Pepperoni Spinach Quiche

Pepperoni Spinach QuicheThis recipe from Taste of Home was quick and delicious. We even gave in to the kids requests and let them have the leftovers for lunch the next day where they were the envy of the cafeteria. I made a pie crust from scratch rather than use the canned crescent rolls–doesn’t take that long. We also upped the spinach and pepperoni a bit. Definitely a keeper!

Pepperoni Spinach Quiche
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
For the crust
  • 11/2 cups flour (we typically use white whole wheat flour)
  • 6-8 Tbs butter
  • 8-10 Tbs ice water with some lemon juice
For the filling
  • 1 Red pepper, chopped
  • 1 Tbs Olive oil
  • 1 Clove garlic, minced
  • 5 Eggs, lightly beaten
  • ½ Cup Shredded mozzarella cheese
  • 1 Package Frozen chopped spinach, thawed and squeezed dry
  • ½ Cup Pepperoni slices, cut in half
  • ¼ Cup half-and-half cream
  • 2 Tbs Parmesan cheese
  • 1 Tbs Fresh parsley, minced
  • 1 Tbs Fresh basil, minced or 1 tsp dried basil
  • A grind or two of black pepper
  1. Preheat the oven to 375˚.
For the Pie crust
  1. Cut the butter into the flour
  2. Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
  3. Roll out the crust on a floured surface
  4. Place into a quiche pan
For the filling
  1. In a skillet, sauté the red pepper in oil until tender.
  2. Add garlic; cook 1 minute longer.
  3. In a small bowl, combine the remaining ingredients
  4. Stir in red pepper mixture.
  5. Pour into crust.
  6. Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
  7. Let stand for 5 minutes before cutting.

Sweet Potato Torta Española with Chard


Sweet Potato Torta Española

This Torta Española with Rainbow Chard recipe on theKitchn sounded really good, though we tend not to eat regular potatoes. I wondered if it could be made with sweet potatoes and Googled around and ran into this recipe on Well Fed, Flat Broke. So, while I am sure Spaniards would complain that this has no resemblance to a true Torta Española, we mixed and matched between the recipes and came up with the delicious dinner. We increased the chard to 1/2 the bunch, and sautéed the rest with some garlic and served that on the side. Our only regret was that there were no leftovers!IMG_9026

Sweet Potato Torta Española with Chard
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Spanish
Serves: 4
  • 2 Medium sweet potatoes, thinly sliced
  • 1 Red onion, thinly sliced
  • 3 Tbs olive oil
  • 1 Clove garlic, minced
  • ½ Bunch of chard, sliced into strips
  • 8 Eggs, beaten
  1. Heat the oil in a non-stick pan over medium-high heat.
  2. Add the potato and onion slices, stir to mix and coat with oil.
  3. Add the garlic and mix in.
  4. Cover and let cook until potatoes are soft, about 15 minutes, stirring occasionally.
  5. Put the sliced chard on top of the potatoes and cover.
  6. Cook another couple of minutes so the chard wilts.
  7. Pour the beaten eggs over the chard and cover, cooking another 5-8 minutes, or until the eggs are mostly set.
  8. Loosen the edges with a spatula and carefully slide the torta onto a plate.
  9. Put the pan on top of the plate and invert so that the torta is back in the pan upside-down.
  10. Cover and cook a few more minutes, until the eggs are cooked through.
  11. Slice and serve.


Swiss Chard and Corn Tart

It’s been a while since we made this, but it was good. I finally downloaded the photos from my camera, so here it is…Swiss chard and corn tart

We used the Olive oil tart crust from Chocolate and Zucchini. Which turned out a but tough…I may not have rolled it thin enough? But was still a nice base for the tart.

The rest of the Swiss chard and corn tart was basically from the original post, except we topped it with Rondelé rather than the goat cheese.

Overall a fairly easy and healthy meal that all enjoyed!

Swiss chard and corn tart