Babies! Babies! There’s nothing like celebrating a baby on the way. And we’ve got double the fun today, because we’re celebrating twins! Our great pal, Bev, is expecting twins in January, and we’re so thrilled to participate in this virtual baby shower for her. Bev is one of those darling people whose mere presence can make you happy and at ease. She’s a breath of fresh air and just a lovely person all around. We know she’ll be an incredible mom. On top of all that, she makes some of the most delicious, beautiful, practical, everyday food at Bev Cooks.
So for Bev’s shower we wanted to make something satisfying, full of protein and most importantly, delicious. And what’s a shower without quiche? It’s pretty much required fare. This Sausage and Red Pepper Quiche, from Tasty Kitchen member Lindsay, has so much tastiness going on. It’s crustless and has spinach, so it feels healthy, but the wild rice adds such a nice texture, you don’t miss the crust. It’s a new favorite around here.
The recipe calls for a can of good old cream of mushroom soup, but I found a great recipe for a homemade version on Tasty Kitchen. It was so good, it’s a miracle I didn’t eat it all before I had a chance to add it to this recipe. If you haven’t tried making your own before, give it a go!
Check out the links below to all the other fabulous dishes Bev’s friends made for the shower. Now I’m really hungry! (You’ll also find the printable recipe for the quiche at the bottom.)
We’re so happy for Bev and her husband, Aaron. Can’t wait to see the babies and hound her for new photos every other day.
Love ya, Bev!
Bev’s Virtual Baby Shower Menu
Bacon Cotija Guacamole from Gaby of What Gaby Cooking
Gruyère Gougères from Shaina of Food for My Family
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie’s Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s Dish
Winter Citrus Salad from Catherine of Weelicious
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrush
Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas
Cheesy Chicken Enchilada ‘Double’ Stacks from Lauren of Climbing Grier Mountain
Jalapeno Popper Chicken Soup from Kevin of Closet Cooking
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie Cooks
Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes
Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite
Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups
4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some Oven
Sweet Potato Creme Brulee from Brian of A Thought for Food
Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness
Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen
Double Chocolate Panini from Kathy of Panini Happy
Sausage and Red Pepper Quiche: a crustless quiche with bacon, spinach, wild rice, and mozzarella – a recipe from our favorite Bed and Breakfast!
- 1 cup Cooked Wild Rice
- 1-½ cup Cooked Crumbled Breakfast Sausage Or Bacon
- 7 whole Beaten Eggs
- 1 can (10 Oz. Size) Cream Of Mushroom Soup
- 1-½ cup Shredded Mozzarella Cheese
- 1 bunch Fresh Spinach Leaves, Chopped
- 1 whole Onion, Diced
- ½ cups Chopped Roasted Red Peppers
- 1 pinch Salt And Pepper, to taste
Mix all ingredients together, pour into your favorite quiche dish and bake at 375F for about 40 minutes.
Let stand for about 10 minutes before serving.