- Prepare quiches and get them in the oven
- Cook sweet potatoes and snap peas
- Make salad dressing
- Assemble the rest of the salad
Crustless roasted pepper quiches
These really take under 10 minutes to make and if you have pretty little cupcake papers, use them! I love these little muffin tins because there is no clean up and they look divine! If you would rather make a large quiche, use the standard round pan or tin and this recipe might even make 2 of them!
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Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 red bell peppers sliced
- 1 chili pepper chopped, seeds removed for less heat
- 2 purple onions sliced
- 2 cups milk
- 2 cups Gouda cheese grated
- 1 cup Parmesan cheese grated
- 1 teaspoon salt pink Himalayan
- 1/2 cup fresh basil chopped
- 6 eggs
Directions:
- Preheat the oven to 325°F.
- Prepare a saute pan on high heat. Add the olive oil and get hot. Add the peppers and onions and saute for 5 minutes, mixing periodically.
- Place in large bowl with the rest of the ingredients and mix well.
- Place muffin cups on a sheet pan with parchment paper. Drizzle oil or spray the muffin cups. Using a large spoon, put the mixture evenly into the cups.
- Bake for 30-35 minutes.
Notes & Tips:
Yields: 12 mini quiches You can of course add this recipe into a quiche crust if you wish as well. Feel free to mix and match your favorite cheeses!
Salad Nicoise
Here is my version of this popular salad! Feel free to mix and match your favorite items or throw in other things as well such as roasted peppers, pomegranates, oranges, mushrooms and sprouts. If you don’t like anchovies substitute them with dijon mustard and keep the rest of the dressing the same.
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Ingredients:
- 1/2 cup extra virgin olive oil
- 1 sweet potato finely chopped
- 1 box sugar snap peas
- 1 box cherry tomatoes
- 1 cup Olives
- 4 ounces butter lettuce
- 1 can tuna drained
- 4 ounces butter lettuce
- 1 clove garlic zested
- 1 can anchovies drained and finely chopped
- 3 lemons juiced
- 1 tablespoon sugar
Directions:
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil. Add the sweet potato and cook for 5 minutes, mixing often.
- In last minute add the sugar snap peas and cook for 1 more minute.
- While they are cooking, in a large salad bowl, add the remaining olive oil, lemon juice, garlic, anchovies and honey and whisk well.
- Place sweet potatoes and sugar snap peas in the bowl.
- Add the tomatoes, olives, lettuce and tuna. Mix well and serve. Salt to taste
Notes & Tips:
I chose not to put eggs into this but you for sure can! Try a twist and make them sunny side up or even scrambled!!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
You will want leftovers of these mini quiches! They reheat so well and can be eaten for breakfast!! If you have leftover salad, remove the wilted lettuce and just put a new batch of lettuce for tomorrows lunch. Add your favorite cheese to the mix (my top choices would be mozzarella, goat or English cheddar
