Beef and Cheese Quiche delivers a protein packed savory breakfast to start your day off right.
Rise and Shine with a Savory Breakfast
This month The Recipe ReDux challenged us to kick breakfast up a notch.
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta?! This theme was inspired by Emily Ruth Weir.
This easy quiche recipe has 3 types of protein. Beef, cheese and eggs round out this breakfast with 27 grams of protein per serving.
I especially like the versatility of this recipe. You can use leftover beef roast or freshly prepared steak pieces. I used half and half instead of cream but milk or part milk will work as well.
Grating your own cheese for this dish is the way to go. Many packaged shredded cheese contain agents to keep the cheese from clumping. Unfortunately these additives hinders the melting process. I like my quiche smooth and creamy. I bet you do too.
Minced shallots and a bit of thyme brings out the wonderful umami taste of beef.
Leftover quiche can be reheated and served as lunch, part of dinner or next day breakfast!
- 1 pie crust, homemade or purchased
- 12 ounces shredded cooked beef
- 8 ounces cheese shredded (cheddar, Swiss or gruyere)
- 4 eggs
- 1 cup half and half
- 1 medium shallot, finely chopped
- 1 Tablespoon fresh thyme plus sprigs for garnish
- Preheat oven to 450 degrees. Place shell in pie pan. Cover edges with foil. Place a sheet of foil inside and add pie weights. Bake 5 minutes remove foil keep edges covered and bake an additional 5 minutes.
- Add beef and shallots. Sprinkle with cheese.
- In a separate bowl, whisk together eggs, half and half and thyme. Pour over beef and cheese.
- Bake on center rack for about 25 minutes until golden brown and eggs are almost set.
- Remove and allow to set 10 minutes before cutting. Residual heat will finish cooking the eggs.
More about the Recipe ReDux.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Enjoy these great savory breakfast ideas from The Recipe ReDux!
Nutty Pear Parfaits satisfy hunger with wholesome yogurt, pears and walnuts, drizzled with ginger syrup. Enjoy as a snack, dessert or special treat.
This week Sunday Supper is looking to satisfy after school appetites.
Best After School Snacks Kids Will Want to Eat
After a busy day at school kids tend to come home HANGRY. What to do serve to curb their snack monsters? We want to know what snack your kids are always asking for! Sweet, salty, or savory, we want to see it all!
Having snacks on hand was always a challenge for me. I kept the traditional supplies on hand. In the fridge, celery and carrot sticks floated in water. Radishes, hard boiled eggs and cheese sticks found their place in there too. Apples, oranges or bananas were always on hand.
Don’t forget the kind of yogurt that you had to stir. How barbaric! 😉
Of course peanut butter and jelly was kept well-stocked. I admit sometimes we would run out of bread.
And yes, I would buy a pack of those dark chocolate cream filled cookies too.
Only to hear, “THERE’S NEVER ANYTHING TO EAT AROUND HERE!”
Today’s snacks seem to need to be more creative. You can buy ready-made granola bars. Fancy squeeze packs of yogurt and gimmicks galore.
I think it’s still good to keep those old-fashioned snacks on hand. Maybe just kick ’em up a notch!
That’s where parfaits come in. Kids can make their own or you can have them ready to grab anytime.
Yogurt and fruit are the base ingredients. You can add granola, cookie bits, syrup, sprinkles, nuts, cake bites or just about anything goes!
Today I chose to make a parfait layered with non-fat yogurt, canned pears in fruit juice and walnuts. I made a light, ginger-flavored syrup from the juice in the can to drizzle over the top.
This parfait still has quite a bit of nutrition. Calcium and potassium from the yogurt, protein and Omega 3 from the walnuts and fiber from the pears and walnuts. Protein satisfies hunger without feeling stuffed.
So feel good about serving a snack they will enjoy. Don’t forget to make an extra one for you!
Nutty Pear Parfaits
- 1 cup plain or vanilla non-fat yogurt
- 1 15-ounce can pears in fruit juice, drained reserve liquid
- 1/2 cup chopped walnuts
- 1 tablespoon sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- Whisk together reserved juice (about 1 cup), sugar and ginger. Bring to a boil over medium heat, stirring occasionally. Reduce heat and cook until syrup thickens and reduces to less than half in volume. Set aside to cool.
- Layer parfaits with yogurt, pears, sprinkled cinnamon. Top with walnuts. Drizzle with cooled syrup.
You can substitute canned peaches for pears if desired.
Enjoy these snack ideas to satisfy hungry snackers from Sunday Supper Tastemakers!
Sunday Supper Best After School Snacks
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here:Sunday Supper Movement.
Welcome to another fun Foodie Friends Friday Linky Party!
Please share your recipes, crafts and DIY projects with our friends!
Before we get started let’s say, “Congratulations” to last week’s winners!
You can find the links to our Host Favorite Picks here at Daily Dish Magazine!
Chicken with Sautéed Zucchini Peppers and Mushrooms cooks in one skillet. Easy prep. Easy Clean up! Ready in 30 minutes. If you have good knife skills, make that 25 minutes! 😉
This week Sunday Supper is gathering our favorite time saving Back to School Dinners. Hectic schedules don’t mean meals need to suffer. You can cook healthy meals in a short amount of time.
Here’s a few tips:
- Make double servings of dishes like lasagna and freeze extra for an easy meal.
- Stock up on pantry staples like chicken stock, canned tomatoes, rice, canned beans and pasta. Add canned tuna or pre-cooked beef or chicken for extra protein.
- Make extra sauces and can or freeze them to have on hand.
- Make a beef roast or whole chicken and use leftovers for soup or casseroles.
- Keep frozen pizza dough or pizza shells on hand. Add sauce and toppings. No need to wait for delivery or pick up.
Garden bounty like zucchini and peppers can last a week or two refrigerated. Fresh, reasonably priced zucchini extends well into fall. Barring an early frost, you can get a few at the farmer’s market to tide you over.
Chicken with Sautéed Zucchini Peppers and Mushrooms
I like to serve this dish over cheddar rice.
Chicken with Sautéed Zucchini Peppers and Mushrooms #SundaySupper
- 2 (4-ounce) chicken breasts
- 1/2 cup diced zucchini
- 1/2 cup diced red peppers
- 1/2 cup sliced mushrooms
- 2 Tablespoons olive oil
- 1/2 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- pepper to taste
- 1 Tablespoon balsamic vinegar
- Season chicken with garlic salt, half the Italian seasoning and pepper.
- Brown chicken in a skillet with oil over med-high heat. Reduce heat and add the vegetables. Season vegetables with Italian seasoning.
- Continue cooking until chicken reaches 165 degrees and vegetables are tender.
- Spoon vegetables over chicken. Sprinkle with balsamic vinegar.
Serve over rice or pasta.
Enjoy these delicious dinner ideas from the Sunday Supper Tastemakers!
Beef and Pork
Pastas, Soups, Rice and Stews
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.