Roasted Corn and Poblano Quiche with Tortilla Crust

Holidays can provide wonderful inspiration for future recipes.  We taste flavours that we are not as familiar with, spices we may not know, combinations that are really really amazing. I love finding that local hot spot that is so good at what is does and we were lucky enough to find a couple of those places on our last trip which was in March 2016.

Grand Canyon National Park
Grand Canyon National Park

Our trip began with a quick flight to Las Vegas.  As we arrived late, we opted to stay overnight and pick up our car the next day.  This, by the way, saved us a lot of money on our rental car as we didn’t have to pay for extra airport rental surcharges.  It practically paid for that first night in the hotel.  The next day we drove to our first canyon, the one and only GRAND CANYON where we stayed for 2 nights. From there, we went to Page, Arizona for 2 nights,  Bryce Canyon for 1 night and lastly to Zion National Park for our final 3 nights before we completed our circular route back to Las Vegas to travel home.

Bryce Canyon National Park
Bryce Canyon National Park

What an incredible trip, a bucket list trip of sorts.  We enjoyed blue bird days, went hiking every day, each new place, new canyon, new view taking our breath away.  Even looking at the pictures again, I can hardly believe it, these are incredible places folks! As much as it was a bucket list trip, we can’t wait to go back. There is just so much to see and after a rainy winter at home, I can tell you the dry temperate climate, sunshine, gold orange landscape, and beautiful days spent in Arizona and Utah felt so good. We are already planning our next trip…

Zion National Park, Utah
Zion National Park, Utah

It was on our way to the airport that we stopped at River Rock Roasting Company in Hurricane, Utah for breakfast.  There was a local mountain bike festival on and it was busy with a happy energetic vibe, our kind of place.  We enjoyed the best coffee we had on the whole trip and this is where I ordered a Roasted Corn and Chili Mini Quiche in Tortilla Crust.  The corn with chili peppers was an amazing combination. It was definitely one of the dishes I most wanted to recreate to be able to enjoy at home and share with you!

Roasted Corn and Poblano Mini Quiche in Tortilla Crust
Roasted Corn and Poblano Mini Quiche in Tortilla Crust

I love that the dish is made with a tortilla crust.  It is a much healthier option than a traditional pie crust in a typical quiche.  I tried making it with corn tortillas but found that they broke apart and were hard to mold into the muffin cups.  Flour tortillas worked much better for me, making these suitable finger food for a party, part of a brunch, or a perfect lunch with a salad.  They pack well and are very tasty at room temperature so work well for a school/work lunches.

Sharing our travel inspirations is the theme for the August Recipe Redux.  Read all the great stories and try the recipes from adventures near and far. See the link at the bottom of this post.

Roasted Corn and Poblano Mini Quiche in Tortilla Crust

Makes 8

4 large flour tortillas

1 1/4 cup corn, cooked and lightly roasted

1/4 cup poblano pepper, roasted and finely diced

1 tbsp fresh green onions or chives, finely chopped

pinch chipotle pepper powder

1/4 tsp New Mexican chili powder

4 eggs

1/4 tsp salt

pepper, pinch

1/4 cup Parmesan cheese, freshly grated

1/3 cup cheddar cheese, light, grated


Preheat oven to 375 degrees.  Prepare tortilla shells by cutting them in circles to fit muffin tin.  (I have a standard muffin tin and I used a bowl that was 4 3/4 inches round to cut for my crusts.  I folded large tortilla shells over and cut out the rounds. They fit perfectly! ).  Tuck the rounds into a lightly oiled or buttered muffin tin.

Prepare filling by mixing eggs with Parmesan cheese, spices, green onions or chives, salt and pepper.  Add corn and poblano peppers.  Mix well.  Add to tortilla crust lined muffin cups, approx 1/4 cup of filling fits in each one.  Top with a little cheddar cheese and bake approx 12 minutes or until set with the crusts golden brown.

Enjoy the adventures and healthy recipes in the links below!

Kiwi Blackberry Stacks with Honey Lime Yogurt

Kiwi Blackberry Stacks with Lime Honey Yogurt
Kiwi Blackberry Stacks with Honey Lime Yogurt

#ad #sponsored I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time and all opinions are my own.

I am quite familiar with kiwi fruits but mostly the green variety and I had not tried Zespri SunGold kiwi before.   When the opportunity came up to participate in the Recipe Redux SunGold Surprise Challenge,  I was excited to be part of it. I love finding new ways to enjoy fresh fruits and if I can find a way to dress them up into an elegant healthy dessert: even better.

Kiwi Blackberry Stacks with Lime Honey Yogurt
Kiwi Blackberry Stacks with Lime Honey Yogurt

This gold variety of kiwi fruit is sweeter than its green cousin.  It is not quite as tangy but has a bright tropical flavour.  When I tasted these delicious gold kiwis I knew immediately I wanted to include lime in my recipe.  I was surprised that complimentary flavours were very easy to find with gold kiwi.  It is very versatile and tasted delightful with everything we tried it with, both savoury and sweet.  Our favourite combination was with blackberries along with a little lime flavoured honey sweetened yogurt. Honestly this is such a healthy dessert it could easily be a snack, breakfast or part of a special brunch.

Reading about the nutritional value of Zespri SunGold kiwifruit is even more surprising.  They are very nutritious;  providing  folate, vitamin C, potassium, vitamin E and fibre. Kiwi also contains enzymes which aid digestion.  Kiwifruit typically has a fuzzy skin and although it is edible many people prefer to peel kiwis.  SunGold kiwis have a smooth skin and eating the skin provides a valuable source of fibre. This also makes kiwi quick and easy to prepare.

Make the Lime Honey Yogurt first so the flavours will blend while you prepare the fruit.

Kiwi Blackberry Stacks with Lime Honey Yogurt

Serves 4

1 cup yogurt

zest of 1/2 of a lime (approx 1/2 tsp)

1 tbsp honey

4 Zespri SunGold kiwifruit

1 cup blackberries


Mix yogurt with lime zest and honey until smooth and place in refrigerator while you prepare the fruit.

Wash blackberries and drain well.  Wash and trim ends of the kiwifruit and slice in even slices. Starting with the widest kiwifruit slice, put a small amount of yogurt mixture in the middle of the kiwi slice and add blackberries to mostly cover.   Repeat with the next kiwifruit slice and on the final slice, top with one blackberry.

Check out all the entries to this fun competition here.

Soba Edamame Salad with Tahini Dressing

Salads like this make for light, refreshing summer meals.  They are the perfect hot weather food, served chilled or at room temperature. They are incredible easy to make and very quick: 30 minutes or less.  Lots of colours and fresh vegetables make them a very balanced nutritious meal.  The addition of edamame and cashews adds richness to the salad and also a good source of plant based protein.

Edamame are widely available frozen for year round use both in the pod or already shelled.  In addition they are sometimes available in August and September fresh from local grocers and Farmers Markets.  Either way, they are prepared the same way, cooked with a little water or steamed. I love to use them for snacks, part of school lunches, an appetizer, in my Edamame Hemp Heart Hummus or in salads such as this one.

There are many many variants on this salad bowl.  The noodles could be any noodle, rice, or grain.  The source of protein could be chickpeas, or lentils, or any pulse, nut or seed to replace the edamame and cashews used here.   Many different combinations of vegetables would work too, raw or lightly steamed.  This recipe is like a template that could be used for many different meals.

The dressing has Asian flavours and is rich and smooth from the tahini.  Combined with garlic, ginger and rice vinegar along with a good dash of tamari, it is a great dressing for soba noodle salads but also makes an excellent dressing for a spinach salad or other green salads.

Soba Edamame Salad with Tahini Dressing

Serves 4

3 oz Soba Noodles, cooked

1 1/4 cup edamame, shelled and cooked

1 cup red cabbage, finely chopped

1 cup carrots, grated

1 cup red pepper, finely sliced

1/3 cup cashews


1 clove garlic, minced

pinch red pepper flakes

1 tablespoon rice vinegar

1 teaspoon tamari or soy sauce

1 teaspoon ginger, minced

3 tablespoons tahini

6 tablespoon water

Prepare dressing first by putting all ingredients in a small blender or food processor and process until smooth, scraping down the sides as needed.  Pour into a serving bottle and put aside while you prepare the rest of the salad.

Prepare all the ingredients in various bowls or prepare salad bowls individually. This is a fun meal to serve family style where you prepare all the ingredients and everyone composed their own bowl.

Cucumber Carrot Salad with Sesame Seeds

It is the height of summer and the selection of fresh, local, in season fruits and vegetables is at its peak.   It is the perfect time of year to enjoy your favourites and try some new ways to prepare them.  This salad is fresh and delicious with Asian flavours that really make the dish pop.   The crunchy carrots and cucumbers almost become lightly pickled in the tangy lime juice, chili, rice vinegar dressing.  It is light and refreshing and just perfect for hot summer days.

Cucumber Carrot Salad with Sesame Seeds
Cucumber Carrot Salad with Sesame Seeds

Spiralizing fruits and vegetables is so fun.  My kids love to do it and it is an easy way to involve them in the kitchen prep. Wash well, trim the ends off the carrots and cucumbers, and spiralize away.  Straight vegetables tend to work better as you don’t have to reposition them as you go.  There is no need to peel the vegetables.

It’s all about having fun with Summer’s bounty this month with The Recipe Redux.  You will find loads of cute and playful ideas featuring fruits and vegetables made into noodles, spirals, shapes and fancy cuts.  Check out all the posts in the link below.

Cucumber Carrot Salad with Sesame Seeds

Serves 4

3 mini English Cucumbers, spiralized

2 medium carrots, spiralized

2 tablespoons sesame seeds, toasted


1 tablespoon lime juice, fresh

1 tablespoon rice vinegar

1 teaspoon sugar

1/4 teaspoon salt

pinch dry red pepper flakes

1 teaspoon sesame oil

Directions:  Make the dressing first by mixing everything together in a small bowl and set aside for flavours to blend.  Spiralize carrots and cucumbers and toss together.  Add dressing and mix well.  Plate and top with sesame seeds.

Check out all the fun posts by clicking on the button below.

Grilled Zucchini Greek Salad

Summertime…when the living is easy.  Salads like this and summer meals in general often come together almost intuitively, simply by picking what is fresh, ripe, colourful, and appealing.  There is nothing quite like the taste of a tomato or peach or English pea that is picked at its peak, bursting with luscious flavours.  Summer is for savouring these tastes that we have waited a long time to taste again.  It’s all about summertime in the July Canadian Food Creatives #cdnfoodcreatives event.  This hashtag on Instagram or Twitter will quickly help you find all the recipes and posts that are part of this special event, featuring fresh from the garden fruits and vegetables. Thanks to Cassie from Crumb Kitchen for putting this together this month.

Grilled Zucchini Greek Salad
Grilled Zucchini Greek Salad

Combining beautiful ingredients could not be easier in this flexible summer salad. Zucchini, tomatoes, peppers and the first of the new red onions are combined with briny kalamata olives and salty, creamy feta all dressed in a delicious lemony dressing made with fresh oregano. Add some hummus and pita to the table and it is a terrific lunch.  This colourful plate  would look terrific as part of a BBQ spread or any summertime event.

Grilling the zucchini is easy. Trim the stem and ends and cut into half lengthwise, then cut each half into 4 long wedge shaped strips.  I like to brush the grill with oil and place the zucchini on top.  Grill on medium for about 3 minutes for each side, rotating the strips to get impressive looking grill marks on all three sides of the wedges. Remove and let cool.

Grilled Zucchini Greek Salad

Serves 6

2 medium zucchini, grilled and cut into small bite size pieces.

3 small bell peppers, cut into bite size pieces ( I like to use one of each colour)

4 medium tomatoes, cut into 8 pieces

1/2 cup kalamata olives

1/2 cup cubed feta cheese

1/4 cup red onion, diced small


1/4 cup fresh oregano leaves, packed

zest of 1 lemon

2 tablespoons lemon juice

1 tablespoon red wine vinegar

2 tablespoons water

1 clove garlic

1 tablespoon fresh parsley

1 tablespoon fresh chives

1/4 cup olive oil

salt and pepper


Make the dressing first so the flavours will blend.  Add everything to a small food processor or blender and blend until herbs are finely chopped and all the ingredients are combined.  Set aside.

Combine grilled zucchini, tomatoes, peppers, and red onion and gently toss to combine.  Add dressing and gently mix to coat the vegetables.  Pour onto a serving plate or bowl and top with feta and olives.

10 Garden Fresh Summer Dishes
10 Garden Fresh Summer Dishes


Lentil Amaranth Stuffed Portobello Mushrooms

This recipe for stuffed portobello mushrooms is elegant and completely delicious.  Using both lentils and amaranth, these are a  great source of plant based protein and packed with many valuable nutrients.  Adding roasted peppers compliments the meaty flavour and texture of the portobellos and the tangy, creamy goat cheese brightens the dish.  To make this meal vegan, pine nuts would be a suitable substitute.

Cooking Lentils
Cooking Lentils with Aromatics

Cook the lentils and grains first, using water or stock for extra flavour.  I think I first learned to cook lentils many years ago from Deborah Madison’s excellent cookbook “Vegetarian Cooking for Everyone” where she adds flavourings to the cooking water. Adding aromatics to the lentils really supplements their flavour.  Seasonings like parsley, thyme, summer savoury, celery, carrot, onion, garlic, bay leaf in whatever combination you have around work well with lentils.  Wash lentils, heat along with plenty of water and add aromatics.  Heat on medium until the water comes to a boil and then simmer for about 25 minutes or until cooked. Drain and remove aromatics.

Lentil Amaranth Stuffed Portobello Mushrooms

In this recipe I used amaranth.  Amaranth is an ancient grain that is naturally gluten free.  It is also a very good source of good quality protein and has a light nutty taste.  Studies show that the quality of protein in amaranth is on par with the quality of animal based protein.  Cooking amaranth is easy as it cooks in only 20 minutes.  It is a good addition to your morning oatmeal or mixed with rice or other grains to add variety and boost the nutritional profile. For more information on amaranth seek out a reliable source such as The Whole Grains Council. 

Lentil and Amaranth Stuffed Portobello Mushrooms with Roasted Red Peppers and Goat Cheese

Serves 6

2 cups cooked lentils

1 cup cooked amaranth, quinoa, or other grain

1 tablespoon olive oil

3 tablespoons chopped green onions

3 tablespoons chopped parsley

1 tablespoon lemon juice

1/2 cup roasted red pepper, finely chopped

1/4 cup crumbled goat cheese

1/4 tsp salt

fresh ground pepper

6 portobello mushrooms

Preheat oven to 350 degrees.  Mix together lentils and amaranth.  Dress with olive oil, lemon juice, salt, pepper, herbs and mix well.  Gently stir in roasted red pepper, saving a few for the top to add visible colour.

Brush mushrooms to clean or wipe with a damp towel.  Remove stem and gently brush inside of cap with olive oil.  Fill mushrooms with approximately 1/2 cup filling, dot tops with remaining roasted red pepper, goat cheese, a sprinkle of finely chopped parsley and place on roasting pan.  Bake for 30 minutes.  Let cool a little in pan before removing and plating.



Roasted Corn, Black Bean and Ancient Grains Salad

I am so excited to join the Recipe Redux Group!   I have been following some of these blogs for a long time and it is just so fun to be part of the group.  I love that the recipes are healthy, delicious and that we all support each other. The June theme is just that, celebrating each other.

I chose to highlight  Jeanette from Jeanette’s Healthy Living. When I first starting following her blog, I was attracted to the healthy focus, vibrant colourful recipes and learned a lot about ingredients and cooking for people with special diets.  The perfect example is this beautiful Mexican Corn Quinoa Salad.  It is gluten free, colourful, vegetarian and filled with protein and fibre. Thanks for the inspiration, Jeanette.

I made a half recipe of the salad as I had a smaller group to prepare for.  I used a mixed ancient grain blend of red quinoa, amaranth and millet in place of the quinoa but any grain could be used.  I added a little more spice as suggested in this easy to follow recipe. This is a terrific recipe to take to a picnic or barbecue and is great for entertaining as it can be made in advance.

Roasted Corn, Black Bean and Ancient Grains Salad. This delicious, very nutritious salad is vegan and gluten free.  It is the perfect dish to bring to a BBQ or a potluck.
Roasted Corn, Black Bean and Ancient Grains Salad

Roasted Corn, Black Bean and Ancient Grains Salad

2 cups cooked grains ( I used a blend of quinoa, amaranth and millet)

1 1/2 cups corn

1 tsp olive oil

1 clove garlic, finely minced

3/4 cup black beans, cooked

1 teaspoon chili powder

1/2 teaspoon cumin, ground

pinch cayenne

pinch chipotle

1 tablespoon olive oil

2 tablespoons fresh lime juice

1 1/2 tablespoon finely chopped chives or green onions

1 1/2 tablespoon finely chopped cilantro

salt and pepper

Heat 1 tsp oil in pan on medium heat.  Add garlic and cook until fragrant.  Add corn and cook until lightly golden brown.  Add spices and cook a minute or two more.  Cool.  Combine grains, corn, black beans and dress with olive oil, fresh lime juice, salt and pepper.  Add cilantro and green onions or chives and mix well.  Taste to adjust seasonings if necessary.

I hope you will check out all the dishes to join us in celebrating The Recipe Redux Group.