Monthly Archives: August 2013

Quiche Breakfast Bites with bread crust

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So in the past year, I have moved to the Philippines, back to America and then to a new city. Now, in our new location, I have 2 new jobs! Teaching and working at an awesome bakery! (yes, it is all a bit too overwhelming) As a perk at the bakery, I will get 2 loaves of bread for free each week! That’s a lot of bread for 2 people. At my interview, I was given a free loaf and I have used it well. The bread was a whole wheat bread that is rolled out as dough then lathered in homemade pesto, rolled into a loaf and baked. It is delicious! I was thinking that I’m going to have to get creative if we are going to make the most of our 2 free loaves of bread each week. (waste not- want not!) So with that in mind and the fact that I would love to get out of my milk and cereal breakfast habit- I decided to make quiche bites with the pesto bread. It might sound weird to have quiche for breakfast- but Panera sells soufflés like hotcakes every morning which are essentially- quiches! Also, vegetables for breakfast is not a norm in America- but in many cultures- It is! America has become too obsessed with a fiber filled breakfast that we have forgotten about getting good protein at breakfast to get us going. These little quiches will have protein, fiber and veggies!

So here’s what I used:
-Artisan quality whole loaf bread (but really sliced bread would work just fine too)
-Whatever you want for your quiche: eggs, milk, cheese etc… see recipe link: My Mom’s basic quiche recipe: Quiche Recipe
-rolling pin, muffin tin

I sliced the bread into thin slices, microwaved it for a few seconds to get it really soft and rolled/smushed it down flat with a rolling pin. Then I used a large mug to cut circles (or whatever shape I could get…) out of the bread and pressed it into the bottom of a muffin cup.
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You can use any quiche recipe you want.. I use my mom’s classic quiche base and added broccoli and cheddar cheese. (A strong white cheese would have matched the pesto better though.) Here is what I came out with:
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They were a little hard to get out of the pan.. should have used muffin cups- but it wasn’t too bad. I am putting these in the freezer to pop out as a quick filling breakfast. I could make it a bit healthier, but for an occasional item- I’m happy with them. These could also be a great lunch item!

Beef Tapa- Filipino Breakfast

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In the Philippines we thoroughly enjoyed “Filipino Breakfast.” Generally Filipino breakfast is a fried egg and rice- often garlic rice and a choice of one of the following: Tocino (a sweet, cured pork) Tapa (a savory beef) Bangus (fish) or Loganiza (sausage). Our favorites were Tocino and Tapa. Here is a recipe for Beef Tapa. Here is a lovely picture of a Filipino breakfast at the Filipino beach hotel: Final Option. This plate has both Tocino and Tapa with garlic rice, egg and slice of tomato. It doesn’t get much better than this.
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Beef Tapa
Ingredients :
1/2 lb. thinly sliced beef
1 tbsp. soy sauce
1 tsp. sugar
2 cloves garlic, crushed
1 tbsp. peppercorn, crushed
1 tbsp. patis (fish sauce)
oil, for frying
(Kitchen Measuring)

Cooking Procedures :
In a bowl, combine all ingredients except oil.
Marinate beef for at least 3 hours.
Stir-fry in a small amount of oil.
Makes 4 servings.

I didn’t have fish sauce in the house this time and it tasted pretty good without it (so I’d say it’s optional, but others may disagree.) If you want to use it be sure to only use a little and do not spill any- it smells awful- but it does add to the flavor of the dish- not a fishy taste though if you use the right amount.

Happy eating!