Eating More Eggs: Leek+Mushroom+Bacon Quiche!

Hey there!  Sorry I left you guys hanging for a while!  I’ve got the usual excuses: holidays, work being crazy busy, and of course the tiny human growing inside me ;) 

I’m lucky this pregnancy has been pretty easy so far, but I definitely can’t stay up as late as I used to and sometimes I used to write my blog posts before bed.  But now bed > blog. 

I still have lots to write about this pregnancy, but I thought some food would be a better “welcome back” post!

Brian and I have our first Bradley Method birthing class tonight.  If you want to learn more about the Bradley Method check out the link, but basically it is a a birthing course aimed at those who want to give birth naturally.  It’s a 12-week course (2 hours a week), covering everything from nutrition/exercise during pregnancy, birth plans, the stages of labor, and the husband as a coach! 

Anyways, what I am getting to is the nutrition portion.  Part of the course has me tracking my food intake for a week, and then Brian is supposed to tally up my protein.  Protein is extremely important during pregnancy, and this program says to aim for 100grams per day. 

During the first trimester, I most definitely was not getting that much, but I think that’s pretty common…most women can only stomach certain things (and mostly carbs) in those fun first months.  By my 2nd trimester I was pretty much getting back to my normal eating, and even more so now (I’m 25 weeks btw!). 

I’d like to think I’m pretty knowledgeable about nutrition and how to get enough protein so I’m not too worried about that, although this program does suggest 2 eggs a day!  I don’t think I’m going to be eating 2 eggs each day but I’m making an effort!

Problem is mostly that I usually eat breakfast at work.  Sometimes I’ll get a breakfast sandwich, but other than that I’m not a big fan of cooking them in the microwave or eating hard boiled (don’t like). 

Here’s where my Quiche comes in!  I do love a good quiche and find they are pretty delicious re-heated for breakfast. 

So one day last month I just broke down a bought a packed of pre-made pie crusts.  I know, I know…yeah I could have made my own but that’s just another step that probably would have made me not want to make quiche.  If I was making this for a party I probably would make my own but for a weeknight dinner it’s pretty convenient to take one from the freezer.

I picked these ones up at Whole Foods from the frozen section.

The great thing about quiche is that the filling options are endless!!  Use whatever you like!  Any meats, veggies, herbs, cheeses!

I’m kind of partial to this bacon/leek/mushroom flavor combo though, so that’s what I did both times actually!

Leek + Mushroom + Bacon Quiche  
(serves about 6)

• 1 unbaked pie crust (I used 9”, whole wheat)
• 3-4 slices bacon
• 1 leek, white part, sliced thin
• 1/3 cup chopped mushrooms (more if you like) I used shitake
• 2 big handfuls baby spinach (or use thawed frozen spinach, or kale)
• 5 eggs
• 3/4 cup milk
• 1/4 cup sour cream (or Greek yogurt)
• (I’ll also add 1/4 cup half and half if I have it)
• pinch of nutmeg
• salt/pepper
• cheddar cheese, grated, (as much or little as you want, I used about 2 oz grated cheddar…gruyere would be great too!)

Pre-heat oven to 375

The pie crust I bought said I could bake it right from the freezer but I poked a few fork holes in the bottom and baked for 10 minutes prior to adding filling.

Cook bacon as directed, and as crispy as you like.  Set aside to drain, and discard all but 1-2T of the rendered bacon fat.  Add leeks to pan and cook over med/low heat til soft (5-7 min).  Add mushrooms and continue cooking 2-3 minutes, until mushrooms are soft and cooked.  Add spinach and cook until wilted down. 

In a mixing bowl whisk together the 5 eggs, milk, sour cream, and half & half (if using) until combined.  Add nutmeg, and some salt and pepper if desired. 

Add filling to pie shell, top with the bacon (chopped), add egg mixture, and then grate cheese directly on top.

Place quiche on a baking sheet, and bake for 10 min at 375 then reduce heat to 325 for 30-40 more minutes until the middle is set, and the top is getting a little golden. 

  with cheese…

  Delicious!!

We had this for dinner and will have it for breakfast the next few days.

What’s your favorite quiche combo??  Any other good ways to get eggs during the work week?

Wine Country Potato Leek Soup

I’m baaaaack!

(the squirrels made a snack of our old rotted pumpkin while we were away)

Actually I got back Friday morning after a red eye from San Francisco, but we’ve had a lot of do once we got home, and I even had a blogger trip to Portsmouth yesterday!

The past couple months Emily, Megan, Daisy and I have been talking about planning a day trip up to Portsmouth since we all love it there so much!  We finally picked a date, and gathered a group of 10 Boston-area bloggers for a fun and food filled day!

Elina, Elizabeth, Megan, Meghan, Daisy, Michelle, Bianca, Emily, Jen, and I met up at Redhook Brewery for some lunch and beer!

I’ve been here many times, especially during college and right after college, as I went to UNH which is close by.  Even had my 21st b-day dinner here! 

I was a little tourist-ed out after my trip, and since it wasn’t a new city to me I wasn’t taking as many pictures but I’m sure the other ladies will have some great recaps!  I was just excited to see all the girls :)

I know I have so much to share from my trip!!  So I think I’ll start with a recipe.

One of the highlights of the trip was the Sunday we left San Francisco and drove north to northern Sonoma county for The Wine Road’s Food and Wine affair!  I would never have known about this event if it wasn’t for some great advice from Meghan! 

This event went on Saturday and Sunday (Nov 5 & 6), and basically a ton of the wineries in the area would be serving a food pairing with one or some of their wines, and with your wristband you could visit as many as you’d like during the weekend.  We only did Sunday, but we managed to hit quite a few and tasted some AWESOME food.  The wine was good to ;) 

Don’t worry we had our fair share of amazing wine this past week, but I think both Brian and I were more focused on the food this particular day.

The best part is that with your ticket you receive a gorgeous cookbook with all the recipes that were served at all the wineries!

(source)

There are SO many recipes that I can’t wait to make and share with you guys!!

I wasted no time either, as I just made one for dinner tonight!

We had this soup at our very first stop of the day that Sunday, at Sheldon.  It was amazing.  I ate my sample and finished Brian’s :)

I picked up my ingredients Friday when we got home, and re-created this delicious soup tonight.

Luckily I also picked up some of this while in San Francisco…

Now you don’t need the truffle oil per se, but it adds so much and just takes this simple soup to the next level!

I’m so glad I am able to share recipes from this cookbook on the blog.  I did however make a couple very minor adjustments so I will give the recipe I made.

Potato Leek Soup with truffle oil
adapted from chef Dylan Sheldon in the “Tasting Along the Wine Road” cookbook

  Serves 4-6

• 3 medium leeks, washed and minced (only the white and first inch of the light green parts)
• 1 med onion, diced
• 3 cloves garlic, minced
• 2T unsalted butter
• 1 bay leaf
• 2 sprigs rosemary
• 4 sprigs thyme
• 4 med/large Yukon Gold potatoes, washed and diced
• 1/3 cup dry white wine
• 3 1/3 cup low sodium chicken broth
• 1.5 tsp sea salt
• 1/8 tsp ground fennel (optional, I couldn’t find this ingredient so I smashed up some fennel seeds)
• 1/8 tsp ground black pepper
• white truffle oil

1. In a large heavy bottom stock pot over med-low heat, melt the butter with the onions, garlic, leeks, rosemary, thyme, and bay leaf.  Leave the sprigs of herbs whole as you will remove them later.  Sauté on med-low/low for about 5 min until the vegetables are soft.
2. Add potatoes, broth, and wine.  Turn up heat to med-high and bring to a simmer.  Cover, and simmer over low heat until potatoes are tender, about 15-20 min. 
3. Remove bay leaf, thyme, and rosemary.  Then puree the soup with an immersion blender, or transfer to a blender then puree until smooth and creamy. Personally I HATE transferring soups, so I always use my handheld immersion blender…get one, they are not expensive!!
4. Serve in bowls and garnish with a few drops (or more!!) of white truffle oil, and a cheesy toast…

Cheesy toast: melt some freshly grated gruyere (or your favorite aged sharp cheese) on a thin slice of baguette and toast in the oven or toaster oven. 

Creamy, comforting and makes for a great meal.  We were filled up with 1 bowl of soup and two cheesy toasts!