This spring vegetable goat cheese quiche is the perfect dish to serve for Mother’s Day or your next brunch. Serve with a side salad and some fruit.
For more Mother’s Day Brunch inspiration, be sure to scroll down and check out some of the other recipes from my blogger gal pals.
Spring vegetable goat cheese quiche
- 1 store bought refrigerated pie crust (I cheat and use a store bought crust to save on time but you can absolutely make your own if you wish)
- All purpose flour (for surface)
- 4 eggs (plus 1 more for the egg wash for crust)
- 1 cup of milk
- 2 cups of roasted vegetables (I used asparagus, red peppers and red onions but you can use whatever you want or have leftover in the fridge)
- 1 cup shredded cheddar cheese
- 8 oz crumbled goat cheese
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp thyme
- salt and pepper (I don’t measure, I just eyeball it)
- Preheat oven to 375 degrees F.
- Roll out your pie crust onto a lightly floured surface. Transfer into a lightly greased tart pan or pie pan, pressing the edges. Bake according to directions on package and then let cool.
- In a large mixing bowl, whisk together eggs and milk.
- Add in cheddar cheese, goat cheese, garlic powder, ground mustard, thyme, salt and pepper.
- Once the crust has cooled and before pouring in your egg mixture, make an egg wash and lightly brush over the crust. This will prevent the crust from becoming soggy.
- Pour your egg mixture into the crust. If you have any additional veggies left over, sprinkle them on top.
- Bake at 375 for about 20-25 minutes or until center of the quiche is done (it will no longer be jiggly) and the edges of the crust are golden brown.
- Let cool in pan for about 15 minutes prior to serving.
We celebrate Taco Tuesday weekly in our house. But sometimes, I like to switch it up from your typical tacos. Recently I made Taco Pizza and the entire family loved it! It’s super easy, and quick which makes for a great weeknight meal.
Check out my recipe below.
Easy Taco Pizza
- Ground turkey or beef
- 1 packet of taco seasoning
- 2 packages of refrigerated crescent roll dough
- 1 cup of sour cream
- 1 8oz package of cream cheese, softened
- chopped lettuce
- diced tomatoes
- 1 cup frozen corn
- 1 cup Mexican blend cheese
- Optional – black beans, avocado
- Preheat your oven to 375 degrees.
- Roll out your crescent roll dough and lay it out on a greased cookie sheet, making the crust for your pizza dough and being sure to pinch the perforations.
- Bake for 8-10 minutes or until golden brown.
- While your crust is cooling, mix the cream cheese and sour cream together until smooth.
- Brown your ground beef or turkey, adding the packet of taco seasoning.(You can have this done ahead of time too!) Then drain any liquid.
- Once the crust is cooled, spread the cream cheese/sour cream mixture over the crust.
- Layer the ground meat on top.
- Top with chopped lettuce, tomatoes, corn or any other toppings you desire. (We love to add black beans and avocado too!)
- Sprinkle with cheese.
You can enjoy this warm or cold! And for an added crunch, add some crushed nacho chips or Doritos (The way Dude Man prefers)
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Fresh zucchini from the garden and summer corn make this a refreshing soup to take you from the end of summer into the beginning of fall. This creamy zucchini corn soup is perfect for a light dinner or lunch either chilled or hot. I’m sharing the recipe below.
Creamy Zucchini Corn Soup
If you follow me on Instagram, you may remember the ginormous zucchini we picked from the garden last week. (I think we made Martha proud!) Anyways, what was I going to make with this bad boy?
With the temps trending a little cooler and fall approaching, I’ve had soup on my mind so I decided to make a zucchini soup. We had some leftover grilled corn on the cob from the night before so I threw that in too for some added sweetness and a little crunch! You can serve either hot or cold. I prefer it served chilled and topped with goat cheese.
- 1 yellow onion diced
- 2tbsp garlic
- 6 cups of chopped zucchini
- 3 cups of broth (I used chicken broth because that’s what I had in my fridge)
- 1/2 cup heavy cream
- 4 ears of corn (grilled and sliced off the cob)
- Optional – goat cheese
1.) In a large saucepan, heat some olive oil. When the pan and olive oil is hot, brown the garlic and heat onions until translucent.
2.) Add chopped zucchini and cook until tender.
3.) Pour in broth. Sprinkle with salt and pepper. Stir well and let simmer for 15 minutes.
4.) Using an immersion blender, (this is the one I have) puree well.
5.) Stir in heavy cream.
6.) Top with corn.
Optional – sprinkle in some goat cheese or Parmesan. Enjoy warm or chilled.
For more zucchini recipes check out my
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