Chef Mia

Cheesy Ham & Asparagus Quiche

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Cheesy Ham & Asparagus Quiche

  • Author: Chef Mia
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Description

Cheesy Ham & Asparagus Quiche is a creamy and decadent quiche recipe that is perfect for brunch or dinner!

Ingredients

Scale
  • Flaky Pie Crust Recipe
  • 2/3 c. cream cheese
  • 1 c. cubed ham
  • 1/2 c. green onion chopped
  • 1 bunch of asparagus
  • 3/4 c. shredded Parmesan divided
  • 3 eggs
  • 1 1/2 c. heavy cream
  • 1/2 tsp. salt divided

Instructions

  1. Preheat your oven to 350.
  2. Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
  3. Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
  4. Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.
  5. Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.
  6. Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.
  7. The very center will still have a slight jiggle when moved, but will set as it rests.

Nutrition

  • Calories: 528kcal
  • Sugar: 4g
  • Protein: 17g

Savory Hash Brown Crust Bacon And Cheddar Quiche

This Savory Hash Brown Crust Bacon and Cheddar Quiche is pure comfort food—crispy, cheesy, and totally satisfying! It’s perfect for a cozy weekend brunch or an easy make-ahead breakfast.

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Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche

  • Author: Chef Mia
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Description

Delicious Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche recipe with step-by-step instructions.

Ingredients

Scale
  • 20 oz frozen hash browns, thawed (squeezed dry)
  • 1/2 cup shredded white cheddar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Squeeze as much liquid as possible from the thawed hash browns and place them in a large mixing bowl. Add 1/2 cup shredded white cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir the mixture together until well combined.
  2. Lightly grease a 9-inch springform pan with cooking spray. Press the hash brown mixture from Step 1 evenly into the bottom and up the sides of the pan, ensuring there are no gaps or holes. Place the pan in the freezer for at least 1 hour to firm up the crust. This helps prevent leakage later when adding the filling.
  3. Preheat your oven to 425ËšF. Once preheated, place the frozen crust directly into the oven and bake for 15 minutes. Remove and allow to cool slightly. This step helps set the crust and prevents it from becoming soggy later.
  4. In a skillet, melt butter over medium heat. Add the diced onion and cook, stirring occasionally, for 10 to 15 minutes until lightly caramelized. Season with a pinch of salt and pepper. Set aside to cool slightly. I find taking time to caramelize the onions really boosts the flavor of the quiche.
  5. In a large mixing bowl, whisk together the eggs and heavy cream until light and fluffy. Stir in 1 cup shredded white cheddar, caramelized onions from Step 4, cooked and crumbled bacon, and season with additional salt and pepper as needed. Make sure all ingredients are evenly mixed.
  6. Lower the oven temperature to 375ËšF. Carefully pour the filling mixture from Step 5 into the par-baked hash brown crust from Step 3. Bake the quiche for 25 to 30 minutes, or until the eggs are just set.
  7. Remove the quiche from the oven and run a paring knife around the edge to loosen it from the sides. Release the springform pan, then place the quiche (now without the pan sides) back in the oven for an additional 10 to 15 minutes. This crisps up the crust nicely, especially along the sides.
  8. Allow the quiche to cool for 10 minutes before slicing into wedges. Top each wedge with freshly chopped chives just before serving. For a pop of freshness, I like to add a little extra chive right on top.

Broccoli Cheddar Crustless Quiche

Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Keto + Vegetarian

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Broccoli Cheddar Crustless Quiche

  • Author: Chef Mia
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Description

Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Vegetarian

Ingredients

Scale
  • 6 eggs
  • 1 cup (240 ml) milk or cream
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup (115g) grated cheddar
  • 3 cups broccoli florets, chopped (about 1 large head)

Instructions

  1. Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
  2. In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese.
  3. Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the centre has set and no longer jiggly.
  4. Let cool slightly for about 5 minutes before slicing and serving.

Notes

Yes! If you’re looking to cut down the calories and amount of dairy in this recipe you can in fact use almond milk or any other type of dairy free milk you like – though make sure it’s an unsweetened one. You can also use a dairy free shredded cheese substitute to make this fully dairy free.
Yes! Since there’s no crust to get soggy you can prep this a day in advance if you plan on serving it for breakfast/brunch the next day. After baking your quiche allow it to cool down to room temperature fully before covering and storing in the fridge. When you’re ready to reheat – take the quiche out of the fridge and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn’t burn and bake for about 15 minutes or until the internal temp has reached 165°F

Nutrition

  • Calories: 160
  • Sugar: 1g
  • Fat: 10g
  • Protein: 11g

Blue Smoothie Bowl

This irresistible Blue Smoothie Bowl is so healthy and refreshing! It has just a handful of ingredients including frozen tropical fruit and blue spirulina for a gorgeous blue color.

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Blue Smoothie Bowl

  • Author: Chef Mia
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Description

This irresistible Blue Smoothie Bowl is so healthy and refreshing! It has just a handful of ingredients including frozen tropical fruit and blue spirulina for a gorgeous blue color.

Ingredients

Scale
  • 2 ripe bananas
  • 2 white peaches, peeled
  • 1 cup fresh pineapple,
  • 1/4 cup coconut yogurt
  • 1 tbsp maple syrup
  • 1 1/2 tsp blue spirulina powder
  • 1 tsp vanilla extract

Instructions

  1. Line a small cookie sheet with parchment paper. Cut the fresh fruit into chunks and spread them onto the cookie sheet in a single layer. Freeze the fruit for about 2 hours.
  2. Gather your ingredients so that you can work fast once you take the fruit out of the freezer. Add the frozen fruit, coconut yogurt, maple syrup, vanilla, and spirulina to a blender. Pulse it into a creamy mixture, pausing occasionally to scrape down the sides.
  3. Spoon the smoothie mixture into bowls and top them with coconut shreds, strawberries, and any other favorites. Enjoy!

Notes

Placing the fruit chunks on parchment paper makes them easier to pop off once they are frozen.
You can put the fruit in freezer bags or containers if you dont plan to blend the smoothie bowl right away.
Gather your ingredients beforehand to save time because the fruit starts to defrost and soften once its out of the freezer.
Put your bowls in the freezer while blending the ingredients so that the smoothie stays colder longer when youre eating it.
Cover leftovers and store them in the freezer for up to 2 weeks. Let the smoothie sit on the counter for a few minutes just before enjoying it.

Nutrition

  • Calories: 156kcal
  • Sugar: 22.8g
  • Protein: 7.6g

Banana Berry Smoothie Bowl

This creamy Banana Berry Smoothie Bowl is the perfect summer treat. Sweet, tart, and refreshing, it’s a tasty and healthy way to start the day. FOLLOW Cooktoria for more deliciousness! #smoothie #berries #banana #breakfast #vegan #plantbased #vegetarian #cooktoria

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Banana Berry Smoothie Bowl

  • Author: Chef Mia
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Description

This creamy Banana Berry Smoothie Bowl is the perfect summer treat. Sweet, tart, and refreshing, its a tasty and healthy way to start the day.

Ingredients

Scale
  • 2 large ripe bananas sliced and frozen
  • 2 cups frozen berry mix I used blueberry, raspberry, and blackberry mix
  • ½ cup coconut yogurt or dairy yogurt

Instructions

  1. Place the frozen bananas and berries into a food processor and pulse until small crumbles are formed. Give a quick scrape to get everything off the lid and sides for better blending.
  2. Add the yogurt and process again until it reaches a smooth texture with no chunks.
  3. Transfer the mixture into a bowl. Garnish this smoothie bowl with your desired toppings. Serve.

Notes

NotesTOPPING IDEAS FOR SMOOTHIE BOWLS Fruit. Add sliced bananas, strawberries, or pineapple. Layer on more berries, like blueberries and raspberries. You can also use cubes of mango or any other favored fruit. Nuts. Sprinkle almond slivers, nut butter, or cashew pieces on top of your smoothie bowl. This gives it a great protein boost that will also increase satiation. Seeds. This Banana Berry Smoothie Bowl tastes great with lots of different seeds, including hemp, chia, flax, or sesame. You could also add wheat germ.

Nutrition

  • Calories: 292kcal
  • Sugar: 36g
  • Protein: 5g

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