Shaking Up The School Morning Breakfast…

The kids survived their first day of school and handled the homework.  They both really like their teachers and they were really happy to catch up with their friends after a busy summer.  Though our daughter is already doing the countdown for the number of the days left!

We had been getting into a rut with school morning breakfasts of toast because with getting the kids ready, dogs, walked, and lunches made time can get a bit crunched in the morning.  The kids are much better at getting ready without much prompting but there is still a lot to do.  Remember when the South Beach Diet was all the rage?  One of the things they suggested was to make up some little quiches so you could reheat them during the week.  I remembered this idea this week and thought I would do my quiches in mini form.  The response from the kids was yes and can it have bacon?  🙂

Preheat the oven to 425F/220C

Mini quiches 1 2014

In a small skillet start cooking and rendering 5 rashers of streaky bacon.  Add 1/2 a chopped onion, 2 cloves of chopped garlic, 2 teaspoons of fresh thyme, and a few splashes of dry sherry.

Mini quiches 2 2014

In a separate bowl beat 4 eggs.  Add 1 1/2 – 2 cups of milk or light cream.  The more watery it is the less you want to use.  Mix in 1 1/2 cups of grated jarlsberg, tsp of salt, pinch of nutmeg, a couple pinches of cayenne pepper, and pepper to taste.

Mini quiches 3 2014

Pour into 12 regular size muffin cups that are lightly greased.  Don’t over grease as it will get absorbed into the quiche.

Mini quiches 4 2014

Bake for 8 minutes then reduce the temperature to 350F/175C and bake until golden and the egg is cooked.  If you get the mixture wrong with using low fat milk and they come out a bit watery, put them on a baking sheet and bake at 350F/175C until the quiches is less wet.

Mini quiches 5 2014

Served them this morning and the kids loved them.  Easy to make, easy to heat up, and healthy for the kids.  Can’t go wrong!

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French Onion Soup

For the longest time I wasn’t a fan of French Onion soup.  It was always overpowering and heavy on the stomach.  Then I met my husband who loves this soup.  But he had the same problem of finding a decent recipe.  We found one from Hannafords and then changed it a bit and now we have a soup that is very easy to make and we all love eating it.

To start melt 2 T of butter in a saucepan.

I thinly slice about 1 1/2 large onions and saute in the butter.  Cook until they start to soften and then add a tablespoon of sugar.  Stir well.  I found a lot of recipes called for 3 large onions but it would be too much of an onion flavour and you wouldn’t get a balance of all the flavours.

Saute for another 5 minutes or so.  Add 4 cups of broth.  We use the veg broth though most recipes call for a beef broth.  Heat until simmering.  Add a few squirts of stone ground mustard, 3 T of cognac, 3-4 T of Worcestershire sauce.  Add salt and pepper to taste.

I like it to simmer for awhile if I have the time for the flavours to really come together but once it is heated through it can be served.  I butter some bread and toast them to top the soup.  Then grate some Jarlsberg cheese over it all.  Broil until melted and serve.

This is perfect on a cold day or when your schedule is hectic.  And if you want a variation of this try the french onion grilled cheese sandwiches.   A big hit in my family.  🙂