Breakfast Quiche

Dave and I have been on the Mediterranean Diet for over a week now, and we are loving it! This is what we had for breakfast this morning: a beautiful quiche of feta and cheddar cheeses, sun-dried tomatoes, and peppers!

1/2 cup sundried tomatoes (see notes)

Boiling water

1 prepared pie crust

2 tablespoons butter

1 onion, diced

2 cloves garlic, minced

1 red pepper, diced (I like half and half with green pepper)

2 cups fresh spinach OR 1/2 cup thawed and squeezed dry frozen spinach

1/4 cup sliced  olives

1 teaspoon dried oregano

1 teaspoon dried parsley

1/3 cup crumbled feta cheese

4 large eggs

1 1/4 cup milk

Salt and pepper, to taste

1 cup shredded cheddar cheese, divided into two portions

Preheat oven to 375°.  Put the prepared pie crust into a 9″ pie pan and flute edges. Set aside.

Cut the sundried tomatoes into small pieces. Pu them into a glass measuring cup and pour boiling water over until just covered. Let sit for 5 minutes or until the tomatoes are soft. Drain and set aside.

Melt the butter in a skillet over medium high heat. Add onion and garlic, and cook until just  tender, about 3 minutes. Add in the red pepper and cook an additional 3 minutes, or until the pepper is just tender. Add the spinach, olives, oregano, and parsley. Cook until the spinach is wilted (if using fresh) or heated through (if using frozen), about 5 minutes.

Remove from heat and stir in the feta cheese and tomatoes. Spoon the mixture into the prepared pie crust, spreading out evenly. Set aside.

In a medium-sized mixing bowl, whisk together the eggs, milk, salt, and pepper, and 1/2 cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle top with remaining cheddar cheese.

Bake in preheated oven for 50-55 minutes, or until the crust is golden brown and the egg is set. Let cool for 10-15 minutes before slicing and serving.

NOTE: Since Dave and I are reducing our salt, I add only pepper. If you are using salt, be aware that there is salt in the cheese.


Turkey Leftovers

By way of explanation, I am Canadian, so our Thanksgiving is the second Monday in October. I’m also a Mayflower descendant, so we commemorate the American holiday in November as well. That’s a lot of turkey!

There is a limit to how many times you can take turkey sandwiches to work in your lunchbag, although I certainly do make up a few (with stuffing, of course!) The secret begins in the grocery store, buying a bird that isn’t too, big, yet will be plenty when friends and family join you for dinner.

After the guests go home, I remove most of the meat from the bones, and bring out the slow cooker. Just before bed I cover the bones with water and leave the cooker on “low” overnight. I awaken to a beautiful, rich, golden broth that I can use so many ways!

As for the leftover meat, Dave and I have one meal of turkey/stuffing/cranberries and then I make the rest into a turkey tetrazzini that can be divided into portions and frozen for future enjoyment.

This is my favourite turkey tetrazzini recipe:

  • 1 package (7 ounces) fettuccine, broken into 2-inch pieces
  • 2 cups cubed cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  •  3 cups broccoli crowns
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the remaining ingredients. Spoon into a greased 2-1/2-qt. casserole. Bake, uncovered, at 375° for 40-45 minutes or until heated through.

Nutrition by colour!

One of the easiest ways to balance your family’s diet (and it’s also fun!) is to choose a variety of colour.

  • Purple foods are known to add to your longevity
  • Red foods are good for your heart and circulatory system
  • Green foods detoxify and purify your system
  • Yellow foods are good for your joints