Kale, Arugula and Red Onion Quiche


Wanna know my favorite thing about quiches? They’re one of the only egg dishes that makes for a fantastic leftover. Wanna know my other favorite thing about quiches? They are great for breakfast, lunch, dinner AND snacks! Feel free to play with the ingredients in this recipe, its meant to use your favorite combinations. I like an artichoke, feta combination and a caramelized onion, sausage and sage quiche too. A rule of thumb is to keep the filling ingredients (minus the cheese) to three or less. This way, it doesn’t overpower the egg mixture and make for a chewier quiche. The recipe below is a healthy version of a quiche. Most recipes use heavy cream, but I substituted skim milk in this one which came out healthy and delicious. Enjoy!

Kale, Arugula and Red Onion Quiche

1 store bought pie crust, defrosted

1 tablespoon olive oil

2 cups of kale, stems removed and roughly chopped

1 cup of arugula, roughly chopped

1 clove of garlic, minced

1/2 cup of grated parmigiano reggiano

1 cup skim milk

3 eggs

1 pinch of red pepper flakes

Salt and pepper to taste

Heat your oven to 350. Add your olive oil to a large saucepan and heat over medium-high heat. Add kale, arugula and onions, cooking down for about 5 minutes. Add the garlic and cook for an additional minute and a half. Season with salt and pepper and set aside, off of heat. In a separate bowl, combine cheese, milk, eggs, and red pepper flakes. Whisk to combine. Once cooled, add the kale, arugula and onion mixture and stir to combine. Season with salt and pepper. Arrange your pie crust in a  greased pie pan, trim the extra edges and pour in egg mixture. Cook in oven for 20-25 minutes until eggs are set.




Asparagus and Poached Eggs

If anyone is guilty of splurging too much lately it is me! So after all my crazy-calorie-blasted meals, I decided to take it easy and eat as healthy as I could this week. I enjoyed baked chicken, roasted brussel sprouts, oatmeal with banana slices and lots of broccoli! Yesterday after a long walk home from work, I decided to make asparagus with poached eggs. I’ve never had this before but it sounded appealing so I decided to go for it! It ended up being really satisfying and delicious. While this is typically a standard Italian breakfast, it can be enjoyed for breakfast, lunch and dinner too!


Asparagus and Poached Eggs


6 stalks of asparagus, woody ends cut off

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

2 eggs

2 tablespoons white vinegar

1 tablespoon parmesan

Preheat oven to 400 degrees. Removed woody ends from asapargus and place on a greased cookie sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Roast, turning once for 25 minutes.

Poaching the eggs can be tricky. I always make sure to crack each egg in a separate bowl and allow to sit in a tablespoon of vinegar each for five minutes. Placing them in a bowl is key as this allows for an easy “slide-in” when placing into simmering water. Another key is the whirlwind method is stirring the water in the same direction until it creates a little water tornado. You then slip the egg in the center of the whirlwind, one at a time. It comes out perfect for me every time. For additional instructions I think that Smitten Kitchen demonstrates it best.

Once asparagus is roasted and eggs are poached, place asparagus on plate and sprinkle with parmesan cheese. Top with the poached eggs and finish with salt and pepper. ENJOY!