Corn and Bacon Quiche

Corn and Bacon Quiche

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A slice of Corn and Bacon Quiche served on a small cream coloured plate with the whole quiche sitting in the background.

Let’s celebrate World Egg Day with some delicious food!! Friday, October 11th is World Egg Day so it seems only right to enjoy this amazing Corn and Bacon Quiche.  It has all the goodness of eggs and is stuffed with bacon, corn, peppers and onions.  Oh yes, and lots of cheddar cheese.  It also has a hash-brown crust making it gluten-free as well.  It’s a high quiche with lots of filling that envelops the potato crust making it very hearty and great for brunch, lunch or dinner.

Ingredients for Corn and Bacon Quiche arranged on a wooden cutting board on a yellow napkin.

So why does the egg get its own day?  It’s simple, eggs are extremely nutritious, high in quality protein, very economical, versatile and delicious of course. So yes, I believe the egg does deserve its own day!

An asssembled but unbaked Corn and Bacon quiche on a wooden cutting board resting on a yellow napkin.

Corn and Bacon Quiche tips:

-Make sure all frozen ingredients like the potatoes and corn are completely thawed and patted dry if necessary.

-Use a deep-dish pie plate for this recipe, one that is at least 1 1/2″ – 2” deep and comfortably holds 32 ounces of liquid. There is too much filling for a standard pie plate.

-Don’t over bake the quiche. It should jiggle slightly in the center when it is done and it will continue to firm up as it rests.

-Be sure to rest the quiche before slicing. This allows the quiche to firm up and will help with slicing and keeping all the ingredients together instead of spilling out when cut.

Corn and Bacon Quiche
Print Recipe
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Corn and Bacon Quiche
    Print Recipe
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 425°F.
      2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
      3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
      4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
      5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
      6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
      7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
      8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
      9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
      10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
      11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
      12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
      Recipe Notes

      -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

      -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

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      Homemade Pork Breakfast Patties

      Homemade Pork Breakfast Patties

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      Homemade Pork Breakfast Patties panfried in a cast iron skillet and garnished with fresh herbs.

      One of my favourite things is enjoying a leisurely weekend morning with nothing more to do than drink coffee and chat idly over a satisfying, belly bursting breakfast/brunch.  It’s the kind of time that I cherish because there’s no rushing, no chores, just good company, yummy food and belly scratches for the cat.  Even though my husband and I both love bacon, we couldn’t help but fall hard for these juicy and flavourful Homemade Pork Breakfast Patties.  They’re the absolute best thing for my perfect weekend morning. Easy, delicious, homemade and amazing with crispy fried eggs.

      Uncooked Homemade Pork Breakfast Patties on a parchment lined tray ready for pan frying.

      What makes a great homemade sausage patty?

      -don’t overmix, over mixing will cause the mixture to be gummy and harder to handle.
      -use dampened hands, fingers and ring molds to form the patties into neat rounds.  Just a dab of water goes a long way to keep the stickiness at bay.
      -season appropriately with enough salt and spices.  Remember, plain meats need salt to bring out the flavour and additional spices and herbs enhance the meat.  Salt enhances the herbs too.
      -don’t overcook the patties, they only need to be cooked through not cooked to death which will result in dry patties.
      -use freshly ground pork if possible as it will be less weepy or watery than ground pork that has been frozen and thawed.
      -measure or weigh each portion for uniform patties that will cook evenly.

      Homemade Pork Breakfast Patties
      Print Recipe
        Servings Prep Time
        12-13 patties 30 minutes
        Cook Time
        8-10 minutes
        Servings Prep Time
        12-13 patties 30 minutes
        Cook Time
        8-10 minutes
        Homemade Pork Breakfast Patties
        Print Recipe
          Servings Prep Time
          12-13 patties 30 minutes
          Cook Time
          8-10 minutes
          Servings Prep Time
          12-13 patties 30 minutes
          Cook Time
          8-10 minutes
          Ingredients
          Servings: patties
          Instructions
          1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
          2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
          3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
          4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
          5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
          Recipe Notes

          -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

          -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

          -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

           

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          Whole Wheat Peach Streusel Muffins

          Whole Wheat Peach Streusel Muffins

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          Whole Wheat Peach Streusel Muffins stacked on a metal stand with a split muffin on a plate in the foreground.

          These naughty but nice Whole Wheat Peach Streusel Muffins are perfect for back to school.  They have minimal added sugar, are made with whole wheat flour and pureed peaches for a healthy-ish muffin.  The streusel topping and juicy peach chunks keep it being the muffin you want to eat or send in your child’s lunch, without the guilt.

          Muffins are not only a great item to add to breakfast or brunch, but also great as a snack.  They come together easily, freeze well and are a must to have on hand whether you pack lunches or not.

          Fresh peaches stacked on a metal tray in preparation for Whole Wheat Peach Streusel Muffins.

          Tips for great muffins:

          *DO NOT OVERMIX!  I really can’t stress this enough.  Once the flour is added to the wet ingredients in any quick bread recipe, the batter only needs to be mixed enough to incorporate the ingredients.  Any more mixing than that will start to develop the gluten in the flour.  The result will be tough muffins or loaves.

          *Divide batter evenly into the muffin tins to ensure the muffins bake uniformly and evenly.

          *Don’t overbake!  Bake just long enough that they spring back when lightly touched or a toothpick inserted comes out clean.  Overbaked muffins will be dry and dense.

          * Bake muffins on the middle oven rack for even baking without scorched bottoms or tops that are too dark.

          *Use muffins liners or a well-greased muffin tin to prevent the muffins from sticking.  Nobody wants to fight with trying to unstick a dozen muffins only to have bits of muffin stuck to the pan anyway.  It’s just a waste of perfectly good muffin bits.

          *Allow the muffins to cool for at least 5-10 minutes before trying to remove from the pan.  This will prevent any “squishing” mishaps that are likely to happen when trying to pull them out while they are hot and soft.

          Now is the time that fresh peaches are abundant, so enjoying these delicious Whole Wheat Peach Streusel Muffins is a must.

          Peach Streusel Muffins
          Whole Wheat Peach Streusel Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Servings Prep Time
            12 muffins 30 minutes
            Cook Time
            18-22 minutes
            Peach Streusel Muffins
            Whole Wheat Peach Streusel Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Servings Prep Time
              12 muffins 30 minutes
              Cook Time
              18-22 minutes
              Ingredients
              Streusel Topping
              Muffins
              Servings: muffins
              Instructions
              Streusel Topping
              1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
              Muffins
              1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
              2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
              3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
              4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
              5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
              6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
              7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
              8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

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              Ultimate Chocolate Almond Granola

              Ultimate Chocolate Almond Granola

              Ultimate Chocolate Almond Granola is scattered over yogurt and served with fresh strawberries in a shallow dish.

              Breakfast couldn’t be any better…

              I can call this Ultimate Chocolate Almond Granola for two main reasons. One, because it verges on being sinful with lots of almonds and chocolate. The second, because it has the most amazing crunchy clusters. It’s absolutely delicious with yogurt or almond milk. Toss on a few fresh berries and breakfast couldn’t be any better.

              A pink bowl filled with large flake oatmeal has almonds and strawberries scattered around it in preparation for Ultimate Chocolate Almond Granola.

              Yes, it’s made with sweetened condensed milk!

              You might think the sweetened condensed milk is over the top to use for granola, but I’m here to tell you it’s what makes this granola cluster up so well. It’s not nearly as sweet in the overall granola as you might think either. In fact, I find this amazing Chocolate Almond Granola has just the perfect hint of sweetness.

              Let’s have a closer look at the overall sugar content since we are using something different from the more commonly used maple syrup or honey. The overall sugar content is slightly less than if made with maple syrup and/or honey. Sweetened condensed milk contains 11grams of sugar per tablespoon, whereas maple syrup contains 12grams and honey has 17grams. So overall the total grams of sugar is less than if you used the same amount of honey or maple syrup. The downfall is that sweetened condensed milk contains some refined sugar along with its natural lactose, whereas honey and maple syrup are natural sugars. But I’m here to tell you, this granola is amazing and you’ll want to eat it straight from the jar. Enjoy!

              A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.

              A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
              Ultimate Chocolate Almond Granola
              Print Recipe
                Servings Prep Time
                10 cups 25 minutes
                Cook Time Passive Time
                50-55 minutes 2 hours
                Servings Prep Time
                10 cups 25 minutes
                Cook Time Passive Time
                50-55 minutes 2 hours
                A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
                Ultimate Chocolate Almond Granola
                Print Recipe
                  Servings Prep Time
                  10 cups 25 minutes
                  Cook Time Passive Time
                  50-55 minutes 2 hours
                  Servings Prep Time
                  10 cups 25 minutes
                  Cook Time Passive Time
                  50-55 minutes 2 hours
                  Instructions
                  1. Preheat oven to 275℉.
                  2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
                  3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
                  4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
                  5. Spread out evenly onto a large baking sheet.
                  6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
                  7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
                  8. Store granola in an airtight container at room temperature or freeze for up to a month.
                  Recipe Notes

                  I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

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                  Cherry Almond Danish

                  Cherry Almond Danish

                  It’s all about mom! Surprise her in bed with a warm, flaky danish and a cup of coffee. I know I would be thrilled at such a gesture. This lovely Cherry Almond Danish is made with ready-made puff pastry and can be assembled ahead of time, making it easy to have ready for the oven. With its flaky pastry, fruity filling and cream cheese layer, this danish makes for a perfect brunch item for Easter, Mother’s Day or any entertaining occasion.

                  Using pre-made puff pastry gives you peace of mind that it will be flaky and golden with very little effort. The cherry sauce has a hint of almond flavouring as does the sticky sweet glaze and it’s topped with toasted almonds. It’s a combination I love and it’s so easy to make, giving you no excuse not to treat that special lady or welcomed quests.

                  A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
                  Cherry Almond Danish
                  Print Recipe
                    Servings Prep Time
                    8 1 1/2" slices 40 minutes
                    Cook Time
                    25-28 minutes
                    Servings Prep Time
                    8 1 1/2" slices 40 minutes
                    Cook Time
                    25-28 minutes
                    A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
                    Cherry Almond Danish
                    Print Recipe
                      Servings Prep Time
                      8 1 1/2" slices 40 minutes
                      Cook Time
                      25-28 minutes
                      Servings Prep Time
                      8 1 1/2" slices 40 minutes
                      Cook Time
                      25-28 minutes
                      Ingredients
                      Danish
                      Glaze
                      Servings: 1 1/2" slices
                      Instructions
                      Danish
                      1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
                      2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
                      3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
                      4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
                      5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
                      6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
                      7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
                      8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
                      9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
                      10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
                      11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
                      12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
                      Glaze
                      1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
                      2. Serve warm, cutting into 1 1/2" slices.
                      Recipe Notes

                      -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

                      -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

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                      Cinnamon Raisin Challah

                      Cinnamon Raisin Challah

                      Do you fondly remember raisin bread as a child?  I do, yet these days my husband and I tend to eat cinnamon raisin bagels more so than the bread.  I couldn’t resist giving the raisin bread I remember some new life.  This loaf is sweet and eggy with lots of cinnamon, a pinch of cardamom, plump raisins and a sprinkling of coarse sugar. 

                      What is Challah?

                      In very basic terms, Challah is a braided yeast bread made with eggs.  So by this definition, one can imagine the possibilities for variations.  

                      Traditionally however, Challah is an egg-rich, braided bread eaten in the Jewish cuisine on ceremonial occasions. The term Challah is also a reference to the separation of a portion of the bread for an offering. 

                      To me, it’s a darn tasty way to enjoy toast in the morning!

                      About this Challah

                      In this recipe, I opted to use brown sugar because I wanted that hint of molasses.  I also added a small amount of cardamom because I think it is wonderful in baked goods.  The raisins are pre-plumped, mostly because mine were looking a little dry. The top is dusted generously with coarse sugar for a little extra indulgence and crunch.  This loaf was braided with only 3 strands, but by all means, use a 5 or 6 strand braid if you prefer.  

                      Enjoy!

                      Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
                      Cinnamon Raisin Challah
                      Print Recipe
                        Servings
                        1 large loaf
                        Servings
                        1 large loaf
                        Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
                        Cinnamon Raisin Challah
                        Print Recipe
                          Servings
                          1 large loaf
                          Servings
                          1 large loaf
                          Ingredients
                          Servings: large loaf
                          Instructions
                          1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
                          2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
                          3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
                          4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
                          5. Line a large baking tray with parchment.
                          6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
                          7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
                          8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
                          9. Remove from oven to a cooling rack and allow to cool prior to slicing.
                          Recipe Notes

                          For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

                          This bread is wonderful toasted with a little apricot jam.

                          It toasts quickly because of the sugar content.

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                          Affiliate Disclosure

                          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com