Broccoli and Sweet Peppers Quiche

There’s something positively lovely and delicate about a quiche, a versatile egg dish that can be served for lunch or dinner. I love a nice fluffy, savory piece of quiche anytime of the year – but one piece of quiche could easily wreak havoc on any healthy diet. Here are two versions of easy quiches. The first super-healthy version is an adaptation of a recipe from my favorite former real housewife from NY, Bethenny Frankel. (I love Bethenny and strongly recommend all of her books!)

The second recipe is a basic recipe but is great for entertaining or days when you really want to indulge! Feel free to change these recipes and add or omit different vegetables and types of cheeses. I’ve also posted a recipe for an asparagus, ham and Gruyere quiche. See my other examples below.

Fairytale Spinach and Mushroom Quiche
Serves 6

1 frozen whole grain 9 inch pastry shell (Like Wholly Wholesome at Wegmans)
2 cups of fresh spinach, washed and chopped 
2 teaspoons of olive oil
1/2 teaspoon of salt
1/4 teaspoon black pepper
1 cup of sliced mushrooms
2/3 cup of grated Parmesan cheese
1 cup of soy or almond milk
1 egg
3 egg whites
Preheat the oven to 375 degrees. Bake the pastry shell for 12 minutes or until browned. (It will be difficult to see if it is brown since it’s a multigrain crust.) 
Add a tablespoon of the oil to the skillet over medium high heat. Saute the spinach until its wilted down, about three minutes. Add the remaining tablespoon of oil and saute the mushrooms until they’re browned.
Sprinkle 1/3 cup of the Parmesan cheese on the bottom of the crust. Top with the spinach and mushrooms.
In a separate bowl, mix the almond milk, egg and egg whites. Pour over the spinach and mushroom mixture and sprinkle with the remaining Parmesan. Bake for 45 minutes until it puffs up and the top is firm and golden brown. Serve warm or cold.

Nutritional Info per slice: 205 cals, 14 g fat, 13 carbs, 9 g protein, 4 g fiber, 281 mg sodium.

 Fairytale Broccoli, Cheddar and Sweet Pepper Quiche
(Serves 6)

1 pillsbury pie crust 1 1/2 cups of diced cooked ham
1 cup chopped broccoli
1/4 sweet onion, chopped
1/2 cup sweet peppers, chopped
4 eggs
1 cup half and half
1 cup light cream
1 1/2 cups of shredded cheese (I like 2% Cheddar or Colby/Monterrey Jack.)
2 tablespoons olive oil


Preheat the oven to 375 degrees.  Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for 3 minutes. Add the peppers to the onions and saute for a few minutes until soft. Meanwhile, steam the broccoli in the microwave by placing it in a microwave safe bowl with 1/2 inch of water on the bottom. Cover with a microwave safe plate on top. Microwave about a minute, or until the broccoli is soft. Drain the remaining water from the bowl. Add the broccoli to the pan and saute until it has some color to it, about 2 minutes.

In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork. 

Place the Pillsbury Pie Crust into a 9 or 10 inch pie baking dish. Arrange onions, peppers and broccoli in the crust. Top with the sprinkled cheese. Pour the egg mixture of the ingredients.  

Bake in oven for approximately 1 hour, or until quiche is cooked through. If the top starts to brown, cover with a piece of tin foil so it doesn’t burn. Serve warm or cold.

Nutritional Info per slice: 429 cals, 29 g fat, 23 carbs, 21 g protein, 1 g fiber, 698 mg sodium.

Broccoli, Cheese and Sweet Pepper Quiche

Here are some other variations I have tried. Quiche is easy so don’t be afraid to get in there and mix up your ingredients and try different combinations! 

Broccoli, Cheddar and Ham Quiche
Broccoli and Four Cheese Quiche
Spinach, Tomato and Mozzarella Quiche

Every region of Italy has a different version of Easter Pie, or as my family calls it, Easter Pizza.  These pizzas are traditionally made with a sweet homemade pie crust.  Some families use ricotta cheese or vegetables. Others use sausage and rice.  In my extended family, everyone makes their own version but they all include ham and some kind of cheese.  This “pizza” is an easy, versatile dish that can be enjoyed at any time of the day, whether it be for Easter brunch or as an appetizer before your Easter dinner.  We usually serve ours as a hot appetizer but we eat it throughout the week.  My mother’s version of Easter Pizza is savory and easy, and is a hit every year.  No one makes this delicious Easter better than my beloved mother!  And this Easter, I am sharing this secret family recipe with you!
Fairytale Easter Pizza
(Serves 8)
1 package of Pillsbury refrigerated pie crusts (2 crusts)
12-14 large eggs
3/4 cup of milk
1 cup of freshly grated Parmesan cheese
1 handful of chopped curly Italian parsley
1/2 pound of thin-sliced Munster cheese
1/2 pound of thin-sliced pepper ham
Salt + pepper
1) Roll out one Pillsbury pie crust and fit into a 9 or 10 inch pie pan.

2) Crack all eggs into a bowl. Add milk. Beat with an electric mixer until the mixture becomes frothy and light.

3) Add the Parmesan cheese and parsley. Lightly beat again until combined.

4) Layer the bottom of the crust with a thin layer of the pepper ham.

 5) Add a layer of the Munster cheese on top of the ham.

6)  Top the ham and cheese layers with about 1/3 of the egg mixture, or just enough that the ham and cheese layers are covered.

7) Repeat step numbers 3 through 5 two or three times, laying the ham, cheese and egg mixture until the pie is filled. 

8) Once the pie is filled, roll out the second Pillsbury pie crust and gently lay on top of the pie, squeezing the ends of the two crusts together. Brush the top of the crust with an egg yolk.

9) Bake in a 350 degree oven for 45 minutes, or until a toothpick is inserted into the center and comes out dry.

10) Serve and enjoy! This pie tastes wonderful at room temperature, but I also enjoy it reheated in an oven. Can be made ahead of time.

Hope everyone has a magical and happy Easter holiday!
For last years Easter blog, the Bunny Cake recipe, click here.

There’s something truely magical about a perfect piece of quiche. There’s nothing like that first bite of creamy, fluffy, flaky, buttery goodness. 

Quiche is based on a custard composed of eggs, cream or milk, and a pastry crust. Quiche, though commonly associated with French cuisine, first originated in Germany in the kingdom of Lothringen. The word “quiche” derived from the German word “kuchen,” meaning kitchen.  The French later on renamed the region Lorraine. The original “Quiche Lorraine” was an open pie made with eggs, cream, and bacon.  It is now commonly made with onions and Gruyère cheese.  

Quiche is very easy to make and is a versatile dish because you can enjoy it for breakfast, lunch, dinner or an anytime snack. It is a great way to use leftover ham, bacon, etc. It is the perfect addition to any springtime brunch and would be perfect on your table for Mother’s Day.

Below is my recipe for a crustless ham and asparagus quiche.  If you HAVE to have a crust, click here for a recipe from my favorite Food Network chef, Tyler Florence.  You can also use a 9 inch store bought crust.

Ham and Asparagus Quiche

1 1/2 cups of diced ham
1 cup of diced asparagus
2 sweet onions
4 eggs
1 cup half and half
1 cup light cream
1/2 cup of Gruyère cheese
1 1/2 cups of Jarlsberg Light cheese (1 big wedge)
2 tablespoons olive oil

Preheat the oven to 375 degrees.  

Heat olive oil in a large skillet over medium-low heat. Add the onions and saute for about 10-15 minutes until they carmelize. Remove from pan and place in small bowl.  Add the ham to the skillet, lighting coating it with oil just to brown and get some color on it.  Remove from pan and add it to the onion bowl.  Next add the asparagus to the pan and lightly saute until tender (do not overdue as these will cook in the oven.) Remove from the heat and add to the bowl.

In a separate bowl, combine the eggs, half and half and cream. Beat lightly or blend with a fork. 

Arrange onions, ham and asparagus in a 9 or 10 inch pie baking dish.  Pour the egg mixture of the ingredients.  

Bake in oven for approximately 1 hour, or until quiche is cooked through. Insert a toothpick in center of quiche. If it comes out clean, it is done.  If you do not want an overdone top, cover the quiche with tin foil for 45 minutes and leave uncovered the last 15 minutes of baking.


I am always looking for simple lunch recipes that are convenient to brown bag so I can take them to work. This is no easy task as the flavors, consistencies and textures of certain brown bag lunches can easily lose their magic if you make them the night before and then transport them during your morning commute.

This simple egg salad recipe manages to retain its flavorful kick and will give you something to look forward to during your lunch. And it’s light on the calories, just in time for the new you in the new year! 🙂

Feisty Fairytale Egg Salad
Serves 2

4 hardboiled eggs
1 handful of Spanish green olives, chopped (10 queen size or 20 small)
1 tablespoon chopped yellow onion

2 tbs fat free Mayo
1 tsp of Franks Hot Sauce
Salt + Pepper to taste

Light Wasa Crackers
Mixed greens for garnish

Gently chop the hardboiled eggs and mix in olives, onions, and mayo. Add the Frank’s hot sauce to taste (I use at least 1 teaspoon but I am certain hot sauce lovers will want more.)  Pile desired amount onto light Wasa crackers. Top with mixed field greens as a garnish. Enjoy!