I love this egg white quiche recipe. It is light, airy, and packed with fresh vegetables. Egg whites can have a blander flavor compared to egg yolks so I have dressed up this Egg White Quiche recipe with cheese, fresh herbs, and lots of colorful veggies!

If you love a good quiche like me then you have to also try my Mediterranean Quiche or even my Potato Frittata which is very similar as well.

Step #2: Using a fork, poke a couple holes in the bottom of the crust and bake in the oven for 5-7 minutes until the crust is ever so slightly baked. Then remove and set aside.

Step #3: In a large bowl whisk together the egg whites, milk and cheese.

Step #4: Next, add in the onion, garlic, fresh herbs, salt and black pepper. Stir to combine.

Step #6: Next, layer the tomatoes, peppers and spinach on top of the crust. The spinach can tend to clump in the middle of the quiche, so you can chop the spinach before adding it and have it be a little more evenly dispersed throughout. You can save some veggies to the side to add on top before baking.

Step #7: Then, carefully pour the egg mixture into the pie crust.

Step #8: Bake in the oven for 40-45 minutes until a knife comes out clean, then serve and enjoy!

FAQs

Storage Information

You can store this quiche in an airtight container in your fridge for 3-4 days. With the amount of egg whites used in this recipe, I would not recommend freezing this egg white quiche recipe.

To reheat you can do so in your oven at 350 degrees Fahrenheit or in your microwave until everything has warmed through.

More Delicious Brunch Recipes

• Mini Chocolate Chip Muffins
• Jalapeno Cheddar Biscuits
• Chilaquiles Rojos
• Vegan Blueberry Muffins

Dive into this Jalapeno Cheddar Biscuits Recipe! They are everything you love about biscuits with a cheesy and flavorful kick. What I love about this recipe is that you knead in the cold butter as any traditional biscuit is made to create these beautiful soft and flaky layers that melt in your mouth.

I love to have these for breakfast by themselves or even as a base for a nice breakfast sandwich, or serve them with dinner alongside my Brown Sugar Glazed Ham and The Best Ever Oven Roasted Green Beans.

Recipe Ingredients

Cold Butter – Butter is so important in the lamination process of these biscuits which give them their flaky layers.

Jalapenos – I love adding jalapenos into classic recipes to add a little kick like I did with my Strawberry Jalapeño Margaritas.

Cream Cheese – Adding creaminess, moisture, and additional layering into these flaky biscuits.

For a fill list of ingredients and amounts see the recipe card below.

How to Make Jalapeno Cheddar Biscuits

Step #1: In a large food processor combine the flour, baking powder, ¼ teaspoon salt and butter. Pulse everything together until butter forms into pea sized balls.

Step #2: Next, add in the cheddar and jalapeños and pulse 1-2 times to combine.

Step #3: Then, add in the buttermilk to the flour mixture and pulse 3-4 times until the dough forms and looks a little shaggy. Note: the dough will be a little dry at this point.

Step #4: Next pour the dough out onto a clean and lightly floured surface and lightly knead into a 1 inch thick square and cut the dough into 4 pieces.

Step #5: Add a slice of cream cheese on top of 3 of the pieces and spread evenly over the top.

Step #6: Layer the 3 cream cheese pieces on top of each other and then the piece without cream cheese on top and roll out into a 1-inch-thick rectangle.

Step #7: Cut into 12 biscuits and place on a parchment paper lined baking sheet and freeze in the freezer for 15 minutes. While the dough is freezing, preheat your oven to 400 degrees Fahrenheit.

Step #8: After the dough has chilled, brush the tops of the biscuits with 2 Tablespoons of melted butter and bake in the oven for 20 minutes until they are golden brown on top.

Step #9: Finally, serve and enjoy!

FAQs

Storage Information

You can store these jalapeno buttermilk biscuits in an airtight container at room temperature for 2-3 days, or in your fridge for up to 1 week.

If you want to freeze these tender biscuits you can do so in your freezer for up to 1 month. To reheat, thaw to room temperature or you can warm them up in your microwave until everything is heated through.

Other Delicious Recipes

• Anzac Biscuits
• Mini Chocolate Chip Muffins
• Cheesy Bacon Stuffed Mushrooms
• Creamy Roasted Red Pepper and Sun-Dried Tomato Bucatini
• 30 Minute German Beer Cheese Soup
• Loaded Bean Dip Bites

Muffins are one of my favorite breakfast foods. They’re light and fluffy and make a great breakfast on the go during busy times. This chocolate chip muffin recipe is going to be your new favorite breakfast treat! It is like getting to eat dessert for breakfast like my Vegan Blueberry Muffins.

This recipe makes so many mini muffins which is perfect because you can’t just have one! They’re great for breakfast, to pack in kids lunches, or even as an afternoon snack!

Recipe Ingredients

Mini Chocolate Chips – Since these are mini muffins, they need mini chocolate chips!

Whole Milk – Adds in a creamy element to these muffins.

For a full list of ingredients and amounts see the recipe card below.

Step #2: In a large mixing bowl whisk together the all-purpose flour, sugars, baking powder, and ½ teaspoon salt.

Step #3: In a separate medium bowl combine the egg, milk, butter, and vanilla extract.

Step #5: Then, fold in the mini chocolate chips.

Step #6: Spoon the muffin batter into the prepared mini muffin tins about ¾ of the way full. Note: If you have a small cookie scoop this is the perfect size for these paper liners.

Step #7: Bake in the preheated oven for 12-15 minutes or until the muffins are lightly golden brown and then remove the muffins from the mini muffin pan and place them on a wire rack to cook.

Step #8: Finally serve and enjoy!

More Delicious Breakfast Recipes

• French Toast Cups with Bourbon Sauce
• Scotch Pancakes
• French Crepes
• Overnight Marmalade French Toast Casserole

If you’re looking for a hearty breakfast or brunch dish to keep you energized, then this Potato Frittata recipe is just what you need. It’s a burst of flavors. Tender potatoes, creamy eggs, and a delightful blend of spices create a delicious morning experience. It’s like a savory sunrise in your mouth!

The best part? You can customize these frittatas with your favorite ingredients, like sautéed spinach or finely chopped green onions, turning them into a unique and delectable creation. To top it off, serve it with our Easy Homemade Freezer Salsa for an extra burst of flavor. Your taste buds will thank you!

What is a Frittata?

A frittata is an Italian dish that is egg-based and filled with additional ingredients such as cheese, vegetables, or even proteins. It is very similar to a quiche, but it doesn’t have the crust that quiche’s typically do. If you’re a fan of this frittata concept, you might also want to explore our Mushroom Leek Frittata recipe.

Why We Love This Recipe

• It’s the ultimate comfort food, providing a warm, savory embrace on a lazy weekend morning.
• The combination of eggs and potatoes will keep you full and energized, perfect for a productive day.
• I adore how simple and speedy it is to whip up a delicious frittata, even when you’re short on time.
• Whether it’s a family brunch or a potluck, potato frittata is a crowd-pleaser. Its delightful flavors and filling nature make it a dish that everyone enjoys.

How to Make a Potato Frittata

Step #1: In a large pot, boil water, add the potato cubes, and boil for 3-5 minutes until they are just tender.

Step #2: While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, onions, salt, and pepper.

Step #3: Next, drain the potatoes and add them to your bowl of eggs.

Step #5: Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.

Step #6: Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.

 Step #9: Finally, garnish with green chives on top, serve, and enjoy!

Expert Tips

• Boiling Potatoes: First, boil potato pieces for 3-5 minutes until they’re soft but not too mushy. This way, they’ll be perfect in your frittata.
• Spread Ingredients Evenly: When pouring the frittata mix into the pan, ensure the even distribution of the potatoes. That way, every bite will taste just right.
• Nail the Flip: To get your frittata looking great, use a plate a bit bigger than your pan when flipping it. This trick keeps it in shape and looking good.
• Add Chives for Freshness: Sprinkle green chives on top of your potato frittata at the end. They’ll make it look fresh and colorful, and they taste good too.

Storage Information

For storing potato frittata, simply transfer it into an airtight container and keep it in your refrigerator. It can stay fresh and delicious for 3-5 days. However, I would advise against freezing this dish if you’ve used fresh eggs, as the texture may not hold up well after thawing.

Homemade pastries always taste better than store-bought because you take the time to make them with your own hands. Other recipes that include homemade pastries are my Apple Strudel, Easy Bourbon Pecan Tart, and Umm Ali (Egyptian Sweet Pastry Dessert)

If you haven’t tried a slice of Danish Kringle before, you are missing out! This recipe will definitely satisfy any sweet tooth! Traditional remonce and an assortment of pecans, walnuts, and almonds pack the inside of the Kringle, creating a nutty and textured filling. Of course, if that wasn’t enough, it is topped with a smooth and silky glaze to create a delicious Danish pastry!

History of Danish Kringle

Over time, bakers adjusted to the classic oval ring we know today. Making it official, Kringle became the “Official Wisconsin Pastry” in 2013, but it has been around much longer than that. Danish immigrants originally brought Kringle to Racine in the late 1800s. These unique sweet bakery treats quickly became popular in southeastern Wisconsin.

What is Remonce?

You may keep seeing the word “remonce” being used, but what exactly is it? Remonce is a traditional paste used in Danish pastries that combines granulated sugar and butter. These two ingredients are combined and baked along with the pastry.

Reasons to Love This Danish Recipe

• I love the blend of buttery pastry, sweet remonce, and nuts offers a delightful burst of rich, layered flavors.
• Often associated with celebrations and holidays, it adds a special touch to festive occasions.
• Danish Kringles is versatile and can come in various flavors.

Recipe Ingredients

• Butter: It provides a rich, creamy taste and creates a flaky texture that gives a luxurious mouthfeel.
• Nuts: They offer a crunchy texture and nutty flavor.
• Confectioners Sugar (Icing): It gives a sweet, smooth finish. The icing’s sugary glaze perfectly complements the pastry’s richness.

See the recipe card for full information on ingredients and quantities.

Variations

Consider adding cream cheese or cinnamon to your filling options. Cream cheese adds a creamy, tangy dimension that pairs wonderfully with the buttery layers of the pastry. Meanwhile, cinnamon introduces a warm, spicy note.

Step #1: In a mixing bowl, add in the flour.

Step #3: Then, add in the sour cream and knead until a ball of dough forms.

Step #5: While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.

Step #8: Spread the filling mixture evenly over the middle of the rolled-out dough.

Step #9: Fold over one of the long sides over the top of the filling. Then, using an egg wash, brush the other side and ends of the dough before folding them over.

Step #10: Then, pinch the seam of the dough to ensure the seal is tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.

Step #12: Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle; if this is the case, you can sop it up with a paper towel once it has been removed from the oven and cooled.

Step #13: While the Kringle is cooling, prepare the icing. In a small bowl, stir together the powdered sugar, vanilla extract, and milk.

Step #14: Once the Kringle has cooled completely, pour the icing over the top of the Kringle, garnish with additional nuts, then serve and enjoy!

Expert Tip

When applying the filling, aim for an even layer across the dough to ensure every bite contains the perfect balance of flavors and textures. Avoid overloading the center, which could lead to uneven baking and difficulty in sealing the pastry.

Frequently Asked Questions

Storage Info

Store your Kringle at room temperature, wrapped tightly in plastic wrap or aluminum foil, to keep it fresh; it should stay good for 3 to 5 days. You can freeze the Kringle for up to 2 months; wrap it securely to prevent freezer burn.

To reheat, let it thaw for 6 hours at room temperature or 12 hours in a refrigerator if frozen. Then, warm in a 300°F (about 150°C) oven or microwave for about 10 minutes or until heated through.

More Yummy Desserts to Try

• Pfeffernüsse Cookies
• Alfajores
• French Apple Cake
• Cannoli Dip
• Vegan Oatmeal Chocolate Chip Cookies
• Banoffee Pie
• Delicious and Easy Anzac Biscuits

There are so many classic French dishes that remind me of my travels to France because you would see them on every menu. Others, similar to these French Crepes, are my Croque Monsieur (Toasted Ham and Cheese Sandwich), Savory Crepes with Chimichurri Sauce, and Earl Grey Creme Brulee.

If you have not been to France and have always wanted to go, do it! I promise you will not regret it. The food alone is worth it! But of course, we cannot forget about all the history and beautiful architecture it also has in store. One thing you will find on the menu at almost every French café you stumble upon is these scrumptious crepes. They are a staple in French cuisine, and if you don’t end up making it over to Europe, this recipe will bring France into your own home!

Reasons to Love These Fluffy Crepes

• I love that this fluffy crepe recipe makes crepes with a delightful texture, balancing lightness and richness in every bite.
• Their versatility allows for endless sweet and savory crepe fillings combinations.
• French Crêpes are easy to make with simple ingredients, they’re accessible for any home cook.

Recipe Ingredients

• Whole Milk: Imparts creaminess and moisture, contributing to the delicate, light texture.
• Butter: Melted butter in the batter brings a rich, subtle flavor and improves texture. It makes the crepes tender and slightly crisp at the edges.

See the recipe card for full information on ingredients and quantities.

Variations

• Salted Butter Variation: Replace salted butter with unsalted butter for a more controlled salt content. When cooking, you can also use a small amount of unsalted butter to grease the pan.
• Filling Options: Combine smoked salmon, dill, and cream cheese for a savory base. For a rich, sweet contrast, add a swirl of coconut cream with vanilla extract.

Step #1: In a medium bowl, sift together the flour, sugar, and salt. Set aside.

Step #2: In a large bowl, beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.

Step #3: Add in the dry ingredients until the batter is smooth and there are no lumps. Then, stir in the melted butter.

Step #4: Using your additional butter, grease your frying pan over medium-low heat. Pour in the batter until it barely covers the bottom of the pan.

Step #6: Brown on one side and flip to brown on the other side.

Step #7: Finally, serve and enjoy!

Topping Suggestions

• Berries and Cream: These crepes are my favorite! They are filled with color and sweetness and almost look too good to eat! For these, I spread some fresh whipped cream on a crepe and then layered in some fresh fruit like strawberries and blueberries. Then, you can fold it up and add additional toppings on top!

• Banana and Nutella: Is there a better combination than chocolate and bananas? For these sweet crepes, I spread on a pat of that delicious and chocolatey hazelnut spread and layered with bananas. And if you want to add some extra sweetness to your day, drizzle some chocolate sauce over the top, and voila!

Expert Tips

• Batter Resting: Allow the crepe batter to rest for at least 30 minutes before cooking. This helps the flour to fully absorb the liquid, resulting in smoother, more cohesive crepes.
• Pan Temperature: Ensure the pan is evenly heated before pouring the batter. A crepe pan that’s too hot or too cold can cause the crepes to cook unevenly.
• Consistent Thickness: Use a ladle or measuring cup for the batter to maintain consistent thickness and size for each crepe.

Frequently Asked Questions

Storage Info

Store French crepes by layering them between sheets of wax paper and wrapping them in plastic wrap before placing them in an airtight container. They’ll stay fresh in the fridge for up to 5 days. For longer storage, crepes can be frozen for up to two months; ensure they’re well-wrapped in plastic wrap and then foil to prevent freezer burn.

To reheat, simply place them in a warm skillet for a minute or two, or microwave for a few seconds until heated through.

More French Recipes That You’ll Love

• Chicken Florentine
• Lavender Creme Brulee for Two
• Monte Cristo Sandwich
• French Apple Cake
• Peanut Butter and Jelly French Toast
• French Pork with Apple Cream Sauce
• French Onion Pork Chops
• Cinnamon French Toast