Tag Archives: quiche

Jar Lunch: crustless quiches 3 ways

The Jar Lunch: It’s like a bag lunch or a bento lunch, but the next big thing is lunch packed in a good ol’ mason jar. I have to microwave my lunch at work, so metal containers won’t work and heating up plastic has me worried. We often simply fill mason jars with leftovers, but sometimes it is fun to come up with a clever jar lunch and make a big batch. Lunch for the whole family is already packed.

This week’s Jar Lunch is individual crustless quiches in three flavors so your family won’t get bored: rosemary tomato, broccoli cheddar, and pea & leek.

For this recipe you’ll need my absolute favorite jar, the half-pint wide mouth mason jar.


half-pint wide mouth mason jar

These jars are perfect for preserves like jam, but they truly are versatile as you can use them in place of an 8-ounce ramekin for just about any recipe. The bonus is you can see your food from all sides!

Crustless Quiche in a Jar 3 Ways: Rosemary Tomato, Broccoli Cheddar, and Pea & Leek

Makes 8 individual quiches.

Ingredients:
butter for greasing jars
12 eggs
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Filling options (choose one):
Option one: Rosemary Tomato
(this option requires extra prep time)
8 medium tomatoes
1 tablespoon butter
2 cups halved, thinly sliced onions
1 teaspoon fresh rosemary, torn into small pieces
4 ounces crumbled feta

OR

Option two: Broccoli Cheddar
20 ounces frozen broccoli florets
6 ounces sharp cheddar, grated
1/4 teaspoon nutmeg

OR

Option three: Pea & Leek
2 cups frozen peas, thawed
1 tablespoon butter
4 medium leeks, sliced (white & light green parts only)
1/2 teaspoon fresh thyme
3/4 cup shredded parmesan

Instructions
1. Prepare chosen quiche fillings according to directions found below.

2. Preheat the oven to 350° F. Lightly butter 8 half-pint wide mouth mason jars and place them on a rimmed baking sheet.

3. Beat together eggs, half-and-half, salt, and pepper in a medium bowl. Mix in the prepared fillings along with cheese and fresh herbs or spices listed for your chosen quiche flavor. Using a ladle, divide evenly between the eight mason jars. Though not required, a jar funnel makes this job a little easier.

4. Bake for 35 to 40 minutes, until set and golden on top. Allow to cool completely before putting on lids and refrigerating.

Preparing fillings:

Rosemary tomato: If you opt for the tomato quiches, roasting will take an additional 45 minutes of prep time. Preheat the oven to 450° F. Line two baking sheets with parchment paper or silpat mats. Slice the tomatoes, and spread evenly over the prepared baking sheets. Roast for 35-45 minutes, until most of the liquid is gone and tomatoes begin to caramelize. Roughly chop the tomatoes after they have cooled.

Meanwhile, heat a medium pan over medium high heat and then melt one tablespoon butter. Sauté the onions until soft and golden, 7-10 minutes. Remove from heat and set aside.

Broccoli Cheddar: Bring a large pot of salted water to boil. Add the broccoli florets, and cook for one minute. Drain well and remove excess water with paper towels. Roughly chop.

Pea & Leek: Heat a medium pan over medium-high heat and then melt one tablespoon butter. Sauté the leeks until soft, 7-10 minutes. Remove from heat and set aside.

Recipe adapted from Martha Stewart.

Show us your jar lunches! We have created a Flickr pool for everyone to share. What are you packing in your mason jars? Go here to join the Flickr Group and add your photos!

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tomato rosemary quiche

One of my all-time favorite coffee shop breakfasts is a mini tomato rosemary quiche made by a local bakery. Someday I hope to master my own slightly healthier version. We are still working through our tomatoes, so I decided to give this master crustless quiche recipe a try.

Of course I went and added crust to the crustless quiche recipe. Isn’t a crustless quiche a frittata? I like both of those dinner options, but we had an extra cream cheese pastry dough made with whole wheat pastry flour waiting in the freezer.

For fillings, I used a cup of aged white cheddar, 2 teaspoons of chopped fresh rosemary, and 4 small tomatoes, sliced and left sitting on paper towels to absorb excess liquid while I prepared the other ingredients.

This dinner was a hit with the whole family. Now that we are starting to get eggs, it’s time for y’all to tell us your favorite egg recipes!

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It’s peanut butter chili time

We didn’t mean to fall of the face of the, er, blogosphere. We’ve gone full speed ahead into our goals for February. I’m walking to work everyday while I’m on a humane work schedule for awhile. Jess is doing yoga again. We’re trying to fit in further exercise at the gym and so far mostly failing at that. We have, however, met our big goal of tracking our food on sparkpeople.com and that is going really well.

We’re also almost completely cooking healthy food at home. I bet you’re wondering what we ate for our first meal out. This Friday Jess worked in Seattle, and Levi and I met her there. Not before stopping in Ballard for some cupcakes and con pannas.

That is the only coffee that has been purchased at a coffee shop so far. We have been pretty content with drinking toddy and stove-top espresso at home.

Strawberry frosted cupcakes with chocolate ganache and some heart sprinkles! The perfect way to celebrate the somewhat stressful end of Levi’s first high school semester. He was doing non-stop homework for the last 3 weeks.

I don’t have pictures of our dinner out. We decided some good ol’ vegan Chinese from Bamboo Garden in Seattle was worthy of our money. We gorged ourselves on fried rice and noodles and deep fried faux chicken, and as always they commented on how tall Levi has gotten. Many of the same people are there that have known him since he was a baby. Perfect place for our first meal out!

We are no longer calculating the cost of everything, but we’re still making a lot of the same food:

We had to make those delicious broccoli quiches again.

And we’re really getting into our groove on meal planning. This weekend we easily plotted out an entire week’s worth of food. That is an improvement over our usual 3 or 4 day ahead plan. I think before too long we will have worked out a perfect spreadsheet for a week of meals. It still is time consuming when you add in making the grocery list and doing the shopping.

Here’s the first of the really successful new recipes we’ve tried since our $5 a day project ended:

vegetarian chili with peanut butter

If you remember the black bean espresso chili, AKA Baller’s Chili, you know we love secret ingredient chili recipes. Well, I now have two absolute favorite chili recipes. Once again I reduced the oil in the original recipe to keep the fat down a little. I figured 1/2 cup peanut butter was enough, so I just used a tablespoon of olive oil to sauté the onion and garlic. This recipe was TO DIE FOR.

If you were dying to know if we are still obsessed with peanut butter, you have your answer.

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Kitchen Accoutrements: Ramekins

Several people have asked what we’re going to do with all the money we’ve saved during this month. In the beginning, I thought we should have a blow-out fancy meal at a restaurant in February, maybe revisit the site of one of our first dates or a place we’ve tried to go without success, like Carmelita or Delancey. Krista was opposed to the fancy restaurant meal idea. She made good points like, “Why would we work so hard and save all this money and then go blow it all at once on restaurant food?” (emphasis mine).

Eventually, we agreed that we should reinvest our “extra” funds this month back into our kitchen, to encourage us to cook more and make our lives a little easier. Our kitchen is “good-sized,” but not giant. We have “enough” cabinets, but not too many. This was a consideration when we bought the house. Krista & I both love special and purposeful kitchen stuff, but we work to keep our collection in check. When we buy new kitchen stuff, we buy tools we’ve needed multiple times. Our kitchen projects drive our purchases, which in turn inspire more projects. We phase out things we aren’t using and we replace items that no longer fulfill our needs. It’s a process that’s working for us. Mostly.

We need another everyday pan like our beloved favorite pan because we regularly have the need for two at once. It messes up the timing of the meal if we have to cook one part, wash the pan, cook the other part. We also really, really need to invest in our own water bath canner. All the pickles, peaches, jam, salsa and fruit butters we have put up this year were canned in a borrowed canner, if you can believe it. Yes, we have very generous and helpful friends.

One thing we don’t have to buy is a set of ramekins. We already have ramekins. Actually, I think we have several sets of ramekins. Ramekins are the kind of kitchen accessory that could easy collect dust on a high shelf, but we use them a lot. Allow me to give you a tour through the highlights of the last 12 months in our ramekins’ lives.

Pumpkin Crème brûlée

Banana & steel cut oatmeal brûlée

Pioneer Woman’s Baked Fudge (this recipe is SO delicious. if you’re not on a healthy $5/day diet, go make it TONIGHT! with your new ramekins!)


Baked eggs with grape tomatoes and feta

Martha Stewart’s crustless quiche

Ramekins are so much more than just crème brûlée. Did you take part in the Pizza Hut Book It! Reading Program? Children were (and apparently still are!) bribed to read with promises of personal pan pizzas. My very own pizza was very appealing to me as a child: my own toppings that no one else liked, no sharing, no fighting for the last slice. Ramekin food appeals to me in the same, personalized, no-sharing way, even if I have not figured out how to make pizza in ramekins (yet). You can make French onion soup, cheese and egg dishes, soufflé, quiche, baked cocottes, and personal savory or sweet crumbles. Almost anything that bakes in a casserole dish can be divided into ramekins, but you may need to adjust cooking time. Ramekins help with portion control if you have a problematic obsession with homemade macaroni and cheese, which I do. We adore our ramekins in all their custardy, bruleed, breakfast-brunch-dinner personal pan glory.

If I can’t convince you to add ramekins to your kitchen, wide-mouth half-pint canning jars will also withstand baking temperatures of an oven. I love food in jars, so this is an acceptable alternative to ceramic ramekins as far as I’m concerned. Here’s one last photo of black bottom espresso crème brûlée served in a wide-mouth canning jar. I got this dessert at the Bearded Lady Food Company. The presentation was delightful, and it was exactly the right size to not share.

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