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.


Apple Pie Cookies

Is there anyone who doesn’t love apple pie? And the tantalizing scent of cinnamon!!!

1 Box of frozen Pillsbury Pie Crust (2 sheets per box)
Approx. 1 Can of Apple Pie Filling (just enough for a thin layer)
Approx. 1 Cup of Caramel Sauce (just enough for a light coating)
1 Egg
2 tbsp. Cinnamon/Sugar
1 tbsp. Nutmeg
Flour for sprinkling
A round cookie cutter

Lay out a sheet of Pie Crust, sprinkle it with flour and slightly roll it out, to increase its surface area.

Pour some of the Caramel Sauce (Just enough to coat the crust) onto the crust and evenly spread it around, creating a thin layer of caramel.

Coarsely chop the Apple Pie Filling into small pieces.

Top the caramel layer with a layer of the chopped up Apple Pie Filling, making sure not to add too much pie filling.

Roll out the second sheet of Pie Crust the same size as the first sheet, and slice it into strips.
Create a lattice crust (just like on a pie) for the top of the pie filling. Create your lattice on top of the actual filling, as if it were a pie.

Dip your cookie cutter into some egg wash and cut out your Pie Cookies.
Brush the tops of them with some egg wash and sprinkle them with the Cinnamon Sugar and Nutmeg.

Place on a baking sheet and bake them at 350 degrees for approx. 20-25 minutes, until they’re golden and firm. Let cool.