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

Ingredients:

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.

Preparation:

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.

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

Stay in touch! To get new posts by email sign up here.

Check me out on Facebook- https://www.facebook.com/noshwithchefjulie

Greek Salad

I love a good salad. We have this at our cafe and it’s one of my favorite items on our menu. Lots of fresh ingredients with balsamic dressing and crumbled feta cheese.

Yield: 2 salads

Note– to make this vegan substitute chickpeas and any plant-based cheese you like

Ingredients:

1 head green leaf lettuce

1/2 cup crumbled feta cheese

1 cooked chicken breast

1 English cucumber

1 tomato

1/4 red onion

1/4 cup green olives

Balsalmic vinaigrette

Preparation:

Wash all produce.

Dice/ chop lettuce into bite-size pieces. Slice the olives in half.

Thinly slice the red onion, dice the tomato, and slice the cucumber into rounds.

In a medium bowl add the lettuce, onion, cucumber, olives, and tomato.

For the chicken, you can use ready-cooked frozen and thaw. I like to cook a whole sheet pan of chicken at the beginning of the week and use it for meals to save time. In a single layer of a sheet pan, add chicken, lightly pepper, and salt, and drizzle with olive oil. Bake in the oven @ 375 for 45 minutes or until the chicken has an internal temperature of 165*F.

Dice the chicken breast and add to the salad. Toss all ingredients with the dressing and top with feta cheese.

What do you love about your salads? To see more recipes like this one, comment below with your favorite ones!

Until next time~J

Stay in touch! To get new posts by email sign up here.

Join me on Facebook- https://www.facebook.com/noshwithchefjulie

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

Ingredients:

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

Icing-

powdered sugar 1/2 cup

1 tbsp milk.

chocolate syrup 1 tsp.

Preparation:

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

Stay in touch! To get new posts by email sign up here.

Join me on Facebook- https://www.facebook.com/noshwithchefjulie

Cherry Hand Pies

This is a wonderful heat-warming recipe that takes me back to childhood. Warm and flaky pie crust filled with sweet cherry filling, ah so delicious! You only need 6 ingredients to make these delicious pies and be the dessert hero of the day.

Yield: 8 pies

Ingredients:

cherry preserves (or any fruit you like)

sugar

cinnamon

flour

vegetable or butter nonstick spray

1 package of 2 frozen ready-made pie crust

Preparation:

Thaw pie crust overnight in the fridge.

Take the crust out of the package and unroll it out on the counter lightly dusted with flour.

Preheat the oven to 425*F.

Cut the crust into fourths, straight down the middle, and across. Then take 1-2 tbsp. of the cherry preserves and fill in the middle of each section.

Then fold in half and pinch the edges so the pastry is closed all around. Trim off excess dough and using a fork lightly press along the edge and poke holes on the top of the pies in the middle to help them bake evenly.

Then in a small bowl mix 1 tbsp of sugar and 1 tsp of cinnamon together. Using the pan spray, lightly spray on top of each pie. (you can also use an egg wash for this step). Then sprinkle on top of the pies the cinnamon and sugar mix.

Bake at 425*F for 20-30 minutes until pies are nice and golden in color.

Cool for 5-10 minutes and enjoy. These are also delicious with a scoop of vanilla ice cream!

I’d love to hear your comments on this recipe or ideas for recipes you want to see on this blog.

Until next time~J

Stay in touch! To get new posts by email sign up here.

Join me on Facebook- https://www.facebook.com/noshwithchefjulie