Bread Quiche

Happy Memorial Day folks! Hope your long weekend is filled with tons of BBQ and the first taste of summer. For those of you who don’t know, I am a most definitely a breakfast person. I love pretty much all breakfast food, from dutch babies to omelets, and I can never relate to people who always skimp out on breakfast, claiming that they refuse to  eat “that early in the morning”. Personally, I can’t think of anything better than rolling out of bed and having a piping hot pile of eggs and carbs waiting for you. But maybe that’s just me. It’s by far my favorite meal of the day, and it gives me that much needed kickstart to get my day going. Bread Quiche

My mom wanted to test out this recipe before she took it to her Bible study luncheon, so I made it over the weekend, and I AM IN LOVE. It strays from the traditional quiche since it lacks a crust, but do not fret my fellow-carb lovers, the bread is IN the quiche itself. It tastes great, and its really easy too! You literally just chop everything up, pour it into a baking pan, and throw it in the oven. It’s a low-maintainence dish, perfect for busier mornings. I highly suggest adding some variety to your morning meals with this quiche, you’ll thank me later.Bread Quiche



4 cups of whole wheat bread, cubed (please do not use sandwich bread, please. I used a whole grain loaf bread from La Brea Bakery.)

4 eggs, completely whisked together

1/2 of a large tomato, chopped

1/2 of a onion, sauteed

1 1/2 cup of spinach

4 pieces of thickly sliced turkey, chopped

4 ounces of feta cheese, crumbled

1 tablespoon butter

1 1/2 cups milk

salt and pepper to taste

1. Preheat oven to 350 degrees

2. Lightly grease baking pan to prevent sticking. Put bread cubes into the pan

3. Evenly spread tomato, onion, spinach, and turkey on top of the bread. Sprinkle the feta cheese evenly on top.

4. Pour milk into the eggs and mix well.

5. Pour egg mixture into the pan and make sure most of the food in the pan is immersed in the mixture.

6. Place in oven and leave to cook for 45 minutes. Take out to cool for at least 10 minutes before serving.


– Spinach can be replaced with cooked broccoli or asparagus

– Feta can be replaced with blue, cheddar, or mozzerella

– Turkey can be switched out for bacon or ham or omitted




Monthly Favorites: April 2014

AP TESTING IS FINALLY OVER!  And I’d be lying if I told you it was easy. But on the bright side, I only have two more weeks until school’s out. I CANNOT WAIT. I know this post is a tad bit late, but nevertheless, I hope you enjoy it!

1. Music is such a big part of my daily routine, and my music choices usually reflect my mood. Whether I want to get pumped up before a track meet or need something to complement my angst, music has always got my back. So here are my most listened to songs of the month!

Don’t Wanna Be Your Girl No More – Wet (oops typical teenage girl sorry)

Paris – The Magic Man

Sing – Ed Sheeran

Latch (Acoustic) – Sam Smith

Paper Hearts – Tori Kelly

Make This Leap – The Hunts

2. Overallsoveralls

photo via style caffeinated 

You have no idea how excited I am that these are finally back in style. In all seriousness, I’ve continuously asked for the past year or so when overalls were going to be socially acceptable again, and now that they are, they’ve become one of my favorite pieces to wear. I have these soft olive overalls are a variation on the classic denim style and I absolutely LOVE them. Comfortable and trendy at the same time, they are the perfect school outfit.

3. Angie’s Boom Chicka Pop Popcornpopcorn

These vibrantly colored bags of pre-popped popcorn are so yummy and convenient since they’re single serving. Made with GMO free corn, popped in sunflower oil, and sprinkled with the minimum amount of salt, it’s a wholesome snack that has been keeping me going throughout this month.

4. Clothes Encountersjenn im via jenn im

photo via jenn im

Jenn Im is the lovely lady that runs this fashion YouTube channel, and she has been my total woman crush this month. With a killer sense of style and a charming personality, her weekly videos give me a fun little ten minute break from homework and what not, which is really helpful when I’m starting to feel overwhelmed. Although her style is much bolder than mine, it’s interesting to see her style things and watch her develop her own style as I try to develop mine. And man do I wish I could pull off the bob as well as she does…

5. Homemade Guacamole


photo via myrecipes

This is basically the easiest thing to make ever. And it tastes so much better than store-bought, I guarantee you after the first try you’ll never go back. I’ve taken to making a whole bunch (like 4 avocados worth), storing it in the fridge, and dipping everything from tortilla chips to bell pepper slices in it. It’s also super yummy spread on sandwiches. Go and try making some now. It’s for your own well-being.

Southwest Quinoa Salad

Taking a super quick break from the overwhelming load of European history that still needs to be memorized to post this super easy, super quick Southwest Quinoa Salad.Southwest Quinoa Salad

It’s quick and healthy, perfect for providing the nutrition you need to take your exam in your best condition without taking up too much of your study time to prepare! The red quinoa and fresh veggies complement the light dressing that goes with it, and it’ll leave you satisfied and ready to get on that “all nighter I refused to start studying two weeks earlier whoops” study grind. Or maybe that’s just me.Southwest Quinoa Salad

But not all is horrid and stressful in the kingdom of Christine. Because after one month of waiting with a side of anxiety-induced nail biting, I finally got notification that I have been accepted onto my school’s yearbook staff! I’m so grateful for the opportunity that’s been given to me, and I’m psyched to be able to take part in creating the book next year! But until then, I’ll just be eating Southwest Quinoa Salad, drowning in study material, and craving summer.


1 cup red quinoa cooked according to package

1 14 ounce can of black beans, drained

1 14 ounce can of yellow corn, drained

4 green onions, diced

1/4 cup chopped cilantro

1/4 large red bell pepper, diced

1/4 large green bell pepper, diced

Juice from 2 limes

1/3 cup olive oil

1 teaspoon ground cumin

1/2 teaspoon black pepper

1 teaspoon salt


1. Cook quinoa according to package.

2. After cooking, allow to cool completely (about 15 minutes) and then transfer to large bowl.

3. In another bowl, mix together lime juice, olive oil, cumin, black pepper, and salt.

4. Add black beans, corn, onion, bell peppers, and cilantro to the quinoa.

5. Add dressing and toss to coat evenly.

6. Cover and refrigerate for at least one hour before serving.