vegan breakfast sandwich & quiche recipe | vegan egg recipes
Hey guys,
this vegan breakfast sandwich is EPIC!
And the quiche is literally my all time favourite lunch recipe. I prepare it on mondays and have a wholesome, protein-rich meal that is filled with veggies and keeps me full until dinner.
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✿ Q U I C H E:
1 block of silken tofu
1 block of firm tofu
2 1/2 tbsp gram flour
2 tbsp nutritional yeast
1 tsp turmeric
1 tsp paprika
1 tsp cayenne
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp miso paste
1 tsp kala namak
veggies of choice
pie/quiche crust
✿ B R E A K F A S T S A N D W I C H:
1 block of silken tofu
1 block of firm tofu
2 1/2 tbsp gram flour
2 tbsp olive oil
2 tbsp nutritional yeast
1 tsp turmeric
1 tsp garlic powder
1 tsp kala namak
vegan egg yolk:
rice paper bacon recipe (by the edgy veg):
✿ music by the amazing June:
✿ What I use to edit:
Kwama Egg Quiche - Elder Scrolls
In this video we are making Kwama Egg Quiche
Ingredients:
Stormcloak Seasoning:
2 teaspoons dried dill
1/2 teaspoon grains of paradise
1 teaspoon mustard powder
2 teaspoons fennel seeds
Directions: combine all the ingredients in a spice blender or mortar and pestle. Store extra spices in an airtight container.
Rye Pie Dough:
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/2 teaspoon Stormcloak Seasoning
6 tablespoons cold unsalted butter
1/3 cup ice water
Kwama Egg Quiche:
1 recipe Rye Pie Dough
1 tablespoon unsalted butter
1 or 2 cloves garlic, minced
2 medium tomatoes, divided
4 eggs
1/2 cup whole milk
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
This recipe is from The Elder Scrolls: The Official Cookbook by Chelsea Monroe-Cassel
“Medieval Song Village Consort”
Since I was a kid, I have always loved the fantasy genre. I have fun making these recipes because I grew up hearing most of the names of these dishes. I am not a professional baker, cook, videographer, or editor. I love being in the kitchen though, and I produce these videos to help guide you guys through the recipes, while giving you my feedback on it:) I hope you enjoy my channel. If there are any recipes you guys would like me to make from the fantasy cookbooks, leave a comment and I will try to make it right away!:)
Cooking Crave - Ep 134 - Sausage Quiche & Blueberry Baked Oatmeal
Sausage Quiche & Blueberry Baked Oatmeal
Sausage Quiche
1 unbaked pie shell
1 1/2 cups shredded cheese (any type)
1/2 lb. browned sausage
1/2 package thawed spinach, well drained
1/2 cup herb stuffing mix
1 1/2 cup half & half
3 eggs
Preheat oven to 375 degrees. Spread cheese over bottom of pie shell; add browned sausage, spinach and stuffing mix. Mix together half & half with eggs; pour over stuffing. Bake for 45 minutes.
Blueberry Baked Oatmeal
2 eggs
1/2 cup applesauce
1/3 cup brown sugar
1 Tbsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
3 cups oatmeal
1 cup milk
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with non-stick spray. Whisk eggs, applesauce, brown sugar and vanilla until smooth; stir in cinnamon, salt and baking powder. Add oatmeal and milk to mixture; mix until well combined. Fold blueberries into mixture; pour into pan. Bake 28 to 34 minutes, oatmeal will be browned and center not jiggly. Store in refrigerator, or freezer.
Our favourite TWO-CHEESE BROCCOLI QUICHE recipe!
#weekendatthecottage #easydeliciousrecipes
RECIPE & INSTRUCTIONS BELOW!!!
Delicious can be easy! Case in point: make this TWO-CHEESE BROCCOLI QUICHE.
In developing this recipe for TWO-CHEESE BROCCOLI QUICHE, we wanted to present you with options for process and ingredients. If you’re reading this thinking “I can’t make a quiche!”, think again. Follow these helpful tips and you will be making this quiche with great success:
SIMPLE FARE
We meant it when we said this would be simple. Ten ingredients total, and only four need a bit of preparation - chop an onion, grate the two cheeses, then blanch and chop a head of broccoli. All in all, well worth the effort - you’ll see when you take your first bite.
GO DOUGH
There are three options for the crust for this TWO-CHEESE BROCCOLI QUICHE: if you’re making the recipe using a pie plate, use this flaky PIE DOUGH recipe. This dough works for both sweet and savoury pies.
Option two is THIS recipe for a classic quiche dough. It’s a rich, buttery dough that’s especially perfect when you’re using a classic quiche pan (see the link below to purchase one).
Last, and perhaps the best: if you’re pressed for time, simply use pre-made shells. Up here in cottage country I always have a few in the freezer ready to go.
FULL FLAVOURS
I love the winning flavour combination of the broccoli and sautéed onions with grated cheddar and Swiss cheeses. The broccoli is first blanched quickly to take away a bit of its crunch, then, drained and cooled before chopping and nestling it in attractively with the onion.
FILL ‘ER UP!
After you’ve added the “fillers” into the crust, you might think, “It’s too much!” Actually, it’s perfect, especially when we top it up with a seasoned egg and spice mixture. In true quiche fashion, the eggs and cream envelop the fillers to create a fabulous creamy texture.
LET’S PRESENT
After the quiche bakes, let it cool for about 15 minutes. This gives you enough time to pull a salad together. That’s another beauty of this beloved main: it needs nothing more.
For more great recipes and entertaining ideas, please visit:
weekendatthecottage.com
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TWO-CHEESE BROCCOLI QUICHE is a satisfying meal idea that’s perfect for your next weekend at the cottage. You and your guests will love it!
INGREDIENTS
For the quiche dough:
1 1/2 cups of unbleached all-purpose flour
1/2 teaspoon of kosher salt
10 tablespoons of butter
1 egg, room temperature
3 tablespoons of water
For the quiche
1 tablespoons of butter
1/2 sweet white onion, chopped
2 cups of broccoli
1 cup of grated cheddar cheese
1/2 cup of grated Swiss cheese
8 eggs, room temperature
1 cup of 35% cream
1 tablespoon of kosher salt
1/4 teaspoon black pepper
1/8 teaspoon of cayenne pepper
1 disc of quiche dough (included in recipe), or pie dough (see above for recipe link) or frozen shell
INSTRUCTIONS
Prepare the quiche dough: Place flour and salt into a food processor fitted with a blade attachment. Pulse. Add the butter and pulse to create small pea-sized balls of dough. Whisk the egg together with the water and add it to the food processor. Pulse until the dough comes together. Turn onto saran wrap, gather together and refrigerate for one hour.
Prepare the broccoli: Cut florets from one head of broccoli. Place into a medium pot with water. Bring to a boil and cook until fork tender. Cool the cooked broccoli in cold water then drain. Roughly chop and reserve.
Prepare the onions: Melt butter in a small skillet on medium heat. Add the onions and sweat them until soft and translucent. Cool and reserve.
Prepare the egg and cream mixture: Place the eggs, cream, salt, pepper and cayenne pepper into a large measuring cup and whisk together. Reserve.
Line the quiche dish: On a floured surface, roll the dough out into a circle. Transfer it onto the quiche pan or pie plate. Tuck the dough under itself and up to the edge of the pan or, flute the edge of the crust. Transfer it to the freezer to chill for 20 minutes.
Assemble the quiche: Preheat the oven to 350°F with the rack in the middle position. Remove pie crust from freezer. Add the onions, then the broccoli, spreading them out in an even layer. Combine the two cheeses in a small bowl before sprinkling them over the broccoli and onions. Give the custard a whisk before carefully pouring it over the filling.
Transfer to the oven and bake for 50 minutes, rotating the pan 180° every 15 minutes.
Cool for 15 minutes before garnishing with chives and slicing. Serve with a favourite salad or side dish.
THANKS FOR WATCHING!!!
MINI QUICHES RECIPE - FINGER FOOD | MsDessertJunkie
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Ingredients - This will make 12 Mini Quiches
1 sheet of Puff Pastry
2 Rashers of Bacon (of 4 for the North America style)
1 half of a White Onion
125 ml of Full Cream
1 Egg
15 ml of Dijon Mustard
Black Pepper to taste
Bake in a pre heated oven 180c/350f for 20 to 25 mins or until set and lightly golden on the tops
For another option without the bacon, try some oven roasted capsicums and olives :-)
Thanks for watching DESSERT JUNKIES ... MERRY CHRISTMAS