Turkey & vegetable quiche

This is a great way to use up your leftovers! This quiche is perfect for breakfast or even dinner with a side salad the next day.

To make this super simple I used ready-made pie crust thawed the night before in the fridge.

Yield: 2 quiche pies


2 pie crusts (thawed)

8 eggs

1 cup milk, heavy cream, or plant-based milk

I small package of frozen veggies. (You can also use canned, or fresh if you cook them first)

Spices- I like a mix of paprika, dill, chives, salt, and pepper.


Preheat the oven to 350*F

Get 2 pie pans or glass pie dishes ready and roll put the crust to cover the bottom of each pan.

Poke holes in each crust with a fork and bake for 15 minutes. Take out and let cool while you make the filling.


Chop turkey into small pieces.

Combine the eggs milk, and spices and whisk or stir with a fork until well combined.

Add the veggies and the turkey. Stir until mixed and split the filling between the two pie pans.

Bake for 45-60 minutes until the egg is set in the middle. You can check with a toothpick. The quiche should be firm and not jiggle when set.

Let sit for 10 minutes, cut into slices and enjoy.

What are your favorite ingredients for quiche? Comment below!

Until next time~J

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New restaurant Opening!

While our cafe has been shut down for a remodeling project from HGTV, we have had unique opportunities come our way. We have met a lot of people in the community and made really great connections with other business owners, and a new opportunity to open a second location came across our laps.

While we were closed for almost three months with Zazzy Cafe, we met a fellow business owner that was moving into a new space in our town and needed someone to fill the morning hours. They operate later in the day and saw that we were a perfect match to occupy the space together. We would be open for breakfast and lunch, and they would be open during the later lunch hours and dinner time.

For a month we helped each other clean up the restaurant that had previously been shut down by Covid for over two years. The restaurant is three times the size of our cafe in Fort Morgan and has more seating, and kitchen equipment so we could do a whole new concept there. It’s located inside a livestock auction building where every Saturday they hold live auctions in-house. With the guaranteed clientele we couldn’t pass it up to give this a shot.

So for a few weeks, while we were getting the space cleaned up, I worked on making a menu and tested out recipes. We hired some new people and opened a few weeks ago!

The building and previous decor were all western-themed so we decided to keep it and go with a western-themed concept for the space. The menu is seeded with items like tumbleweed blt, rodeo tuna melt, and huckleberry french toast. Everything is made on texas toast bread and the name we decided to go with was The Leaning Toast.

Here are some photos of some food and the space. Its been a fun and exciting start to our new place!

Until next time~J

Chocolate toffee scones

Scones, light, crumbly, flaky, buttery, and filled with goodies. For this recipe, I used chocolate-covered toffee chips and topped them off with a chocolate glaze and powdered sugar. To save time I used Bisquick baking mix.

Yield: 8 scones


2 cups Bisquick mix

2 tbsp. sugar

1 whole egg + 1 egg yolk

1/2 cup butter

3 tbsp milk+ more if needed when mixing

flour- for dusting

1 tsp. almond extract


powdered sugar 1/2 cup

1 tbsp milk.

chocolate syrup 1 tsp.


Preheat the oven to 375*F

In a medium bowl mix all the dry ingredients together- Bisquick mix and sugar together.

Cut the cold butter into small dice (pea size) and add to the dry mix.

Rub the butter into the dry mix with your hands until it’s coated well in the mix. Add in the toffee chips and mix lightly.

In a small bowl add the egg and egg yolk with the almond extract and milk. Add to the dry mix and lightly stir with a fork until it starts to come together. Dust your table/surface with flour and scoop out the dough. Lightly kneed until a soft dough forms, similar to cookie dough.

Note-If it’s too crumbly when mixing add more milk or water. If it becomes too wet add a little flour

Once you have a ball of dough lightly press down and flatten it to a circle about an inch thick. You can flour a rolling pin to spread out the dough. Once you have about an 8-inch circle, use a knife or bench scraper and press into the dough about halfway but don’t cut all the way through. This gives the dough a chance to rise into the classic wedge shape. Divide into 8 pieces- divide it right down the middle, and halfway across, then diagonally like an x and you have 8 sections.

Next place on a lined baking sheet with parchment or a silicone mat and bake for 12-15 minutes, just until slightly golden around the edges. Take out of the oven and cool on wire racks if you have them or a plate.

Next, make the icing-

In a small bowl combine the powdered sugar, milk, and chocolate syrup. Mix with a fork, if it is too runny ass more powdered sugar.

When the scones are slightly cooled, cut out wedge slices, drizzle the scones with the icing, dust them with powdered sugar and enjoy.

To see more recipes go to https://nosh63272528.wordpress.com/category/recipes/

Comment below with your thoughts, or any ideas on what recipes you would like to see here on the blog. Until next time~J