Christmas Quiche and Rosemary Onion Foccacia Bread

Ep 7: Christmas Quiche and Rosemary Onion Foccacia Bread.  This is my Christmas/holiday series. This episode is about a breakfast/brunch idea for Christmas morning that will deliver a split table recipe for your split table family (or make it all vegetarian or all meat if you desire). This recipe is full of healthy veggies, a good amount of protein, and it's low in carbs. This is great for the holiday time when we are all not eating the most healthy diet because of all the sweets our holiday traditions often bring about. The other recipe I'm sharing is a yummy Rosemary Onion Foccacia Bread recipe. It's so delicious and great with this quiche or an Italian meal.

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Hybrid Sausage and Vegetarian Asparagus Red Pepper Mushroom Crust Quiche
Ingredients:
1 eight oz container of sliced mushrooms, chopped into small pieces
1/4 c. diced onion
1 tbsp. chia seeds
1 c. fresh 100% whole wheat bread crumbs
4 tbsp. butter
2 c. Colby and Monterey Jack shredded cheese
4 oz. cream cheese, softened
6 eggs
1 c. skim milk
1/2 tsp. salt
1/2 tsp. ground marjoram
1/2 tsp. ground thyme
1 red pepper, diced
1 bunch asparagus tips
1 tbsp. olive oil
1 c. cooked ground sausage (if desired)

Directions: Saute onions and mushrooms in butter until tender. Remove from heat. Add bread crumbs and chia seeds. Stir. Grease 2 qt pan with coconut oil. Press mushroom mixture into pan. In a separate bowl, combine eggs, milk, cream cheese, spices/herbs and blend with a hand mixer 1-2 minutes. Add pepper, asparagus, and cheese to egg mixture and stir. Pour mixture over mushroom crust. Bake at 350 degrees for 55-60 minutes.

Rosemary Onion Foccacia Bread
Ingredients:
1 package active dry yeast
1 1/2 c. warm water
2 tsp. sugar
5 1/2 tbsp. olive oil, divided
3 1/2 c. flour
1/2 c. diced onion
2 tbsp. rosemary leaves
1 tsp. table salt
1 tsp. kosher salt
2 tsp. minced garlic

Directions: Combine yeast, water, and sugar in a bowl. Stir and let it sit for 10-15 minutes. In a bowl, combine 3 1/2 tbsp. olive oil, flour, onion, 1 tbsp. rosemary leaves, table salt, and yeast mixture. Knead with a mixer with a dough hook (or use hands) until a dough ball forms.  It may be sticky. Spread 1 tbsp. olive oil in a 9x13 inch glass pan. With floured fingers, press dough flat until it is flush with all sides of the pan. Cover. Let dough sit for 1/2 to 1 hour. Poke top of dough with finger all across the top. Brush with 1 tbsp. olive oil. Over top sprinkle kosher salt, 1 tbsp. rosemary leaves, and 2 tsp. minced garlic. Bake at 375 degrees for 30-35 minutes until golden brown.

Enjoy!

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