Cheesy Crustless Mini Quiches

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

I take my Academy Award watching very seriously.

And being such a devote viewer usually involves a little bit of homework. I watch the nominated movies ahead of time, my friends and I cast our votes among one another (it's a pretty fierce competition),  and then I plop myself firmly on the sofa so I can watch from the beginning of the red carpet until the closing credits.

The Academy Awards are my SuperBowl. The dresses, the speeches, the shameless jokes – I love it all.

It’s funny to think that growing up in Edmonton, Alberta, Canada, something as Hollywood as the Oscars seemed to be from an entirely different world. Now, I live 30 minutes away from the infamous Kodak Theatre; ten years later, that thought still is somewhat surreal.

But, even though my location is a variable (Edmonton vs. Los Angeles), the process of how I watch the Oscars hasn’t changed one bit (sofa + sweatpants + good food). It’s so comforting to know that no matter how much life may change, some things remain constant.

Wherever you are on the night of the Academy Awards, I hope you enjoy a bite of an extra cheesy crustless quiche. I’ll be eating them, too. 

These quiches can make any occasion feel special. I chalk it up to the Cabot Cheese; I used Cabot Alpine Cheddar Cheese for this recipe, which has a nutty, smooth, melt-in-your mouth taste. I love Cabot not only because their products taste truly amazing, but also because 100 % of their profits go directly to the 1200 family-owned farms that work together in the Cabot Creamy Cooperative to make such irresistible cheese. That warms my heart; just like the Academy Awards "Best Actor" and "Best Actress" speeches.

Cheesy Crustless Mini Quiches

Makes 10-12 crustless quiches

Simple to make, these healthy, mini quiches are fun to serve (and eat!) at your Game Day celebration, movie night, or Oscar party. 

Ingredients:

5 eggs

3 egg whites

1 cup reduced-fat milk 

6 ounces Cabot Alpine Cheddar Cheese, grated 

2 cups spinach, chopped

6 basil leaves, chopped

pinch of salt & black pepper

Directions:

1.     Preheat oven to 375 degrees. Spray or grease your muffin tin; set aside.

2.     In a large bowl, beat eggs and milk together.

3.     Add in chopped spinach, basil leaves, cheese, salt and pepper; fold in ingredients to combine.

4.     Distribute mixture evenly among muffin cups (~1/2 cup portion each).

5.     Bake for about 20-25 minutes.

6.     Remove from oven and allow to cool for about 5 minutes on a rack.

Enjoy, preferably with those you love.

An InLinkz Link-up

Homemade Ricotta

A few months ago, we had friends staying with us for the weekend.  In the afternoon, as we were all sitting around the kitchen talking, I pulled out a pot to start making a before-dinner snack.

“What are you making?”

“Ricotta cheese.”

“What?! You’re making ricotta?”

“It’s ridiculously easy. Watch.”

I pulled out a pot and poured in whole milk from a local dairy and cultured buttermilk.  I turned the burner to medium and waited until the mixture started to just simmer and you could see the curds developing.  I took a sieve and scooped out the curds.  There you have it—ricotta!

Have you made homemade ricotta yet?  It will change the way you think about the boring and rather bland store bought stuff.  Run to the grocery and buy one gallon of fresh local whole milk and one quart of cultured buttermilk.  In less than 20 minutes, you’ll have creamy, delicious ricotta cheese to use for lasagna, blintzes, crostini or eating with a spoon while standing at the refrigerator door.

Some recipes for homemade ricotta call for a mixture of whole milk and heavy whipping cream, but I find that making it with just the whole milk still produces a rich and delicious ricotta that is a little better for our overall health.  As you know from reading our blog, we’re not advocates for ‘light’ or ‘reduced calorie’ foods, but we are advocates for making something delicious from real, whole ingredients that you can feel good about eating.   

My favorite way to eat fresh ricotta is to sprinkle it with a good sea salt, like Murray River salt, drizzle it with a good extra virgin olive oil, and top with dried Aleppo pepper if you can find it and red pepper flakes if you can’t.  Serve with crostini or crackers.   

I hope you enjoy, preferably surrounded by the people you love!

Homemade Ricotta

8 cups whole local milk

2 cups cultured buttermilk

Sea salt

Add the milk and buttermilk to a large, heavy large pot.  Place the pot over medium heat and bring the mixture to a gentle simmer, until bubbles are just starting to form and you can see the curds separating.  Turn off the burner and let it sit for a few minutes.     

Using a mesh skimmer, lift the curds out of the pot and place them in a colander lined with cheesecloth.  Let the curds drain for about 5 minutes for a soft ricotta or up to 20 minutes for a firm ricotta.  Transfer the ricotta to a bowl, add a pinch of sea salt and stir.  Cover the cheese and place in the refrigerator to chill.  The ricotta can be made one day ahead. 

Lastly, don’t throw away the whey (the leftover liquid).  I freeze it and then use it in soups or as a substitute for water in making bread or pizza dough.     

Pumpkin Hummus

Evan and I moved into our apartment over the Thanksgiving weekend last year and left our place in a little bit of disarray (to put it mildly) before heading out of town for our annual winter vacation. We hardly had any furniture when we first moved in; a small sofa my aunt had given me was sitting in our living room and Evan’s TV was propped up on cardboard boxes. Needless to say, when we got home from our vacation in the middle of December, our apartment needed some TLC.

Evan pulled out his Charlie Brown Christmas tree and the decorations he had saved from childhood and together we sat in our nearly empty apartment, decorating the tree and celebrating the holidays. It’s one of my favorite memories from the last December and I’m so looking forward to celebrating the holidays (in our now furnished apartment) this year.

I’m already dreaming up ideas for our Thanksgiving menu. This pumpkin hummus recipe –  which took me quite a few attempts to perfect – will be served as an appetizer with my favorite seasonal product, Way Better Snacks Oh, My Sweet Punkin Cranberry Corn Tortilla Chips. Way Better Snacks are made with sprouted ingredients, which means better nutrient absorption of some vitamins and minerals, and better digestibly. Plus, you really can't beat their flavor!

Pumpkin Hummus

This flavorful spin on your typical hummus recipe makes it the perfect appetizer or side dish for your Thanksgiving gathering. Loaded with vitamin A and fiber, pumpkin hummus is not only a treat for your tastebuds, it’s a dish you and your family can feel good about eating.

Ingredients:

1 15 ounce can pumpkin

1 15 ounce can white beans, rinsed and drained

2 cloves garlic

1 teaspoon cumin

1/8 teaspoon cayenne pepper

pinch of salt

2 tablespoons tahini paste

juice of ½ a lemon

3 teaspoons extra virgin olive oil

¼ cup pumpkin seeds

Instructions:

1.     Put all ingredients in a food processor and pulse until smooth.

2.     Pour into a serving dish and garnish with pumpkin seeds.

3.     Serve with Way Better Snacks Oh, My Sweet Punkin Cranberry Tortilla Chips.

Enjoy, preferably with those you love.

Disclosure: I am a Nutrition Ambassador of Way Better Snacks. My thoughts and opinions are my own – and I truly love Way Better Snacks for their quality of ingredients and nutritional profile.