Egg

by : Reiko Breakfast, Egg, Leaf Vegetabes, Mushroom, Potato/Squash, Vegetarian

Sweet Potato Crusted Quiche

Sweet Potato Crusted Quiche

You find cool stuff on facebook sometimes along with a lot of cat pictures (lol).

Although I don’t go to the site very often and I don’t post much myself, I like to stay connected with people, especially the ones I don’t get to see in person very often, like my family back in Japan.

I recently got connected with some of my cousins some of whom I hadn’t seen since they were 7 or 8, and it is absolutely priceless to see pictures of them with their kids (and their kids are getting big!).

Recently a friend of mine who now lives in South Korea was posting this really cool thing (Terry first told me about it) on facebook, and I had to try it.

I made a few changes like adding mushroom to the filling and using Boursin cheese/cream cheese mixture instead of feta cheese, but this turned out to be absolutely delicious!!

Loved the natural sweetness and the beautiful orange color of the sweet potatoes.

This also makes the quiche feel lighter compared to the traditional ones with pastry crust.

This was such a huge hit at our house.

For more quiche ideas, check out this, this, or this, or this.

Can you see the beautiful orange crust?!

Sweet Potato Crusted Quiche

1. Follow the instructions in this video.

*I added about one cup of baby bella mushroom slices to the the other veggies and cooked with them.
*I used 5 whole eggs instead of 4 eggs and 2 whites and I used about 1/3 cup of heavy cream instead of 1/2 cup of milk.
*I used a mixture of Boursin cheese and cream cheese (about 4:1) instead of feta cheese.

I’m on Instagram.

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March 18, 2016

by : Reiko Breakfast, Egg, Vegan, Vegetarian

Eggs and Veggie Balls in Tomato Sauce

Eggs and Veggie Balls in Tomato Sauce

Terry and I both like a lot of sauce.

We are definitely sauce people.

We ask for extra sauce if we can, and anything smothered in a pool of sauce makes me smile.

So brunch like this definitely makes me very happy.

I was just going to add eggs to the tomato sauce, but since it was getting closer to the noon time, I wanted something a bit more substantial and decided to add a few veggie balls.

These IKEA veggie balls are made of good ingredients and tasty.

Okay, I cooked the eggs a bit longer than intended, but I actually like eggs cooked well like this in this particular dish. It’s funny because I’m usually an overeasy-sunnysideup-runnyyolk kind of girl.

Eggs and Veggie Balls in Tomato Sauce

olive oil
1 small onion, chopped
1 garlic, chopped
salt and pepper
1 can crushed tomato
1/2 tablespoon sugar
a few dashes hot sauce
a pinch of baking soda
salt and pepper
crushed red pepper
6 IKEA veggie balls, thawed
2 eggs
fresh basil, chiffonade

1. Cook onion and garlic in oil for a few minutes. Salt and pepper.
2. Add tomato, sugar, hot sauce, baking soda, salt, and pepper. Continue to cook for a few minutes.
3. Add veggie balls and eggs. Cook over a low heat covered.
4. Serve with fresh basil.