This breakfast quiche recipe is an easy way to feed a crowd for breakfast, brunch or dinner. The real stars of this creamy herb quiche are the fresh herbs, like parsley, dill, basil and chives, and the creamy feta and cream cheese that make it extra rich and indulgent.
Read MoreStart to finish: 25 minutes
Impresses: 4
Ingredients
¼ cup sun-dried tomatoes, diced
¼ cup red onion, diced
¼ cup Kalamata olives, diced
2 tablespoons olive oil
1 cup fresh baby spinach
4 eggs
½ cup whole milk
Salt and pepper, to taste
½ cup feta cheese, crumbled
4 large flour tortillas
Pesto, for serving, if desired
Method
In a large skillet, cook the sun-dried tomatoes, red onion and Kalamata olives in olive oil until soft, about 5 minutes. Add spinach and cook until greens are wilted, about 2 minutes.
Meanwhile, whisk together the eggs and milk, seasoning with salt and pepper. Pour into skillet and cook, stirring eggs to desired firmness. Stir in feta cheese.
Divide scrambled egg mixture among tortilla shells and wrap tightly to seal. If desired, toast tortilla in dry skillet on both sides until crispy. Enjoy immediately, or wrap in parchment paper, and then tinfoil and freeze for up to 1 month.
To reheat frozen burrito:
Remove from freezer and thaw in refrigerator at least 12 hours before eating.
Oven: Preheat oven to 350 F and place wrapped burrito on center rack for 10–15 minutes, or until warmed through.
Microwave: Remove tinfoil from burrito and microwave for 45–60 seconds, or until warmed through.
Start to finish: 45 minutes
Impresses: 4
Ingredients
For the kabobs:
4 boneless, skinless chicken thighs
1 large red bell pepper
1 large yellow bell pepper
1 small zucchini
½ red onion
Water for soaking
Wooden skewers
For the marinade:
½ cup plain Greek yogurt
1 tablespoon olive oil
1 lime, juiced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon salt
1-2 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)
For the sauce:
1 cup plain Greek yogurt
¼ cup feta cheese crumbles
1 lime, juiced
1 tablespoon olive oil
½ cup fresh cilantro, packed
Salt and pepper, to taste
Method
For the marinade:
Combine all ingredients in a large mixing bowl. Cut the chicken thighs into bite-size or small pieces; then, add to the yogurt mixture. Fold together to combine and evenly coat the chicken, then store in the refrigerator for 3 hours minimum (or overnight).
When ready to cook, soak the wooden kebob skewers in water for up to 30 minutes to minimize charring or burning. Meanwhile, prepare the sauce by combining all ingredients in a blender or food processor. Pulse to combine, then blend until smooth. Set aside until ready to serve.
To assemble the kebobs:
Cut the peppers and red onion into 1-inch pieces (large enough to thread onto kebob skewers). Slice the zucchini crosswise in ¼- to ½-inch coin. Remove the chicken from the fridge and fill the skewers, alternating veggies with chicken. Add any leftover veggies to a veggie-only skewer to avoid food waste.
Preheat the grill to medium heat. Clean the grates as needed and brush lighting with oil to avoid sticking. Grill the kebobs for 3–4 minutes on each side, rotating in quarter turns until fully cooked. Use a meat thermometer to verify doneness.
Transfer from the grill to a serving platter, adding the dipping sauce on the side or drizzling over the kebobs. Garnish with fresh cilantro, red pepper flakes or fresh lime juice. Serve immediately.
Start to finish: 10 minutes
Impresses: 6
Ingredients
For the vinaigrette:
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple butter
1 teaspoon fresh rosemary
1 clove garlic, peeled
½ teaspoon salt
¼ teaspoon pepper
For the salad:
8 cups lacinato kale, chopped
½ cup feta cheese
½ cup dried cranberries
¼ cup pecan halves
¼ cup bacon
Method
For the vinaigrette:
Combine all ingredients in a blender and pulse until emulsified. Store in the refrigerator and shake when ready to use.
For the salad:
Add all ingredients to a large serving bowl.
Pour half the dressing over the salad and toss to combine.
Add more dressing as desired.
Serve immediately.
Start to finish: 45 minutes
Impresses: 4
Ingredients
For the falafel:
15-ounce can chickpeas, rinsed and drained
1 cup parsley leaves
1 tablespoon lemon juice
4 cloves garlic
1 tablespoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
pepper
¼ cup flour
For the spread:
¼ cup heavy cream
½ cup crumbled feta
2 tablespoons sundried tomatoes
To build:
4 pita breads
Use up whatever is left in your fridge, you’ll need about two cups of greens and vegetables. We had sprouts and baby kale.
Method
For the falafel:
Heat oven to 400 F and line a baking sheet with parchment paper.
Combine all ingredients but flour in a food processor until a fine meal forms. Scrape down sides, add in flour and pulse until mixture starts to lump together.
Using a cookie scoop, roll scoopfuls into balls.
Gently flatten balls between your palms and place on prepared baking sheet.
Bake 15 minutes, flip, and bake another 10 minutes.
For the spread:
Using an electric mixer, beat all ingredients together in a medium-sized bowl.
To build:
Smear 2 tablespoons of the feta spread onto a pita. Top with 4–5 falafel patties and veggies of choice.
Wrap and serve.
Start to finish: 1 hour, 25 minutes
Impresses: 8
Ingredients
2 pints blackberries, rinsed
1 lemon, juiced
½ teaspoon lemon zest
1 teaspoon thyme leaves
2 tablespoons sugar
1 French baguette, sliced
2 tablespoons olive oil
8-ounce tub whipped cream cheese
4 ounces feta cheese, crumbled
Method
Add blackberries, lemon juice and zest, thyme and sugar to a heavy-bottomed saucepan over medium heat.
Using a wooden spoon, stir and muddle the berries while they reduce. Bring to a simmer until thickened, about 7 minutes.
Let cool completely before transferring to a jar and storing in the fridge until ready to use.
Heat oven broiler and place baguette slices onto a baking sheet. Drizzle with olive oil and toast about 3 minutes, until golden.
Combine cream cheese and feta cheese in a medium-sized bowl.
Schmear a healthy amount of cheese mixture onto toasted baguette slices and top with blackberry compote.
Serve immediately.
Start to finish: 35 minutes
Impresses: 4
Ingredients
1 pound baby potatoes, halved
1 teaspoon salt
¼ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
¼ teaspoon black pepper
4 ounces feta cheese, cubed
¼ cup kalamata olives
¼ cup green olives
¼ cup fresh dill, chopped
4 cups arugula
Method
Place potatoes and salt into a large pot and cover with cold water. Bring to a boil and cook until fork tender — about 13 minutes.
While potatoes boil, make the dressing by whisking together olive oil, red wine vinegar, dijon mustard and pepper in a large bowl until emulsified.
Drain potatoes completely upon cooking and place immediately into the bowl with dressing. Toss to combine. Store in the bowl overnight or until ready to serve.
When packing lunches the next morning, toss in feta, olives and dill. Place 1 cup arugula on the bottom of your containers and divide potato salad on top.
Tip: If you’re only making lunch for yourself, still prep four servings and store potato salad, tossed with mix-ins. Add arugula when packing lunch the day of.
Start to finish: 30 minutes
Impresses: 4
Ingredients
For the salad:
1 lemon
4 3-ounce salmon filets,
skinned and deboned
salt and pepper
1 5-ounce container arugula
1 cup fresh spring peas
¼ cup dill
1 cup quinoa,
cooked to package instructions
For the dressing:
¼ cup extra virgin olive oil
¼ cup lemon juice
½ cup plain yogurt
1 garlic clove, minced
salt and pepper
½ cup feta cheese
Method
Heat oven to 350 degrees. Set aside four pieces of parchment paper, each about the size of a magazine.
Slice lemon into thin rounds. Grab a sheet of parchment and place two lemon slices in the middle. Place a salmon filet on top and sprinkle with salt and pepper. Fold one side of parchment to meet the other, then starting from the left, fold the bottom portion of parchment over the top. Repeat all the way around to create a sealed pouch.
Repeat with rest of lemon, salmon and parchment pieces.
Place salmon pouches onto a baking sheet and cook for 15–18 minutes or until salmon is a light pink color and flaky. Remove from oven and let rest 5 minutes before opening pouches.
While salmon steams, make the dressing. In a small bowl, whisk together all ingredients, except feta, until fully combined. Stir in crumbles of feta.
Divide arugula onto four plates or bowls and top with equal parts peas, sprigs of dill and quinoa. Top with piece of poached salmon and drizzle with a few tablespoons of dressing.
A food magazine celebration dairy and those who make it.
