#Sage Balsamic Vinegar Quiche recipe | Explore Tumblr posts and blogs

askwhatsforlunch · 1 year ago

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Sage Balsamic Mushroom and Feta Quiche (Vegetarian)

After spending a day on the road, returning from our holiday, this rich and flavourful Sage Balsamic Vinegar Quiche, fragrant with herbs, makes a more-ish and deliciously comforting dinner to tuck into! Happy Sunday!

Ingredients (serves 4 to 6):

375 grams/13 ounces chilled Rosemary Pastry

2 tablespoons unsalted butter

1/2 tablespoon olive oil

1 Green Onion

200 grams/7 ounces cremini and button mushrooms

a dozen leaves fresh sage

1 1/2 tablespoon Modena Balsamic Vingar

a pinch of salt and freshly cracked black pepper

4 large eggs

1 1/2 cup crème fraîche or sour cream

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

4 small leaves fresh sage

100 grams/3.5 ounces Feta Cheese

Preheat oven to 200°C/395°F.

Roll Rosemary Pastry out thinly onto a lightly floured surface. Fit into a buttered 20cm/8″ tart tin, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Rosemary Pastry and fill with dried beans or rice. Blind bake the Rosemary Pastry crust at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges. Set aside.

Whilst the Pastry is blind-baking, melt butter with olive oil in a large, nonstick skillet, over medium-high heat.

Thinly slice Green Onion. Once the butter is just foaming, add white part of the Green Onion, and cook, a couple of minutes.

Slice cremini and button mushrooms into thick slices. Add mushrooms to the skillet, and sauté, coating in butter and oil, about 3 minutes.

Finely chop sage leaves, and stir them in as well. Cook, a minute more or so, until mushrooms are well-browned.

Then, deglaze with Balsamic Vinegar. Cook, 1 minute. Season with salt and black pepper. Remove from the heat and allow to cool.

In a medium bowl, whisk eggs together with crème fraîche. Whisk in salt and black pepper. Finely chop sage leaves, and whisk them into the batter, along with chopped green part of the Green Onion. Set aside.

Scatter Balsamic mushrooms onto the tart crust. Crumble Feta liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Sage Balsamic Vinegar Quiche warm, with dressed lettuce.

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carsusan0-blog · 6 years ago

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Skinnytaste Meal Plan (September 3-September 9)

posted September 1, 2018 by Gina

A free 7-day flexible meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and Weight Watchers Freestyle™ SmartPoints®.

Happy September! It’s warm here in NY, and I am hoping it stays that way for a while because this summer girl right here is not ready for cold weather. However it’s started to get cool at night, which is pleasant so I included some baked comfort food dishes in this week’s meal plan.

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (9/3) B: Tomato and Zucchini Frittata (2) with 1 ½ cups cubed melon (0) L: Hummus Avocado Toast (6) and an apple (0) D: Baked Ziti with Spinach (8) Totals: Freestyle™ SP 16, Calories 890*

TUESDAY (9/4) B: Tomato and Zucchini Frittata (2) with 1 ½ cups cubed melon (0) L: LEFTOVER Baked Ziti with Spinach (8) D: 2 Chicken Enchiladas (8) with Mexican Cauliflower “Rice” (1) Totals: Freestyle™ SP 19, Calories 993*

WEDNESDAY (9/5) B: Tomato and Zucchini Frittata (2) with 2 ounces avocado (3) L: LEFTOVER Baked Ziti with Spinach (8) D: Grilled Cumin Spiced Pork Tenderloin (3) with Summer Corn, Tomato and Avocado Salad with Creamy Buttermilk-Dijon Dressing (3) Totals: Freestyle™ SP 19, Calories 867*

THURSDAY (9/6) B: Tomato and Zucchini Frittata (2) with 2 ounces avocado (3) L: Cobb Salad in a Jar with Buttermilk Ranch** (5) D: Balsamic Chicken with Roasted Vegetables (5) Totals: Freestyle™ SP 15, Calories 1,031*

FRIDAY (9/7) B: Greek Yogurt with Berries, Nuts and Honey (5) L: Cobb Salad in a Jar with Buttermilk Ranch (5) D: Shrimp Scampi Foil Packets (4) with Broccoli and Orzo (4) Totals: Freestyle™ SP 18, Calories 1,002*

SATURDAY (9/8) B: Spinach Ricotta Quiche (5) L: Ahi Poke Bowl (9) D: DINNER OUT! Totals: Freestyle™ SP 14, Calories 752*

SUNDAY (9/9) B: LEFTOVER Spinach Ricotta Quiche (5) L: Tuna Deviled Eggs (2) with 8 carrot sticks (0) D: Giant Turkey Meatball Parmesan (6) with Chopped Wedge Salad (4) Totals: Freestyle™ SP 17, Calories 908*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Prep Wednesday night, if desired

**google doc

Shopping List:

Produce

1 small melon (your choice)

1 apple (any variety)

1 medium head cauliflower (or 4 cups “riced”)

1 medium mango

1 small radish

1 small cucumber

2 large heads garlic

1 small bunch/container fresh chives

2 small jalapenos

1 large bunch scallions

1 medium ear of corn

1 medium (7 ounce) zucchini

2 small heads Romaine lettuce

1 small bunch baby arugula (can sub ¼ cup spinach on Avocado Toast, if desired)

1 small bunch cilantro

1 small shallot

1 small bunch fresh Italian parsley

1 small bunch/container fresh basil

5 ounces sliced mushrooms

2 medium red bell peppers

1 small bunch baby spinach

½ pound broccoli florets

½ pound asparagus

6 medium carrots

3 medium lemons

1 small lime

2 small red onions

1 medium yellow onion

2 small white onions

1 (6-ounce) container fresh berries (your choice)

1 small (4-ounce) and 2 medium (5-ounce) Hass avocados

2 medium plum tomatoes

2 dry pints grape or cherry tomatoes

2 small and 2 medium vine ripened tomatoes

1 large head butter lettuce

1 small bunch/container fresh rosemary (can sub 1 ½ teaspoons extra dried herbs in Balsamic Chicken, if desired)

1 small bunch/container fresh sage (can sub 2 leaves basil in Balsamic Chicken, if desired)

Meat, Poultry and Fish

1 pound (2) boneless, skinless chicken breasts

1 (18-ounce) pork tenderloin

1 package center-cut bacon

2 pounds (8) boneless, skinless chicken thighs

1 pound peeled and deveined jumbo shrimp

½ pound sushi grade tuna

1 pound 93% lean ground turkey

Grains

½ loaf whole grain sliced bread (or 1 small whole grain roll)*

8 (7-inch) low-carb whole wheat flour tortillas (I like La Tortilla Factory)*

1 (1 pound) package whole wheat ziti*

1 small package orzo pasta*

1 small package dry brown rice (can sub 1 small bag of par-cooked, if desired)

1 package seasoned breadcrumbs*

Condiments and Spices

Extra virgin olive oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Light mayonnaise

Red wine vinegar

Crushed red pepper flakes

Oregano

Cumin

Vegetable oil

Chipotle chili powder

Smoked paprika

Cayenne pepper

Garlic powder

Paprika

Dijon mustard

Onion powder

Dried parsley

Dried basil

White wine vinegar

Balsamic vinegar

Honey

Reduced sodium soy sauce*

Sesame oil

Sriracha

Toasted sesame seeds

Dairy & Misc. Refrigerated Items

1 dozen plus 1 18-pack large eggs

1 (15-ounce) container part-skim or fat free ricotta cheese

2 (6-ounce) containers nonfat plain Greek yogurt

1 small container hummus

1 tub/wheel blue cheese (you need slightly less than a cup)

1 wedge fresh Parmesan cheese

1 pint 1% buttermilk

1 (8-ounce) bag reduced fat shredded Mexican Blend cheese

1 (1-pound) bag part skim mozzarella cheese (I like Polly-O)

1 small wedge Asiago cheese (can sub ¼ cup any other cheese in Frittata, if desired)

1 small wedge Pecorino Romano cheese (can sub 3 tablespoons Parmesan in Turkey Meatball)

1 (1/2-pound) box unsalted butter

1 (8-ounce) bottle skim milk

1 package refrigerated pie dough (for a 9-inch pie)

Frozen

1 (10-ounce) package frozen chopped spinach

Canned and Jarred

2 (6-ounce) cans Albacore tuna in water

1 (28-ounce) can crushed tomatoes (I like Tuttorosso)

1 (7-ounce) can chipotle chilis in adobo

2 (8-ounce) cans tomato sauce

1 (4.5-ounce) tube or (6-ounce) can tomato paste

1 small jar marinara (I like Delallo Pomodoro Fresco)

1 (14.5-ounce) reduced sodium chicken broth

Misc. Dry Goods

1 small box/bag granulated sugar

1 small package roasted macadamia nuts

1 small bag walnuts (can sub 1 tablespoon macadamia nuts in Greek Yogurt with Berries, if desired)

1 bottle dry white wine

*Can sub gluten free, if desired

posted September 1, 2018 by Gina

Source: https://www.skinnytaste.com/skinnytaste-meal-plan-september-3-september-9/

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