Vegetable Mini-Quiches


Weekday mornings are busy, but breakfast is important.  These mini quiches are quick and easy to make and perfect for freezing in individual portions!

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Vegetable mini quiches

VEGETABLES!– any will do, but here’s what I used:

  • 1 bell pepper, diced
  • 2 jalepenos, minced
  • 1 tomato

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    Tomato and Feta

  • 1 1/2 cup broccoli
  • 4 large mushrooms

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    Veggies for the quiche

  • 1/2 cup leek, minced
  • 2 garlic cloves, minced
  • 6 eggs
  • 10 oz egg whites

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    Eggs and egg whites

  • 1 cup feta cheese, crumbled
  • handful fresh basil, chopped
**Original recipe called for milk as well.  In another attempt I added 1 cup of Almond milk but the quiche came out a little thinner.**
This makes 12 muffin tins full and 1 loaf pan–so maybe 24 muffin tins.

Preheat oven to 350 degrees.
Chop all vegetables, garlic, and leek.
Saute vegetables in a little butter or olive oil (garlic, leek first, then broccoli, then peppers, then mushrooms) until slightly tender.
Beat eggs in a large bowl.  Add egg whites, vegetables, fresh basil, and crumbled cheese.
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loaf-style vegetable quiche

Spray muffin tins and/or loaf pans with oil and add quiche mixture to each.  Be sure not to fill muffin tins all the way to the top as they expand a bit while cooking.

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Vegetable quiche before cooking

Bake at 350 for 20-40 minutes, depending on what you are baking them in and if you add milk.  Check quiche every so often for doneness.Enjoy!
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Mini Vegetable Quiches!

September 13, 2011
Food, Recipe


Almond-Encrusted Ginger Honey Soy Salmon


Hurricane Irene was approaching, and I wasn’t about to head out to the grocery store.  Luckily I found a large piece of salmon in the freezer to cook with.

This is a simple, quick recipe for when you are short on time.  It’s delicious and has a lot of flavor and can be served with any vegetable or starch you please.  In my case I had it with sauteed kale.  Salmon is a great source of healthy omega-3 fatty acids.

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Almond-Encrusted Honey-Ginger-Soy Salmon with Sauteed Kale

Almond-encrusted ginger/honey/soy salmon


  • 1 large salmon fillet or multiple small ones.  This was big enough for 2
  • 1 tsp honey
  • 5 tsp soy sauce
  • 2 tbsp minced fresh ginger
  • small handful of almond slivers, smashed into tiny pieces


Defrost the salmon if frozen.

Combine honey, soy, and minced ginger in a small bowl.
Line a pan with aluminum foil and lightly spray it with oil.
Place salmon on the foil and brush generously with the honey/soy/ginger mixture, making sure that the ginger is distributed across the fish.

Smash your almond pieces (in a plastic baggie, using a beer bottle, or whatever works for you) and sprinkle them across the top of the fish.

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Ginger-Honey-Soy Salmon before cooking

Broil salmon for 8-10 minutes, checking to make sure the almonds don’t burn.

Serve with sauteed kale or vegetable of choice.

September 12, 2011
Food, Recipe


Spicy Maryland Crab Cakes


In Maryland, steamed crabs are a big deal.  They are steamed up with a spicy local seasoning called Old Bay, and eaten in large quantities with big crowds around a picnic table covered in brown paper.  They are washed down with sometimes copious quantities of cold beer.

It’s a rare day when I can’t finish eating whatever crabs are in front of me.

On this occasion it was necessary to make some crab cakes out of leftover crab meat.   Maryland crab cakes are made with maryland crab.. or at least with some old bay in them.  These crab cakes were spicy with a little hot pepper, bell pepper, and sweet basil in them.


  • 1 lb (??) of fresh picked crab meat

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    Crab meat!

  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced

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    Peppers and basil

  • 1-2 tsp old bay (to taste)
  • 1 egg

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    Eggs and Old Bay

  • 1 tsp spicy peppers, minced
  • 1/2 cup Panko breadcrumbs
  • Fresh Basil, chopped


Preheat the oven to 350 degrees
Combine all ingredients in a medium bowl

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Crab cake mixture

Form patties out of the crab cake mixture and place on a lightly greased pan

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Crab cakes baking

Bake until golden brown on the outside.. about 15-20  minutes
These were a little spicy, so I ate them with a little greek yogurt.  Yum!!!

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Spicy Maryland crab cakes!


September 11, 2011
Food, Recipe