My Creations Archives - Napturale Living

Savory Three-Cheese Spinach Quiche

September 19, 2013 By Shannon Barnes 3 Comments

Here’s another recipe that I thought up at the last-minute last night. I don’t know about you guys but those meals that you come up with because you’re pressed for time or maybe there isn’t a lot of ingredients to work with are usually the best meals. This Savory Three-Cheese Spinach Quiche was a winner last night and hopefully you guys will enjoy it as well. Recipe is as follows:

2 frozen ready-made deep dish pie crusts (thawed)

1 med. red Onion (chopped)

1 red bell pepper (chopped)

1 green bell pepper (chopped)

1 yellow bell pepper (chopped)

6 cloves garlic (minced)

1 pkg. fresh baby spinach leaves

1 5oz. container feta cheese

3 cups shredded cheddar

1 dry pint cherry tomatoes (halved)

1 cup of milk

4 eggs (beaten)

1/2 cup grated parmesan cheese

2 tsp. salt

2 tsp. black pepper

1 tbsp. oregano

3 tbsp. parsley

1 tbsp. olive oil

Preheat oven to 375 degrees and allow the pie crusts to thaw while chopping the vegetables.

In a medium skillet heat olive oil on stove top at mid-high heat. Once the oil is ready saute the onion and garlic for 3-4 minutes or just until onions are slightly translucent. Next add in the chopped bell peppers and cook for another 3-4 minutes, stirring occasionally. Stir in entire package of baby spinach and stir until leaves have completely wilted. Lastly, add in the cherry tomatoes and season with 1 tsp. salt and 1 tsp. black pepper. Cook for another 2-3 minutes. Using a slotted spoon, fill pie crusts with vegetable mixture.

In a medium bowl, beat 4 eggs. Add in the milk and season with remaining salt and black pepper,2 tbsp. parsley and oregano. Mix well then pour egg mixture over the vegetable mixture.

Sprinkle the grated parmesan cheese evenly over both pies followed by the feta cheese. Next sprinkle the shredded cheddar cheese evenly over both pies and top it off with the last tablespoon of parsley.

Bake uncovered in preheated oven for 30 minutes. If you like the cheese browned a little bit more, bake for an additional 5 minutes.

Allow the pie to set 8 to 10 minutes before serving.

I hope you guys will enjoy this dish as much as my family and I did. Be sure to comment below and tell me what you thought of this awesome Quiche. Hope to hear from you soon!

Until next time!

Try this: Panko Crusted Salmon Croquettes W/ Mandarin-Ginger Sauce

March 6, 2013 By Shannon Barnes 2 Comments

Here’s a little dish that I hope you guys will enjoy. I decided to put my own little spin on Salmon Croquettes. As a child, I was taught to prepare my croquettes with eggs,flour,onion, salt and pepper. Then we’d usually serve them with biscuits and a little cane syrup. Fattening but delicious indeed. Now as an adult and with health issues that will not allow me to indulge in such a manner, I was motivated to try to find a better way to enjoy a Salmon Croquette. So after brainstorming for a bit I came up with the following recipe:

2 lbs. frozen Salmon filets
1/4 cup Italian seasoned bread crumbs
2 tsp. salt
2 tsp. black pepper
1 tsp. crushed red pepper flakes
2 eggs
1 green bell pepper (diced)
1 red bell pepper (diced)
1 med-large onion (chopped)
3 cups panko bread crumbs
4 tbsp. parsley
canola oil
Mandarin-Ginger Sauce:
6 Mandarin oranges (peeled & sectioned)
2 tbsp. ground ginger
1/4 cup. low sodium soy sauce
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder

Thoroughly thaw the salmon filets, rinse and then place inside of blender or food processor. Pulse until salmon is a workable consistency for making patties. Place salmon into a large mixing bowl and stir in Italian bread crumbs, 1tsp. salt, 1tsp. pepper, 1 tsp. crushed red pepper flakes, eggs, diced green and red bell peppers, onion and 2 tbsp. parsley. Mix these ingredients well and then form into medium sized patties. Refrigerate while preparing the sauce.

For the sauce, place all 5 ingredients into a food processor and process until well blended. In a small sauce pan heat the mixture on medium-low. Next, in a shallow dish, mix together the panko bread crumbs and the remaining parsley, salt and pepper. Now take the previously formed patties and coat both sides well with the panko mixture. Set stove top to medium-high and begin filling a large frying pan with canola oil. Pour enough so that the oil will cover the side of the patty but not the top. Test readiness of the oil by placing a drop of water into the pan. When the oil begins to sizzle and pop, begin adding the salmon patties 3 – 4 at a time. Cook 2 to 2 1/2 minutes on both sides.

Serve with your choice of sides. Mixture will make 13-15 medium sized patties.

I hope you all will enjoy my take on a Panko Crusted Salmon Croquette. Please leave a comment with your thoughts on the recipe and what you chose as a side. I look forward to hearing from you!

Savory Three-Cheese Spinach Quiche

Try this: Panko Crusted Salmon Croquettes W/ Mandarin-Ginger Sauce

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