Primal BBQ Chicken


Primal BBQ Chicken

Technically this is primal as well as paleo, just as an aside.  I made homemade BBQ sauce for the first time today…and it is DELICIOUS!  For those of you who like KC Masterpiece sauce, this is almost a dead ringer.  In fact, the only way I could tell them apart in a taste test is if the test wasn’t blind–this sauce is red and thicker as opposed to reddish brown and thinner like a creamy salad dressing.  Anyway, it’s YUMMY YUMMY YUMMY!


So to test out this liquid sunshine, I made some BBQ chicken leg quarters.  JR says that it was super tasty (I wasn’t hungry, so I’ll be eating mine tomorrow).  I know it’s going to taste good though, because my nose works very well…and three hours later, the house still smells delicious.  I’m pretty stoked about eating it.  I’m actually getting a little hungry and could eat a leg quarter right now, but it’s pushing midnight, so that’s not going to happen LOL!


BBQ Sauce

15 oz can organic tomato sauce

12 oz can organic tomato paste

1 C red wine vinegar

1 C unsweetened applesauce

1/3 C organic raw honey

1/3 molasses

2 Tbsp ghee (or butter, or clarified butter, or whatever you use)

2 Tbsp liquid smoke (don’t leave this part out!  There are a few brands that have all pronounceable ingredients)

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp smoked paprika

1/4 tsp cinnamon

1/4 tsp cayenne

salt and pepper to taste


1.–Combine all ingredients in saucepan over medium-low heat.  Let simmer 20 minutes.  Done!  This makes about 4-5 C of sauce.


BBQ Chicken Leg Quarters

Serves 4

4 chicken leg quarters

1 C BBQ sauce

1-2 Tsp fat


1.– Preheat oven to 375.  Rinse chicken and pat dry.  Sprinkle salt liberally over skin.  Line baking sheet with foil.  On top of baking sheet, put wire rack.

2.– Heat large skillet over medium-high heat.  When pan is warm, put fat in pan.  When hot, put chicken in pan, skin side down.  Sear ONLY the skin side until a golden brown crust forms.  Brush both sides of chicken with half of the BBQ sauce and put on wire rack, skin side up.

3.– Bake for 25 minutes.  Take sheet out of oven and brush remaining sauce over chicken.  Return to oven and bake another 20-25 minutes (until juices run clear and internal temp hits 165).  ENJOY!

Creamy Wild Mushroom Soup (Whole30 Compliant)


Creamy Mushroom Soup Salmon with Coconut Cream Sauce

I got this great piece of salmon today along with some fantastic cremini mushrooms that were just picked yesterday.  I couldn’t decide which one to make for dinner, so I just made them both!  The mushroom soup is super creamy and paired wonderfully with the light citrus in the coconut cream sauce over the salmon.  You can use other types of mushrooms for this soup, but the cremini mushrooms really lend a “beefy” flavor to the soup.  So if you’re looking for a way to go “meat free” (for whatever strange reason), this soup is a good way to do it, while still retaining the flavor of meat.


I already posted the recipe for the salmon as one of my first posts, but I’ll post it again since these two things went so well together.  Surprisingly, Isak ate a LOT of this soup.


Creamy Mushroom Soup

Serves 4-6

2 Tbsp fat

1 pound cremini mushrooms, cleaned and cut in large chunks

1 clove garlic, minced

1 small yellow onion, chopped

2 C broth of your choice

1 can coconut milk

salt and pepper, to taste


1.–Heat large pot or dutch oven over medium heat.  Once hot, add fat to warm.  When fat is hot, add mushrooms, onion, and garlic.  Cook until soft, but not burning.  Add broth and simmer about 5 minutes.  Remove from heat and cool for 5 minutes.

2.–Use immersion blender, blender, or food processor to blend until creamy and smooth.  Put back in pot over medium-low heat, add coconut milk, and heat through until hot.  Season with salt and pepper; serve immediately.


Salmon with Coconut Cream Sauce


1 pound salmon fillet

salt and pepper

2 tsp coconut oil

1 large shallot, diced

3 cloves garlic, minced

zest and juice of 1 lemon

1/2 C coconut milk

2 Tbsp chopped basil


1.–Preheat oven to 350.  Put salmon in shallow baking dish; salt and pepper both sides.

2.–Heat medium saute pan over medium heat.  Add coconut oil; when hot, add shallots and garlic.  Saute 3-5 minutes, until soft.  Add lemon zest, juice, and coconut milk.  Bring to boil.  Reduce heat and add basil.

3.–Pour over salmon and bake 10-20 minutes, until salmon is cooked to desired temperature.


What was left when I could no longer eat any more?  This.

What's Left



Creamy Broccoli and Asparagus Soup (Whole30 Compliant)


Asparagus and Broccoli Soup

I was looking for something to do with some of the asparagus that I got last week…and I also had a few bags of frozen broccoli calling for a purpose…so I decided to put them together in a soup!  The picture doesn’t really do it justice.  It was a beautiful green color, but under the fluorescent lights and against a gold tablecloth, green doesn’t really show up LOL.


This was really quick to make for a soup.  Maybe 35-40 minutes start to finish.  Definitely something that can be thrown together quickly on a busy evening (which tonight was…a certain toddler decided not to take his nap until about 3:30 today).  JR noted that it would also taste good with chicken in it (after the pureeing, obviously)…but I’m not usually big on pureed soups with floating chunks.  Just a personal texture preference.  Try it if you want.


Creamy Broccoli and Asparagus Soup (Whole30 Compliant)

Serves 4-6

2 Tbsp ghee

1/2 yellow onion, chopped

1 shallot, minced

2 cloves garlic, chopped

2 C vegetable or chicken broth

2 large turnips, peeled and chopped

1 pound asparagus, trimmed and coarsely chopped

2 C coarsely chopped broccoli

salt and pepper

white pepper

1 C coconut milk


1.–Heat ghee in large stock pot over medium heat.  Add onion and shallot; cook until soft (about 5 minutes).  Add garlic and cook another minute.  Add broth and turnips and bring to boil.  Stir in asparagus and broccoli and return to boil.

2.–Reduce heat to medium-low and simmer until vegetables are tender (15-20 minutes).  Remove pot from heat and set aside to cool slightly (5-10 minutes).

3.–Transfer soup to blender (unless you’re using an immersion blender, and in that case, leave it in the pot) and puree in batches until smooth.  Return to pot over a medium-low heat.  Add coconut milk, salt, and peppers, stirring until heated through.  Serve in bowls, garnished with a drizzle of olive oil.  Other garnishes could include fresh parsley or chives.



Blackened Redfish and Spicy Cauliflower Rice (Whole30 Compliant)


Blackened Redfish2

Today, while shopping at Central Market with Isak, we saw some awesome looking fish that I’d never tried before: redfish.  The guy at the counter filleted one for me, wrapped it up with ice, and sent us on our way.  After looking up no fewer than 25 ways to cook it, I decided to throw together a blackened spice mix.  As I was trying to figure out a side dish to go with this, THIS recipe came across my Facebook feed.  It’s Melissa Joulwan’s recipe for roasted cauliflower rice.  Blackened spice mix, tasty fish, and rice that I can flavor however I want?  SCORE!


When you make this, DEFINITELY open the windows and doors near the kitchen.  This.  Will.  Smoke.  A lot.  I mean, it’s not like a forest fire in New Mexico or anything, but you can definitely feel a little eye-burn going on.  Turn on the stove fan too.  Just do everything you can to reduce the smokeage in the house.


Blackened Spice Mix

2 Tbsp sweet paprika

1 Tbsp + 2 tsp salt

2 tsp onion powder

2 tsp garlic powder

2 tsp cayenne

1 1/2 tsp black pepper

1 1/2 tsp white pepper

1 tsp thyme

1 tsp oregano


Mix it all together in a container.  That’s it.


Blackened Redfish

Serves 4

4 boneless redfish fillets

blackened spice mix (approx 3-4 Tbsp)

1/2 C melted ghee or clarified butter


1.–Heat cast iron skillet on high for 8-10 minutes–when it’s ready, the pan will be ashy white.  Have your fan on and windows open before starting this.  Dip one fillet at a time in melted butter.  Dust both sides liberally with some of the blackened spice mix.  Don’t skimp on this!

2.–Put fish in pan and pour a little more melted butter over top.  After 2-3 minutes, flip fish, pour a little more butter, and cook another 2-3 minutes until done.  Do this with all four fillets.  Serve immediately!


Spicy Cauliflower Rice (from THE CLOTHES MAKE THE GIRL)

1 head cauliflower

1 Tbsp coconut oil, melted

3/4 tsp salt

1/2 Tbsp blackened spice mix


1.–Preheat oven to 425.  Cover rimmed baking sheet with foil.

2.–Break cauliflower into florets, removing stems.  Put florets in food processor and process to rice consistency (don’t overcrowd the processor…you’ll have to pick out big chunks that don’t get chopped up).

3.–Put cauliflower rice in large bowl and toss well with melted coconut oil, salt, and spice mix.  Spread on baking sheet in a thin layer (mine was about 1/2″ deep) and roast until tender and beginning to brown (about 25 minutes).

Blackened Redfish3


Roasted Chicken and Veg (Whole30 Compliant)


Roasted Chicken and Veg

I got all of these great vegetables at two different farmer’s markets last weekend, and I’ve been trying to figure out how to use some of them.  I’ve never had golden beets before, but everything I’ve read says the best way to eat them is roasted.  Though I’ve had turnips, I’ve never cooked them before…and like the golden beets, many people suggested roasting them.  In addition to those, I got some carrots, red onions, and mushrooms.  All of these sounded like a great idea to roast together…and to make it a meal, let’s toss some chicken leg quarters on top!


This is one of the quickest meals to prep and has a relatively short cook time.  As a bonus, you can save the bones to use for BONE BROTH!  (I have some in the crock pot right now as I’m typing this)  Surprisingly, I liked the golden beets.  Now…to be fair, they weren’t my favorite taste right off the bat…but it’s a taste that I know will grow on me.  They only have a slight beet taste–they’re mostly sweet, a little buttery, and a bit earthy.  Not too bad!  Definitely a delicious dinner.


Roasted Chicken and Veg (Whole30 Compliant)

Serves 4

4 chicken leg quarters, rinsed and patted dry

1 pound mushrooms, halved

1 red onion, cut into wedges

3 carrots, peeled and chopped into stew-sized chunks

3 golden beets, peeled and cubed

2-3 turnips, peeled and cubed

2 Tbsp olive oil

1 Tbsp fresh thyme (or 1 tsp dried)

1 Tbsp minced rosemary (or 1 tsp dried)

1 tsp SEA SALT (I use pink Himalayan)

1/2 tsp ground pepper


1.–Preheat oven to 450

2.–In roasting pan or large baking dish, place all the vegetables, olive oil, herbs, and seasonings.  Lay chicken directly on top of vegetables, skin-side up.  Brush a little olive oil on chicken skin and season lightly with salt and pepper.

3.–Roast (uncovered) 45 minutes, or until cooked through–chicken should have an internal temperature of 165.

Last Week in Food

I’ve been eagerly waiting for my copy of SLIM PALATE to come in the mail since I pre-ordered it in February.  How excited was I after getting back from Florida and it was waiting here for me!  If you don’t know anything about this book, it is written by JOSHUA WEISSMAN, a 17 year old from Texas.  Yes, someone who is 17 and has written a cookbook.  Did I mention that he’s lost 100 pounds since starting his paleo lifestyle?  Well, he did.


So I thought I would share the handful of recipes that I’ve tried out so far–well, share the pictures and names–but for the recipes, you’ll have to check out the book!  After looking at the whole book, I can honestly say that it is definitely worth getting if you’re looking for some new paleo recipes.  Seriously…it’s like food porn.


The first recipe I made was Sweet Rosemary Meatballs…


sweet rosemary meatballs

I served them with a salad and baked acorn squash.  The reason that the acorn squash looks dark is because (a) I dumped a ton of cinnamon on it, and (b) I like to slightly overcook my acorn squash until it’s super soft and practically falling out of the shell.  For those of you who have never had acorn squash (or have only had it in a savory style), this is a wonderfully versatile squash that usually serves as a dessert for us!  Here’s how I make acorn squash:


Acorn Squash


1 acorn squash

1 Tbsp butter, divided

2 tsp pure maple syrup, divided



1.–Preheat your oven to 350.  In the event that you’re already cooking something that’s at 400, go ahead and use that temp.  I’ll cook mine anywhere between 350 and 425.

2.–Cut acorn squash in half and dig out the seeds.  I set each half–“bowl” side up–on top of a small ramekin, and both ramekins on top of a foil-lined baking sheet.

3.–Rub a small amount of coconut oil over the exposed part of the flesh.  Cut off about 1/2 Tbsp of butter (or ghee) to put in each squash bowl.  Shake cinnamon over the squash flesh (I use about 1/2 tsp per half).  Pour 1 tsp pure maple syrup over each butter piece.  Bake for 60-90 minutes, depending on temperature and how soft you want the squash to be.


The next recipe I made was Thai Fish Cakes (with a side of Ginger Lime Coleslaw, also in Slim Palate).


thai fish cakes1

These were DELICIOUS!  And the slaw…oh, the sweet, sweet slaw.  I will be making that at least once a week to add with whatever meal I’m making.  A word to the inexperienced–the paste that you’re making in the food processor is a little hard to work with.  MAKE SURE you have wet hands when you’re forming the cakes.  As you chill them after forming and before cooking, I suggest lining a sheet with plastic wrap and rubbing a little olive oil on the wrap before forming them.  Trust me, they will be much easier to get off the surface before cooking.


Saturday night I made the Pan-Roasted Spiced Pork Chops with Lemon and Sage.



pan roasted spiced pork chops with sage and lemon

The sheen on top of them is just the glare of our overhead light.  These were SO GOOD.  Also, super fast to make.  6-8 minutes in the pan, 10 minutes in the oven, done.  They are incredibly fragrant, which makes them taste even better.  They paired nicely with a simple salad.


Finally, Sunday night I made the Chilled Avocado, Coconut, and Cucumber Soup with a salad.


chilled avocado soup Sunday Salad


I will preface this by saying that in general, I do not like chilled soups.  Period.  End of story.  But JR really enjoys them, so when we had some friends over for dinner, I decided to suck it up and make this for them.  While I still don’t enjoy cold soup enough to put it on the menu regularly, this was really good for a cold soup.  What can I say?  I prefer my soup hot!  The toasted coconut on top was a lovely contrasting texture and taste.  I actually want to try to make popsicles out of this soup–I think they would be wonderful!


I make salad a lot as of late.  It’s a cheap and filling side dish.  I never write down how I make my salads (it’s sort of a dump-and-go process).  That being said, everyone who eats them constantly asks me how I make them…so I sort of paid attention last night so I could share.  I still didn’t take exact measurements though…so don’t expect that LOL!


Simple Salad


Greens (I used spinach from the farmer’s market last night, but I usually use organic herb garden mix from Central Market)

Mushrooms, cleaned and sliced thin (eh…maybe 6 or 7 of them?)

Handful of blueberries

Chopped strawberries (5 or 6, I cut them into 8-12 pieces each)

2 tomatoes, chopped

2 scallions, sliced thick

1/2 to 1 Tbsp lavender buds

For the dressing, I usually mix a few spoons of MAYO with a splash of almond milk, a splash of apple cider vinegar, a TON of dill (seriously…my dill addiction is excessive), a shake or two of basil, salt, pepper, and a quick pour of honey (maybe 1/2 tsp?).  Stir that up in a small bowl and pour it on the salad.  Toss everything together and chow down!

Salmon Cakes (Whole30 Compliant)



This is somewhat of a repeat post.  That is, it was originally posted on my other blog; however, I’m in the process of consolidating them, so I’m moving this post first.  Additionally, I’ve tweaked the recipe a little bit, so the altered recipe will be included in this post.


These salmon cakes are my favorite quick meal to make, and at any given time, we have at least a dozen of these in the freezer, ready to be baked at the first sign of me not having time to put together something else for dinner (that is, the days that Isak decides that napping isn’t of importance or on the schedule).  They can be paired with mashed cauliflower, cauliflower rice, salad, baked acorn squash, or whatever else you feel like serving with them.  My favorite way to have them is on a bed of greens, tossed with a little dill dressing.


Salmon Cakes

Serves 4

1-14.5 oz can wild caught salmon

1 C cooked and mashed sweet potato

2 lg eggs, beaten

1/2 C almond flour

2 Tbsp minced Italian parsley (flat-leaf)

3 scallions, sliced thin

1 Tbsp Old Bay seasoning

3 tsp dried dill

1 tsp salt

1 tsp hot sauce

1/2 tsp paprika

1/4 tsp black pepper

zest from 1 lemon

juice from 1 lemon

2 Tbsp liquid fat (I use olive oil or melted ghee most of the time)


1.–Preheat oven to 425.  Cover large baking sheet with parchment paper.

2.–Drain liquid from salmon and flake fish into large bowl.  I remove the round bones but leave the tiny wispy ones.  They’re edible and have a lot of good minerals.  Add sweet potato, eggs, almond flour, parsley, scallions, Old Bay, dill, hot sauce, paprika, black pepper, lemon zest, and lemon juice.  Mix well.  Chill 10 minutes.

3.–Brush parchment with some liquid fat.  Use 1/3 C measure to form cakes.  If you want to freeze them, you would freeze them on an ungreased, parchment-lined sheet at this point.  Once frozen, they can be taken off the sheet and stored in a plastic bag in the freezer.  Brush tops of cakes with additional liquid fat.

4.–Bake 20 minutes, flip cakes over, and bake another 10 minutes.  If you started from frozen, you would bake 20 minutes, flip cakes over, and bake another 20 minutes.


These can also be made with shredded chicken, tuna, or crab.  I’m sure you could use whatever protein will taste good with the included spices.

On Vacation Again…


It is not easy to stick to a paleo or primal way of eating while on vacation. Fortunately, my parents are game to eat whatever I cook, so that is a plus. That being said, there have been a few times that eating out was unavoidable, which presents its own challenges. Out of the six vacation meals we have had so far, three of them have been strictly compliant. I guess 50% isn’t terrible for being away from all of my supplies and snacks…but I definitely notice the fatigue and headaches from the non-compliant food.

If you’ve never eaten a paleo or primal diet for longer than a week (with no cheats), you likely don’t know about the headaches. This is one of the things that let me know exactly how bad grains and sugars are for us. Once you eat something like bread or a cookie, you can just expect to have a weird version of a hangover for the next 12-24 hours. And trust me when I say it comes on within minutes of eating. It kinda ruins the lovely taste of whatever you just ate. Oh well.

Apparently what I need to get better at is travel-food. I’ve mastered the art of airplane snacks (read: make and bring your own). It’s the extended daily foods that trip me up. It doesn’t help that there is only one grocery store where my parents live and apparently their produce prices are terrible. Seriously…I don’t understand how in Texas, we can get lemons (grown in Florida) for 3-5 for $1 and in Florida…they can pay almost $1 a piece. There is something wrong with that picture.

Meatballs (Whole30 Compliant)



These meatballs are really good–and without any bread or cheese in them!  In fact, they taste almost identical to the meatballs I remember from Bucca di Beppo.  To be fair, I’m not a huge meatball person (I know, shocking, I’m Italian and all).  But occasionally I’ll get a hankering for them and make a batch.  These definitely hit the spot!  We found out tonight when we were eating these, that Isak is a true Guido (picture to come at the bottom of this post).  We have a hard time getting him to eat non-fish meat (we don’t force it or anything, he just doesn’t like a whole lot of it).  As a rule, he pretty much NEVER eats red meat.  Let me say that again:  NEVER.  Okay, there is one caveat…he will eat it if it’s like $9000 a pound filet…but it’s not like we can afford that.  Ergo, he never eats it.


Tonight I didn’t even try to give him any.  I just made him a bowl of yogurt with some blueberries and such.  We are packing to leave for a vacation tomorrow so I didn’t want to deal with the throwing of the meat (with tomato sauce) and have to clean that up.  Oh yeah, he has recently started throwing things when he’s “finished” with them…so there is that.  Anyway, he started waving his arms around and asking for some of JR’s meatballs (only it was really waving, pointing, and saying “THISSSSSSSSSSSS!”).  JR gave him a small piece–Isak ate it.  JR did it again–Isak ate it.  Isak proceeded to eat half of one of JR’s meatballs and three-quarters of one of mine.  No throwing at all.  There were a few times that he tried to stick the whole meatball in his mouth, sucked off the sauce, and then took it out to dip in more sauce…but he eventually ate it.  Toddlers.  They’re so funny.


Meatballs (Whole30 Compliant)

Serves 4

2 pounds ground beef

1/2 to 3/4 C almond meal

2 eggs

8 cloves garlic: blanched, peeled, and chopped (I didn’t blanch today…they still turn out fine)

1 tsp salt

1 tsp pepper

2 tsp oregano

2 tsp basil

32 oz tomato sauce (I actually used a jar of organic tomato puree and added some spices to it)

8 oz water


1.–Preheat oven to 350.  Combine everything but sauce and water in a large bowl.  Shape into large meatballs (I got 12 almost-baseball-sized meatballs).  Put on foil-lined baking sheet and bake for 15 minutes.  At this point, you can freeze them and save them for later if you want.  If you freeze them, you just continue with the rest of the directions, but you may need to add 5-10 minutes to the final baking time.

2.–Transfer meatballs to baking dish.  Combine sauce and water, and pour over meatballs.  Cover the baking dish with foil and bake 35-45 minutes.


Voila!  Toddler-approved meatballs!




Crustless Quiche (Whole30 Compliant)



I love quiche.  Like…LOVE quiche.  I could eat it for every meal of every day.  Well, maybe not EVERY meal, but you get the picture.  That being said, one of my favorite things about quiche is the delicious Gruyere and the crispy-on-the-outside-soft-on-the-inside, oh-so-buttery puff pastry crust.  Yes, pastry.  Don’t even hand me a piece of quiche on a boring pie crust.  Quiche is made with puff pastry.  Period.


So now that we’ve determined the only way to make a quiche with a crust is with a puff pastry crust, I’m about to share with you a recipe for a crustless quiche.  No crust and no cheese?  That is a tall order to make it tasty.  Yes, I realize I could make a paleo version of a pie crust.  There are two problems with this:

1.– I don’t like paleo breads or baked goods.  Sorry, they basically taste like flavored cardboard.  If I’m going to have a baked good, I’ll just have the real thing.

2.– If you are taking your normal crappy diet, switching the ingredients to “better” ones, and shoving the crappy food into a paleo mold, you are COMPLETELY missing the ball here.  Yes, it’s okay to have a paleo dessert or pancake or whatever once in awhile…but if you do that too often, you haven’t actually changed anything.  Dallas and Melissa Hartwig refer to it as SEX WITH YOUR PANTS ON (SWYPO).  If you keep having SWYPO, you’ll eventually want to take the pants off.  Once you take the pants off, it’s hard to put them back on.


This is a delicious quiche (yes, even without the crust and the cheese) that incorporates a whole boat-load of vegetables in it.  Eggs + lots of veggies = more filling!  The coconut milk gives the illusion of cheese.  It doesn’t taste like cheese or anything, but you get the creamy-ness of the cheese (plus the heavy cream that typically goes into quiche).  Feel free to add whatever veg you want to this!  Change up the spices, toss in some meat…make it your own!  But whatever you do, make it!


Crustless Quiche

Serves 4

1 onion, sliced in thin semi-circles

2 shallots, sliced thin

2 garlic cloves, minced

1 C mushrooms, sliced thick

3 Tbsp fat of your choice (I used a combination of coconut oil and ghee)

2 C shredded squash (I used summer squash, but you could also use zucchini or whatever)

1 C shredded carrots

1 C sliced cherry tomatoes

4 eggs

1 1/2 C full-fat coconut milk

1 tsp salt

1/4 tsp pepper

1 tsp dried basil (or 1 Tbsp chopped fresh)

1/4 tsp nutmeg


1.–Preheat oven to 350.  Melt 2 Tbsp fat in skillet over medium-low heat.  Add shallot, garlic, and onion; cook until soft and starting to golden (15-ish minutes).  In another skillet (or the same skillet after the onions are finished, melt 1 Tbsp fat over med-high heat.  When the pan is HOT, cook the mushrooms until browned.  Again, the key to mushrooms is hot and fast.  With both the onion mixture and the mushrooms, drain off some of the water when finished cooking.  Put mushrooms and onions in the bottom of a greased pie dish.

2.– In a large bowl, whisk eggs, coconut milk, salt, pepper, basil, and nutmeg until thick and creamy.  Spread shredded vegetables over the onions and mushrooms.  Layer sliced tomatoes on the top of all that vegetable mess.  Slowly pour the egg mixture over the top of the vegetables.  The eggs are thick and don’t seem like they’ll seep down through the vegetables.  Don’t worry, they will.

3.– Put pie dish in a pan large enough to hold it (I used my roasting pan).  Pour very hot water around the pie dish–about halfway up the dish.  Bake 30-35 minutes (or until eggs are set).  Remove from water bath and cool 15 minutes before serving (the removal from the water bath is the hardest part…it took some major potholder yoga).  The cooling process is important–I didn’t wait completely and the quiche was basically falling apart.  Still delicious…just loose LOL!




As you can see, this is “Toddler-Tested, Toddler-Approved.”


*EDIT*  I just realized that I forgot to put the mushrooms in this time–so if you don’t have mushrooms handy, this is still delicious!