a sheet pan quiche + october thoughts (and a giveaway!)

sheet pan quiche recipe with kale and goat cheese and a cookbook giveaway!

sheet pan quiche recipe with kale and goat cheese and a cookbook giveaway!

*The giveaway in this post is in partnership with Workman Publishing.

Let’s talk October, shall we?

I’m currently writing this from my favorite corner of Minneapolis – Spyhouse Coffee – and feeling so energized after a crisp fall walk around Lake of the Isles with some of my favorite people in the world. As much that has changed over these last few months, it’s amazing how some things can never change and being in a certain city and a specific place can make it seem like everything is the same as it has always been. I couldn’t even begin to count the number of Sunday’s I spent in this corner of Spyhouse while living in Minneapolis, typing away on this computer, calling my mom and having her tell me couldn’t hear me with the background noise, sipping on lattes, planning blog recipes, and seeing each season in the city from this window. It’s almost comforting to know that as much as some things change, there are certain experiences and places that give you the experience of feeling that everything is right. There is so much that feels wrong in the world right now, and to find my little corner of my coffee shop still giving me the feeling and sense of completeness has me with a giant smile plastered on my face.This is the kind of energy I needed to go into the last quarter of the year (yup, that’s corporate America coming through in me!) and finish out strong. After one more trip up here to Minneapolis in two weeks and then a chance to return to my beloved H-town, these last few months are going to fly by, and I can’t help but feel reminiscent on all that has happened over the last year while sitting in this spot that I spent so much time in. Oh, nostalgia. 

Other life-happenings? I’ve discovered the joys of dry-brushing (blog post to come about my full experience – still experimenting with this habit), I’m spending more time trying to commit to a solid workout routine which is hard for someone who hates workouts other than yoga and spin class, and have started a morning meditation routine. Meditation has always been something that I’m interested in, as I always figured most of my yoga-time is pretty close I was kind of wrong and have discovered how intentional you need to be with meditation. Like, it’s really hard, y’all. I’m about to try the calm app so will update with my thoughts.Other than wellness-focused things, people in my new Northern California home are all coming together to help those who have been affected by the wildfires. If you’re looking for a way to help, there’s a great list here :: How to Help Those Affected by the Northern California Wildfires.

sheet pan quiche recipe with kale and goat cheese and a cookbook giveaway!

sheet pan quiche recipe with kale and goat cheese and a cookbook giveaway!

Alright, now on to the food. It’s a sheet pan quiche and it is pretty freakin’ genius. I got a copy of Raquel Pelzel’s new book – Sheet Pan Suppers Meatless – in the mail a couple weeks ago and was super excited to try out one the recipes. If you didn’t know, my least favorite chore in the whole world is doing dishes. Ironic, because obviously when I shoot food there is a whole sink of dishes waiting for me after, but here I am. I just think it’s the worst task to do at home and would rather do anything else than have my hands in the sink rinsing and scrubbing dishes. UGH. So I get this book and the title alone has me sold. You’re telling me these recipes require the absolute minimum in dishes? Sign me up. There are some amazing recipes in the book like one that shows how to cook pasta in a sheet pan—like No-Boil Mac and Cheese, how to cook soups in a sheet pan, and of course desserts like a Pear Galette and a Sticky Toffee Pudding. Literally so stoked to try out some of these recipes.

So I took a little poll on Instagram about which recipe to share here with y’all first and this quiche won. I’m actually super glad it did because that meant that I had breakfast to eat for the whole week after making it hahaha. I made a few healthier substitutions in the making of this recipe and it tasted amazing, so I’m sure if you kept all as is – it would be even more so. I swapped kale out for the spinach, left out the gruyere and heavy cream, and only used one extra egg yolk. Y’all this dish was still so good and I can’t wait to make it again because it’s so easy. The most genius part of this recipe was the caramelized onions that you make IN THE OVEN. Like you don’t need to keep checking up on a stove top pan and stirring them every so often to get those beautiful sweet onions. Literally obsessed with this new method. 

And lucky for you I’m giving away a copy of the book – Sheet Pan Suppers Meatless – and a Zwilling Pro Vegetable Knife!!! All you have to do is comment below with your favorite recipe to make on a sheet pan. The giveaway ends next Wednesday (October 25th) – good luck!

sheet pan quiche recipe with kale and goat cheese and a cookbook giveaway!

Sheet Pan Suppers Cookbook Giveaway | This Brown Kitchen

You can also purchase a copy of Sheet Pan Suppers Meatless on Amazon!


slab quiche with spinach, goat cheese, and caramelized onions

serves 4 to 6

ingredients ::

1 medium-size red onion, halved and thinly sliced
3 tablespoons extra-virgin olive oil
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon kosher salt
All-purpose flour, for rolling
1 sheet thawed frozen puff pastry
2 large eggs plus 2 large egg yolks
1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon freshly ground black pepper
1 1/2 cups freshly grated Guyére cheese
2 cups roughly chopped fresh spinach
4 oz fresh goat cheese, crumbled

directions ::

  1. Adjust an oven rack to the lower-middle position and preheat the oven to 300 degrees G.
  2. Place the red onion on a rimmed 10 x 16 inch pan and drizzle with olive oil. Toss with the thyme and spread into an even layer. Cover the sheet pan with aluminum foil (you may need 2 sheets), crimping it tightly around the edges to seal, and roast the onions until they are soft, about 20 minutes. Uncover the pan, stir, and continue to cook until the onions are very soft, sticky, and golden brown, 15 to 20 minutes more. Remove the sheet pan from the oven, sprinkle the onions with 1/2 teaspoon salt, and transfer them to a plate to cool completely (reserve the sheet pan and any grease or seasonings left in it for step 4.)
  3. Increase the oven temperature to 400 degrees F.
  4. Lightly flour your work surface and put the puff pastry on top. Lightly roll out the pastry to between 1/8 and 1/4 inch thick. Transfer the pastry to the reserved sheet pan – it should just cover the bottom. With a fork, prick the dough all over, then place the sheet pan in the refrigerator while you make the filling.
  5. Whisk the whole eggs and egg yolks to combine in a large bowl. Whisk in the milk and cream, and add the remaining 1/2 teaspoon salt, and the pepper. Remove the crust from the refrigerator and sprinkle half the Gruyére over it. Add the onions in an even layer and then the spinach followed by the remaining Gruyére. Pour the egg filling over and crumble the goat cheese over the top.
  6. Bake the quiche for 10 minutes. Reduce the oven temperature to 375 degrees F and continue to bake until the filling is set around the edges and bounces back to light pressure in the center, 20 – 25 minutes.
  7. Turn the broiler on to high and adjust the oven rack to the top position. Move the quiche to the top rack and broil until browned, about 1 minute (watch the quiche closely as broiler intensities vary). Remove from the oven, slice, and serve warm or at room temperature.

Excerpted from Sheet Pan Suppers Meatless by Raquel Pelzel (Workman Publishing). Copyright © 2017.

a spicy curry cauliflower, rice, and kale soup

spicy curry cauliflower, rice, and kale soup perfect for your cozy fall nights | this brown kitchen

spicy curry cauliflower, rice, and kale soup perfect for your cozy fall nights | this brown kitchen

There’s something about that slight dip in temperatures come October that gets everyone into a fall-frenzy. What’s not to love about flannel shirts, crisp mornings with colored leaves, and of course all the pumpkins and gourds starting to make their appearance at the market? With the slightly cooler days, my tastes start turning to warm dishes and heartier flavors to eat while under a big knit blanket. That’s why I’m so excited to welcome “soup season” back into my kitchen with this curry soup filled with some of my favorite ingredients! Making a big pot of soup is one of my favorite weekly things to do this time of year, and I’ve officially discovered my favorite way to make it. By adding all of the broth flavorings into a blender along with a few thickening ingredients at the beginning, you don’t have to worry about handling hot soup later on. All you do is pour the blended broth into a pot, bring it up to a simmer, and then add your mix-ins. Seriously so easy!

spicy curry cauliflower, rice, and kale soup perfect for your cozy fall nights | this brown kitchen

spicy curry cauliflower, rice, and kale soup perfect for your cozy fall nights | this brown kitchen

spicy curry cauliflower, rice, and kale soup perfect for your cozy fall nights | this brown kitchen

After spending many years thinking that the only vegetarian option for soup was a water-y, broth-ladden minestrone, I’ve developed a huge appreciation for a bowl of soup that has different textures and lots of flavor. The texture and heartiness in this soup come from the wild rice and riced cauliflower, while the flavor comes from the always aromatic curry spice blend. So this is the thing about curry powder – if you go into an Indian store and say “can I please get some curry powder?”, the response you’ll get will be “which one?”. There really is no such thing as an actual curry powder, as each dish in Indian cooking has its own unique mix of the spices used to create the blend that you most likely know as “curry powder”. Most grocery stores and spice brands have their own version of a curry powder, so my suggestion is to try your hand at a few different blends, put your taste-testing hat on, and figure out which blend gives you the taste that you like. Some blends are more savory while others have a spicier kick, and if you don’t have a go to mix that you like, try DIY-ing your own.

This is what I put in to my go-to “curry” blend if I’m not just buying a pre-packaged version ::

2 tablespoons of ground cumin seeds
2 tablespoons of ground coriander seeds
2 tablespoons of ground turmeric
1 1/2 tsp ginger powder
1 tsp mustard powder
1 tsp ground black pepper
1/2 tsp ground cardamom
1/2 tsp chili powder

spicy curry cauliflower, rice, and kale soup perfect for your cozy fall nights | this brown kitchen

spicy curry cauliflower, rice, and kale soup perfect for your cozy fall nights | this brown kitchen

This is a more spicy blend for a curry powder, so you can cut the amount of black pepper and chili powder if you don’t like that much heat. If you’re going with a store-bought curry powder, just make sure it contains turmeric in it for this recipe! Spice blends like a curry powder are a powerhouse of health benefits, and adding a tablespoon or so to a soup like this is such an easy way to reap those benefits, especially this time of year. Almost all of the spices in a traditional curry blend can aid in digestion, help your body detox, and consuming pepper and warming spices during the fall and winter will help you fight off those cold weather coughs.

I’m so excited for the weather to keep cooling off and get to experimenting with different ingredient combinations here. The best thing about recipes like this one are how you can totally customize the mix ins based on what you’ve got. I might toss in so cubed sweet potato, other leafy greens, and even try replacing the rice with small pasta next time I make it. Here’s to the fall season, enjoy!


curry cauliflower, rice, and kale soup

ingredients –

for the broth ::

1/2 cup cubed carrots
1/2 cup peeled and cubed yellow potatoes
1/2 cup chopped sweet onion
1 tbsp of curry powder (store-bought or homemade)
1/2 tsp of salt
1/2 tsp of pepper
1 tbsp olive oil
3 tbsp of coconut milk
1 1/2 tbsp honey
juice of 1 lime
4 cups of veggie broth

for the soup ::

1 cup of cubed carrots
4 cups of chopped kale
3 cups of riced cauliflower (you can find this in the frozen section of most grocery stores, or you can make your own!)
1 cup cooked wild rice

  1. add all of the broth ingredients to a high powered blender and blend until smooth. taste and adjust salt as needed.
  2. pour the broth into a large stove top pot and bring up to a simmer.
  3. add the carrots, kale, cauliflower, and rice into the broth and simmer until the carrots are tender and the kale has slightly wilted – this should take about 10 minutes.
  4. pour into soup bowls and serve with warm bread of choice. enjoy!

a summer melon salad

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

Wow y’all, I just got through my last weekend in Minneapolis. I didn’t realize until this point how much I’ve come to love this city – it’s fresh and young while also holding onto that Midwest charm that fills its residents with kindness and pride. There are so many people living their best life and sharing what they have to offer with the community here and it has been so wonderful to be a part of that. There are of course things that I will miss here – getting my weekend coffee and alone-time at Spyhouse, wandering over to the farmer’s market on Saturday mornings, summer walks by the lakes, evenings at the many local breweries, the memories of my first winter snow, and the many people who have come into my life in this city. Before I get overly emotional about leaving this city, let’s focus on the things ahead! Like the fact that I’m moving to California this week! LIKE WHAT. Who ever thought that was going to happen?? I’m excited to explore the west coast and finally visit all those places that I’ve saved to my “places to visit” tab on Instagram – seriously, there are a lot on that list in Cali. 

While I was a bit apprehensive about moving to Sacramento, (what are the right hashtags for the city? #visitsacramento? #sactown?) after visiting two weeks ago I was super stoked to discover that one of the city’s claims to fame is being the farm-to-fork capital of America. I’m all about the local foods movement and am so excited to be in a city that really really lives out that idea. One of the best things I ever came to realize was that eating in-season foods is always a good idea. Not only is it better for your grocery budget, you’re also getting produce at its peak and getting to experience its true flavor. And that’s how this salad came to be.

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing a summer melon salad with arugula, watermelon, cantaloupe, goat cheese, and a honey-lime dressing

I love melons. Like a lot. 

I eagerly await all April and May for watermelons to show up at the grocery stores and once those striped green fruits show up I officially declare it summer. I go through one of those giant Texas watermelons every two weeks in the summer and those are the best months of the year. While I am obsessed with watermelon, I wanted to use it in a different way other than eating big cube chunks out of a giant bowl. I picked up a plump cantaloupe and honey dew melon in addition to a perfect watermelon, got a little scooper and went to town putting together these little melon balls to top a bed of greens. I think a melon-baller may be my new favorite kitchen tool. TBH this salad is one of those non-recipe recipes, and it is almost too easy. It’s so delicious, perfect for warm summer days, and also gets rid of that sweet tooth I always seem to have. The dressing is also just as easy so get to work! Getcho self a melon baller and some greens and fill up!


summer melon salad

serves 4
time :: 10 minutes prep

ingredients ::

1 small cantaloupe
1 small honeydew melon
1/2 a large watermelon
1 box of arugula
4 oz of crumbled goat cheese
a few loose mint leaves
2 tablespoons of finely chopped mint leaves
2 tablespoons of honey
1 tablespoon of olive oil
juice of 1 and 1/2 limes
salt and pepper to taste

directions::

  1. using a melon baller, ball the cantaloupe, honeydew melon, and watermelon – set aside. (use the leftover fruit from the melons in juice or a melon granita!)
  2. in a large bowl or on a large platter, set the arugula leaves. add the melon balls, goat cheese, and mint leaves.
  3. in a mixing bowl, add the chopped mint leaves, honey, olive oil, lime juice, salt and pepper. mix to combine and pour over the salad leaves and melon. toss lightly.
  4. serve up!

chaat masala egg salad + endive boats

a yummy egg salad with greek yogurt, avocado, and chaat masala

YAY for long weekends! I didn’t register until yesterday that I get an extra day of relaxation with the Memorial Day holiday this weekend and I was JAZZED to realize that. Do you have anything fun planned? My weekend will likely consist of errand running, hanging out by the lake and getting some sun, yoga class, and a recipe that I’m really excited to test – like seriously, I can’t wait to share this one with y’all.

Also let’s talk about barbecue season. There’s just something so quaint and small town America about being out in someones yard or out by the lake with the grill going. But Suruchi – you’re a vegetarian? What do you even eat a barbecue? Um, side dishes of course, side dishes are my jam. You can only attend so many outdoor grilling extravaganzas where you have to bring your own veggie burgers before you realize it’s just easier to fill up on side dishes, which are usually lighter options anyways. I’ve just become accustomed to munching on grilled corn, potato salad, and lots and lots of summer time fruits. Have I mentioned my love of watermelon yet? My only ask of grill masters is to please just leave bacon out of the side dishes. Please think of your vegetarian friends who will subsist on those dishes when cooking them up. (:

a yummy egg salad with greek yogurt, avocado, and chaat masala

a yummy egg salad with greek yogurt, avocado, and chaat masala

To celebrate grilling season and my tangential love of side dishes, I made up an egg salad. Egg salad is my dear old friend, who after many soggy roasted veggie sandwiches I found and have never let go of. Wanna to be my friend? Bring me an egg salad sandwich with extra lettuce. This version is made lighter without the use of mayo – instead subbing in greek yogurt and avocados, and given a flavorful kick from the use of chaat masala. 

Chaat masala is a spice mix that is used to top off salads, veggies, and fruits in South Asia. In India, each street vendor has their own blend for chaat masala so certain spices come through more than others. Traditionally, the spices included are dried mango powder, cumin, coriander, dried ginger, salt, black powder, chili powder, and asafoetida. I personally use this brand of chaat masala – their blend is AMAZING – and I also used it in this recipe for a tangy kick

a yummy egg salad with greek yogurt, avocado, and chaat masala


chaat masala egg salad

6 eggs, hard boiled, peeled, and chopped
1/2 cup of celery, sliced
1/2 avocado, diced
1 heaping tsp, chaat masala
1/2 tsp chili powder
salt and pepper to taste
1 tbsp chopped chives
5oz greek yogurt
endives, leaves removed
sliced radishes and chives for garnish

  1. in a large bowl, place the eggs, celery, avocadi, chaat masala, chili powder, salt, pepper, chives, and yogurt. fold the ingredients together gently until everything is coated.
  2. lay out a platter and place individual endive leaves out, filling each one with the egg salad.
  3. add the radishes and chives for garnish and serve!