Summer Vegetable Quiche!

This may be the 5th quiche post on this blog, but it is such an easy and tasty dish to make really for any season or meal. A quiche can be extra eggy for breakfast, full of protein for lunch, or elegantly decorated with roasted veggies for dinner.

My new favorite blog, Sally's Baking Addiction, recently featured a low calorie version of a crust-less quiche. Needless to say I made some in my tart tins and the result was tasty and light.

Recipe link here.


-I sliced up some yellow squash, zucchini, yellow onion, and garlic, and sauteed them until soft in olive oil over medium heat.

-I whisked together 3 whole eggs plus 3 egg whites, milk, salt, and pepper.

-In another bowl, I grated small hunks of sharp cheddar, havarti, parmesan, and gouda cheeses, and mixed it in with the egg/milk mixture.

-Once the veggies cooled, I mixed it all together, and poured it into Pam-sprayed tart tins. They baked for about 40 min in a 350F oven.


My boss at work had the ingenious idea of decorating her lunch plate with cherry tomatoes and raspberries, it had such a gorgeous summer look!

Chickpea Burgers!

Chickpea Burgers!

Made on 02/01/12.

Variations: I added 1/4 tsp lemon juice, 2 tsp lemon zest, half a small yellow onion, 1/4 tsp curry powder, and 1/4 tsp paprika (in place of chili powder and cayenne).

I used whole grain sandwich thins as the "buns" and topped the patty with shredded cheddar, mozzarella cheese and iceberg lettuce.

Serving suggestion: serve with a side of Cupcake Red Velvet wine! :)

Black Bean Burgers ... take 1!

Black Bean Patties with Corn Relish and Avocado Cream!

Made on 01/31/12.

Variations: I made the relish with corn, cucumber, and lime juice, and used whole wheat sandwich thins for bread. I used half greek yogurt and half nonfat plain yogurt to cut the tartness in the avocado cream.

Thanks Annie's Eats!