Meal Time: Vegetable Quiche

Surprise! Probably didn't expect me back so soon. But I had some free time before it was time to break fast (Ifter time) and thought that I would share this fresh out of the oven recipe with all of you. It is literally "fresh out of the oven". We haven't even eaten it yet, although I have made it before, but just didn't have time to take pictures then.

In other news, I made a new blogger friend, Mary. Do take some time to check out her blog. Still trying to convince her to do a guest post. Hopefully I'll convince her soon enough!

Okay, enough chit chat, let get to the recipe. This is really quick and easy, I timed myself today and it took my 20 minutes to put in the oven and it was in the oven for about 40 mins. I used a ready made pie crust, but if you have the time, go ahead and make your own, I'll let you how it goes if I ever try it myself.

If you happen to be cooking for a fussy crowd, feel free to change or leave out some of the vegetables.

Vegetable Quiche
Adapted from Rachael Ray

1 9-inch ready made pie crust, thawed to room temperature
8 oz grape tomatoes, whole
8 oz white mushrooms, cut in half
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
12 oz frozen spinach, at room temperature
1 tsp crushed red pepper
1/2 tsp garlic powder
salt and black pepper, to taste
2/3 cup milk (skim works fine)
3 eggs, beaten
1/2 cup mozzarella, grated
a few tablespoons of olive oil

1. Preheat the oven to 350, with the rack in the middle. Roll out and set the pie crust into a glass pie dish.
2. Heat olive in a medium fry pan on medium high heat. Add chopped onions and bell pepper. Stir occasionally.
3. Once the onion is transparent, add in the mushrooms and spinach. Add spices (salt, black pepper, red pepper and garlic powder). Mix well and cover. Lower the stove to medium.
4. After about 5 mins, uncover and increase heat to dry out any water that the vegetables might have released.
5. Set the vegetable off the stove to cool. In the meanwhile beat together the milk, eggs and cheese in a bowl.
6. Spread the vegetable mixture over the pie crust, then pour the milk mixture over it. Lastly set the tomatoes over the mixture (they will "float").
7. Bake in the preheated oven for 40-45 mins until the liquid sets. Cool on a wire rack for about 10-15 mins before serving.


The Blackberry Pie Bars

I'm back. FINALLY! I know it has been too long, I think about sharing recipes here all the time, but every day after spending 8 hours in front of the computer at work, it had to motivate myself to sit down and start typing again. But I seem to have no trouble turning on the TV to catch reruns of "Rules of Engagement" (that has been my addiction since finals ended) or grab my kindle to start reading (I finished all five of the sisterhood of the travelling pants books along with the two movies).

Yet, after feeling guilty for not having a response to "when are you going to be posting again". I decided that it was time to get back to being a do-er. If I can blog through homeworks and presentations, then I should be able to manage to get a few posts out over the summer.

As it is summer, I thought that these pie bars would be the perfect recipe to share. I saw it on Erica's blog (I like to pretend that we are friends) and not only bookmarked it immediately, but texted my husband and made him bring me blackberries on his way home (I love him for always running errands for me). Now you too have an excuse to pick up those berries that are staring you down on your next trip to the grocery store or the local farmer's market. Like all good things, there is always a BUT, in this case your oven will be on for about an hour, so if you happen to live in an apartment like me, then open up the windows and turn on the fan, your going to need the fresh air to keep you cool.

Blackberry Pie Bars
Adapted from Erica Sweet Tooth

1-1/2 cups all purpose flour
3/4 cup granulated sugar
3/4 cup unsalted butter, at room temperature and cut into small cubes

for the filling:
2 large eggs
1 cup sugar
1/2 cup sour cream
3/8 cup (1/4 cup + 2 tblsp) all purpose flour
Zest of 1/2 a lemon
1/2 tsp vanilla extract
16 oz fresh blackberries

extra tools:
glass or metal 8x8" baking dish
food processor
parchment paper/cooking spray


1. Preheat oven t0 350 degrees and line or grease an 8 x 8" baking dish.
2. Mix together flour and sugar in food processor for 30 secs. Then add in the butter cubes. continue mixing.
3. The mixture will start to come together like a flaky dough, once there set aside 3/4 cup of the mixture in a small bowl.
4. Take the remaining mixture and press it out evenly into prepared pan. I like to flatten it down using back of a measuring cup.
5. Bake the base in a preheated oven for 10-12 mins or until crust is golden brown. Cool crust in pan on a cooling rack.
6. While the crust is cooling, whisk together all the ingredients for the filling except the blackberries.  Once well combined, fold in the blackberries with a spatula.
7. Pour in the filling evenly over the crust, Using your hands, sprinkle the remaining crust mixture over the filling. Its supposed to be uneven and crumbly.
8. Bake for about 50 mins until the filling is set. Cool on a wire rack before cutting into bars.
9. Serving suggestion: a scoop of vanilla ice cream on the side.