Crustless Broccoli Quiche

Hey there!  Remember me?!?

I know, I know it’s been over a month since I posted on here!  Sorry about that… The end of the semester and exams and life sorta got in the way… But I’m back!  And I have a month and a half of NO classes and then just two summer classes so get ready to get sick of me over the next few months.  But seriously, I have some seriously great recipes to share with you.  I’ve had to make the most of my time with this busy schedule so today I’m going to share my first breakfast recipe with you!  It’s an easy easy easyyyyy broccoli cheese quiche and it’s so delicious.  My mom is especially a fan of this on-the-go meal!

Ok, so maybe you all aren’t night owls like me, but personally I’d rather but in a little work in the evening so as to maximize my snooze resets on the morning alarm..  This dish takes about 10 minutes to throw together and then 45 to cook- just enough time to put my PJs on and wind down for the night.  Eliminating the crust makes this an ideal low-carb, high-protein breakfast for all day sustained energy!

Here’s what you’ll need:


Seriously, that’s it.  About a cup and a half each of chopped broccoli florets and red pepper (one pepper), or whatever veggie you love!  You can get creative and add whatever fillings you love in an omelette. Then 2 cups of egg whites (or real eggs if you choose), half cup of cottage cheese and shredded cheddar, and salt and pepper!  Couldn’t get easier.

I like to steam my veggies just for a minute or two before I cook them in the eggs.  Otherwise, they don’t cook all the way and are too crunchy.  This time, I used a microwave steamer and steamed the broccoli for two minutes, added the peppers, and steamed it all for another minute.


Just enough to keep them bright and not totally mushy!


I used my large frying pan, coated it with a little non-stick spray and dumped everything in.  Easy as pie!  Or.. Quiche… Then pop it in the 375 degree oven for 45 minutes.  Don’t even open it up, it’ll be perfect I promise.  When it’s done, wait a few minutes and slide it off onto a cookie rack to cool.  Once it’s cool, quarter it, bag it up, and try not to eat it all before breakfast!

Fits quite perfectly in a sandwich bag for maximum out-the-door grabability!


A minute in the microwave or under the broiler and you’ve got a scrumptious breakfast!


Next time you have a daunting busy day, make this the night before and start your day with the easiest, most delicious warm breakfast!  I can’t think of a better start to any day!  Let me know what you think!

Crustless Broccoli Quiche
Recipe Type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 4
An easy make-ahead breakfast for those mornings on the go!
  • 2 cups liquid egg whites (or regular eggs)
  • 1/2 cup low-fat cottage cheese
  • 1/2 cup low-fat shredded cheddar cheese
  • 1-2 cups broccoli florets, chopped
  • 1 red bell pepper, chopped
  • salt and pepper
  1. Preheat oven to 375 F degrees
  2. Steam veggies in a steamer for 2-3 minutes, until just softened
  3. Mix veggies, eggs, cheeses, and salt and pepper in a large bowl
  4. Grease a large frying pan and pour in egg mixture
  5. Bake for 45 minutes, until firm in the middle
  6. Cool completely and slice into quarters
Serving size: 1/4 of recipe Calories: 170 Fat: 4.3g Saturated fat: 2.5g Carbohydrates: 7g Sugar: 4g Sodium: 500mg Fiber: 1g Protein: 23g Cholesterol: 17.5mg


Avocado Egg Salad

Happy Monday everyone!  Mondays rock!  Yeah right, who am I kidding?!?  Anyone else feeling the burn of another grueling week and too-short weekends?  But, I thought I’d take a quick break from writing papers and taking endless notes to share a fantastic lunch or snack recipe!  I whipped this up this morning for my brother since he’s home for college and I’m trying to put some meat on his skinny bones!  He also requested some healthy options because apparently a diet of greasy dining hall burgers and 3am Taco Bell isn’t hitting the spot any more… Who’da thought?!

The great thing about this dish is that it’s essentially just two ingredients: hard-boiled eggs and avocado.  Then you just season it however you like!  I usually go for guacamole-type flavors because who doesn’t love guacamole? So, to keep it brief for you and so I can get back to my studies, here’s the recipe!

Also, I’ll note that at some point I will post a tutorial for my never-fail hard boiled egg process.  So keep an eye out for that for the simplest, most perfectly cooked eggs you can make!

So easy I made it in the morning before school! And somehow didn't devour it!

So easy I made it in the morning before school! And somehow didn’t devour it!

Avocado Egg Salad
Recipe Type: Lunch, Snack
Prep time:
Total time:
Serves: 4
A great alternative to mayo, avocado shines when paired with protein-packed hard boiled eggs! Healthy fats and sustained energy galore!
  • 4 hardboiled eggs
  • 1 large, very ripe avocado
  • 1 Tbs chopped fresh cilantro
  • 1-2 tsp Adobo Mexican seasoning (with peppers)
  • 1-2 tsp herb salt (or regular)
  • 1-2 tsp lime juice
  • 1/2 tsp garlic powder
  • pepper to taste
  1. Boil and peel eggs and allow to cool completely.
  2. Cut open avocado and cube into a small bowl.
  3. Chop eggs and add to bowl.
  4. Mix in seasonings and mash with fork until desired consistency.
  5. Top with a few squirts of lime juice to prevent browning and enjoy!
Serving size: 1/4 of recipe Calories: 153 Fat: 12.5g Saturated fat: 2.5g Carbohydrates: 6g Sodium: 400mg Fiber: 3.5g Protein: 8g Cholesterol: 215mg


Better Than Butter

Bold claim right?!  How can something be better than butter??  It’s America’s favorite ingredient!  I have to say, in my humble opinion, roasted garlic rivals it.  If you’re never roasted garlic before drop everything and try this right. now.


It starts with just a plain old head of garlic.  Just chop off the top and husk some of the outer papers, leaving enough intact so it’s not falling apart. You may have to cut down a little lower on some of the outer cloves to be able to see their middles.  You want to be sure that when you drizzle olive oil over it (about a Tbs or so) the oil reaches almost every clove.

Then wrap the whole thing up in a layer or two of foil and pop it straight into the oven at 400F. Be. Patient. I’m telling you this process takes a while.  You’ll start to smell the wonderful aroma after about 30 minutes and want to take it out and rub it all over your body eat it but trust me, just wait.


Not done yet.  We’re starting to see a little of that golden caramelization but this baby hasn’t reached potential yet.


Now THAT is what I’m talking about.  See how it’s all wilty and soft and mushy and golden?  That’s the good stuff.  And trust me, you’ll smell it.  This is about 50 minutes after I put it straight on the rack in the oven.

All that’s left is to squeeze the head from the bottom and let all the “meat” of the garlic ooze out.  Your fingers are going to smell the rest of the day.  You won’t be sorry.


Voila! Roasted garlic!!

The reason I post this is because I use roasted garlic in just about everything!  Its rich, nutty flavor is much less sharp than the uncooked bulb and lends itself well to toast, soups, and any dish that calls for garlic!  My favorite is to spread it on a piece of my favorite homemade, nutty bread.  Garlic is a great sub for butter in this case because not only is it more flavorful, but it is way healthier!  Garlic has antioxidant and anti-inflammatory properties and is naturally fat-free.  Can’t beat it!

Give this a try today, I like to roast 4-5 bulbs at a time to have on hand in the fridge.  Be on the lookout as I’ll definitely be using this in future recipes!  And let me know, is it better than butter?!?