Breakfast foods are delicious, and there’s no reason to limit them to first thing in the morning or the occasional weekend brunch. For this quiche, we used a tool essential in making a cheesecake—a springform pan. This allowed us to make a bacon crust, which was amazing. We will definitely use this trick again in the future and mix up the ingredients as we go.
One word for the wise, having made this: You might want to line the springform pan with parchment paper before layering in the bacon crust. We did not do that and it turned out OK; but we think it would have been a smoother experience. We had a little leakage onto the baking sheet that we placed underneath the pan, and the quiche did stick somewhat to the bottom of the pan. If we had thought to use the parchment paper, that may have been avoided. It’s not a deal-breaker by any means, but it would have made a positive difference for cleanup. This was so good, even our 9-month-old ate it. Yes, he even ate the mushrooms and asparagus (in fact, Heather claims they were his favorite part). I’m still not sure I believe it.
“Egg bake” (as my family calls it) is a traditional Christmas morning breakfast in my family. My parents layered buttered white bread, sliced cheese, and diced ham in a large baking dish. Then, they poured whisked eggs over the layers, refrigerated the whole thing for a few hours, and finally popped it in the oven just before we went to midnight mass. I can remember coming home from church, exhausted but exhilarated that it was Christmas Day, and the savory smell of the egg bake engulfed me. We’d have breakfast and be allowed to open one of our presents before going to bed.
With Christmas just around the corner, I’ve been craving egg bake. But given our preference to avoid gluten and Otto’s and my need for me to avoid dairy, I knew the dish I grew up with wouldn’t be feasible. I considered replacing the buttered white bread with ghee and gluten-free bread. I also considered replacing the sliced cheese with something as well. Ultimately, however, I decided it might be better to simplify the recipe rather than complicate it. Somehow, this incredibly easy egg bake came out so similar in taste to “egg bake” from my childhood, I almost couldn’t believe it. For so few ingredients, it packs a lot of flavor!
The past five months have flown by with a newborn, and it has hit us that next week we will be flying out to Wisconsin to celebrate Thanksgiving with family. Turkey Day is the first of many opportunities to over-indulge (in food and drink) with friends and family on a regular basis through the end of the year. There’s nothing wrong with making a conscious choice to treat yourself. However, we’ve learned that going off the rails has its consequences and is less and less appealing each holiday season.
As a result, we are always trying to create more options for our holiday tables, and this time we think we’ve really struck gold. This creamed cauliflower, spinach, and bacon medley has the heartiness of mashed potatoes, plenty of spinach, and bacon for days. It’s a great option for anyone looking to stay low-carb during the holiday feast, but it won’t leave anyone else feeling deprived. We hope it makes its way to your table as well, no matter the season.
This past weekend, after we returned from Canada on Friday, we went to Virginia to visit my parents and my aunt. Saturday morning, before we arrived, they visited their local farmers market and picked up a beautiful head of Savoy cabbage for us to bring home. With this head of cabbage came a challenge: how would we use this for a recipe to share with the world?
After some research, we found some fun German preparations of Savoy cabbage—wirsing, auf Deutsch—and this sautéed cabbage with bacon and a “cream sauce” was a must. The hint of nutmeg really brings a winter-y warmth to this recipe that will only get better as the temperature continues to drop. We hope you’ll enjoy this dish as a savory side dish or a main dish. Guten Appetit!
The day after the Fourth of July, we’re excited to share with you our newest picnic-approved salad. We gave it a dry run this week at a gathering with Real Everything and The Paleo Mom, and received positive feedback from kids and adults alike.
We hope you’ll continue our good luck with this salad at your summer, spring, fall, and winter meals. The key to this recipe is the homemade mayonnaise—adding bacon fat to the mix is perfect. Enjoy this recipe, and let us know how what you think in the comments below!