Cucumber Pepper Salad

Brighten up your summer meals with this refreshing cucumber pepper salad! Packed with crisp cucumbers and colorful bell peppers, it’s the perfect dish to bring the most beautiful, vibrant summer colors to the bowl. Tangy ginger vinaigrette gives …

Brighten up your summer meals with this refreshing cucumber pepper salad! Packed with crisp cucumbers and colorful bell peppers, it’s the perfect dish to bring the most beautiful, vibrant summer colors to the bowl. Tangy ginger vinaigrette gives this salad the perfect bite, complementing the light sweetness of the vegetables. This salad recipe is sure...

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Smoky Shredded Tofu Taco “Meat”

Have you tried shredded tofu yet, friends? We’re into it. Super firm tofu + a box grater are all you need to meet your new BFF that helps make this smoky, spicy shredded tofu taco “meat”!
Not only is it quick & easy to make, but it’s endlessly vers…

Smoky Shredded Tofu Taco “Meat”

Have you tried shredded tofu yet, friends? We’re into it. Super firm tofu + a box grater are all you need to meet your new BFF that helps make this smoky, spicy shredded tofu taco “meat”!

Not only is it quick & easy to make, but it’s endlessly versatile! It’s perfect for everything from tacos to burritos, bowls, nachos, and beyond. Just 20 minutes required and perfect for making ahead for a quick protein throughout the week.

Smoky Shredded Tofu Taco “Meat” from Minimalist Baker →

Veggie Black Bean Enchiladas

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on…

The post Veggie Black Bean Enchiladas appeared first on Cookie and Kate.

vegetarian enchiladas recipe

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.

You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.

vegetarian enchilada ingredients

This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.

If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.

Continue to the recipe...

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Fajita Veggie & Halloumi Bowls

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share…

The post Fajita Veggie & Halloumi Bowls appeared first on Cookie and Kate.

Vegetarian halloumi fajita bowl with black beans, rice, avocado and tomato

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.

The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.

Halloumi cheese hails from Cyprus, an island country in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.

halloumi fajita bowl ingredients

While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice. The recipe for that component comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!

Continue to the recipe...

The post Fajita Veggie & Halloumi Bowls appeared first on Cookie and Kate.

Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)

An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulation…

Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)

An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulations, we landed on a super comforting, warming chickpea curry that was too good not to share!

Made in 1 pot with easy-to-find ingredients, this curry is fuss-free and SO flavorful.

Warming 1-Pot Chickpea Curry (Vindaloo-Inspired) from Minimalist Baker →

Veggie Quinoa Stuffed Peppers

These Quinoa Stuffed Peppers are packed with nutritious flavors from fresh veggies, protein rich quinoa, and Mexican-inspired spice – all topped off with a creamy Cilantro Jalapeno Sauce. And they’re 100% vegetarian and vegan friendly too. Yum! If you …

These Quinoa Stuffed Peppers are packed with nutritious flavors from fresh veggies, protein rich quinoa, and Mexican-inspired spice - all topped off with a creamy Cilantro Jalapeno Sauce. And they're 100% vegetarian and vegan friendly too. Yum! If you haven't yet discovered quinoa, I'm here to tell you that you've been missing out. It's a...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Veggie Quinoa Stuffed Peppers.

Breakfast Quiche

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!…

A Couple Cooks – Recipes worth repeating.

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!

Breakfast Quiche

Looking for a standout quiche recipe to make mornings more delicious? Try this easy Breakfast Quiche! We’ve become positive quiche experts over here, trying every different flavor. This one has come out on top! Hearty hashbrowns, bell peppers, and feta cheese for a perfectly-seasoned savory filling. Encase it all in a flaky pastry crust, and it’s simple to bake up as a make-ahead breakfast or fancy brunch. Here’s how to do it!

Ingredients in this breakfast quiche

A quiche is a French pastry filled with a custard and savory fillings. Many quiche recipes you can eat for breakfast, brunch, lunch or dinner, making them extremely versatile! You can also eat them warm or cold, making leftovers a great snack or simple dinner. This breakfast quiche we created with ease in mind: the ingredients are simple and evocative of a breakfast casserole. Here’s what you’ll need:

  • Quiche crust: 1 homemade recipe or refrigerated pie dough*
  • Eggs
  • Milk
  • Heavy cream
  • Dried mustard, dried oregano, garlic powder, salt and pepper
  • Cheddar cheese
  • Feta cheese
  • Frozen or refrigerated hashbrowns
  • Green onions
  • Red bell pepper
Breakfast quiche recipe

For the crust: purchased is quickest

The best way to make a quiche recipe is with homemade quiche crust! But with a breakfast quiche, you may want to learn towards purchased crust to make preparation simpler. For this recipe, we used a purchased crust! Here are the pros and cons to each method:

  • Homemade crust holds its shape better and tastes better.  This quiche crust tastes so much better than store-bought: it’s more buttery and flaky. It can also hold a crimped crust better.
  • Purchased crust is faster. Purchased crust works too: especially for this breakfast quiche. We’ve had some issues with refrigerated pie dough holding its shape in a crimped pattern. For refrigerated or frozen crusts, we recommend using the decoration where you press the fork tines into the crust (see the photos).
Breakfast quiche

Tips for blind baking

The biggest key to making this breakfast quiche? Blind bake the crust! This means you bake the pastry crust without the filling first to avoid a soggy bottom. This is essential with quiche because the filling is so liquid (but not required with say, apple pie which has a chunkier filling). Here’s how to blind bake a crust:

  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 12 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 20 to 25 more minutes until the crust is golden.

For the pie crust shield

For this breakfast quiche recipe, you’ll also need to use a pie crust shield. This prevents the pie crust from burning in the oven by covering just the crust, allowing the filling to bake uncovered. There are two options for a pie crust shield:

  • Make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust, but allow the filling to bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.
Breakfast Quiche

Breakfast quiche filling ideas

There are lots of ways to make a breakfast quiche! This one is flavored similar to our hashbrown breakfast casserole. But you can swap in different seasonings or filling ingredients to your liking! Here are a few ideas and tips:

  • Don’t overfill the quiche. Try to keep the approximate volume of vegetables similar to the recipe below.
  • Try other sauteed vegetables like very small broccoli florets, mushrooms, or onions.
  • Add fresh vegetables like sundried tomatoes, finely diced bell pepper, or frozen and thawed spinach (with all liquid squeezed out).
  • Vary the cheese. Try adding smoked gouda or smoked mozzarella in place of the cheddar cheese, or add grated Parmesan.

More quiche recipes

Love a good quiche? Here are a few other recipes you might enjoy:

This breakfast quiche recipe is…

Vegetarian.

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Breakfast Quiche

Breakfast Quiche


  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8

Description

This breakfast quiche recipe is hearty and easy, starring a well-seasoned filling of hashbrowns and vegetables encased in pastry crust!


Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough*
  • 4 large eggs
  • ¾ cup milk
  • ½ cup heavy cream
  • 1 teaspoon dried mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup feta cheese crumbles
  • 1 cup (4 ounces) frozen or refrigerated hashbrowns
  • 2 green onions, sliced (white, light and dark green portions)
  • ¼ cup finely diced red pepper

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using the steps in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in the photos; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Freeze the crust: Freeze the crust in the pan for 15 minutes.
  3. Preheat the oven: Preheat the oven to 400°F.
  4. Blind bake the crust at 400°F: Place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 12 minutes.
  5. Reduce the oven temperature and blind bake at 350°F: Reduce the oven temperature to 350°F and carefully remove the parchment and weights. Bake 20 to 25 minutes until the bottom is lightly browned (or more if necessary for refrigerated pie crust). Remove from the oven and add the filling once it is ready.
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, dried oregano, garlic powder, kosher salt, and several grinds black pepper. Place the cheddar cheese in the bottom of the crust, then add the hashbrowns. Pour the egg mixture over the top. Sprinkle the top with green onions and diced red pepper. Add feta and another handful of shredded cheese. 
  7. Bake: Add a pie crust shield (purchased or homemade with foil**). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated.

Notes

*Typically we recommend a homemade quiche crust, but to keep this breakfast quiche simple we used purchased crust.

**To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details

  • Category: Breakfast
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Breakfast quiche, breakfast quiche recipe

A Couple Cooks - Recipes worth repeating.

1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)

If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.
N…

1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)

If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.

Not only is it everything you want in a chili (hearty, thick, smoky, and spicy), but it’s nutrient-packed and a great way to use up almost any veggie you have around.

1-Pot Pumpkin Turkey Chili (Freezer-Friendly!) from Minimalist Baker →

Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is more than just a recipe—it’s a celebration of the end of the summer heat. It’s the option in between…

The post Roasted Red Pepper and Tomato Soup appeared first on Cookie and Kate.

roasted red pepper tomato soup recipe

This roasted red pepper and tomato soup is more than just a recipe—it’s a celebration of the end of the summer heat. It’s the option in between gazpacho and creamy tomato soup. As the temperature finally calms down, I implore you to make this soup with the last ripe bell peppers and tomatoes.

This lovely, light soup is slightly spicy. It tastes more strongly of roasted red peppers than tomatoes, and the light smokiness brings Spanish cuisine to mind. It’s vegan as written, though you certainly add cream for a creamier soup. Perhaps the best thing about this soup is that it freezes well for later.

red pepper tomato soup ingredients

I originally shared this recipe over ten years ago on a rainy day with my dog, Cookie, by my side. It’s still one of my favorites, and revisiting it brings those moments back to life. I really miss my pup.

We’re growing both peppers and tomatoes in our backyard garden this year, though not enough to make a proper batch of this soup. Grace’s favorite thing to do is, “Pick some ’matoes,” and she checks for more cherry tomatoes at least twice a day. She pops them straight into her mouth and can’t get enough.

Now that I’ve bottled up my favorite summer flavors, I’ll soon be ready for creamy fall bisques and hearty vegetarian chili. What are you making next?

Continue to the recipe...

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Creamy Vegan Green Chile Casserole

Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu…

Creamy Vegan Green Chile Casserole

Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu. If you haven’t met her yet, we’re pretty sure you’re going to be BFFs. 

This casserole is also surprisingly quick and easy and requires just 9 ingredients, friends.

Creamy Vegan Green Chile Casserole from Minimalist Baker →