Chef Mia

Spinach Bacon Quiche

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Spinach Bacon Quiche

  • Author: Chef Mia
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Description

Try this delicious Spinach Bacon Quiche for your next weekend brunch. Made so easy with frozen pie crust and a simple but flavorful filling!

Ingredients

Scale
  • 1 (9 inch) pie crust
  • 2 oz diced bacon (or more to taste)
  • 1 small onion (chopped (about 1/2 cup))
  • 1 (6-oz) bag baby spinach (large stems removed, leaves lightly chopped if desired)
  • 1 cup shredded cheese (Monterey Jack, Gruyère or Cheddar are all nice)
  • 5 large eggs
  • 1 1/4 cups milk
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • Pinch ground nutmeg
  • ground black pepper (to taste)

Instructions

  1. Prep: Place a lined baking sheet in the oven and preheat it to 410°F. Lightly grease a deep dish 9 inch pie plate and fit the crust inside. Prick the bottom of the pastry with a fork a few times. Place in the fridge until ready to use.
  2. Cook filling: Cook the bacon in a large frying pan until browned. Add the onion and cook until softened, then add the spinach and cook until wilted and excess moisture has evaporated. (Gently pat dry with paper towels if your spinach released a lot of water and still feels very wet.)
  3. Make egg mix: Whisk together eggs, milk, flour, salt, nutmeg and pepper in a medium mixing bowl.
  4. Assemble: Place the spinach mix into the prepared crust. Sprinkle with the cheese. Pour the egg mix over it.
  5. Bake: Reduce oven temperature to 375F. Bake for 45-50 minutes or until the middle is set. If the top gets too brown, loosely cover with a piece of foil. Let stand for 10 minutes before slicing into wedges to serve.

Mini Quiches

Mini quiches in three different flavors are an easy and elegant party snack! #appetizer #dinneratthezoo

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Mini Quiche

  • Author: Chef Mia
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Description

This mini quiche recipe is bite sized pastries filled with eggs, cheese, meat and vegetables. An elegant appetizer or brunch option that can be customized in so many different ways to suit your tastes.

Ingredients

Scale
  • 3 pie crust rounds
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • cooking spray
  • 1/2 cup cooked spinach (excess water removed, coarsely chopped)
  • 1/4 cup roasted red bell peppers (finely chopped)
  • 3 tablespoons feta cheese (crumbled)
  • 1 teaspoon fresh dill (minced)
  • 1/4 cup ham (diced)
  • 1/3 cup Swiss cheese (shredded)
  • 1 tablespoon fresh parsley (minced)
  • 1/4 cup bacon (cooked and crumbled)
  • 1/3 cup cheddar cheese (shredded)
  • 2 tablespoons green onions (sliced)

Instructions

  1. Preheat the oven to 375 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
  2. Unroll the pie crusts and lay them out on a flat surface. Use a 3 inch cookie cutter to cut a total of 24 circles out of the crusts.
  3. Press each circle of pie crust into the holes in the muffin tin.
  4. In a medium bowl, whisk together the eggs, cream, salt and pepper.
  5. Divide the spinach, roasted peppers, feta cheese and dill between 8 muffin cups.
  6. Divide the ham, cheese and parsley between 8 muffin cups.
  7. Divide the bacon, cheese and green onions between 8 muffin cups
  8. Pour the egg mixture into each cup so that the cup is 3/4 of the way full.
  9. Bake for 20-25 minutes or until tops are browned. Use a spatula to lift the quiche out of the pan. Serve immediately.

Make Truly Crispy Greek Potatoes With Lemon Flavor

Authentic Greek potatoes are incredibly delicious and this recipe shows you how to get that signature crispy texture every time you make them. You will learn the simple technique that keeps the inside soft while the outside gets perfectly browned and tangy with lemon. Stop eating mushy potatoes and start serving up side dishes everyone talks about. This method for crispy lemon perfection makes a fantastic addition to any meal. Save this for later to make the best potatoes you have ever tried.

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Authentic Greek Potatoes: Crispy Lemon Perfection!

  • Author: Chef Mia
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Description

Authentic Greek Potatoes (Patates Lemonates) are a culinary cornerstone, renowned for irresistibly crispy, golden-brown edges and a fluffy, tender interior. Infused with tangy lemon, savory garlic, and earthy oregano, this staple side dish elevates any meal.

Ingredients

Scale
  • 2.5–3 lbs Russet or Yukon Gold Potatoes
  • 1/2 cup (120ml) Freshly Squeezed Lemon Juice
  • 1/2 cup (120ml) Good Quality Extra Virgin Olive Oil
  • 4–6 cloves Garlic, minced
  • 2 tablespoons Dried Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup (120ml) Vegetable or Chicken Broth
  • Fresh Parsley or Oregano, for garnish (optional)

Instructions

  1. {'@type': 'HowToStep', 'text': 'Wash and scrub potatoes. Peel if desired. Cut into consistent 1-1.5 inch wedges or 1-inch chunks.'}
  2. {'@type': 'HowToStep', 'text': 'Soak cut potatoes in cold water for 30-60 minutes to draw out excess starch. Drain thoroughly and pat them extremely dry with clean towels; this is crucial for crispiness.'}
  3. {'@type': 'HowToStep', 'text': 'Preheat your oven to 400°F (200°C) with an oven rack in the middle position.'}
  4. {'@type': 'HowToStep', 'text': 'In a very large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Add the thoroughly dried potato pieces and toss vigorously to ensure every piece is evenly coated with the marinade.'}
  5. {'@type': 'HowToStep', 'text': 'Spread the marinated potatoes in a single layer on a large, sturdy baking sheet or roasting pan, ensuring no overcrowding. Use two sheets if necessary to give each piece space.'}
  6. {'@type': 'HowToStep', 'text': 'Roast for an initial 20-25 minutes without disturbing them.'}
  7. {'@type': 'HowToStep', 'text': 'Carefully remove the pan from the oven. Using a sturdy spatula, flip the potato pieces. Pour the 1/2 cup of vegetable or chicken broth (or water) directly into the baking pan, around the potatoes. Return to the oven.'}
  8. {'@type': 'HowToStep', 'text': 'Continue roasting for another 25-35 minutes, flipping the potatoes every 10-15 minutes to encourage even browning and crispiness. Scrape up any delicious browned bits from the bottom of the pan and reincorporate them.'}
  9. {'@type': 'HowToStep', 'text': 'The total roasting time will be approximately 50-60 minutes or until the potatoes are fork-tender inside and gloriously golden-brown and crispy outside. For ultimate crispiness, you can increase the oven temperature to 425°F (220°C) for the last 10-15 minutes, or use the broiler for 1-3 minutes (watch very closely to prevent burning).'}
  10. {'@type': 'HowToStep', 'text': 'Once done, remove the baking sheet(s) from the oven and let the Greek Potatoes rest in the pan for about 5-10 minutes, uncovered, to allow flavors to meld and temperature to equalize. Garnish with fresh chopped parsley or oregano (optional) just before serving. Enjoy!'}

Parmesan Garlic Roasted Carrots: Healthy Side Dish for Family Dinners & Holidays

Elevate your holiday table with these Parmesan Garlic Roasted Carrots, a delightful side dish that complements any meat for a healthy family dinner. Perfect for a Christmas dinner party or casual weeknight meal, these roasted veggies add a nutritious touch without breaking the bank. Discover the recipe and make this delicious side today!

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Parmesan Garlic Roasted Carrots

  • Author: Chef Mia
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Description

These tender, caramelized carrots are bursting with flavor, thanks to the savory blend of garlic and Parmesan cheese. A perfect side dish to elevate any meal.

Ingredients

Scale
  • 1 pound carrots (Fresh, firm carrots are preferred.)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (Fresh garlic will yield better results.)
  • 1/4 cup grated Parmesan cheese (You can substitute with any hard cheese if needed.)
  • Salt and pepper to taste (Adjust seasoning as per preference.)
  • Fresh parsley for garnish (optional) (Use as a garnish when serving.)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the carrots. Cut them into sticks or rounds, keeping them uniform for even cooking.
  3. In a bowl, toss the carrots with olive oil, minced garlic, salt, and pepper until well coated.
  4. Spread the carrots in a single layer on a baking sheet.
  5. Roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.
  6. Remove from the oven and sprinkle with grated Parmesan cheese.
  7. Return to the oven for an additional 5 minutes, until the cheese is melted and bubbly.
  8. Garnish with fresh parsley if desired and serve warm.

Crispy Garlic Butter Parmesan Smashed Potatoes

Golden, garlicky, crispy-edged, and covered in a blanket of parmesan—these smashed potatoes are what side dish dreams are made of. They take simple baby potatoes and transform them into a texture lover’s delight: tender inside, crisp on the outside, and loaded with flavor in every bite.

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Crispy Garlic Butter Parmesan Smashed Potatoes

  • Author: Chef Mia
Print Recipe

Description

Golden, garlicky, crispy-edged, and covered in a blanket of parmesanthese smashed potatoes are what side dish dreams are made of. They take simple baby potatoes and transform them into a texture lover’s delight: tender inside, crisp on the outside, and loaded with flavor in every bite.

Ingredients

Scale
  • 1.5 pounds baby gold potatoes
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Place baby potatoes in a large pot of salted water and bring to a boil. Cook for about 1520 minutes until fork-tender. Drain and let them dry briefly. <
  2. p id=instruction-step-2>2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
  3. id=instruction-step-3>3. Place boiled potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently press down and flatten each one to about 1/2 inch thick.
  4. id=instruction-step-4>4. In a small saucepan, melt the butter over low heat. Stir in the garlic and cook for 12 minutes until fragrant. Do not let it brown.
  5. =instruction-step-5>5. Brush each smashed potato generously with the garlic butter, then drizzle lightly with olive oil. Sprinkle with salt, black pepper, and half of the parmesan.
  6. =instruction-step-6>6. Roast the potatoes in the oven for 2025 minutes or until golden and crisp. In the last 5 minutes, sprinkle the remaining parmesan over the top and let it melt into a crispy coating.
  7. instruction-step-7>7. Remove from the oven and sprinkle with chopped fresh parsley before serving.

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