Easy Quiche Breakfast

Roasted Tomato, Pancetta & Pecorino Crustless Quiche

Ingredients for Roasted Tomatoes & Pancetta

• 2 cups cherry tomatoes, halved
• 1 tbsp extra-virgin olive oil
• ½ tsp Kosher salt
• 1 tsp cracked black pepper
• 150 g pancetta, diced

Ingredients for Quiche

• 6 large eggs
• ¾ cup whole milk
• ½ cup whipping cream
• 1 tbsp Calabrian chillies in oil, finely chopped
• 1 tsp oil from the Calabrian chilli jar
• ¾ cup finely grated Pecorino Romano
• ¼ tsp Kosher salt
• ½ tsp cracked black pepper
• ¼ cup fresh basil leaves, torn

Directions

1. Preheat the oven to 425°F and grease a 9-inch pie plate or shallow baking dish and set aside.
2. Add the tomatoes to a baking sheet, drizzle with olive oil and season with salt and pepper. Roast the tomatoes for 10 to 12 minutes, until softened and beginning to caramelize around the edges.
3. While the tomatoes roast, add the pancetta to a skillet over medium-high heat and cook for 5 to 7 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate and set aside and reduce the oven temperature to 375°F.
4. Now for the quiche! In a large bowl, whisk together the eggs, milk, cream, Calabrian chillies, chilli oil, ½ cup of the Pecorino, salt and pepper.
5. Scatter the roasted tomatoes and pancetta evenly over the bottom of the prepared dish. Pour the egg mixture over top and finish with the remaining Pecorino.
6. Bake for 20 to 25 minutes, until the edges are puffed and golden and have pulled away slightly from the sides of the dish, and the centre is just set with a slight wobble.
7. Let sit for about 5 minutes before scattering the basil over top. Serve warm or at room temperature.

Note: This makes a great breakfast sandwich! Grilled sourdough, spicy mayo and fresh arugula!

Chocolate Peanut Butter Streusel Coffee Cake

Ingredients for the Peanut Streusel

• ¾ cup all-purpose flour
• ½ cup packed brown sugar
• ½ cup roasted salted peanuts, finely chopped
• Pinch of Kosher salt
• ¼ cup smooth peanut butter, not the natural kind!
• 4 tbsp unsalted butter, melted

Ingredients for the Chocolate Cake

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ¾ tsp baking soda
• 1 tsp Kosher salt
• ¾ cup unsalted butter, softened
• 1 cup + 2 tbsp packed brown sugar
• 3 large eggs, room temperature
• 1 ½ tsp vanilla extract
• ¾ cup sour cream
• ⅓ cup + 1 tbsp strong brewed coffee or espresso

Ingredients for the Chocolate Drizzle

• ½ cup dark chocolate, finely chopped
• 1 tbsp unsalted butter

Directions

1. Preheat the oven to 350°F and grease a 10-cup bundt pan very well, making sure you get into all the nooks and crannies, then lightly dust with flour and tap out the excess.
2. For our streusel stir together the flour, brown sugar, peanuts and salt in a mixing bowl and mix well. Add the peanut butter and melted butter and stir until the mixture forms clumps. Set aside.
3. Onto the cake! In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment, or using a hand mixer and mixing bowl, beat the butter and brown sugar until light and creamy, about two minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Add half the flour mixture, then the sour cream, followed by the remaining flour mixture and the coffee and mix until just combined.
4. Spoon about half of the batter into the prepared bundt pan, then sprinkle the streusel evenly over the batter. Spoon the remaining batter over the streusel and smooth the top.
5. Bake for 45-50 minutes, until the is set and a skewer inserted into the cake comes out with a few moist crumbs clinging to it. Let the cake cool in the pan for about 15 minutes, then carefully invert it onto a wire rack and let it cool completely before slicing – don’t rush this step!
6. Add the chocolate and butter to a microwave safe bowl and microwave for 20-second bursts until melted then stir until smooth. Drizzle the chocolate over the cake, slice and enjoy!