Herbed Italian (crustless) Quiche and Chocolate Chip Cookie Graveyard Cake

Geoph ended up working a graveyard shift last night, and I (stupidly) tried to stay awake until four, when we thought he’d be getting home. That wouldn’t have been so bad, but he actually didn’t get off until 8 am. Wooooo man. Talk about feeling jumbled. He was home at 9 am, passed out, and went back to work at 4:30. He’s there again until 8 am this time, too. And then he goes back at 2 pm tomorrow. I’m fairly convinced that I’ve married Superman… anyway, he needed something fast that would give him energy for dinner, so I made him this…

Herbed Italian (crustless) Quiche

-3 eggs
-3 Tbsp. Italian Seasoning
-1/2 Tbsp. Crushed Red Pepper
-1 tsp. Basil
-3 Tbsp. onion (diced)
-5 cloves garlic (finely minced)***NOTE: Geoph likes a LOT of garlic
-salt to taste
-pepper to taste
-2 white mushrooms, chopped
-2 cups of spincah (finely chopped)
-1/4 cup roma tomato (diced)
-1/4 cup green bell pepper (diced)
-1 Wedge Light Swiss Laughing Cow Cheese

Preheat oven to 350 degrees. Crack the eggs into an oven-safe bowl or souffle dish.

Whisk eggs with 3 tbsp. water until combined & bubbly on top. Whisk in seasoning, red pepper, basil, salt, pepper, garlic, mushrooms and onion.

Fold in spinach, bell pepper and tomato. Dice the laughing cow cheese and tuck it into the layers of veggies. (when it bakes, they’ll be little cheesy pockets of awesome. =)
Bake at 350 degrees for 20-35 minutes, or until the top puffs up and pulls away from the edges.
OR, if you’re SUPER short on time, you can cook it in your microwave for about five minutes, (stirring in between every 60 seconds so that your eggs cook evenly and don’t turn out rubbery).

I typically bake grated Parmesan cheese on top, but I was running short on time and it totally skipped my mind. =/ Either way, it was DELICIOUS…

Ta-Daaaa! =)


I also want him to be able to come home to something comforting, delicious and nutrient-packed… so I concocted a fudgy, chocolate dessert that I am here-by dubbing
The Chocolate Chip Cookie “Graveyard” Cake” =)

oooooh yeaaah.

1/4 cup Pureed Pumpkin
1/4 cup Instant Oats
2 Tbsp. Whole Wheat Flour
3 Tbsp. Brown Sugar (more or less to taste)
2 tsp. Cocoa Powder
1/4 tsp. Baking soda
2 tsp. Baking Powder
1 tsp. Light Blue Bonnet Margarine (can be omitted, but I like the added flavor)
1 Tbsp. Milk (I used Almond Milk)
3 Tbsp Chocolate Chips, more for melting on top. =)

Blend everything (except for chips) together in a food processor until very smooth.
Fold in the chocolate chips. (I chopped half of them finely and left the rest whole… I like the way it makes every bite ooze with dark chocolate goodness. =)
Bake @ 350 for 40-50 minutes, sprinkle remaining chips on top and allow to cool for at least five minutes.

Dark, chocolate, gooey deliciousness. =) The pumpkin makes gives this dessert an incredible vitamin-a boost, while making the dough cake fudgey and rich without the use of extra fat or calories. SOO awesome! =)


Proverbs 25:11
Like apples of gold in settings of silver
Is a word spoken in right circumstances.


About zoedujour

I'm basically your modern-day gypsy (and I have the Czechoslovakian bloodline to back it up.). Life is meant to be lived & enjoyed. On November 5th, 2011 I married the love of my life, the one and only Mr. Geopherie Clemmons. I sing, dabble in vintage clothing sales, photography, voice over work, teaching, jewelery design and whatever else holds my interest for the moment, including this blog.
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