Mini Mushroom + Fennel Quiche

Hello to you! It's been awhile, I know.

I have had a lot less screen time {which has been a wonderful detox} and lots of family time as we continue to adjust to life as a family of four and have some summer fun.

Life is good over here and our little man is now almost 10 weeks old.

Check out that smirk!

Here he is as my fabulous little workout partner in our new home gym which I am so thankful for.

Sloane turned two last week.

We had a fun little farm themed party {you can check out some of my DIY decor here} with our family. Here she is cruisin' around with big cousin Alexa.

A little update on mama-hood.

I can't eat green vegetables while breastfeeding this little man. What the heck?!?

Truthfully,  it's throwing my summer eating for a bit of a loop.

After some rough days and screaming fits of discomfort I started isolating certain foods and I have discovered that Roman's little tummy can't seem to handle greens. That means no salads. Considering this accounts at least one meal a day for me in the summer….I'm a little lost but doing my best to focus on healthy protein, fats, whole grains and other colourful fruits and veggies.

Other than that he is growing a lot faster than I recall with Sloane, telling lots of great stories and his smile {avec 2 dimples} melts my heart on a daily basis.

We were thrilled to have Grandpa Bell over for breakfast a couple of weekends ago. Celebrating four generations of men with some good food and great conversation was incredibly special.

One of the dishes on the menu was mini mushroom and fennel quiche.

The best part about offering this up for your guests is that you can make it in advance and serve cold if you want. And let's be serious, everybody loves bite size food.

Here is what I did but as always, feel free to play around with other seasonal ingredients that you have in your kitchen too!

Ingredients:

  • 8 eggs
  • 1/2 cup almond milk
  • Handful of mushrooms
  • Handful of kale
  • 1/2 bulb of fennel
  • Shallot
  • Ricotta {goat cheese or sheep's feta would be excellent too}
  • Parsley
  • Sea salt + black pepper

Method:

  • Preheat oven to 375.
  • Wash and thinly chop veggies {shallot, mushrooms, fennel + kale} then lightly sautee with some coconut oil.
  • In a bowl lightly beat the eggs with almond milk then mix in your sautéed veggies, some fresh chopped parsley, sea salt and black pepper.
  • Grease muffin tin with coconut oil.
  • Drop a few chunks of cheese into the muffin tin then spoon in your mixture. I filled it about half way so that they are a perfect bite size.
  • Place in the oven for about 15-20 minutes or until the egg mixture has set. I broiled them for about 3 minutes to brown the top a bit too.

Again, you could even make these the day before and store in the fridge and serve cold to impress your friends or, these would also make a perfect quick and easy weekday breakfast, snack or lunch!

I am soooooo looking forward to date night this weekend with the hubs. Life with two babes is busy and awesome but I can't wait for some alone time with my man.

Hope you have a great weekend too!