Crustless Veggie & Goat Cheese Quiche

Would you look at that- I’ve posted for FOUR days in a ROW this week! I know, I’m just as surprised as you. I’m so happy that I had time to post this recipe for you, though, because boy oh boy is it tasty! Not only that, but it was super easy to put together: chop & sautee some veggies, whisk some eggs, bake and voila! You don’t even have to deal with making or rolling out a crust, which not only saves you time, but saves you some calories, too! What you end up with is a healthy, nutritious and yummy dish to eat for breakfast, lunch and/or dinner.

Crustless Veggie & Goat Cheese Quiche

That’s the beauty of quiches, right? They’re so versatile since you can literally eat them for any meal of the day. And, if you add veggies you’re getting an even better bang for your buck. I don’t like to add TOO many veggies, though, because they get in the way of the egg consistency that I love about quiches. This one ended up coming out super fluffy, which I think may be due to how much I whisked the eggs and milk- my arm was burning by the time I finally stopped!

Crustless Veggie & Goat Cheese Quiche



Brussels Sprouts w/Broccoli, Onions & Slivered Almonds

You guys… This side dish I whipped up the other night was absolutely delicious! It’s probably no surprise that I love Brussels Sprouts, and this dish was no exception. I had been wanting to cook them a different way besides just roasting them and I definitely achieved that with this recipe. And, the beauty of it is that I can see us making different variations of it and pairing it with lots of different meals in the future. YES!

Another beauty about this recipe? Super easy to throw together. I think chopping the veggies was the most time consuming part- big deal, right? With a glass of wine as my kitchen partner, it was actually quite therapeutic.

Brussels Sprouts


  • 2 cups Brussels Sprouts, ends cut off and chopped into 4 sections
  • 1.5 cups chopped broccoli
  • 3/4-1 cup chopped onions
  • 1/4 cup slivered or chopped almonds
  • 2-4 tbsp of white wine (optional, but what isn’t better with a little vino?!)
  • EVOO to taste
  • 1 clove of garlic, minced
  • salt & pepper to taste

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Broccoli, Tomato & Cheese Quiche and Sweet Potato Hash

A few weeks ago, I decided I was in the mood for breakfast for dinner. My sister is an avid quiche maker and I’ve realized that quiche is not only easy to make and delicious to eat, but it is also a dish that reheats really well (and we all know how much I love leftovers!). I did a little research and came across this delicious looking crustless quiche from Cooking Light. Going crustless with quiche is a great way to cut down on calories, and I promise, you won’t miss the crust if you make your quiche tasty enough 😉

To accompany my quiche, I made a sweet potato “hash” recipe that I got from this blog. Super easy, but super tasty!

This meal absolutely hit the spot and was a great, balanced meal to have around for the week!

Broccoli & Tomato Crustless Quiche (from Cooking Light)


  • 2 tsp EVOO
  • 1/2 cup onion, chopped,
  • 1 garlic clove, minced
  • 5 cups broccoli florets
  • cooking spray
  • 1 1/4 cup skim milk
  • 1 cup shredded reduced- fat Swiss cheese (I used a blended cheese because that’s what I had)
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Dijon mustard (I skipped this because I didn’t have any)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 4 large egg whites, lightly beaten
  • 2 large eggs, lightly beaten
  • 1 tablespoon grated fresh Parmesan cheese
  • 6 (1-ounce) slices whole wheat bread, toasted (I skipped this all together. Wasn’t necessary!)



1. Preheat oven to 350*.

2. Chop onion, broccoli and tomato. Sauté until the onions are translucent. Add the broccoli in and cook until the broccoli is mostly cooked. Remove from heat, add in the tomatos and place the veggie mixture to the bottom of a pie pan.



3. Combine the milk through eggs in a large bowl. Once it’s combined, pour the mixture over the veggies. Bake for 40 minutes or until the eggs have fully cooked.

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Sweet Potato Hash (from fit sugar)


  • 1 large sweet potato, wash and dice into small cubes (1/4” square)
  • 2 tbsp. canola or coconut oil
  • 2 cups sweet onion, chopped
  • 1/2 green pepper, chopped
  • 1 whole fresh jalapeno pepper, minced (I didn’t add this)
  • 2 cloves of roasted garlic (I just minced my garlic)
  • 1/3 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 tsp Italian seasoning.


1. Bring a large pot of water to a boil. Chop the sweet potato and add to the boiling water. Cook until the sweet potato is soft. Remove from the water and let cool.


2. While the sweet potato is cooking, chop your onion and pepper and sauté them until fully cooked.

3. Add the sweet potato to the veggies and let everything simmer on the stove for about 20 minutes on low heat.


All together now:


Mmmm. The quiche was absolutely delicious! Cheesy and veggie-filled and the sweet potato hash was a great substitution for the crust on the quiche. I think I caught myself “mmm”ing while I ate. Good thing I was alone because that would have been weird 😉

Questions for you: Do you like quiche? Have you ever made sweet potato hash? What’s your favorite “breakfast for dinner” meal?

Chicken Cordon Bleu… with a new twist!

Hey there! Boy do I have a yummy meal for you this week. I know I say that every week, but this one was really quite delicious, probably because Chicken Cordon Bleu has always been one of my “favorite” meals that momma gag’s makes (close second or third to Chicken Parm). Last week, I stumbled across the idea of using goat cheese and turkey, instead of ham and swiss when I was reading through Fitnessista’s blog. She posted a picture of her Chicken Cordon Bleu-ish meal and I was sold!

What made this meal even more appealing was that we had bought extra chicken a few weeks ago since it was on mega sale AND I had new package of goat cheese in the fridge. Love that!

Chicken Cordon Blue… with a new twist!

  • 2 Chicken Breasts (mine were very small… TWSS… but you can use bigger ones if you want!)
  • 4 very thin slices of deli ham (stuck with ham for this meal)
  • 2-3 tbsp goat cheese (1-1.5 for each breast)
  • sea salt
  • pepper
  • paprika
  • Mrs. Dash

1. Preheat your oven to 350*. Stack 2 slices of ham together and spread the goat cheese in the middle (X2 if you’re using 2 chicken breasts). Roll the ham up just like you’d roll a wrap.

0072. Rinse your chicken and use a knife to cut the breast open in half so you can stuff your ham and goat cheese rolls in them.

3. When you stuff the chicken, use toothpicks to hold everything together. Sprinkle a nice amount of sea salt,009 pepper, Mrs. Dash and paprika on the chicken and place in the oven to cook for about 15-20 minutes (time will change depending on how big your breasts are).

012I like to make a little slice in my chicken before taking it out of the oven to make sure it’s all cooked. Once it is cooked, take it out of the oven.



(Look at that ooey, gooey melted goat cheese!)

To accompany the chicken, Danielle made some risotto (not sure where she got the recipe from, but any risotto recipe would work) and I steamed up some broccoli. I also made a quick batch of an easy white sauce (1/2 tbsp butter, 1/2 tbsp and about 1/3 cup of skim milk) because, well, I loveeeee sauces and feel that any French meal should have a sauce (hence why French cuisine is my favorite). Nothing fancy, but the chicken was SO flavorful that simple sides were absolutely the way to go.


There you have it! The risotto took the longest to make, so if you skipped that or substituted it for something else, the meal would probably take you less than 45 mins start to finish. I have 1/2 of my chicken breast left for tomorrow- can’t wait to eat it!

Questions for you: What is your favorite cuisine? Favorite side dish?