Cupcake Quiche.

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When I was in Berlin last year, I accidentally found this amazing bakery with these scrumptious quiche muffins.  I thought of them the other day and decided to re-create them for our blog night when Chels and I get together.  It’s as simple as 6 eggs, 1 cup milk, 1 cup flour (we used pastry flour), goat cheese, sea salt, and assorted fresh veggies (mushroom and tomato).

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We left out the seeds from the tomatoes because we didn’t think they’d bake well.

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It’s a tad messy during the process but we filled the cupcake dishes to the brim.

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Bake at 400 degrees for 20 mins and voila!  Amazing personal sized quiche for breakfast.

Enjoy!

Vegetarian Summer Toast.

The best part about cooking in the Spring and Summer months is all of the fresh vegetables that we have available at our local farmers markets. I love making breakfast sandwiches and have experimented with all kinds of basic ingredients in order to find that perfect mix of sweet and savory. This recipe was created out of one of those experiments and I must say it is as delicious as it is simple to make!

Vegetarian Summer Recipe(Thickly slice a loaf of your favorite Rustic bread)

Vegetarian Summer Recipe(Mix a spoonful of goat cheese with a spoonful of ricotta cheese- this makes the goat cheese much easier to spread)

Vegetarian Summer Recipe(Heat your oven to 400 degrees. Toss mushrooms and red pepper slices with olive oil and sea salt. Cook for approximately 10 minutes)

Vegetarian Summer Recipe(Toast the bread slices and spread the cheese mixture on each slice)

Vegetarian Summer Recipe(Top with roasted vegetables, a drizzle of honey and a sprig of basil)

This is quite simply the easiest meal to make and serves well as a breakfast, lunch, or dinner!