My Therapist Cooks

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Meal Prep Quiche

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Hello and welcome to the middle weeks!

There is still school. There are still chores. We're still working. But we're in the MOOD for holiday stuff, right? It's busier, there are more activities, more opportunities to not keep up the great habits we've spent all year building. Meal prep quiche is here to save us from takeout temptation.

This is another version of my absolute favorite quiche that I shared several weeks ago - the Kale Roasted Red Pepper Quiche that dreams are made of. Here, we have options because we need our quiche to be exactly how we want it every single time. Meal prep quiche is the best kind of quiche, basically.

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Kale and Red Pepper Quiche {vegetarian}

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Mmmmm, HELLO. 

I shared last weekend that I made a bunch of quiches for a family gathering, and, not to toot my own horn, but they were suuuuuuper yum. I'm a sucker for a good quiche. The creamy eggy cheesy filling, some add-ins to make it your own, flaky buttery crust? All good things, yes they are. 

My favorite quiche base recipe comes from my brother-in-law, Joe. I change the fillings and cheese every time based on who I'm serving and what I feel like, but the measurements stay the same and the possibilities are endless. 

This particular super easy quiche features chopped kale, roasted red peppers, and crumbled feta. Nothing needs to be cooked in advance and the peppers come from a jar, so effort is minimal while the resulting quiche is nearly perfect.

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Classic Deviled Eggs

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Happy July! 

True life, I don't like eggs, and I really don't like hard-boiled eggs. It's a texture thing, and the overwhelming smell is just...not enough to negate the idea of a cheap+sustainable+healthy protein. BUT, because everyone else likes eggs, and I know how good they are for us, I really want to like them. So, imagine my sadclown surprise when my magazine editor assigned me deviled eggs for our July feature. It was surprising because mainly I choose my own topics, but I'm always asking for direction because I'm eager to please and insecure. 

So, the irony of being told to write one recipe in over a year (and I supply 1-3 recipes per month) and have it be an egg recipe was not lost on me. I probably deserved it. It turned out to be a fun challenge, though, and I have a fun trick to offset the mealy texture of boiled egg yolks, something I find particularly not awesome. We make the entire filling in a food processor which is 1. easy and 2. produces a filling that is creamy, not mealy, and delicious. The rest of the ingredients are things you'd find in deviled eggs or egg salad, with lots of spices for flavor and some juice from the pickle jar for flavor. Flavor wins. 

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Baked Eggs with Chorizo and Capers

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Yumyumyum, in other words. 

Here's your new favorite brunch item! Baked eggs. Anyone who knows me knows that I do not actually like eggs in their purest form. Runny yolks are questionable, don't get me started on hard boiled eggs, and scrambled eggs are good for approximately 3 seconds before they turn cold and sad. Omelettes are on my happy list because veggies and cheese can be involved, and quiche is a no-brainer because of the crust, clearly. However, I'm always on the hunt for ways to use eggs that I do like, because they're cheap and a great source of vegetarian protein. 

Obviously I added pork to this so we are NOT left with a vegetarian dish, but what we end up with instead is something similar to shakshuka, a Middle Eastern baked eggs dish that I'm super into finding pictures of on the internet because the combination of flavors and textures and colors is just so pretty and appealing to me. Tangy sweet tomatoes, creamy eggs, garlic + onion, and I started with chorizo to bring extra savory flavor to the party. 

Bread for dunking is a must, mimosas would be perfect for a brunch. If you serve this for a morning situation, I love that it can alllllmost be made in advance; make the tomato sauce, leave it (covered in the fridge) in the skillet overnight, then crack the eggs into the skillet in the morning, bake the eggs, and brunch! I have a few fun weekend-morning events coming up, and I'm thinking this would be perfect for a shower or early-in-the-day birthday party, right?

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Veggie Hash with Chorizo and Capers

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I don't know about you, but capers for breakfast are my total jam. Instead of, like, jam. 

Here's my thing with breakfast: It's never my go-to food group. I don't like eggs much, don't care a ton to eat a mountain of sugar first thing in the world, and you can only eat so much bacon and drink so many mimosas before you're all GET ME TO GYM EVEN THOUGH I HATE GYM, you know? It becomes a bit much. I do, however, very much enjoy brunch menus that include fully lunch-appropriate items because I find nothing wrong with eating a fried chicken sandwich at 9am, thank you very much. 

Jay, on the other hand, adores eggs and all things breakfast. 

So this is the compromise! This is actually inspired by a veggie has that was available in our lodge in Belize this summer - it had only grated veggies that were seared so perfectly and were the most fresh addition to any breakfast we ordered. I love finding ways to add veggies first thing in the morning, and loved that addition to the menu. This is kind of a cross between potato and veggie hash with lots of spices and chorizo crumbled right in for good measure. The hash is all I want for breakfast, and egg-lovers can add their egg of choice to the dish. Everyone wins!

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