What Robin Eats

"A Strong Body Equals a Healthy Mind."


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The perfect potato crusted quiche

This egg white quiche with a yukon potato crust was almost too pretty to eat… almost. 😉🥔🍳

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I can proudly say that my first attempt at a quiche was a success! I’ve always been intimidated by making crusts, that’s why you’ve yet to see a pie of any sort here (even though I’ve been wanting to make a pot pie 😬). To avoid traditional crust I used thinly sliced yukon potatoes. After baking the potatoes were crisp to perfection! This quiche is filled with veggies, @chinovalleyranchers egg whites, almond cream cheese, and uncured turkey bacon. 👩🏻‍🍳✨🥘

Ingredients:

  • 2 medium yukon gold potatoes, cut into thin slices
  • 2 slices uncured turkey bacon, diced into bite size pieces
  • 2 cups raw broccoli
  • 1 cup diced cucumber
  • 1/2 cup raw yellow onion
  • 2 cups spinach
  • 1/4 cup Ripple unsweetened original (or another type of milk)
  • 2 tablespoons almond cream cheese (or regular cream cheese if not dairy free)
  • 6 egg whites
  • 1/4 teaspoon sea salt
  • ground pepper to taste

Instructions:

  • Preheat over to 375 degrees F.
  • Spray a 9 inch pie pan with nonstick cooking spray. Add thin potato slices all around the base and sides. Spray the potatoes with additional cooking spray and bake for 20 minutes.
  • While the potato crust is baking, cook the turkey bacon, and transfer to a separate plate. Sauté the onions, broccoli, and cucumber in the same pan. Once the onions are golden brown, add spinach and cook until wilted. Mix in almond cream cheese, cooked/diced turkey bacon, and combine completely.
  • In a medium bowl whisk together egg whites, spices, and Ripple. Add veggie mixture over the potato crust, spreading evenly throughout the pan. Then add egg mixture over the top.
  • Bake for 35-40 minutes or until the top become golden brown.
  • Remove from heat and allow to cool for 10 minutes before cutting into 6-8 slices. Top with hot sauce and enjoy!

Hope you all have a lovely Thursday! I’m currently bundled up in a blanket with Aero because it’s finally cold here in LA. Cheers~😅❄️☕️


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Apple Berry Crisp, in less than 5 minutes

Wish I could say I was craving an Apple Berry Crisp because of the winter weather, but with a high of 79°F today I think it’s just a craving. 🤤🍏🍨

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This microwave Apple Berry Crisp topped with Apple Pie Paleonola is a quick fix when you don’t have the time, or patience, to wait for a traditional crisp to bake. In less than five minutes you’ll be enjoying a delicious treat! 😍

Ingredients- (Serves one)

Fruit Mixture:

    • 1/2 large apple, thinly sliced
    • 1/2 tablespoon maple syrup
    • 1/2 tsp cinnamon
    • 1/8 tsp ground ginger
    • 1 tsp lemon juice
    • 1/2 cup mixed berries, I used strawberries and blueberries

Topping aka “Crisp”: 1/4 cup Apple Pie Paleonola

Directions:

  • Toss sliced apples, cinnamon, maple syrup, lemon juice, and ginger together. Arrange apple slices in a microwave-safe bowl. Layer berries on top of apples, then layer Apple Pie Paleonola.
  • Microwave for 1 1/2 – 2 1/2 minutes, or until berry juices are bubbling.
  • Top with your favorite yogurt, cottage cheese, or ice cream! 😋