quick and easy quiche

quiche scared me.  for years. for real.

I don’t know why I was so scared to make it, but it was so intimidating ..  but lets be real… it’s eggs, and cheese and cream and crust. could it get simpler?


PLUS.. it’s like when you make pizza  you can have fun disquzing your leftovers  I mean… being creative with ingredients 🙂 

And you can have it on the table in under an hour

AND  you can have it for breakfast, brunch, lunch, linner, dinner, snack. 3 am munchies  ( who am I to judge? ) whatever your little heart desires…


Mine is based off of this recipe.


I have  loosely included the ingredients, because each and every time that I make it I make it different. Use what you like.. just follow the base of the recipe & you’ll be good to go 🙂


quick and easy quiche

1 pie crust un-baked ( I use the Pillsbury roll out brand near the dinner rolls)

1/2 cup of cheese of your choice ( I used goat cheese with dried cranberries)

1/2 cup of another cheese of your choice ( I used feta)

1/2 cup to a cup of veggies of you choice ( I used baby spinach & diced onion)

1/4 cup bacon, ham, sausage… whatever you have ( omit if vegetarian) <– I did that

1 cup heavy cream or light cream ( both work, heavy cream just makes it richer) I had heavy cream.. now I have a quiche baby.. If I don’t judge your 3 am munchies then you can’t judge my quiche baby. I called it.
First so I win 🙂

fresh herbs.. chives, parsley, thyme.. whatever floats your boat.. if you don’t have fresh use a smaller amount fo dried, but rub it between your fingertips to release the scent. ( I used fresh parsley and chives)


local friends, I have fresh (organic chives, mint and rhubarb up the whazzooo if ever you want some.. let me know )

Sea salt and pepper ( I used sea salt and pepper 😉



Preheat oven to 400 degrees.

Roll out pie crust, place in pie plate and crimp edges really pretty for the camera. ( oh wait, maybe that’s just my house) just crimp. ( unless you want to take a picture and send it to me… that could make me smile 🙂

sprinkle cheese on the prepared pie crust.


In a bowl, beat eggs lightly, add cream. herbs veggies and meat. lightly mix together. Season with salt and pepper.

Pour mixture into prepared pie crust..  finish with an extra grating of pepper.

Bake at 400 for 15 minutes, then reduce heat to 350 for 35-40 minutes or until quiche is set and lightly browned.


Kiss your pup a lot while it’s baking.. because that is way more fun than cleaning the kitchen 😉

Let sit a bit before cutting.

( the cooler it is the easier it is to cut)

I love to serve it with a light salad with lemon dressing & parm cheese.


( did you know that I love cheese? like so much that I named my car after cheese? true story. I’ll tell you about it sometime)


so you know what an awesome food blogger I am? Tian and I ate the whole quiche before I realized that I forgot to take a picture of the finished quiche.

yep…. I’m classy like that.


and since it’s almost FALL  ( my very favoritest time of the year..I come to life in the fall).. I enjoyed one of these while staring at my four-legged bundle o joy.

This might just be my favorite  pumpkin ale.. I love what the box states…

off centered ales for off centered people.


it’s like they knew me when they brewed this 🙂


Remember, there is still time to enter for the 1803 wax melter give away contest consider sharing with your friends.. it will make me happy and if they win then it will make them happy 🙂 

t-48 hours until the race….. I must be crazy…




ahhh!! Fall!!!

FINALLY!!  It seems like it’s been forever since I’ve woken to a breezy morning where snuggling under my favorite quilt

with my cup of coffee was even possible….

but his morning was THAT morning!  AHH!!

I started by having this oatmeal

It was overnight oats

1 scoop of chocolate amazing grass ( sounds naughty, dontcha think?)

1 teaspoon almond butter

1/2 ripe banana mashed a bit

1 teaspoon coconut butter

a few slivered almonds on top

When I described this to my sister, Jodie , she said, “OMG!, you had a sundae for breakfast!!”

Yes. Yes, indeed I did!

and it was Oh-so-Good!

Farmer Dave & Sasha from Plato\’s Harvest Organic Farm were looking for some help to harvest an early crop of winter squash, so Scott & I headed out to the farm on this early perfect Sunday morning.

The farm has 2 fields; One that we go to each week to receive our share of our CSA.. and a larger field about a mile down the street. Where the squash were 🙂

After a brief tour of the field.. we set out to pick & polish


( Amanda, did I just hear you squeal all the way from Florida?)
We  loaded the squash into crates, load them into Dave’s truck & trailer

we had a picnic lunch under the trees. ( we had heirloom tomato sandwiches with a basil-garlic mayonnaise , I didn’t think to take pictures because I was still in the afterglow of my ‘Sundae’ (pun completely intended )breakfast.. but I smashed a garlic clove & mixed it with some light mayonnaise *Hellman’s* and shredded basil , salt & pepper) on our bread from our bread share.. buttermilk honey.

I also mixed some frozen raspberries with some Non-fat greek yogurt (Chobani) & a few slivered almonds on top. Stir it all together & as the berries defrost, they keep the yogurt cold & then whole thing mixes together.. great for packing ahead 🙂

and some unsweetened iced tea

Really, a perfect ‘fall’ day 😉

On another note, hopefully you have found me here from my previous bloodspot address. I’m really liking wordpress!!  There is not anywhere (that I can find) to click a ‘follow’ button, but if you enter your email, wordpress will automatically send you an email whenever I have a new post… Plus, this may be handy in the upcoming weeks.. I foresee a giveaway 😉

I’m off. It’s fondue night at Casa Hagg…. Ryan’s last non-school night for awhile and like his mama.. he loves fondue!!!

Have a happy & SAFE Labor Day!!

xoxo~ shel


I like LOVE oatmeal.  Like really, really love oatmeal.  So much in fact, that if I could MARRY oatmeal, we’d have been to Vegas YEARS ago!

And the best part…. it is SO good for you!!I’ve been hearing about ‘overnight oats’ for awhile now, but it took me until last month to google it to see exactly what they are…

I’m so glad that I did… I need up finding   Kath eats real food.  Kerf for short.  Not only is she an inspiration for her weight loss story, but her blog is very informative!!!!

So what did I learn there? All about overnight oats  😉

They are basically a oatmeal that you don’t cook!  You start by mixing your oatmeal with whatever liquid that you like the night before you want to eat them …

you can use any kind of oatmeal, but for me, I think that these are my Favorite!!!!

I mix 1/3 of a cup of TJ’s quick steel cut oats with 2/3 cup fat free milk.. I mix it in my cute little rubbermaid container, ( with the top on) give it a little shakey-shake and put in  them in the fridge and head off to sleep.


In the morning, take the oatmeal from it’s cute container and that is your base for your oatmeal. The oats will have absorbed the liquid & are now ready to be topped with endless varieties!

I start by defrosting some frozen raspberries

then add the oats, milk & all

I topped it with a little bit of  ♥almond butter ♥ ( you could use peanut butter, but if you have the opportunity, & you like almonds, try the almond butter 🙂

This time of year, I am enjoying it cold, but if you prefer it warm, just warm it in the microwave!

This was yesterday’s breakfast..

This morning I topped my awesome oats with

Coconut butter!!

This is a new product to me. It is SOO cool.. It is stored at room temperature, & is the consistency of melted peanut butter but when it gets cold (like when added to my overnight oats) It gets a sort of ‘shell’ like the chocolate shell on an ice cream cone!! It is sooo tasty!! A bit on the pricey side, but I’ve been looking into a way to make it at home, making it far more affordable.

I also have my standard raspberries, 1/2 of a banana, a bit of almond butter & a sprinklin’ of slivered almonds

YUM!!  if you look closely you can see how the amazing coconut butter has hardened 😉

I can’t wait for tomorrow morning!

♥♥♥♥overnight oats♥♥♥♥


Zucchini friatta

Phew…. ok.. the last recipe that I promised ( and actually lived up to..)

I made this last night because I had 3/4 of my zucchini left and felt a little creative.   I shredded the zucchini, it came to about 2 cups loosely packed. I rolled it in paper towels to drain excess moisture.

I mixed 1/2 cup of seasoned bread crumbs with 2 egg white & 1 egg, 1/2 cup shredded parmesan cheese, 2 garlic cloves; minced, fresh thyme, parsley & rosemary minced, 1/2 cup of ricotta cheese & the shredded zucchini.

season with salt & pepper.

I heated a large non-stick skillet with olive oil and added the whole mixture & pressed down lightly with a spatula. I let it cook for about 8 minutes until a crispy crust formed.

Next I inverted it onto a foil-lined cookie sheet & baked in 375 oven for about 25 minutes. I topped it with more parmesan cheese & put it under the broiler until the cheese melted.

I made a mixture of low fat cream cheese, non fat greek yogurt, lemon juice, minced garlic, salt & pepper & served it as a dipping sauce.

This was good last night, but equally as good cold when I had it for breakfast this morning 🙂

This one’s for you, Jessica…. I hope that it works for you



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