Quiche with Butternut Squash, Onion & Spinach


I’ve never made quiche before. I know, hard to believe, but true! In my quest to make NEW healthy and delicious vegetarian meals for my hubby (a new vegetarian), I decided to give it a try. I had a butternut squash that I needed to cook and thought why not roast it and put it into a quiche? I looked online for inspiration and lo and behold, there was a recipe for quiche using … you guessed it … roasted butternut squash. I doubled their recipe and Kimmie-fied it, a bit, but the inspiration totally came from a recipe I saw on kingarthurflour.com. My recipe will make two 9″ pies and, trust me, you will want to make both of them because this quiche is even better the next day. SOOOOO good!!!!!

You will need:

Your favorite pie crust recipe. My recipe, listed under ‘Tips’, makes two 9″ pies and is DELICIOUS! However, please don’t let making homemade crust keep you from trying this recipe. There are many GREAT store bought options out there.

2 medium onions, diced

4 T olive oil

2 T quality balsamic vinegar (I LOVE the ‘balsamic vinegar of modena’ from #williamssonoma)

3 cups of butternut squash, peeled and cubed (#traderjoes has already cubed butternut squash if you would like a shortcut)

2 cups of baby spinach, chopped (#earthboundfarm brand is my FAVE)

2 cups of milk (I used 1% organic from #costco)

10 large eggs

2 t dried rosemary (rub the dried herbs in your fingers to release the oils … can use 2 T fresh)

1/2 t of dried thyme (can use 1 t fresh)

kosher salt

freshly ground black pepper

2 1/2 cups grated sharp cheddar cheese (grate your own cheese, please and  reserve 1/2 cup to put on top of the pies)

Preheat the oven to 375 degrees

Prepare and roll out your dough to fit into your 9″ pie pans. Poke holes all over the dough with a fork and bake the crust for 10 minutes. Remove from the oven and set aside to cool.

Heat a sauté pan over medium heat. Add two tablespoons of the olive oil and the onion. Cook, stirring frequently, until caramelized. This should take between 20-25 minutes. You are looking for a golden brown. Add the balsamic during the last few minutes of cooking.

While the onion is cooking, toss the cubed butternut squash with the remaining olive oil and season with a liberal amount (about a half teaspoon each) of salt and pepper. Spread it, in a single layer, onto a cookie sheet and roast in the oven. You can keep the squash in the oven until the onions are finished caramelizing.

In a large bowl, whisk the eggs and milk together. Add the herbs, one and a half teaspoons of salt and pepper, caramelized onions, roasted butternut squash, baby spinach and the two cups of the cheese. Divide the mixture evenly into your two prepared pie crusts. Top with the reserved cheese.

Bake the quiche for 40 minutes or until the center is just set and the edges are golden brown. Remove from the oven and let it cool for ten minutes.




Kimmie Bee’s Stuffed Peppers


Comfort food! Who doesn’t like it? We all have our favorite comfort foods and often times they are the foods we grew up eating. One of my favorites is my Mom’s stuffed peppers. I recently had a taste for them, but wanted to tweak the recipe to make it a bit healthier. They were scrumpdiliocious!

You will need:

1 1b of ground turkey

olive oil (or your oil of your choosing)

1 onion, chopped

2 – 3 cloves of garlic, minced

1/2 t dried oregano

kosher salt and freshly ground black pepper, to taste

2 cups of crushed tomatoes, (I used 1/2 crushed tomatoes and 1/2 Trader Joe’s marinara)

1 cup of brown rice, cooked

shredded mozzarella

4 to 5 medium peppers (green, red, orange or yellow)

Preheat the oven to 350 degrees.

Sauté the onion, ground turkey, garlic and spices in a drizzle of olive oil. Turn off the heat and mix in the cooked rice and 1/2 of the crushed tomatoes. Set aside.

Cut the tops off of the peppers and carefully remove the seeds. Season the inside of the peppers with salt and pepper. Spoon the rice mixture into the peppers and top them with the remaining sauce and cheese.

Place the peppers in a baking dish and bake for 25-30 min. Cover with foil if you’d like the peppers to be softer.




Kimmie Bee’s Favorite Frittata


I frittata. Do you frittata? ☺️ I LOVE frittatas and have them at least three times a week. They are great for breakfast, lunch or dinner and the ingredient options are endless and only limited by your imagination! For this individual frittata (and my favorite ingredient combination), you will need:

1 scallion (green onion), chopped

3 baby portobello mushrooms, sliced

a handful of baby spinach

3 sun dried tomatoes, packed in olive oil (you can chop or leave whole)

1/4 t of crushed red pepper flakes

drizzle of avocado oil (olive oil or your favorite oil)

kosher salt & freshly ground pepper to taste

2 eggs, beaten

Sauté veggies in a drizzle of your favorite oil for three minutes over medium high heat.

Add the beaten eggs and reduce heat to low.

Once the eggs start to set, place the pan under the broiler, set to high, and cook until the eggs puff up and start to brown around the edges. Watch closely. You can add your favorite grated cheese just before you pop it under the broiler if you’d like.