Jalapeno Popper Quiche

It’s funny how a whole weekend can fly by and I can’t seem to find the time to workout, when most workdays I work out 90 minutes a day!  After our super stormy weather Sunday and mild temps, it was back to reality – I left the house and it was 30 degrees.

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I just scanned through the workout the night before.  If I don’t know what the exercise is, I’ll watch the video so I know what I am doing and don’t have to waste time during the workout watching videos!

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Holy bat shit.  Yesterday was calves and quads and it took me 55 minutes to complete!

  • Leg Press: 3 sets of 15 reps
  • Squat Jump: 3 sets of 15 reps
Working Set Active Rest:
  • Smith Machine Single-leg Split Squat 3 sets of 15 reps, per side
  • Jump rope: 3 sets of 1 minute
Superset:
  • Walking Barbell Lunge: 3 sets of 20 reps, 10 steps down, 10 back
  • Long Jump: 3 sets of 20 reps, 10 jumps down, 10 back
Superset:
  • Leg Extension: 3 sets of 20 reps
  • Lateral Bound (side-to-side single leg hops): 3 sets of 20 reps
  • Smith Machine Squat: 3 sets of 30 reps
Working Set Active Rest:
  • Standing Calf Raise: 3 sets of 20 reps
  • Jump rope: 3 sets of 1 minute
Working Set Active Rest:
  • Calf Press on Leg Press: 3 sets of 20 reps
  • Jump rope: 3 sets of 1 minute

Do you know how hard it is to go from a single legged squat straight to jump roping?!   And doing 60 squats on hand weights so that my heels were off the ground really made my quads shake by the end.

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This was intense for sure, but I ended up doing the whole thing.  I even made good time to the gym so I had a chance to take a 15 minute long shower before heading to work.

So I know a bunch of you are dying for the Jalapeno Popper Recipe – I wish I had come up with the idea, but I “borrowed” it from my sister who put it on Facebook last week.

I did make some changes, mostly to make it a bit more healthy – so here is my adaptation:

Biz’s Jalapeno Popper Quiche

  • 4 servings – each one: 247 calories, 12 fat, 14 carbs, 1.6 fiber and 19 protein

Ingredients:

  • 8 ounces canned potatoes (about 1 can)
  • 1/2 cup reduced fat cream cheese, softened
  • 1 6 ounce plain greek yogurt (0% or 2%)
  • 1/4 cup unsweetened almond milk
  • 1/2 cup skim milk
  • 1 cup egg beaters
  • 1/2 cup Cabot extra sharp shredded cheese
  • 1 zucchini, shredded
  • 2 jalapenos – one shredded and one sliced

Spray a pie plate with Pam.  Layer the cut canned potatoes to make a potato layer on the bottom of the pie pan.  With a stand mixer, mix the cream cheese, yogurt, milks, and egg beaters together until cream cheese is broken up.  I grated one jalapeno and put that in the egg mixture.  Pour that into pie pan.  Sprinkle with shredded zucchini, then finish with the cheese.  I only added pepper to the egg mixture because there was enough salt in the cream cheese and cheddar cheese.  I put sliced jalapenos on top and baked for 45 minutes at 350.

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I had 1/4 of the quiche, a Chobani and some kiwi on the side.  Note, my quiche was a bit watery after I reheated it – I probably didn’t squeeze out enough liquid from the shredded zucchini – I think a better substitute would be broccoli.

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This was so spicy good!  A couple of bites I had to alternate with the yogurt to tone it down a bit.

I was more than happy to get to the pool at lunch.  For some reason after doing strength, the pool just makes my whole body feel better – and I only had one other person to share the pool with!

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I had to take this picture for Roz.  She’s the only other person I know who loves to show her oddly shaped carrots!

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Alright, I know I am going to get a lot of shit for this, but I did take home some of my Mom’s chili from last Friday.  As I was driving home though, the smell of the onions got stronger and stronger, but what I now realize is that was probably ME that stank of onions, since I cut so many of them.

I emailed my Mom yesterday morning to tell her I was going to eat her chili at lunch, even though I knew the vast amounts of onions that were in it.  She emailed me back and said “let me know if you throw up.”

Well, I didn’t throw up and actually my Mom’s chili is delicious!  I didn’t see, nor did I taste any onions, which just goes to show that if they don’t taste like anything, why put them in a dish?

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So on the days I do cardio on equipment with t.v.’s during lunch, I usually watch The Chew.  In the beginning I didn’t like it, but now I do – they do have some creative dishes on that show and I think their personalities go pretty well together.  Last week Michael Symon did a turkey cutlet sandwich with broccoli rabe that looked amazeballs.

turkey cutlet
I couldn’t find broccoli rabe at my store to save my life but I thought I could quickly sauté some baby spinach and get kind of the same effect.   I just FEB’d my turkey cutlets (flour/egg beater/breadcrumbs) and sautéed them quickly in 2 teaspoons olive oil until nice and crispy – turkey cutlets are a great weeknight protein because they take just a few minutes to cook.

After I cooked the cutlets I just sautéed the spinach with some minced garlic and crushed red pepper and put it on a 2 ounce bun.

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The turkey was juicy, crunchy and then the garlic red pepper spinach made this dish.  Tony asked for cranberry sauce on his sammie.  He liked the flavor of it, but his sandwich was too thick for his liking.  I think he was thinking a pork cutlet sandwich when I mentioned turkey cutlet.  Have you ever had this?  It’s ridiculously good – usually served on a tiny white bun with pickles.

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I wouldn’t even know how to attempt to make that pork sandwich at home!   Well, unless I get a bigger deep fat fryer!

Stats for the Day

  • 1728 calories, 236 carbs, 100 protein, 41 fat and 29 fiber
  • (not pictured – 1/2 cup granola pre-workout snack)
  • 21% of calories from fat, 25% from protein and 53% from carbs
  • B+ grade on caloriecount.com
  • 55 minute calves/quads strength
  • 30 minute swim at lunch

I hope that the people in the south suburbs of Chicago can rebuild after the storms on Sunday.  To see the pictures is so crazy that your life can change in an instant!

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Today is back and biceps, and it looks equally as hard as yesterday.  Oh, and after the strength?  The cardio is 30 minutes of sprints – 30 seconds on at 8 mph, then 30 seconds recovery.  Wish me luck!  Make it a great day!

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44 thoughts on “Jalapeno Popper Quiche

  1. Was worried about you–glad you are safe, eating a quiche that I must try!

  2. Regarding these two statements: “My Mom’s chili is delicious!” and “I didn’t see, nor did I taste any onions, which just goes to show that if they don’t taste like anything, why put them in a dish?”

    The answer to your riddle is simple. And it reminds me of a Restaurant Impossible episode where Robert had an issue with the chef who refused to salt the meat when cooking. The chef’s defense was, “Not everyone likes salt.” He was clearly confused by the role of salt. Salt is a flavor enhancer. The point where something turns “salty” is where you’ve added to much. You say that “onions don’t taste like anything” which, as you know, is clearly not the case. But used in the right amount they had flavor to the dish (“my mom’s chili is delicious”) and do not overpower it. My guess is if mom made the chili without onions, you would still not taste the onions, but you would also find the result less flavorful.

  3. That’s funny that you liked the chili! And your brother’s explanation makes a lot of sense to me! 🙂

  4. I love that you are jumping rope – it’s my most favorite!!
    And I love onions. I used to not growing up but now I put them in everything! Lol.

    • I just can’t believe how hard it is to jump rope as an adult – I was literally counting down the seconds until I could stop. As a kid I could jump rope for hours!!

  5. That sounds like a KILLER workout! Onions are amazing in pasta sauces and chili. They do add something to the flavor, but once they’re cooked into it, its not a STRONG onion taste. What a delicious sandwich. I’ll be happy to have bread again..Totally trying this quiche.

    • Yep, these workouts are getting harder and harder – this Phase III (next 3 weeks) is going to kick my ass! Only 5 days left on your Whole30 I think? So close to bread eating!

  6. Well I was thinking about how to explain the onions in a dish to you but Charlie explained it perfectly and how I mean it too. In most dishes you don’t taste the garlic either but it gives more flavour to the food.

    We had a national fundraiser yesterday for the Filippines. Total amount of money that was raised was 18 million euro in a country that has 17 million people living in it. There’s a lot wrong in my country but when it comes to helping people, we are generous.

  7. I know what you mean about how strange it is that it’s EASIER to get a workout in on workdays than weekends! For me it’s because I’m on more of a schedule during the week, whereas during the weekend I just sort of….move at my own pace.
    The Quiche sounds fantastic! I’m a huge fan of quiche, especially spicy ones 🙂

  8. Charlie Hills knows his flavor enhancers! I think you’re confusing the very strong flavor of a raw onion vs. the flavor enhancing of a cooked one.

    I’ve always taken one day a week off from exercise and it’s always a weekend day – usually Sunday. Just something about completely resting myself from the day to day makes it feel so good. On Saturdays, I get my workout in the same way I do during the week: it’s an appointment and I do it first thing in the morning. Of course it probably helps to get up and get going and not sleep until all hours of the day 😉

    • Right. Onions work in everything from stuffing to spaghetti sauce, but none of these taste “like onions.” I cook and use them as a staple. However, if you were to dice up a fresh onion and put it on a sandwich or something, I’d say, “No way!”

  9. That leg workout looks awesome – I love all of the cardio bursts mixed in!!!
    I hope the sprints this morning went well!!!
    Now I wish I had some of that quiche for breakfast!!!

  10. Oh Biz, Charlie’s explanation is right on! He’s a smart one, but I’m sure you’re still the favorite 😉 And you’re right – you did stink of onions! That always happens when I’m doing a lot of chopping or sautéing of onions. Glad you liked your Mom’s chili! Thanks for the quiche recipe – have a lovely day.

  11. The sky photo is gorgeous!
    The devastation of those tornadoes is heartbreaking,

  12. I know you thought everyone would attack you over trying the chili today but since I did that when you commented about taking it home the other day I figured I would harass you over the carrot photo you posted. It looks a little like the blows your hair back device they advertise on TV. I can’t wait to make the quiche. Thanks for getting the recipe to us so quickly.

  13. I am making this quiche tonight when I get home! I don’t have zucchini or broccoli, but I do have some cauliflower – that might work? We shall see. And I’m glad you didn’t throw up after eating your Mom’s chili – and your brother’s explanation totally makes sense!

  14. THAT CARROT IS FANTASTIC!!!!! Rude and odd shaped veg make me laugh and I’m extremely happy to shared it. 🙂 hugs

  15. I’m laughing about the onions and the carrot…! You are so silly, in the best way.

  16. Mr. BizMoto (Tony)

    Biz and I hate onions. Our point is simple, if you can’t taste them why add them. Make you Mom’s chili without the onions, it will still be good chili. The onions have no purpose! Kinda like my nipples!

    • And, as I said, it’s because you CAN taste them. They just don’t taste like onions. That doesn’t mean they don’t impart anything to the dish’s flavor profile.

      But, to be completely scientific about this, we have no choice: prepare identical recipes, then do blind taste tests.

      I see a Christmas project.

      • Uhhh . . . identical recipes except without the onions, that is.

      • We’ll have a chili throwdown Bobby Flay style!!

      • Mr. BizMoto (Tony)

        Charlie, You have fallen into my trap. I have been doing taste testings for years, Your sister once swore to me that she could tell the difference between Oberweise milk and standard grocery store milk…she was wrong. I have run many blind taste tests over many years and many products. This will prove again that onions only detract from the flavor. Consider yourself slapped by the glove of competition…its on like Donkey Kong!

  17. Perhaps that chili was so delicious because of the onions! Just sayin! Great work outs – and good for you for swimming in the middle of the day.

    • Ha, not so sure about the onions just yet. 😀

      And I LOVE a swim at lunch – it just works out my muscles and I am not sore afterwards.

  18. OMG-what a work out. I chopped onions whenever we cooked for the homeless. I LIKE onions but what a job. I offered to bring in my food processor next time. Now I never use it for chopping onions because they get to watery but I think if you were careful, it would sure make the job go quicker. And yes-we always eat chopped onions on top of chili. After reading Tony’s comment on onions it is clear you two were meant for each other!

    • I should have just used the food processor – duh!

      And yes, Tony and I realized early on that it was us against the WORLD with onions!

  19. Jalapeno popper quiche! No way! You look fantastic Biz- I am so proud of you and all your hard work, you are an inspiration to me and many!!

  20. I agree that onions cooked into a dish improve the flavor — not take over the flavor. I eat raw onions sparingly as on a chili dog or I’ll put a few pieces of red onion in my salad. Still, if you guys don’t like them, there’s really no reason to force yourself to deal with them. Cutting them up does seem to bother my eyes more now, but not enough to stop using them. 🙂

    • You should have seen one guy at the chili dinner put the equivalent of a 1/2 a cup of raw onions on top of his chili – I think if he could have he would have tossed the whole bowl in his dish!

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