What Robin Eats

"A Strong Body Equals a Healthy Mind."


2 Comments

The perfect potato crusted quiche

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

24A8A3CD-59B4-4F35-8314-BDF220636CBC.jpg
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~😅❄️☕️


2 Comments

Everything’s cuter in mini form, even eggs.

Mini Cast-iron Crustless Quiches

Screen Shot 2016-12-18 at 2.06.08 PM.png

Not sure what’s cuter than food in mini form. Why is mini a thing?

Whatever the reason, I am not mad about it! 😉

These mini crustless quiches are a life saver when you want a quick, but extremely impressive, breakfast!

Make the night before to save yourself an hour in the kitchen in the morning!

Ingredients: (Makes two mini quiches, Calories per skillet 224, Carbs 5g, Protein 23g, Fat 12g)

  • 3 large eggs
  • 3 egg whites
  • 3/4 cup unsweetened almond milk
  • 2 ounces lite mozzarella cheese
  • 1 tablespoon parmesan cheese
  • 1/2 heirloom tomato, diced
  • 1/2 cup sliced mushrooms
  • 2 teaspoons thyme
  • 2 teaspoon dry basil
  • Salt and Pepper to taste

Directions:

  • Preheat oven to 350F degrees. Spray two Victoria Cookware Mini Cast-iron Skillets with non-stick spray. Set aside.
  • In a large bowl, whisk the eggs, egg whites, unsweetened almond milk, and spices together until combined. Divide veggies between the two prepared skillets. Top with shredded lite mozzarella cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 35-40 minutes. Store tightly covered with aluminum foil in the refrigerator overnight.
  •  In the morning, bake at 350F to warm up for 20 minutes!

Bonus tip: Pair with Dr.Praegers sweet potato hash browns!