Mini Bacon and Asparagus Quiches

Processed food is a funny thing. Crescent Rolls. Kellogg’s Pop-Tarts. Duncan Hines Classic Vanilla Frosting. All things you’d think I’d be allergic to but contain 0% dairy. Praise the food Gods.

The crescent rolls come in particularly handy when making mini quiches. Pie crusts are usually safe as well, but why cut something into 12 pieces when it’s already been done for you? I’d been craving quiche lately after seeing L make one. I took some inspiration from the “I LOVE BACON!” book’s Bacon, Asparagus, and Gruyere Quiche. The bacon book’s recipe used a lot of heavy cream and whole milk though. While I can find those soy substitutes, I was looking for something lighter and found a little inspiration from too!
Yields 12 mini quiches.


  • 2 cans crescent rolls
  • 5 eggs
  • 3 egg whites
  • 1 cup almond milk + 1 TB lemon juice (substitute buttermilk!)
  • 8 slices turkey bacon
  • 6 asparagus spears cooked (I used frozen and thawed… you know… lazy), chopped into bite-sized pieces
  • 1 1/2 cups daiya cheddar style shreds
  • celtic sea salt and pepper to taste
Pre-heat oven to 350. Grease a muffin pan liberally with cooking spray. Line muffin cups with crescent rolls, cutting dough to fill in holes when necessary.
On medium heat, fry up bacon in a large skillet. Crumble or chop bacon into bite-sized pieces.
Whisk together eggs, egg whites, and milk in a small bowl. Sprinkle bacon, asparagus, and cheese into individual cups. Divide the egg mixture evenly among the cups.
Bake mini quiches until the tops are light brown about 25 minutes.
Hopefully the quiches won’t stick too much, use a knife to loosen if needed.
Savor bacon, cheesy, buttery goodness with a little less guilt =).

Zucchini SoCo Cream Pies

Last night, August 8th, was “Sneak some Zucchini onto Your Neighbor’s Porch Night!” Strangest national holiday ever. I know you all participated. Much to L’s disappointment our neighbor’s did not haha. Must not be an abundance in the city. But that didn’t stop me from sharing the wealth! I whipped up these babies for my friends at work and they were D·E·L·I·C·I·O·U·S. Like an oatmeal cream pie crossed with zucchini bread and dipped in a little Southern Comfort =)
Adapted from


  • 1 cup all-purpose flour
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp celtic sea salt
  • 1 1/2 Earth Balance buttery sticks, room temperature
  • 1/2 cup sugar
  • 1/2 cup light-brown sugar, packed
  • 1 large egg
  • 1/2 tsp bourbon vanilla extract
  • 1 cup zucchini, finely grated
  • 1 cup old-fashioned rolled oats
  • 1/2 cup walnuts, chopped


  • 8 ounces Better Than Cream Cheese, room temperature
  • 3 cups confectioners’ sugar
  • 1 tsp Southern Comfort or other liqueur

In a medium bowl, mix flour, cinnamon, baking soda, baking powder, and salt.

In a separate large bowl (or standing mixer) cream together 1 stick of butter and both of the sugars until fluffy. Add in the egg and vanilla mixing well to combine. Stir in zucchini, oats, and walnuts. Refrigerate dough for about 1 hr.

Pre-heat oven to 350. Line a baking sheet with parchment paper. Using a large cookie scoop (about 2 TB) spoon out dough 2 inches apart. Bake cookies until the edges turn a crisp golden brown, about 17 minutes. Let cool completely.

For the frosting beat the cream cheese, confectioners sugar, and liqueur together until fluffy. Martha only used 1 cup of sugar, but I wanted my frosting a bit thicker so I added some more. After that it still wasn’t thick enough so I refrigerated it over night.

When the cookies are cool, and the frosting is thick and ready spread heaping amounts onto the flat side of a cookies. Sandwich together with another cookie. Eat and repeat!

Lobster Rolls with Lemon Oil and Garlic Butter

To say that I love lobster would be an understatement. I am a New England girl after all ;-). I once stayed in a relationship that was very much over a couple weeks too long because my boyfriend at the time bought me a lobster dinner for my birthday. Part of me felt guilty, but part of me was like “Maybe he’s not that bad… because… you know… LOBSTER!”. Sad, but true. Are lobster goggles a thing yet? If not, I’m coining it.

When the dairy allergy hit (yup I’m discussing it like a natural disaster) my options to eat lobster in a restaurant became very limited. In my opinion, the best way to enjoy it is definitely steamed with a big vat of melted butter. However my chances of finding a place that substitutes with Earth Balance are not very high haha.

Also, I’m not sure if you’ve ever cooked lobster at home, but it’s a little intense and tends to stink up your whole house. Whenever we did growing up, we’d steam them outside… big pot on the grill… at my grandparents house.
(me and d$… so happy… I couldn’t wait)(look at that pout haha… I just want my lobster Uncle Brian!)

I wasn’t looking for a big production, and since L’s slightly afraid of my favorite crustacean, I decided to buy some cooked meat and go the lobster roll route. No muss, no fuss, and no lobster feelers staring down L when she opens the refrigerator :-).

I found this really cool mom and pop type store Alive & Kicking Lobsters down the street from me. I ended up buying by the pound, and while it was pricier than my normal meals I got a decent size tail + claws for about $7.50. Not bad at all. Actually it could be terrible and I have no idea since this was my first time buying lobster meat, but I already had those lobster goggles on!

I knew right away I wanted to go butter style and not mayo since that’s what I am really missing!
Modified from
Serves 6.


  • 1 1/2 lb. fresh lobster meat
  • 1/3 cup fresh chives, snipped
  • 1/3 cup celery, chopped
  • 1/3 cup fresh parsley, chopped
  • 3 TB lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 Earth Balance buttery stick
  • 3 cloves garlic, minced
  • 6 whole wheat hot dog buns

Lay out all of your lobster on a cutting board and revel in all it’s beauty. Took a LOT of will power to not just eat it right there.
Chop lobster up into bite-size pieces, and place in a medium size bowl. Add in chives, celery, and parsley.

In a small bowl whisk together olive oil and lemon juice. Add in 1 TB  at a time to the lobster mixture and stir until evenly coated. I say that because I’ve been making these one day at a time and using 1 TB per serving. You could just dump it all in. Seemed like a lot of oil to me though.

Toast hot dog buns in toaster oven for 1-2 minutes. I placed mine upside down using the lines of the grill to hold the inside open. In a separate small microwavable bowl, place the butter with the garlic and melt for 45 seconds. Brush the inside of the bun with the butter mixture.

Stuff the hot dog buns with lobster mixture. They should hopefully be over-flowing. Maybe serve with some Summer Ale Fries. Try to fight off the effects from the lobster goggles, but I totally understand if you can’t :-).