Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

Savory Hash Brown Crust Bacon And Cheddar Quiche

This Savory Hash Brown Crust Bacon and Cheddar Quiche is pure comfort food—crispy, cheesy, and totally satisfying! It’s perfect for a cozy weekend brunch or an easy make-ahead breakfast.

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Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche

Author: Chef Emy

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Description

Delicious Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche recipe with step-by-step instructions.

Ingredients

Scale

20 oz frozen hash browns, thawed (squeezed dry)
1/2 cup shredded white cheddar
1/2 tsp salt
1/4 tsp black pepper

Instructions

Squeeze as much liquid as possible from the thawed hash browns and place them in a large mixing bowl. Add 1/2 cup shredded white cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir the mixture together until well combined.
Lightly grease a 9-inch springform pan with cooking spray. Press the hash brown mixture from Step 1 evenly into the bottom and up the sides of the pan, ensuring there are no gaps or holes. Place the pan in the freezer for at least 1 hour to firm up the crust. This helps prevent leakage later when adding the filling.
Preheat your oven to 425ËF. Once preheated, place the frozen crust directly into the oven and bake for 15 minutes. Remove and allow to cool slightly. This step helps set the crust and prevents it from becoming soggy later.
In a skillet, melt butter over medium heat. Add the diced onion and cook, stirring occasionally, for 10 to 15 minutes until lightly caramelized. Season with a pinch of salt and pepper. Set aside to cool slightly. I find taking time to caramelize the onions really boosts the flavor of the quiche.
In a large mixing bowl, whisk together the eggs and heavy cream until light and fluffy. Stir in 1 cup shredded white cheddar, caramelized onions from Step 4, cooked and crumbled bacon, and season with additional salt and pepper as needed. Make sure all ingredients are evenly mixed.
Lower the oven temperature to 375ËF. Carefully pour the filling mixture from Step 5 into the par-baked hash brown crust from Step 3. Bake the quiche for 25 to 30 minutes, or until the eggs are just set.
Remove the quiche from the oven and run a paring knife around the edge to loosen it from the sides. Release the springform pan, then place the quiche (now without the pan sides) back in the oven for an additional 10 to 15 minutes. This crisps up the crust nicely, especially along the sides.
Allow the quiche to cool for 10 minutes before slicing into wedges. Top each wedge with freshly chopped chives just before serving. For a pop of freshness, I like to add a little extra chive right on top.

Broccoli Cheddar Crustless Quiche

Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Keto + Vegetarian

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Broccoli Cheddar Crustless Quiche

Author: Chef Emy

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Description

Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Vegetarian

Ingredients

Scale

6 eggs
1 cup (240 ml) milk or cream
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup (115g) grated cheddar
3 cups broccoli florets, chopped (about 1 large head)

Instructions

Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese.
Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the centre has set and no longer jiggly.
Let cool slightly for about 5 minutes before slicing and serving.

Notes

Yes! If you’re looking to cut down the calories and amount of dairy in this recipe you can in fact use almond milk or any other type of dairy free milk you like – though make sure it’s an unsweetened one. You can also use a dairy free shredded cheese substitute to make this fully dairy free.
Yes! Since there’s no crust to get soggy you can prep this a day in advance if you plan on serving it for breakfast/brunch the next day. After baking your quiche allow it to cool down to room temperature fully before covering and storing in the fridge. When you’re ready to reheat – take the quiche out of the fridge and let it come back up to room temperature so it reheats evenly. Preheat the oven the 350°F/180°C. When the oven has heated, cover the quiche with foil so the top doesn’t burn and bake for about 15 minutes or until the internal temp has reached 165°F

Nutrition

Calories: 160
Sugar: 1g
Fat: 10g
Protein: 11g

Garlic Butter Bread Rolls

Garlic bread rolls are soft and fluffy dinner rolls brushed with delicious garlic herb butter. They make a perfect side to any dish, especially for Thanksgiving and the holidays!

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Classic Carrot Cake with Vanilla Bean Cream Cheese Frosting

Author: Chef Emy

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Description

Garlic bread rolls are soft and fluffy dinner rolls packed with garlic flavor. These homemade rolls are made with lots of fresh garlic in the dough and brushed with even more garlic herb butter after baking!

Ingredients

Scale

4 1/2 tablespoons unsalted butter
2 tablespoons minced garlic
3 1/2 cups + 1 tablespoon all-purpose flour, *See notes below for measuring*
3 tablespoons chopped fresh parsley
1 tablespoon granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon fine sea salt
1 cup whole or 2% milk, warmed to 110°F
1 large egg, room temperature
1 beaten egg, for brushing the tops

Instructions

Lightly butter the bottom and sides of a 9×13 pan and set it aside.
In a small pot, melt the butter and add the minced garlic. Cook for 1-2 minutes or until the garlic is fragrant. Take off the heat and cool while you measure the other ingredients.4 1/2 tablespoons (60 g) unsalted butter, 2 tablespoons minced garlic
In a stand mixing bowl, combine the flour, parsley, sugar, yeast, and salt. Then add the warmed milk, egg, and garlic butter from above. Knead on low speed with the dough hook until the dough looks smooth and feels soft and tacky, about 10-12 minutes. *If the dough is too sticky, add one tablespoon of flour at a time until you have a workable dough. 3 1/2 cups + 1 tablespoon (434 g) all-purpose flour, 3 tablespoons chopped fresh parsley, 1 tablespoon (15 g) granulated sugar, 2 1/4 teaspoons instant yeast, 1 teaspoon fine sea salt, 1 cup (225 g) whole or 2% milk, 1 (55 g) large egg
Cut the kneaded dough into 12 equal portions (use a scale for accuracy- 67 grams each). Shape each piece of dough into a smooth ball with your hand. Pinch the bottom of the roll where the seam comes together to keep it tight. Then place the shaped dough balls into the prepared baking pan. Cover the top with plastic wrap or a clean kitchen towel and set them in a warm place to rise until doubled in size, about 1-2 hours. *Watch the video below for visual aid!
Preheat the oven to 350 F/180 C.
Brush the tops of the rolls with the beaten egg wash. Then bake the dinner rolls for 20-30 minutes, or until the tops are golden brown.1 beaten egg, for brushing the tops
While the rolls are baking, make the garlic butter. Melt the butter in a pot and add the minced garlic. Cook for 1-2 minutes until the garlic is fragrant. Then remove it from the heat and stir in the parsley. When the rolls come out of the oven, immediately brush them with the garlic butter. Sprinkle with flaky sea salt if desired, and serve warm!2 tablespoons (28 g) unsalted butter, 1 tablespoon minced garlic, 1 tablespoon chopped fresh parsley, flaky sea salt

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Note on yeast: If you use active dry yeast instead of instant yeast, you must activate it first. Stir the yeast into the warm milk and a sprinkle of the sugar. Let it sit for 5 minutes. It should look nice and foamy! Then, after the dough is kneaded, let the dough rise until doubled in size before shaping (roughly 30-60 minutes).
Storage: Dinner rolls are best served the day they are made, but can be stored for 2-3 days in an airtight container or ziplock bag at room temperature.
Freezer: After baking, remove the rolls from the pan and let them cool completely. Transfer them to an airtight container for one month.
Make ahead: Once the rolls are shaped and snuggled into their baking pan, cover the top tightly with plastic wrap and refrigerate overnight. The next day, let them double in size at room temperature before baking. This could take a few hours!
Reheating: These garlic bread rolls are best served warm! Before serving, cover the rolls with foil and bake them at 350°F until warmed through. You can also pop them in the microwave for 20-30 seconds until warm!

Nutrition

Calories: 87kcal
Sugar: 2g
Protein: 2g

Ham, Spinach & Mushroom Quiche

Ham, Spinach & Mushroom Quiche

Author: Chef Emy

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Description

Ham, Spinach & Mushroom Quiche Recipes is a wonderful dish that is perfect for holiday entertaining or a busy weeknight dinner and even for brunch!

Ingredients

Scale

1 refrigerated pie crust
1 tablespoons butter
1 cup sliced mushrooms
3 green onions sliced
3 cups fresh spinach or 1 10 oz package frozen spinach
3 large eggs
½ teaspoon salt
1 ½ cups milk
1 cup shredded Swiss Cheese
½ cup shredded smoked Gouda cheese
¾ cup diced cooked ham

Instructions

Preheat oven to 425 degrees F. Unroll pie crust and press into a pie plate. Prick the bottom and sides of the pie crust with a fork.
Bake the pie crust for 10 minutes. Lower oven temperature to 325 degrees.
Add butter to a medium skillet and add mushrooms and green onions. Cook for 5 minutes, stirring often.
Add spinach (If you are using frozen spinach, thaw it and squeeze out excess liquid before adding to skillet.) Cook until spinach just starts to wilt if using fresh or until heated through if using frozen. Set aside.
Add eggs to a large bowl, add milk and salt and whisk until well combined.
Add shredded cheese, ham and spinach and mushroom mixture. Stir until well combined.
Pour into pie shell and bake for 50-55 minutes or until center is set.
Remove from oven and allow to rest 10 minutes before slicing.

Nutrition

Calories: 275kcal
Sugar: 2g
Protein: 16g

Asparagus, Ham & Gruyere Crustless Quiche

Gruyere, Ham and Asparagus Crustless Quiche

Author: Chef Emy

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Description

An easy, healthy and delicious weeknight meal idea! This crustless quiche is perfect for a quick dinner on the go, or a sit-down brunch.

Ingredients

Scale

1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces 2 cloves garlic, minced 1 tablespoon butter 6 eggs 1 cup half-and-half 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups gruyere 5 oz ham steak, diced 3 scallions, white and green sections

Instructions

Bacon & Leek Quiche – Herbs & Flour

Bacon and Leek Quiche

Author: Chef Emy

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Description

Bacon & Leek Quiche made with a homemade flaky crust is a simple, delicious recipe that is perfect for breakfast, lunch or dinner!

Ingredients

Scale

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup butter cold, cubed
6 tablespoons ice cold water

Instructions

Add the strips of bacon to a skillet and cook until crispy. Transfer to a plate lined with paper towel. In the same skillet, add the sliced leeks and cook them in the bacon grease until tender. Set them aside and let cool.
Preheat oven to 375F. To make crust, add flour and salt in food processor. Add cold butter and pulse until it resembles coarse meal. Add 6 tablespoons of ice cold water and pulse a few times. The dough should be beginning to clump together. Turn it out onto a floured surface and knead into a ball. Flatten down into a disk and using a floured rolling pin, roll it out to be slightly larger than your pie dish.
Carefully transfer onto pie plate and trim any excess dough. Pierce with a fork (or line with parchment paper and weigh down with pie weights) and place in the oven to blind bake for about 10 minutes.
Meanwhile, chop the bacon into small pieces. In a large bowl, combine the bacon, leeks and all the remaining ingredients for the filling.
Remove pie crust from the oven and pour filling into it. Put back in the oven and bake for approximately 40 minutes or until set.

Nutrition

Calories: 376kcal
Sugar: 3g
Protein: 17g

Cheesy Ham & Asparagus Quiche

Cheesy Ham & Asparagus Quiche

Author: Chef Emy

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Description

Cheesy Ham & Asparagus Quiche is a creamy and decadent quiche recipe that is perfect for brunch or dinner!

Ingredients

Scale

Flaky Pie Crust Recipe
2/3 c. cream cheese
1 c. cubed ham
1/2 c. green onion chopped
1 bunch of asparagus
3/4 c. shredded Parmesan divided
3 eggs
1 1/2 c. heavy cream
1/2 tsp. salt divided

Instructions

Preheat your oven to 350.
Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.
Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.
Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.
The very center will still have a slight jiggle when moved, but will set as it rests.

Nutrition

Calories: 528kcal
Sugar: 4g
Protein: 17g

Savory Hash Brown Crust Bacon And Cheddar Quiche

This Savory Hash Brown Crust Bacon and Cheddar Quiche is pure comfort food—crispy, cheesy, and totally satisfying! It’s perfect for a cozy weekend brunch or an easy make-ahead breakfast.

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Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche

Author: Chef Emy

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Description

Delicious Mouthwatering Hash Brown Crust Bacon and Cheddar Quiche recipe with step-by-step instructions.

Ingredients

Scale

20 oz frozen hash browns, thawed (squeezed dry)
1/2 cup shredded white cheddar
1/2 tsp salt
1/4 tsp black pepper

Instructions

Squeeze as much liquid as possible from the thawed hash browns and place them in a large mixing bowl. Add 1/2 cup shredded white cheddar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir the mixture together until well combined.
Lightly grease a 9-inch springform pan with cooking spray. Press the hash brown mixture from Step 1 evenly into the bottom and up the sides of the pan, ensuring there are no gaps or holes. Place the pan in the freezer for at least 1 hour to firm up the crust. This helps prevent leakage later when adding the filling.
Preheat your oven to 425ËF. Once preheated, place the frozen crust directly into the oven and bake for 15 minutes. Remove and allow to cool slightly. This step helps set the crust and prevents it from becoming soggy later.
In a skillet, melt butter over medium heat. Add the diced onion and cook, stirring occasionally, for 10 to 15 minutes until lightly caramelized. Season with a pinch of salt and pepper. Set aside to cool slightly. I find taking time to caramelize the onions really boosts the flavor of the quiche.
In a large mixing bowl, whisk together the eggs and heavy cream until light and fluffy. Stir in 1 cup shredded white cheddar, caramelized onions from Step 4, cooked and crumbled bacon, and season with additional salt and pepper as needed. Make sure all ingredients are evenly mixed.
Lower the oven temperature to 375ËF. Carefully pour the filling mixture from Step 5 into the par-baked hash brown crust from Step 3. Bake the quiche for 25 to 30 minutes, or until the eggs are just set.
Remove the quiche from the oven and run a paring knife around the edge to loosen it from the sides. Release the springform pan, then place the quiche (now without the pan sides) back in the oven for an additional 10 to 15 minutes. This crisps up the crust nicely, especially along the sides.
Allow the quiche to cool for 10 minutes before slicing into wedges. Top each wedge with freshly chopped chives just before serving. For a pop of freshness, I like to add a little extra chive right on top.

Broccoli Cheddar Crustless Quiche

Broccoli Cheddar Crustless Quiche

Author: Chef Emy

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Description

Veggie filled Broccoli and Cheddar Crustless Quiche – without the crust this dish comes together quickly and easily in one bowl with only 7 total ingredients! | Gluten Free + Low Carb + Vegetarian

Ingredients

Scale

6 eggs
1 cup (240 ml) milk or cream
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup (115g) grated cheddar
3 cups broccoli florets, chopped (about 1 large head)

Instructions

Preheat oven to 350°F/180°C. Lightly grease a 9 inch pie plate and set aside.
In a large mixing bowl, whisk together the eggs, milk, garlic, salt and cayenne until well mixed. Stir in the cheese.
Arrange the chopped broccoli florets across the bottom of the greased baking dish. Pour the egg mixture over the broccoli. Place in the middle of the preheated oven and bake uncovered for 40-45 minutes or until the centre has set and no longer jiggly.
Let cool slightly for about 5 minutes before slicing and serving.

Notes

Nutrition

Calories: 160
Sugar: 1g
Fat: 10g
Protein: 11g

Blue Smoothie Bowl

This irresistible Blue Smoothie Bowl is so healthy and refreshing! It has just a handful of ingredients including frozen tropical fruit and blue spirulina for a gorgeous blue color.

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Blue Smoothie Bowl

Author: Chef Emy

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Description

This irresistible Blue Smoothie Bowl is so healthy and refreshing! It has just a handful of ingredients including frozen tropical fruit and blue spirulina for a gorgeous blue color.

Ingredients

Scale

2 ripe bananas
2 white peaches, peeled
1 cup fresh pineapple,
1/4 cup coconut yogurt
1 tbsp maple syrup
1 1/2 tsp blue spirulina powder
1 tsp vanilla extract

Instructions

Line a small cookie sheet with parchment paper. Cut the fresh fruit into chunks and spread them onto the cookie sheet in a single layer. Freeze the fruit for about 2 hours.
Gather your ingredients so that you can work fast once you take the fruit out of the freezer. Add the frozen fruit, coconut yogurt, maple syrup, vanilla, and spirulina to a blender. Pulse it into a creamy mixture, pausing occasionally to scrape down the sides.
Spoon the smoothie mixture into bowls and top them with coconut shreds, strawberries, and any other favorites. Enjoy!

Notes

Placing the fruit chunks on parchment paper makes them easier to pop off once they are frozen.
You can put the fruit in freezer bags or containers if you dont plan to blend the smoothie bowl right away.
Gather your ingredients beforehand to save time because the fruit starts to defrost and soften once its out of the freezer.
Put your bowls in the freezer while blending the ingredients so that the smoothie stays colder longer when youre eating it.
Cover leftovers and store them in the freezer for up to 2 weeks. Let the smoothie sit on the counter for a few minutes just before enjoying it.

Nutrition

Calories: 156kcal
Sugar: 22.8g
Protein: 7.6g

Savory Hash Brown Crust Bacon And Cheddar Quiche

Description

Ingredients

Instructions

Broccoli Cheddar Crustless Quiche

Description

Ingredients

Instructions

Notes

Nutrition

Garlic Butter Bread Rolls

Description

Ingredients

Instructions

Notes

Nutrition

Ham, Spinach & Mushroom Quiche

Description

Ingredients

Instructions

Nutrition

Asparagus, Ham & Gruyere Crustless Quiche

Description

Ingredients

Instructions

Bacon & Leek Quiche – Herbs & Flour

Description

Ingredients

Instructions

Nutrition

Cheesy Ham & Asparagus Quiche

Description

Ingredients

Instructions

Nutrition

Savory Hash Brown Crust Bacon And Cheddar Quiche

Description

Ingredients

Instructions

Broccoli Cheddar Crustless Quiche

Description

Ingredients

Instructions

Notes

Nutrition

Blue Smoothie Bowl

Description

Ingredients

Instructions

Notes

Nutrition

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