Confessions of an Unintentional Domestic Goddess

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Kitchen Sink Quiche

I have a kitchen sink and I’m not afraid to use it! Ok, so, I use my sink every day, but that doesn’t mean I actually eat it! But since my concoction kind of seemed to contain nearly every veggie in my fridge, why not call it what it is, right? I love my veggies! In fact, I have no idea what has happened to me, but as I’ve grown up, and become a grown up, my tastes have changed quite a lot. I love steamed broccoli. Straight. No chaser. Steamed asparagus. A tiny bit of butter. Grilled vegetables, raw vegetables. Red peppers, green peppers, yellow peppers. Even jalapenos on occasion if they’re in something like salsa and have been seeded. Can’t take too much heat.  I even like trying new ones that are kind of off the wall. Example: purple carrots. Yep. Seriously. I was at the grocery and saw them, they still had the tops on them and everything. They weren’t big, maybe as big around as my finger and 6-8″ long. Hmmm, ok, what the heck, right? I try to eat the rainbow as often as I can. I was kind of afraid, to be honest. I mean what if they tasted like horseradish? Don’t get me wrong, I enjoy horseradish, on roast or prime rib. But to take a big bite of a hunk of horseradish? Um, no. I like my nose just the way it is, thank you very much. I’ll try most things, except beets. And brussels sprouts. And I suppose that makes me a, well, a vegetable-ist. I do discriminate against certain veggies, I’m sorry to say. Don’t hate me for it.

Last week, I found fresh asparagus for $1.29/lb. That is crazy cheap! Ok, now what can I do? I have a few recipes that use asparagus, and we had some steamed recently. Oooh! I know, I’ll make a quiche for hubby. He loves the veggies too, and it’s been quite a while since I’ve made a quiche, so it’ll be a nice treat for us on the weekend. Holy cow! It was incredible! I just kind of threw it together and crossed my fingers. I am convinced it was the crossed fingers that made it the BEST EVER! So next time you make a quiche, don’t forget that step, the crossing of the fingers.

Doesn't look like a kitchen sink, or taste like one either! Yum!

Kitchen Sink Quiche

1 refrigerated pie crust

6 eggs

1/2C 2% milk

1/2 lb fresh asparagus

1/2 medium onion chopped

1/2C Each chopped red, yellow, green pepper

1 small can sliced mushrooms, drained

2 to 3 cloves garlic (or more if you want to)

4 to 6 oz Italian shredded cheese w/seasoning

1 tsp kosher salt


1. Preheat oven to 375. Unroll pie crust in greased 9″ pie plate and set aside.

2. In a skillet, saute peppers, onions & garlic (pressed w/garlic press)  until crisp tender. Set aside & allow to cool.

3. Wash &** trim woody ends off of asparagus. In a large lidded skillet/sauce pan, steam asparagus in 1/2 to 1″ of water,  for 2 to 3 min, or until crisp tender. Remove from heat & allow to cool. Cut into 1″ pieces.

4. In a mixing bowl, beat eggs & milk. Add in cheese, salt, mushrooms, veggies after cooling to the point they’re just warm to the touch. If you put them in and they’re still hot, they’ll start to cook the eggs (you don’t want that).

5. Pour all of this into the prepared pie dish, place in the preheated oven for 40 to 45 min, or until eggs are set in the center. Allow to cool 5 min-ish, slice and serve, and take all the compliments headed your way!

***If you have never trimmed asparagus, it’s really easy and will break off all by itself at the right point. I know you may want to use all of it b/c it’s not cheap, but unless you enjoy eating wood, I recommend doing this prior to steaming. Hold a piece of asparagus, one hand directly on the cut end. Hold in your other hand a few inches up from the cut end and just do a quick snapping motion. The end will snap right off where the woody part ends and the good part starts. You don’t waste any unnecessarily. (I’m a tightwad & I hate wasting good food, so this is great, rather than guessing and using a knife, not knowing if you’re getting all of the hard stuff or chopping some of the good parts.)

If you are using an 8″ pie plate, you could probably cut the number of eggs down. I started with 4 eggs and because of all the veggies I had in it, I added a couple more eggs. I wanted it to be quiche, not just a little bit of egg w/alot of veggies.

Also, if you don’t have red/yellow peppers (b/c they’re normally pretty darn expensive) green would be just fine.

If you shred your own cheese, rather than taking the easy way out like I did, you could just add 1 tsp of Italian seasoning and get the same effect.

Enjoy! YummY!

Gotta go, time to eat! See ya later!


Quick & Easy Power Breakfast

Since I’ve been focusing on lifestyle changes, I haven’t shared many recipes, so I’m here today to share with you one of my favorite power breakfasts that is quick, easy, low cal and packed with protein. Do you remember the part about my love affair with bread? No? Well, just in case you missed it, I would marry it if I could I love it so. Really, I would. I could live on bread alone, fresh warm bread. MMMM with butter, without butter, I don’t care. Bagels are bread, so you can guess my feelings about them. The problem, bagels are high calorie. A single bagel can be upwards of 350 calories. That’s equal to nearly 5 slices of bread! imagine my joy when I found ‘bagel thins’. They’re fantastic because you get the essential parts of the bagel, it’s like they’ve cut the middle out and left the outside edges for our dining pleasure! We can totally fake out our brains, get a taste of the bagel for 1/3 the calories! I’m giddy!

You can pre-make the eggs and just nuke and assemble for a meal in a minute. I saw a great gadget at Bed Bath & Beyond, it was a non-stick ring w/a handle on it so you can make your eggs in a circle, kinda like they do at the fast food Mickey D’s. then you’ve got the eggs in the perfect size and shape. Which, in theory, would also allow you to make several at a time and refrigerate them for use in a day or two.


Breakfast to go

1 bagel thin  – 110Cal    6g protein
1 whole egg plus one egg white 70 cal-whole egg + 17 cal-egg white=87 cal    10g protein
4 slices deli ham – 60 cal   9g protein
1 slice swiss cheese – 60 cal  4g protein

TOTAL= 317 calories  29g protein

Scramble the egg/egg white in a skillet, salt to taste, or nuke pre-cooked egg. Toast the bagel while the eggs are cooking/nuking.

Layer ham, cheese, eggs on the bagel. If you put the ham on first, the cheese won’t melt and fall out the hole. Yep, found that one out the hard way!

If you don’t think you have time in the AM to do it all, with the pre-cooked eggs, you can just assemble it on your way out the door!

Not too shabby huh? It’s great, it’s filling, it will stick with you til lunch. If you want to shave a few calories off and make it under 300 cal, omit the cheese.

When you try it, let me know what you think!


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Omelets to Go

My husband’s breakfast of choice is coffee. sound familiar? Well, stop it right there. You have to eat something. How else are you going to get your day started right? What? no time? I’m so glad you found my page, I’m going to take care of that for you right now. No, no applause, really, just throw money. This is an amazingly simple and completely customizable recipe. What’s better, it freezes well, and reheats well. Would I lie to you? Read it first, then try them and tell me how awesome they are! Sorry, I don’t have pics for you, I haven’t made them in a while, but had a request from a friend.

Omelets to Go

12 eggs beaten

1/2 C dry bread crumbs

3 tbsp butter melted

1-1/2 C chopped deli ham

1/4 C shredded cheese-cheddar/jack/Kojak/swiss whatever you have or like

1/4 to 1/2 tsp salt


1. beat eggs in a large mixing bowl.

2. add all other ingredients and stir until well blended

3. fill greased muffin pan 3/4 full

4. bake @ 375 15 to 20 minutes, or until knife inserted at the center comes out clean.


These refrigerate/freeze/reheat really well. I have made a double batch, and put the extras in Ziploc/glad-type reusable plastic containers and freeze them. I put four in a container and when I’m ready, I put them in the fridge to thaw over night. Then to reheat, 30 sec each does the trick! They are fabulous.

Optional add-ins: spinach, garlic, sautéed onions & peppers, mushrooms, bacon, whatever you have on hand or what you like. They are really wonderful. I will let you know, being the person I am, I try to cut out as much fat and calories as I can, but I promise you if you don’t put the butter in this, they come out dry and very flat.

enjoy, you can thank me later!

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Ham and Cheese Brunch Casserole

Have you been searching for a great brunch recipe? Here it is! It feeds several people, it’s easy, delicious and reheats very well. All requirements for recipes of mine! My children don’t eat it, which is fine by me, more for us, right?


Another meal in a pan. I'm sensing a pattern here! I wish you could smell it!

Ham and Cheese Brunch Casserole

1pkg (10 oz) Green Giant broccoli & cheese sauce

1 can (5 biscuits) Grands Flaky layers

10 eggs

1 tsp dry ground mustard

4 oz (1C) shredded cheddar cheese

4 oz (1C) shredded Swiss cheese

1 jar (4.5 oz) sliced mushrooms, drained

1-1/2 C milk

2C diced cooked ham

1/3C chopped onion

salt and pepper (optional)

1. Heat oven to 350F.

2. cut small slit in center of broccoli & cheese pouch. Microwave on high 3 to  4 minutes, cool slightly. (plain chopped frozen broccoli would work as well)

3. Spray bottom of 13X9 baking pan with cooking spray

4. Separate dough into 5 biscuits and cut each biscuit into 8 pieces. Arrange evenly in baking dish.

5. In a large bowl, beat eggs, milk, mustard, salt and pepper with a whisk until well blended.

6. Stir in ham, onion, cheeses, mushrooms, and broccoli/cheese.

7. Pour mixture over biscuits in dish. Press each biscuit w/the back of a spoon to be sure that each biscuit is covered with egg mixture. Some of them will stand above the egg mix.

8. Bake at 350 for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

MMMM. So good. Let me know what you think!

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