In Quiche You Haven’t Heard

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Why do eggs come in a carton of so0o many?? This is a huge problem for the single girl.  I do know that there are half cartons somewhere out there, but the Kroger in walking distance from me does not seem to be selling these.  I should definitely put in a request because I’d like to believe I’m one of their best customers.

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This week I am coming home a little later than the usual 6:00 pm-ish so I decided I would make a meal yesterday that could last me a couple days of reheating.  Eggs+idea for a leftover meal = QUICHE. Well, I did think about making a frittata, but that is just missing one key ingredient: a nice, flaky crust.  Yes, I could have gone the healthy route, but I just wasn’t feelin’ it this week.

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So, the other weekend my roommate and I went to this really cute little brunch/lunch place in Columbus called the Angry Baker.  There, they had a quiche of the day that had butternut squash and other lovely mixins and it was AMAZING.  After seeing that and ALSO seeing one of my favorite blogs post a Butternut Squash & Arugula Quiche recipe it had to have been fate.  I went ahead and copied the Gimme Some Oven recipe and the mass amount of eggs I had were transformed into a beautiful (& might I add extremely delicious) fall quiche.

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Check out this great recipe below- huge thanks to Gimme Some Oven for havin’ some bomb recipes for me to copy.

Butternut Squash, Goat Cheese, and Arugula Quiche:

  • 1 Store bought pie crust
  • 3 Slices bacon, diced
  • 2 Cups butternut squash, chopped (smaller)
  • 1/2 White onion, chopped
  • 1 Clove garlic, minced
  • 6 Eggs, whisked
  • 3/4 Cup Skim milk
  • 3 Tbsp. flour
  • Pinch of Baking Soda or 1/2 Tsp. Baking Powder (I only had baking powder- still worked)
  • 1/2 Tsp. salt
  • 1/8 Tsp. black pepper
  • 2 Handfuls baby arugula
  • 4 Ounces crumbled Goat Cheese

Directions:

Start by getting out all the ingredients you need.  This helps considering things move semi fast when making this. Then, preheat oven to 350 degrees and roll out the pre-made dough in a pie pan.  Once pre-heated, bake for 5 minutes in oven, remove, and keep oven on.

Next, chop up your onion, butternut squash, and mince garlic.  On a separate chopping board, chop up bacon. Heat a large saute pan over medium-high heat and cook the bacon until crispy.  Remove bacon with a slotted spoon to keep grease in pan and place on paper towel.

Add in chopped squash and onion into the bacon grease and cook for about 10 minutes or until softened. At the last minute, add in the minced garlic and cook for 60 seconds or until incorporated. Remove from heat.

In a large bowl, mix together the eggs, milk, flour, baking soda, salt, and pepper.  This may come out a little chunky with the flour and all but it turns out well when cooked.  Then mix in the bacon, arugula, and squash/onion mixture into the bowl.

Pour mixture into the crust and smooth out the top. Bake in the oven for about 40-50 minutes or until you stick a fork/tooth pick in the center and it comes out clean. Remove from oven and let sit for about 5 minutes. Serve warm.

Adapted from: Gimme Some Oven

Have a sweet day!

-Kelcie

The Souper Bowl of Spice

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Deciding to make soup this week was such a great idea… until I realized that it was going to be a high of 80 degrees each day. The soup still happened and I just pretended while I was making it and eating it that it was a cool, fall, perfect day outside for a nice big bowl of hot soup.

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Butternut squash soup is all the hype these days on the Internet. Seeing as though I have never made it myself before, I thought I’d give it a try. I tried to find an easy recipe that used most ingredients that I already had in the kitchen. I really wish I would have found this AMAZING looking Smoked Gruyere Butternut Squash Soup before today…but I was too late. Luckily there are plenty of cold Ohio days ahead that I can find time to make this version.

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The recipe that I decided to use for my butternut squash soup fit all three of my criteria:

  1. Easy √
  2. Not a lot of ingredients to buy √
  3. Somewhat creamy (I like soups with cream in them… healthy, I know) √

The soup turned out to be really good. It has a good amount of spice, its not too thick, and it also was pretty simple to make.

Check out the recipe below for this fun fall soup:

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Spiced Butternut Squash Soup: [4 Servings]

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup half-and-half
  • 2 tablespoons honey
  • Chopped cilantro for topping
  • Sour cream to taste, optional

Directions:

Melt butter in a large pot over medium heat. Cook and stir onion and garlic until softened and browned.

Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer and cover until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.

Pour squash mixture into a blender no more than half full. Puree in batches until smooth.

Ladle soup into serving bowls and top with chopped cilantro and sour cream.

Adapted from: All Recipes <– Props to her for the recipe

Look out for more souper recipes in the future.

Have a sweet day!

-Kelcie