Showing posts with label savory. Show all posts
Showing posts with label savory. Show all posts
Asparagus, Ham & Gruyere Crustless Quiche

Asparagus, Ham & Gruyere Crustless Quiche

I love a good and easy weeknight dinner idea, don't you? We always seem to be scrambling, and between meetings, activities and early kid bedtimes, we just need a quick dinner recipe that everyone will love. This crustless quiche is also a healthy low-carb meal idea, and tastes just as indulgent as a traditional quiche recipe! Win, win, win!

I also love this quiche for brunch. It's easy to make the day ahead (even a few days ahead!), so I can bake a fun dessert or focus on mixing cocktails. Scroll to the bottom - I've listed some of my favorite brunch recipes at the bottom of the post to help round out your meal!

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You can really use whatever meat and veggies you like - quiche is so versatile! I'll often just throw leftover veggies in, because why not! When I set out to make this crustless quiche recipe I knew that I wanted to use asparagus. We're just heading into asparagus season, and I looooove asparagus, and am always looking up easy asparagus recipes so I can take full advantage!

You'll notice below that for the first time, I've included "step by step" photos for this recipe! I realized as I was writing it out that it was hard to describe in just words what the process looks like, so I snapped a few pictures along the way! Hopefully that's a helpful reference as you make this at home!


1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces
2 cloves garlic, minced
1 tablespoon butter
6 eggs
1 cup half-and-half
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups gruyere
5 oz ham steak, diced
3 scallions, white and green sections


In a medium pan, cook the asparagus and garlic in the butter over medium heat until the asparagus is fork-tender. Season with a little extra salt and pepper. Once asparagus is done cooking, set aside, and start preheating the oven to 350 F.

In a small bowl, whisk together the eggs, half-and-half, nutmeg, salt and pepper. Set aside.

Transfer the asparagus as well as the ham into a greased 9" tart dish, pie dish, or an 8x8 casserole. By doing this first, we can be sure that all of the meat and veggies are evenly distributed. Top with the shredded gruyere, and then with the chopped scallions.

When I was growing up and helping my mom in the kitchen, she would always ask me "If you got that piece, would you be happy?" as a way to help make sure I evenly distributed ingredients throughout a casserole, cobbler, whatever it was! It's funny, but I think of that literally every time I make a recipe that requires even distribution of ingredients haha! Would I be happy with that piece? No, it needs more asparagus!

Pour the egg mixture evenly over the layered ham, asparagus, cheese and scallions. Bake for 35-45 minutes, or until the very middle of the quiche is just a little wobbly in the middle if you gently shake it. It should not be wet, but just have a little movement and the top will be golden brown. Allow to cool before serving - I actually prefer my quiche cold, which means I can make this the day before! 

Finish Your Brunch With These Recipes: 
Brunch Inspiration For Your Table:
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Kirsten Bell
Strawberry Basil Crostini

Strawberry Basil Crostini

One of my favorite meals of all time is just a table full of appetizers. It's such a fun way to get bites of a lot of different flavors, and everyone can decide how little (or how much!) they want to eat! A few weeks ago I shared super delicious Fig, Brie & Prosciutto Rolls, which are perfect for an appetizer party! And today's recipe are these seriously delicious Strawberry Basil Crostini. A perfect mix of sweet from the fruit and savory from the cheese, your guests will never want cocktail hour to end!

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I'm so excited to serve these crostini at spring picnics, summer brunches and Mother's Day! Can I tell you a secret though - I'm not usually a fan of goat cheese. Or stronger cheeses in general. But in these, I'm obsessed. I use cream cheese mixed with the goat cheese to soften the flavor, and it's beyond delicious. With the strawberries and basil - total perfection! But honestly I also ate the leftovers it on its own with crackers!


1/2 half cup balsamic vinegar
1 tablespoon honeyA fresh baguette
4 oz herb and garlic goat cheese, softened
8 oz cream cheese, softened
1 bunch fresh basil leaves, thinly sliced
12 strawberries, thinly sliced


Combine the balsamic vinegar and honey in a small saucepan over medium heat. Stir continuously, for about 5 minutes or until the mixture is thickened. Allow to cool completely.

Combine the goat cheese and cream cheese in a medium bowl with a spatula. Slice the baguette, and toast in the oven at 350 for about 5 minutes if you'd like the bread to be toasty, but keep an eye on it so it doesn't burn. Spread each piece of bread with a generous amount of the cheese, and top with the sliced strawberries and basil. Drizzle the balsamic blaze over each piece just before serving.

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Kirsten Bell
Italian Grilled Cheese Sandwich

Italian Grilled Cheese Sandwich

Grilled cheese sandwiches are my weakness. I can say no to most pasta, most cakes, most cookies, but put a grilled cheese sandwich in front of me, and it's game over!

These sandwiches are a seriously delicious and easy dinner idea that everyone in the family will enjoy. Perfect for those busy nights when you're juggling soccer practice and play rehearsals, or when you just feel like taking it easy!

Serve with homemade tomato basil soup and a green salad for a total meal, or serve on their own for a super simple yummy option.

I love that when things have Italian in the name, they seem so much fancier. These are a bit fancier than the average grilled cheese, but I promise they're just as easy! Just a few extra ingredients make all the difference, believe me!

This sandwich is made super delicious with the addition of basil, caramelized onions, fresh tomatoes and gooey provolone and parmesan cheeses. You can add some crispy pancetta or ham for some extra protein too!

Makes 4 sandwiches


8 pieces rustic bread
8 slices provolone cheese
4 slices parmesan cheese
12 leaves fresh basil
1 tomato, thinly sliced
1 sweet onion, thinly sliced
1 tablespoon olive oil


Heat olive oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally for 10-15 minutes or until golden brown. Remove onions to a plate.

For the sandwiches: layer the provolone, parmesan, basil, tomato and onion inside the two pieces of bread. Butter the outside of each sandwich. Cook the sandwiches in the same skillet as the onions over medium-low heat until the outsides are toasty brown, and cheese is melted. Serve with tomato basil soup!

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Kirsten Bell
Fig, Brie & Prosciutto Rolls

Fig, Brie & Prosciutto Rolls

Sometimes my best ideas happen very randomly. A few weeks ago I was at the store, looking for some snacks for a girl's night. I saw fig jam, my brain started to go wild, and these fig, brie and prosciutto rolls were born!

What I love about these rolls is that they're delicious, obviously, but they're also incredibly quick and easy to throw together! The flavor combination makes them taste really fancy too, so the fact that they take about 5 minutes of hands-on time can be our little secret!

This recipe can easily be doubled or tripled depending on how many people you're wanting to serve. I recommend about two rolls per person, because trust me - nobody will be happy with just one!

Makes 8 Rolls


1 package classic crescent rolls (I used Pillsbury)
4 tablespoons fig jam
5-6 slices prosciutto, diced
8 pieces of brie, about 1 inch squares, 1/4 inch thick
Honey to drizzle


Preheat the oven to 375, and line a baking sheet with parchment paper. Separate dough into 8 triangles. Spread about half a tablespoon of fig jam on the larger end of the triangle, top with prosciutto and slice of brie.

Roll each triangle, starting at the larger end of the triangle, rolling to opposite point. Place rolls on the prepared baking sheet and bake 11-13 minutes or until golden brown. Serve warm and bubbly, drizzled with honey.

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Kirsten Bell
Guinness Beef Stew with Rosemary Biscuits

Guinness Beef Stew with Rosemary Biscuits

It's no secret at this point that I love British pub recipes, and I love St. Patrick's Day! This Guinness beef stew recipe is so good - rich, hearty, and (my favorite) easy! I call this a stew, but you'll notice that this dish is a lot thicker than a soup - almost more like a casserole! Make this delicious St. Patrick's Day recipe this weekend to celebrate, and serve with my Traditional Soda Bread! Dinner plans made!

I don't know about you, but on chilly days there's just nothing better than a warming stew! This one-pot meal bakes in a dutch oven, which means very little hands on time and very little clean up! If you don't own a dutch oven yet, GET ONE! They're a total game changer, and we use ours all the time. This is the one we use and love!

And if you want some St. Patrick's Day dessert ideas, how about one of these?

Stew Ingredients:

2 tablespoons olive oil
2 large onions, roughly diced
4 garlic cloves, minced
6 carrots, sliced into bite sized pieces
2 stalks celery, sliced 
1/4 cup all-purpose flour (I use King Arthur)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
 2 lb beef chuck, cut into 1-2" cubes
1 3/4 cups Guinness (or other stout beer)
2 teaspoons Worcestershire 
(1 tsp brown sugar)
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Rosemary Biscuits Ingredients: 

1 1/2 cups flour
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks), grated cold butter
2 tablespoons chopped fresh rosemary
1/2 cup cold water


Preheat the oven to 325 F. Heat the olive oil in a dutch oven over medium heat. Add the onions, garlic, celery and carrots and cook until the onions are softened and translucent, stirring occasionally.

While the vegetables cook, prepare the beef. In a medium bowl, stir together the flour, salt and pepper. Add the beef, and use your hands to coat each piece with the flour mixture.

Remove the vegetables to a plate. Add the beef to the dutch oven and cook, stirring frequently until the beef is browned. Return the vegetables to the dutch oven along with any leftover flour. Add the Guinness, Worcestershire, brown sugar and rosemary. Bring to a boil over medium heat. Once the mixture boils, cover the dutch oven and cook in the preheated oven for about 1 hour and 45 minutes.

For the biscuits: 

Stir together the flour, salt and rosemary in a bowl. Lightly stir in the butter. Add the water, and shape into a soft dough using your hands. Separate the dough into 6-8 pieces, and using your hands shape each piece into a small ball. Add the biscuits to the dutch oven, and return the stew to the oven to cook for an additional 30 minutes. Sprinkle with parsley for garnish and serve with a Guinness!

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Kirsten Bell
Traditional Soda Bread

Traditional Soda Bread

Today I'm sharing one of my very favorite bread recipes with you - soda bread! Whenever we go to an Irish pub, I always make sure to order this! Soda bread, unlike most breads uses baking soda and buttermilk to make it rise instead of yeast. The soda gives the bread a very slight tangy and sweet taste, which makes it even more delicious dipped in stew or spread with butter.

If you've ever shied away from breads because you're nervous about yeast, give this bread a try! It's very quick and easy, and perfect for your St. Patrick's Day meal!

A fun little fact: it's traditional to mark a cross into the top of your soda bread loaf before it's baked. According to Irish folklore, this either wards off evil spirits or lets the fairies out! 


4 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup butter, cold and cubed
1 3/4 cups buttermilk
1 egg


Preheat the oven to 425 F, and line a baking sheet with parchment paper.

Whisk together the flour, salt and soda in a mixing bowl. Cut the butter into the flour mixture until it's evenly distributed. I used my fingers, and moved quickly so I didn't melt the butter. You can also usea pastry cutter or two forks, or pulse briefly in your food processor! So many options haha!

In a small bowl, whisk together the buttermilk and egg. Make a well in the middle of the butter/flour mixture, and add the buttermilk mixture. Mix well, first with a wooden spoon and then with your hands. The dough will be soft and sticky, but shouldn't be too wet. If necessary, add a bit more flour.

Turn the dough onto a lightly floured counter and knead lightly and briefly. Shape into an 8-10 inch round. Put the loaf onto a lined baking sheet, and using a sharp knife, cut a cross into the top of the loaf.

Bake for 40-55 minutes, or until a knife inserted into the middle comes out clean. When it's done, the loaf will sound hollow when you tap the bottom. Let cool for 10-15 minutes before removing from the baking sheet. Serve warm with salted butter.
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Kirsten Bell