Daylight Savings & Quiche in A Cup!



Last night we on the east coast and in the US changed our clocks back an hour for day light savings time. Truthfully I am really not sure why we do this – more daylight hours I guess, which is great if you’re the kid standing at the bus stop at it’s pitch black outside at 7:30 am maybe?

However, if you are a mom of a 2 year old, it just means you are now officially up at 5:30 am, instead of 6:30 am. Good Morning to you too! (It especially is a killer when you stayed up half the night because you had napped the shabbos afternoon before & you were banking on the fact that you were going to get an “extra” hour!)

All was not loss though, and in fact, I am GRATEFUL this morning for that early wake up call .

Instead of gaining an extra hour of sleep I gained a very productive extra 60 minutes that started my Sunday morning off with a great Bang!

A few things my extra 60 minutes accomplished this morn;

1. My husband (who was well rested mind you) got up his usual 7:30 (which was now 6:30) and had a chance to make me breakfast in bed!!!  He made me these really awesome quiche in a cup – a recipe that I have been meaning to try and has been hanging on my kitchen wall for the last week or so! – GO DOV!

2. My daughter and I were dressed and ready to start our day by 7 am – (pple this is not usual for us – I am more like a sit in my pj’s  playing with Tunie, semi working on computer, till 9 am mom)

3. I was davened, beds made, supper defrosting, dishes & laundry done by 9 am. (woo hoo!)

4. It is now 10 am and I have the whole day ahead to spend with my family and enjoy this gorgeous fall weather

Now if that is not a reason to be grateful for dayslight savings and me getting up at 5:30 am – I am not sure what is – Now if only I can keep this pace up   Smile

Here is what my husband made for Breakfast! – The pics and recipe are courtesy of this great website I found recently – I am using there pics – because Dov’s did not look as pretty, but were still quite delicious!

Quiche in A Cup

4 eggs
4 egg whites
1/2 cup lowfat milk
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded cheddar cheese
2 cups frozen broccoli florets
fresh pepper & sea salt

Preheat oven to 350 degrees.

Chop up Broccoli  into small pieces and set aside. Also set aside 2 to 3 tablespoons of cheddar cheese for sprinkling on top of quiche.

Meanwhile, in a large bowl combine eggs and whites and lightly whisk together.

Add milk and continue to whisk together. Stir in all remaining cheese and broccoli and finish off with salt and pepper to taste.

Spray cups or ramekins with cooking spray and place on a baking sheet. Divide egg mixture evenly among cups, sprinkle with cheddar cheese and bake for 30 to 40 minutes or until beginning to brown.

An 8oz ramekin should yield 4 quiches.

Note: Coffee cups are generally a bit bigger/deeper than 8oz.  If you are using mugs and you want to get the quiches to pop out like the picture (above) it’s best to divide the recipe among 3 cups instead of 4.


FYI – I think this would make an awesome appetizer to any dairy meal & is a super fast Breakfast to go dish – Prep the night before and pop cup in the oven while you get ready in morning – Than take it with you on the road – fits perfect in your cup holder in the car!

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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