griller/pan over medium heat. Then, add the onions and cook for about 2 minutes until light brown. Next, add the mushrooms along with peppers and continue to cook until nicely grilled and brown. To a bowl, transfer the vegetables and let them cool at room temperature.

Step 4: To make the custard, whisk 2 eggs in a large bowl. Add in the cream, grated/shredded cheddar, and mix again. Then, add the vegetables and season with salt and pepper. Mix well until everything is blended.

TO ASSEMBLE:

Step 5: Prepare the oven. Preheat it to 180 degrees C.

Step 6: To a floured surface, transfer the pie/crust dough. Using a rolling pin, gently roll the dough.

Step 7: To an 8-inch pie dish, very carefully transfer the dough. It is all good if the dough breaks. Simply pinch and press the dough to give it a form in the pie dish. Using a fork, make insertions. Then, place the pie dish in the preheated oven and bake the crust for about 10 minutes.

Step 8: To the kitchen counter, transfer the slightly baked crust. Onto the crust, pour the filling. Return to the oven and resume baking for another 30 to 35 minutes. Remove from the oven when done and allow the quiche to sit for about 8 to 10 minutes on the kitchen counter before slicing.

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PREP TIME: 30 MINS | COOK TIME: 30 MINS | TOTAL TIME: 1 HR | SERVINGS: 8

Are you searching for another delicious breakfast idea, then you have to give this cheesy bacon hash brown pie a try. It’s a very simple pie that you can easily whip up any time using ingredients that you have on hand. Loaded with bacon, cheddar cheese, and hash browns that are baked to golden and crispy perfection! Serve a slice with your favorite toppings such as chives, a dollop of sour cream, and extra shredded cheese.

This is a very versatile pie. You can stick to the recipe or add a fun twist like adding some veggies such as mushrooms, peppers, or spinach to the mix before baking. This cheesy bacon, hash brown pie is insanely good no one can be able to resist this!

Ingredients

3 large eggs
4 slices of bacon, chopped
1 ½ c. cheddar cheese (170 g.)
½ onion, chopped
⅓ c. whole milk (80 ml
3 c. frozen hash browns, thawed (200 g.)
½ tsp salt
¼ tsp black pepper

SUGGESTED TOPPINGS:

Additional shredded cheese
Sour cream
Chives

How to make Cheesy Bacon Hash Brown Pie

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Cook the bacon in a well-greased 8 to 9-inch cast-iron skillet over medium heat until the bacon is crispy and the fat has been rendered. To a paper towel-lined plate, transfer the bacon.

Step 3: To the now-empty skillet, add the onion. Adjust the heat to medium-low and cook the onion for about 4 minutes until softened and translucent.

Step 4: Place the eggs, milk, salt, and pepper in a large bowl. Mix well until combined. Then, mix in the hash browns, cheese, bacon, and onion.

Step 5: Before dumping the hash brown into the cast-iron skillet, ensure it is well-greased with bacon grease, and if needed, grease with non-stick cooking spray. Into the pan, evenly spread the hash brown mixture. Place in the preheated oven and bake for about 30 to 35 minutes or until the edges are crispy.

Step 6: Remove from the oven when done and serve the cheesy bacon, and hash brown pie right away. Enjoy!

Nutrition Facts:

Sodium: 395mg, Calcium: 183mg, Vitamin C: 7mg, Vitamin A: 318IU, Sugar: 1g, Fiber: 1g, Potassium: 313mg, Cholesterol: 92mg, Calories: 229 kcal, Saturated Fat: 7g, Fat: 14g, Protein: 11g, Carbohydrates: 16g, Iron: 1mg

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Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 16 PANCAKES

These chocolate chip, Greek yoghurt pancakes are the best pancakes I’ve ever tasted! The perfect light, delicious, and healthy pancakes with an extra kick of protein from the Greek yoghurt. Jump-start your mornings with these amazing pancakes! Feel free to top these pancakes with your preferred toppings, such as pure maple syrup, fresh berries, apple butter, chocolate chips, and my favorites, blueberry and strawberry sauce.

I am seriously in love with these pancakes! My kids are also obsessed. We love pancakes, and we can them every day. We just recently found this pancake recipe, and this changed everything! You have to give these chocolate chip Greek yoghurt pancakes a try very soon. You would not believe how great these pancakes will turn out!

INGREDIENTS

2 large eggs
2 c. white whole wheat flour
1/2 tsp baking soda
2 tsp baking powder
1 c. vanilla Greek yoghurt
1 c. milk
2 tbsp oil
1 tsp vanilla extract
3 tbsp honey
1/2 c. mini chocolate chips
1/2 tsp salt

HOW TO MAKE CHOCOLATE CHIP GREEK YOGURT PANCAKES

Step 1: On medium, heat a large skillet or griddle. Using nonstick cooking spray, grease the skillet/griddle well.

Step 2: Place the flour, baking powder, baking soda, and salt in a large bowl. Mix well until combined. Whisk the Greek yoghurt, milk, eggs, oil, honey, and vanilla in another bowl until well blended.

Step 3: To the wet ingredients, add the dry ingredients and mix well until just incorporated. DO NOT overmix the batter. Then, gently fold in the chocolate chips.

Step 4: Scoop the batter from the bowl, using a 1/4 c measuring cup. Drop the batter onto the skillet/griddle. Flip once the top begins to bubble and the edges look set. Continue to cook the other side for 1 to 2 minutes more.

Step 5: When done, enjoy the pancakes with extra chocolate chips, fresh fruits, or pure maple syrup.

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 6

This sweet corn, zucchini pie is my ultimate favorite summer pie! I enjoy this for a light meal any time of the year. This pie is also an amazing brunch addition. You can even serve this for dinner with a side salad or fruit.

INGREDIENTS

1 tbsp olive oil
4 zucchini, medium, very thinly sliced
1 onion minced
1 tsp sea salt
3 ears of sweet corn were removed from the cob
3 eggs, beaten
1 tsp sea salt
1 c. cheddar cheese, shredded
black pepper to taste

HOW TO MAKE SWEET CORN ZUCCHINI PIE

Step 1: Very thinly slice the summer squash and zucchini. You can also use a mandoline slicer to do this.

Step 2: To taste, season the beaten eggs with a tsp sea salt and black pepper.

Step 3: To a frying pan, drizzle the olive oil. Then, add the onion and saute over medium heat for about 7 minutes or until the onion starts to brown. Next, add the sweet corn and season with salt and pepper. Continue to cook for an additional 2 to 3 minutes.

Step 4: Using the parchment paper, line an 8-inch spring form pan. Or just set your pan on a baking tray. Around the bottom of the pan, add 2 layers of zucchini and top with 1/3 of the corn mixture followed with 1/3 of the cheese. On top, drizzle around 1/3 of the egg. Do the same layers until you have 4 zucchini layers and 3 layers of corn, cheese, and egg.

Step 5: Place in the Sharp Superheated Steam Countertop Oven on Bake/Reheat at 400 degrees F for about 26 minutes. Or bake for about 40 minutes in a preheated 400 degrees F oven, if using a conventional oven or until the eggs are completely cooked and the top has crisped up.

Step 6: Remove from the oven when done and let the pie set for about 20 to 30 minutes. Slice and serve. Enjoy!

NOTE:

You can enjoy this pie cold, plus this is an amazing meal-prep breakfast!

NUTRITION FACTS:

Calories: 196 kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 553mg | Potassium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 27.8mg | Calcium: 173mg | Iron: 1.3mg

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This French Onion Tart is one of the best memories I have of France. I first tasted this tart when I traveled to France a couple of years ago. You can say that it was love at first bite. Une tarte à l’oignon, or onion tart instantly captured my heart. I love this tart with a simple green salad on the side for an easy and quick light meal during the day. Or a grab-and-go breakfast. Whenever I have guests coming over, I make sure to make this delicious French Onion Tart. This French Onion Tart is pretty easy to whip up in no time. I serve this hot with a light salad on the side. This pie also pairs perfectly with white wine. A tasty reminder of the great times I had in the city of love!

Ingredients

3 eggs
2 onions, thinly sliced
1/2 c. milk
1 1/2 ounces (40 grams) gruyère cheese, grated
6 ounces (180 grams) of smoked bacon, cut into strips
salt and pepper
1 pâte brisée (pie crust)

HOW TO MAKE FRENCH ONION TART

Step 1: In a medium saucepan, saute the bacon for about 7 minutes over medium-high heat until the bacon is completely cooked and crisped. Set the bacon aside when done.

Step 2: Add the onions to the now-empty skillet and cook for about 10 minutes until translucent.

Step 3: Place the eggs and milk in a bowl. Whisk well until combined. Season with just the right amount of salt and pepper.

Step 4: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C.

Step 5: Into a greased tart pan, fit the pie dough and lightly prick. Spread the onions and bacon on top and sprinkle with cheese. On top, pour the egg-milk mixture. Place in the preheated oven and bake for about 25 to 30 minutes or until the tart is golden.

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Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings

Rich and sweet – this is the best pineapple-coconut bread! It’s easily made with coconut, pineapple, eggs, and butter. This pineapple coconut bread is a staple at my house for great reasons. It’s excellent to serve for breakfast with a cup of coffee or snack. Store this, covered, at room temperature for up to 2 days or freeze for up to 2 months. Keep this bread in the fridge for up to a week and enjoy it chilled.

I am pretty sure that you’ll love the tropical and fruity twist to your favorite classic bread with this simple recipe. If desired, add in some crushed nuts for that extra crunchy texture. Fruits such as blueberries, strawberries, and cut fresh pineapple chunks are also a perfect addition.

Ingredients

3 large eggs
2 c. sweetened shredded coconut
1 1/2 c. flour
1/2 c. butter
1/2 tsp baking soda
1 c. sugar
1 c. sour cream
20 oz. crushed pineapple, drained well
1/2 tsp salt

How to make Pineapple Coconut Bread

Step 1: Prepare the oven. Preheat it to 325 degrees. Using a baking spray, grease a loaf pan.

Step 2: On the prepared baking sheet, spread the coconut. Place in the preheated oven and bake for about 6 to 10 minutes, shaking the tray often.

Step 3: Place the butter and sugar in a stand mixer and cream for about 1 to 2 minutes on high speed until light and fluffy.

Step 4: In a bowl, place the flour, baking soda, and salt and mix well until combined. Add the eggs, one at a time, beating well after each addition until completely blended. Alternately add the flour mixture and sour cream about 1/3 at a time. Fold in the pineapple and 1 c coconut flakes using a spatula.

Step 5: Into the prepared loaf pan, pour in the batter, and top with the rest of the coconut. Place in the oven and bake for about 65 to 70 minutes or until a toothpick inserted in the center of the bread comes out clean.

Nutrition Facts:

Calories: 360 kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 173mg | Potassium: 172mg | Fiber: 2g | Sugar: 30g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg

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