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    You are here: Home

    Savory Tomato Scones

    By Laura on May 8, 2025 6 Comments

    Side view of a basket with savory tomato scones in it with cherry tomatoes, olive oil and rosemary around it.

    Warm, savory, and full of comfort, these tomato and parmesan scones are a rustic treat that pairs perfectly with a cozy brunch or a bowl of soup. Baked with olive oil and rosemary, they bring big flavor without the fuss.

    Side view of a basket with savory tomato scones in it with cherry tomatoes, olive oil and rosemary around it.

    This post was originally published June 29, 2015. It has been updated with new photos and more content.

    Scones are one of my favorite treats to make and eat. They are easy to prepare, quick to bake and even easier to enjoy. I have made all types of scones in the past, from whole wheat to white, fruity as well as savory.

    My latest obsession is making extra virgin olive oil scones. I make them a little more moist in the center than the traditional, dry English scone. And they seriously do not last long in my house because they get eaten quickly!

    Not all scones have to be sugary sweet. I personally prefer my scones less sugary than most people, so you will rarely see my scone recipes slathered with icing. Give me fruit studded scone and a big glass of hot Persian tea and I am a happy camper.

    [feast_advanced_jump_to]

    Recipe highlights

    • Savory Twist: A fun spin on my usual fruit scones, this version is loaded with cherry tomatoes, parmesan, and rosemary for a fresh, Mediterranean-inspired flavor.
    • Super Simple: No butter, no fancy tools, and no dough-chilling required. Just one bowl, a fork, and your hands — that’s it!
    • Perfect Texture: Thanks to olive oil and yogurt, these scones are soft, tender, and perfectly moist without being heavy.
    • Deliciously Balanced: Fluffy like a biscuit but not too cakey, these savory scones bring the perfect mix of salty parmesan, juicy tomatoes, and aromatic rosemary.
    • Great for Any Meal: Serve them warm with brunch, alongside soup or salad, or as a savory snack anytime.

    Ingredients you need

    Ingredients labeled and needed to make savory tomato scones.
    • Cherry tomatoes: You use any tomatoes. If they are large, cut them into smaller bite size pieces. You can also use sun dried tomatoes. Because they have more intense flavor, use about ¼ to ½ cup of chopped tomatoes. If they were packed in oil, pat dry with paper towels first.
    • Rosemary: I use fresh rosemary. It is a hardy herb that bakes beautifully. You can also use thyme instead.
    • Parmesan cheese: You can use parmesan, romano, asiago or a combination of these cheeeses.
    • Extra virgin olive oil: Taste your oil before you taste it. The flavor you taste is the flavor enhanced in these scones. Choose a mild or peppery oil, even a rosemary or lemon infused oil. Learn how to bake with olive oil here.
    • Egg: The egg adds moisture, color and binds your scone dough together.
    • Yogurt and milk: I always have both yogurt and milk in my refrigerator so I like to use this instead of buttermilk. You can substitute this for buttermilk.
    • Pantry staples: All purpose flour, baking powder and salt.

    Step-by-step directions

    Collage of four pictures showing how to make dough for savory scones.
    1. Combine dry ingredients. In a medium-sized bowl whisk together flour, Parmesan cheese, baking powder, rosemary and salt.
    2. Add oil. Using a fork add olive oil and stir in until mixture resembles coarse crumbs. It is important to add the olive oil before any other liquid.
    3. Add wet ingredients. In a separate bowl, whisk together egg, yogurt and milk. Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
    Collage of four pictures showing how to assemble savory tomato scones.
    1. Form dough. Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick. Press half the tomatoes into half of the dough.
    2. Fold dough. Fold the empty half of the dough over the tomatoes, pressing the two layers together. Press remaining tomatoes over the top of the dough.
    3. Bake scones. Cut dough into 8 even pieces. Sprinkle remaining Parmesan cheese over the tops of the scones. Place scones onto baking sheet lined with parchment paper and bake at 400ºF until golden, about 12-15 minutes.
    Freshly baked savory tomato scones on a cooling rack with cherry tomatoes and rosemary next to it.

    Expert tips and recipe FAQs

    These savory scones have tremendous flavor from the rosemary and cherry tomatoes. It makes a great snack, or a side to a salad, a slice of my cottage cheese quiche or even an omelette. Perfect for lunch, brunch or breakfast!

    This savory scone recipe uses the same olive oil scone I use with fruit – minus the sugar. You should also try some of my other unique scone recipes, like my blueberry sour cream scones or my blackberry scones that also includes balsamic vinegar.

    Want more unique cherry tomato recipes? Try my roasted tomato zucchini noodles, cherry tomato bloody mary, bruschetta mozzarella or my grilled flank steak with cherry tomatoes.

    Storing/Freezing Instructions

    TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days or refrigerate for up to 5 days. If you live in a humid environment, I suggest refrigeration.

    TO FREEZE: You can also freeze scones. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    Can I use Greek yogurt in scones?

    Absolutely! Greek yogurt makes your scone dough light and tender, just like buttermilk. I bake with it all the time in my scones, cakes and muffin recipes.

    Can I use olive oil in scones?

    Yes, you really can. Scones made with olive are are slightly softer than their butter varieties. The trick is to mix the oil with the flour mixture first then add just enough wet ingredients without turning the dough to mush.

    Do I need to refrigerate scone dough?

    Nope! That’s the beauty of using olive oil to bake with scones — no chilling required. Just mix, shape, and bake.

    Top view of a basket with savory tomato scones in it with cherry tomatoes, olive oil and rosemary around it.
    • Side view of a basket with savory tomato scones in it with cherry tomatoes, olive oil and rosemary around it.
      Savory Tomato Scones
    • Closeup of a raspberry scone on a white plate with a milk bottle and more scones behind it
      Raspberry Almond Olive Oil Scones
    • Closeup of a slice of blackberry scone on a pewter plate with a glass of tea
      Blackberry Scones with Olive Oil
    • Red currant scone on a white plate with small fork next to it
      Yogurt Scones with Red Currants
    Closeup of a savory tomato scone on a white plate with a fork and sprig of rosemary with another scone behind it

    Cherry Tomato and Olive Oil Scones

    Laura Bashar | Family Spice
    These savory scones with cherry tomatoes, olive oil, rosemary, and parmesan are a flavorful twist on the classic. Perfect alongside eggs, soups, or a fresh salad—no jam required.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Additional Time 10 minutes mins
    Total Time 40 minutes mins
    Course Muffins & Scones
    Cuisine American
    Servings 8 Scones
    Calories 223 kcal

    Ingredients
      

    • 2 cup all-purpose flour
    • 3 tablespoon Parmesan cheese grated
    • 1 tablespoon baking powder
    • 1 teaspoon rosemary chopped
    • ½ teaspoon kosher salt
    • ⅓ cup extra virgin olive oil
    • 1 egg large
    • ¼ cup yogurt plain Greek
    • ¼ cup milk low-fat
    • 5 oz cherry tomatoes quartered
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 400ºF. Line a baking sheet with parchment paper or a silicone baking mat.
    • In a medium-sized bowl whisk together flour, 2 tablespoon Parmesan cheese, baking powder, rosemary and salt.
    • Using a fork add olive oil and stir in until mixture resembles coarse crumbs.
    • In a separate bowl, whisk together egg, yogurt and milk.
    • Pour yogurt mixture into flour mixture and mix with a spoon or a fork until a rough dough is formed. Do not over mix the dough.
    • Turn the dough onto a lightly floured work surface and shape into a circle or rectangle, about ½-inch thick.
    • Press half the tomatoes into half of the dough.
    • Fold the empty half of the dough over the tomatoes, pressing the two layers together.
    • Press remaining tomatoes over the top of the dough.
    • Cut dough into 8 even pieces.Sprinkle remaining 1 tablespoon Parmesan cheese over the tops of the scones.
    • Place scones onto the prepared baking sheet and bake until golden, about 12-15 minutes.
    • Transfer scones to a cooling rack to cool to desired temperature. Serve warm or room temperature.

    Notes

    Serving Suggestions: Serve as a side with your breakfast, lunch or dinner. Makes a wonderful afternoon snack, too.
    Cooking Tips: Instead of rosemary, try fresh thyme or basil.
    TO STORE: Store cooled scones lightly covered in foil on the counter for up to 3 days or refrigerate for up to 5 days. If you live in a humid environment, I suggest refrigeration.
    TO FREEZE: You can also freeze scones. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    Nutrition

    Serving: 1sconeCalories: 223kcalCarbohydrates: 26gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 26mgSodium: 385mgFiber: 1gSugar: 1g
    Keyword olive oil scones, savory scones, tomato scones
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Apple Smoothie with Raisins

    By Laura on April 26, 2025 2 Comments

    Closeup of a vintage milk bottle with apple smoothie in it and ingredients around it.

    This apple smoothie is creamy, naturally sweetened with raisin, and so tasty your kids won’t even realize it’s good for you. Tastes like apple pie in a glass and it’s perfect for breakfast, snack time, or anytime they need a little energy boost!

    Closeup of a vintage milk bottle with apple smoothie in it and ingredients around it.

    This post was originally published September 10, 2015. It has been updated with new pictures and more content.

    Am I the only one who is scared to look at the family calendar? Since school started, I have been frantically entering in the 10 assorted activities my 3 kids are involved in this year.

    It is one scary looking calendar. Most weekends are triple booked. I am definitely more frazzled this year than last. It is going to be a challenging school year, for sure.

    So, I am getting creative with the menu planning at home. I am keeping the menu simple, using the crock pot more and making enough to have leftovers.

    [feast_advanced_jump_to]

    Recipe highlights

    • Economical: I make a variety of smoothies from almost any fruit, but berries can get expensive. To celebrate fall I used inexpensive apples.
    • Simple: It only takes a few simple ingredients, most of which you probably have already in your kitchen and you have a delicious smoothie.
    • Family Friendly: This smoothie is sweetened naturally with raisins – yes raisins! They are naturally sweet, rich in fiber and packed with energy for your family. You can even add a boost of protein with the addition of protein powder!
    • Flavor: This creamy smoothie tastes just like apple pie. Yes, I’m serious. You can taste the apples, the raisins give it an earthy sweetness and the cinnamon and vanilla add the final touch!
    Closeup view of an old milk bottle with apple smoothie and a straw in it

    Ingredients you need

    Ingredients labeled and needed to make apple raisin smoothie.
    • Milk: I used regular milk, but you can go with any nut or oat milk for a dairy-free option.
    • Raisins: You can use any kind of raisins or substitute with dates or prunes, too.
    • Apple: Use any variety of apples, just be sure that they aren’t mushy or bruised. My favorites are gala, fuji and honey crisps. If you prefer more tang, use a Granny Smith.
    • Flavorings: Ground cinnamon and vanilla extract.

    Step-by-step directions

    Collage of four photos showing how to make apple raisin smoothie.
    1. Add all ingredients in a blender. Blend until mixture is creamy and smooth. Divide into 2 glasses and serve immediately

    Expert tips and recipe FAQs

    For an extra boost of protein, add a scoop of vanilla or plain protein powder. Want to try more great smoothie recipes? Here are some more family favorites:

    • Kiwi smoothie with avocado
    • Purple smoothie
    • Chocolate s’mores smoothie
    • Mango green smoothie
    How can you sweeten a smoothie naturally?

    There are several ways to add sweetness to your smoothie without using white sugar. Add some sweeter fruits mixed in with your healthier choices like mango, banana and peaches. You can also add fiber and sweetness by adding raisins, dates or other dried fruits to your smoother. And of course, you can also add honey or agave nectar.

    Storing/Freezing Instructions

    TO STORE: Smoothies are best when made fresh, but leftovers can be kept in an air tight container in the refrigerator for 12 to 24 hours.

    TO FREEZE: You can also freeze leftovers to make smoothie popsicles!

    Side view of an old milk bottle with apple smoothie and a straw in it
    • Closeup of a vintage milk bottle with apple smoothie in it and ingredients around it.
      Apple Smoothie with Raisins
    • Closeup of a small glass milk bottle with chocolate s'more smoothie with the rim coated with crushed graham crackers and topped with a flaming marshmallow
      Chocolate S’mores Smoothie
    • A tall glass of purple smoothie with cherries and blueberries around it
      The Purple Smoothie
    • Side view of a mason jar glass filled with strawberry drink with a black and white striped straw
      Pomegranate Strawberry Juice with Kale
    collage image for free 28 day meal plan

    If you are enjoying my recipes, please sign up for my newsletter and get my free 28-day meal plan! You can also follow me on Instagram or Facebook.

    Closeup of a vintage milk bottle with apple smoothie in it and ingredients around it.

    Apple Smoothie with Raisins

    Laura Bashar | Family Spice
    This apple smoothie is creamy, naturally sweetened with raisin, and so tasty your kids won’t even realize it’s good for you. Tastes like apple pie in a glass and it's perfect for breakfast, snack time, or anytime they need a little energy boost!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Non-Alcoholic Drinks
    Cuisine American
    Servings 2 Servings
    Calories 259 kcal

    Ingredients
      

    • 1 ½ cups milk
    • ½ cup raisins
    • 1 apple cored and quartered
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon vanilla extract
    Get Recipe Ingredients

    Instructions
     

    • Add all ingredients in a blender. Blend until mixture is creamy and smooth.
    • Divide into 2 glasses and serve immediately.

    Notes

    TO STORE: Smoothies are best when made fresh, but leftovers can be kept in an air tight container in the refrigerator for 12 to 24 hours.
    TO FREEZE: You can also freeze leftovers to make smoothie popsicles!

    Nutrition

    Serving: 1gCalories: 259kcalCarbohydrates: 53gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 15mgSodium: 101mgFiber: 4gSugar: 32g
    Keyword apple smoothie, raisin smoothie
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Honey Lemonade with Mint

    By Laura on April 21, 2025 Leave a Comment

    Closeup of a glass with honey lemonade in it and pitcher of lemonade and lemons behind them.

    This honey lemonade with mint is sweet, tangy, and totally kid-approved. It’s a fun, refreshing drink you can whip up whether it’s summer or you’re just pretending it is!

    Closeup of a glass with honey lemonade in it and pitcher of lemonade and lemons behind them.

    This post was originally published August 23, 2009. It has been recently updated with new content and photos.

    School has started but I’m still in summer mode. I love summer vacation. I think it’s such a great time for everyone, kids and parents, to recover from the craziness of the school year.

    One summer bucket list item that my kids got to fulfill was a make shift lemonade stand at the park. Yes, we made HOMEMADE lemonade. Not that powder stuff.

    Making lemonade certainly isn’t ground breaking or something unheard of. So it seems silly to be writing all about it. But when you make it from scratch and you take that first sip, you’ll never go back to the powdery mixes again!

    [feast_advanced_jump_to]

    Recipe highlights

    • Simple: To make homemade lemonade, you only need three basic ingredients: lemons, honey and water.
    • Benefits: I love that this lemonade is sweetened with natural honey and not regular white sugar. Middle child and I suffer from seasonal allergies, especially pollen. Did you know that exposing yourself to locally made honey, you help desensitize yourself from local pollen? And high quality honey is rich in antioxidants.
    • Flavor: We love the flavor of honey and it really tastes perfect in lemonade. You can also stir in some fresh mint to infuse that wonderful herb in the drink, as well.
    A pitcher of honey lemonade surrounded by lemons, fresh mint and two classes with lemonade in it.

    Ingredients you need

    Ingredients labeled and needed to make honey lemonade.
    • Lemons: Freshly squeezed lemon juice is the base for a delicious homemade lemonade. Slices of lemons are also added to the pitcher of lemonade as garnish.
    • Honey: You can use any type of honey to sweeten this lemonade. From clover honey to strawberry honey or any other variety you like.
    • Fresh mint: Fresh mint is a must and should not be replaced with dried mint.

    Step-by-step directions

    Collage of four pictures showing how to make honey lemonade.
    1. Juice the lemons. Juice your lemons until you have about 1 ½ cups of fresh lemon juice.
    2. Mix together. Combine water, lemon juice and honey in a large pitcher or bowl. Vigorously stir until the honey is dissolved into the lemonade. Taste the mixture and add more honey if you want it sweeter.
    3. Chill. If you want to infuse the lemonade with mint, add to the pitcher. Refrigerate for at least one hour before serving.
    Closeup of two glasses with honey lemonade in it and pitcher of lemonade and lemons behind them.

    Expert tips and recipe FAQs

    But honestly, your lemonade is only as good as the the taste buds enjoying it. There is definitely a lot of personal preference guiding you to making honey lemonade.

    My family loves lemons and loves the taste of lemons in our lemonade. So our version is mildly sweet. If it is too sour for you, then by all means, add more honey!

    There is no right or wrong way to make lemonade – well, there could be a wrong way if you are a die hard lemonade drinker! I wanted to use honey as a sweetener for our lemonade because it is a natural sweetener.

    If you like this recipe you should also try my blackberry lemonade or my roasted grape lemonade. And if you have a lot more lemons that you need to use up, try my homemade limoncello recipe.

    Storing/Freezing Instructions

    TO STORE: Store your lemonade in an airtight container and refrigerate for up 7 days, since honey is a natural food preservative.

    TO FREEZE: You can also freeze the lemonade. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    Why should I use honey to sweeten lemonade?

    Absolutely! You can use most any sweetener to make homemade lemonade. Honey is a natural food preservative, so your lemonade will keep well in the fridge. You can also help desensitize yourself from local pollen if you use locally made honey. Also, high quality honey is rich in antioxidants.

    A glass bottle and two glasses of honey lemonade garnished with mint with straws next to it
    • Closeup of a glass with honey lemonade in it and pitcher of lemonade and lemons behind them.
      Honey Lemonade with Mint
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    Closeup of a glass with honey lemonade in it and pitcher of lemonade and lemons behind them.

    Honey Lemonade

    Laura Bashar | Family Spice
    This honey lemonade with mint is sweet, tangy, and totally kid-approved. It’s a fun, refreshing drink you can whip up whether it’s summer or you’re just pretending it is!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Non-Alcoholic Drinks
    Cuisine American
    Servings 8
    Calories 78 kcal

    Ingredients
      

    • 6 cup water
    • 1 ½ cup freshly squeezed lemon juice
    • ½ cup honey
    • 1 lemon sliced into thin rounds
    • 2 sprigs of fresh mint
    Get Recipe Ingredients

    Instructions
     

    • Juice the lemons until you have 1 ½ cups of fresh lemon juice.
    • Combine water and lemon juice in a bowl of large pitcher.
    • Vigorously stir in the honey until the honey is dissolved. Taste the mixture and add more honey if you want it sweeter.
    • If you want some mint flavor, still in the mint sprigs. Otherwise you can use them for garnish.
    • Refrigerate for at least one hour before serving.

    Notes

    TO STORE: Store your lemonade in an airtight container and refrigerate for up 7 days, since honey is a natural food preservative.
    TO FREEZE: You can also freeze the lemonade. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    Nutrition

    Serving: 1cupCalories: 78kcalCarbohydrates: 22gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 10mgPotassium: 77mgFiber: 1gSugar: 19gVitamin A: 6IUVitamin C: 25mgCalcium: 13mgIron: 0.2mg
    Keyword honey lemonade, honey lemonade with mint, lemonade with mint, mint lemonade
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Cottage Cheese Quiche with Sausage and Vegetables

    By Laura on April 17, 2025 3 Comments

    Close up of a slice of cottage cheese quiche on a white plate with the rest of the quiche in a pie dish behind it.

    This cottage cheese quiche is brunch-ready and packed with sausage, veggies, and creamy, protein-rich filling. It’s easy to make, great warm or cold, and perfect for weekend spreads or grab-and-go breakfasts.

    Close up of a slice of cottage cheese quiche on a white plate with the rest of the quiche in a pie dish behind it.

    This post was originally published June 27, 2009. It has been updated with new photos and more content.

    I love a good quiche. You can dress it up to make it fancy or keep it simple for a family-friendly meal. I have made a variety of different fillings as I am on the hunt to creating a light yet creamy quiche.

    And I found the secret ingredient to do just this: cottage cheese.

    This protein rich cottage cheese recipe I am sharing today is creamy on the inside. I made it a crustless quiche, as I prefer to keep my carb count low, but you can easily use this filling with any quiche crust.

    [feast_advanced_jump_to]

    Recipe highlights

    • Healthy: I used low-fat cottage cheese and it didn’t affect the creaminess of the quiche. I baked it as a crustless quiche and used low carb vegetables to keep the carb count low. If you prefer, you can bake this quiche in a pie shell.
    • Versatile: You can use any kind of vegetables you want in this quiche. I chose broccoli, mushrooms and red bell peppers. I also added turkey breakfast sausage, but you can omit it if you want it meatless.
    • Meal prep: A quiche makes a wonderful meal for breakfast or brunch. Add a slice with a salad and you have a healthy, light meal. Enjoy it hot or cold, grab a slice when you are on the go. You can also freeze slices so you always have a healthy breakfast on hand.
    • Texture: The eggs are whipped in a blender with cottage cheese until frothy and fluffy. When baked, it is light yet creamy. I have added vegetables and sausage so it rich in protein, as well.
    • Flavor: I love sharp cheddar cheese and the bite it gives. The top cheese crust keeps the creamy filling warm. You can use spicy sausage or mild, depending on your own personal preference.
    Top view of a slice of cottage cheese quiche on a white plate with the rest of the quiche in a pie dish next to it.

    Ingredients you need

    Ingredients labeled and needed to make cottage cheese quiche.
    • Cottage cheese: I used low fat cottage cheese, but you can use any variety. Curd size doesn’t matter either, as it will all get blended until smooth.
    • Vegetables: You can use any kind of vegetables you want for this quiche. I chose broccoli, mushrooms and bell peppers. Other vegetables you can use include asparagus, tomatoes, zucchini, spinach or kale.
    • Eggs: You can’t have a quiche without eggs! I use large eggs in this recipe.
    • Cheese: I used a cheddar variety pack, but you can also use gruyere, fontina or swiss.
    • Meat: For more protein, I added some already cooked turkey breakfast sausage. You can also add ham, Canadian bacon, regular bacon or kielbasa. You can also skip the meat and add extra veggies instead.
    • Herbs: I mixed in some chives. You can also use green onions, basil, parsley or cilantro, if you prefer.
    • Pantry staples: Oil for sautéing vegetables (I used extra virgin olive oil), salt and pepper.

    Step by step directions

    Collage of four photos showing how to make and assemble a cottage cheese quiche.
    1. Cook the veggies. Sauté broccoli, sliced mushrooms, and bell pepper in olive oil. Cook until vegetables have softened then remove from heat to cool.
    2. Blend the eggs. In a blender combine eggs, cottage cheese, salt and pepper until smooth and frothy.
    3. Assemble the quiche. Pour egg mixture into a lightly greased 9-inch ceramic pie dish.
    4. Add the extras. Pour the cooled vegetable mix into the pie dish along with the half of the cheddar cheese, cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
    5. Bake. Top with the remaining cheese and bake for 50-60 minutes, or until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean. Let rest for 15 minutes to allow the quiche to set before slicing.

    Expert tips and recipe FAQs

    This makes a thick quiche, about 2-inches thick. So make sure you use a deep dish pie plate or even a cast iron skillet. You can also bake this into cupcake tins, for individual servings.

    I have served this to many friends and family, and no one misses the often soggy, tasteless crust that usually accompanies a traditional quiche. And because this dish is high in protein and fiber, your appetite is satisfied and you won’t be looking for a snack an hour later!

    You can make any variety of combinations with the egg-cottage cheese filling. Go Italian with some spinach, basil, tomatoes parmesan and mozzarella. Go with an American classic like ham, onions, bell peppers and swiss cheese.

    I’m getting hungry just thinking about it!

    If you like this recipe try these other crustless quiche recipes:

    • Heirloom tomato crustless quiche
    • Persian Herb Quiche | Kookoo Sabzi (Kuku Sabzi)
    • Portobello and Asparagus Keto Quiche
    • Kookoo Sibzamini (Persian Fingerling Potato Quiche with Chives )

    And if you want a quiche crust with this cottage cheese filling, try the olive oil rosemary crust that I share in my pulled pork quiche recipe.

    A slice of cottage cheese quiche on a white plate with the rest of the quiche in a pie dish behind it.

    Storing/Freezing Instructions

    TO STORE: Store any leftover quiche in an airtight container and refrigerate for up to 4 days.

    TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    Can you use cottage cheese in a quiche?

    Yes you can! Cottage cheese when blended with eggs makes a wonderful and creamy quiche filling. Add your favorite vegetables, some breakfast sausage and cheddar cheese, and you have a protein packed meal that will keep you going through your busy day.

    Can you make a crustless quiche ahead of time?

    Absolutely! Since there is no crust to get soggy, you can bake your crustless quiche the day before you serve it. Simply bake it in the oven until warmed through, about 20 minutes at 350ºF.

    • Close up of a slice of cottage cheese quiche on a white plate with the rest of the quiche in a pie dish behind it.
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    Close up of a slice of cottage cheese quiche on a white plate with the rest of the quiche in a pie dish behind it.

    Cottage Cheese Quiche with Sausage and Vegetables

    Laura Bashar | Family Spice
    This cottage cheese quiche is brunch-ready and packed with sausage, veggies, and creamy, protein-rich filling. It’s easy to make, great warm or cold, and perfect for weekend spreads or grab-and-go breakfasts.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Additional Time 15 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Main Course
    Cuisine American
    Servings 8
    Calories 279 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • 1 cup broccoli chopped florets
    • ½ cup mushrooms chopped
    • ¼ cup red bell pepper chopped
    • 9 eggs extra-large
    • 1 ½ cups cottage cheese
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper ground
    • 1 ½ cup cheddar cheese shredded
    • 1 ¼ cup breakfast sausage cooked and chopped
    • 2 tablespoon green onions chopped
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350ºF and adjust rack to upper-middle position.
    • Spray 9-inch ceramic pie dish with cooking spray, set aside.
    • In an large non-stick skillet, over medium-high heat add olive oil, broccoli, sliced mushrooms, and bell pepper. Sauté vegetables until softened, about 5 minutes, then remove from heat to cool.
    • In a blender combine eggs, cottage cheese, salt and pepper until smooth and frothy.
    • Pour egg mixture into prepared pie dish.
    • Pour the cooled vegetable mix into the pie dish along with the half of the cheddar cheese, cooked breakfast sausage and green onions. Spread evenly and push down into the egg mixture with the back of a spoon.
    • Top with the remaining cheese and bake for 50-60 minutes, or until the top of the quiche turns golden brown and a toothpick stuck in the center comes out clean.
    • Let rest for 15 minutes to allow the quiche to set before slicing.

    Notes

    Cooking Tips: You can use any kind of vegetables you want for this quiche. I chose broccoli, mushrooms and bell peppers. Other vegetables you can use include asparagus, tomatoes, zucchini, spinach or kale.
    This is a crustless quiche recipe. If you want a quiche crust to use with this cottage cheese filling, try the olive oil rosemary crust that I share in my pulled pork quiche recipe.
    TO STORE: Store any leftover quiche in an airtight container and refrigerate for up to 4 days.
    TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    Nutrition

    Serving: 1sliceCalories: 279kcalCarbohydrates: 4gProtein: 19gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 226mgSodium: 537mgPotassium: 244mgFiber: 0.5gSugar: 2gVitamin A: 779IUVitamin C: 16mgCalcium: 219mgIron: 1mg
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    A Refreshing Lemon Tea Cake

    By Laura on April 14, 2025 12 Comments

    Side view of a glazed lemon tea bread on a white plate with lemons and white flowers around it.

    This light and lemony tea cake is the perfect treat when you’re craving something not-too-sweet with your afternoon tea or morning coffee. It’s easy to make, bright and buttery, and won’t leave you feeling weighed down.

    This post was originally published January 7, 2011. It has been updated with more content and new photographs.

    When you have a lemon tree and life gives you lots of lemons, it’s a wonderful quandary to be in! My family uses lemons in so many, many ways. My kids can’t live without lemon juice in their homemade chicken noodle soup.

    We have used our fresh lemons to make homemade limoncello and for the kiddos, honey lemonade. But my favorite way to use lemons? Why baking of course!

    Every morning I sit down and enjoy my morning tea. Although I try to cut back on sweets, I still long for a scone, muffin or sweet bread to savor with my lovely cup of tea. This wonderful lemon tea cake is always a comforting treat.

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    Recipe highlights

    • Easy: This is super easy cake to make whether you need a quick loaf cake for a tea with friends or last minute guests. And all of the ingredients are easy to find – you probably already have them in your kitchen!
    • Texture: This bright and lemony cake is perfectly fluffy and tender. And as a loaf cake, it really is just the right size for snack cake or quick bread for the whole family to enjoy.
    • Flavor: For a lemon tea cake, this buttery cake is lightly sweet and full of lemon flavor. You can add as much as or as little lemony glaze as you like. And it stays moist and full of flavor for up to a week, too!

    Ingredients you need

    Ingredients labeled and needed to make lemon tea bread.
    • Lemon: You will need the zest and juice from one lemon. You can also use a regular orange or a sour seville orange.
    • Butter: I bake using unsalted butter. Always bring it to room temperature so it is softened and ready to mix.
    • Egg: Use large eggs in this recipe and bring them to room temperature before mixing.
    • Milk: I usually have full fat milk in my refrigerator, but you can use low fat or a nut milk instead.
    • Pantry staples: All purpose flour, granulated sugar, powdered sugar, baking powder and salt.

    Step-by-step directions

    Collage of four photos showing how to make lemon tea bread.
    1. Cream the sugar. Using a stand mixer or hand mixer cream butter, then mix in sugar and beat until light and fluffy. Add eggs, milk and lemon juice and mix until well incorporated.
    2. Mix dry ingredients. In another bowl whisk together flour, baking powder and salt. Add the dry ingredients and lemon zest to the butter mixture and mix until just combined. Do not over mix.
    3. Bake. Apply non-stick spray to a 8″x 4″ loaf pan and line the bottom with parchment paper. Pour batter inside. Bake the tea cake at 350ºF in oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
    4. Cool. Let the tea cake rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
    5. Glaze. Mix together powdered sugar and lemon juice until smooth. Spoon glaze over the top of the cake, allowing the excess to drip down the sides. Sprinkle with lemon zest.
    Top view of a lemon tea bread on a white plate with glaze drizzled over it and lemon zest sprinkled on top.

    Expert tips and recipe FAQs

    This cake is delightful on its own, but you can mix in some blueberries or raspberries, or add some fresh mint or lavender to the batter. You can even make this cake with sour seville oranges or regular oranges, too.

    Besides this lemon tea cake, you should try my blueberry lemon bars. And if you don’t want to bake with butter, you should definitely try my olive oil lemon cake, my creamy olive oil lemon curd or my lemon blueberry muffins.

    Top view of a glazed lemon tea bread on a white plate with slices cut out and lemons and white flowers around it.

    Storing/Freezing Instructions

    TO STORE: You can store any leftover cake at room temperature on the counter if covered with foil or plastic wrap. It will keep like this for up to 3 days. It will last longer in an airtight container in the refrigerator for up to a week.

    TO FREEZE: You can also freeze cake. Wrap in foil or plastic and freeze for up to 4 months.

    Can I swap out butter for olive oil?

    ABSOLUTELY! I regularly bake with extra virgin olive oil instead of butter. I do this for bread, scones, cookies, muffins and yes, even cake. Baking with oil not only yields a moist muffin, scone or cake, but it can also add flavor, depending on the flavor of your olive oil. A good ratio to start with is 3:4, for every 1 cup of butter, swap out for ¾ cup of olive oil.

    Top view of a loaf of lemon tea cake cut into slices onto a white oval platter
    • Side view of a glazed lemon tea bread on a white plate with lemons and white flowers around it.
      A Refreshing Lemon Tea Cake
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      Olive Oil Lemon Curd
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    Closeup of a glazed lemon tea bread on a white plate with lemons and white flowers around it.

    Lemon Tea Cake

    Laura Bashar | Family Spice
    This light and lemony tea cake is the perfect treat when you’re craving something not-too-sweet with your afternoon tea or morning coffee. It’s easy to make, bright and buttery, and won’t leave you feeling weighed down.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Additional Time 30 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Muffins & Scones
    Cuisine American
    Servings 10 servings
    Calories 299 kcal

    Ingredients
      

    • 1 ½ cup all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter softened
    • 1 cup granulated sugar
    • 2 large eggs
    • ½ cup milk
    • 3 tablespoon grated lemon zest divided
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    • 1 tablespoon granulated sugar
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350ºF.
    • In a medium bowl whisk together flour, baking powder and salt. Set aside.
    • Using a stand mixer with a paddle attachment cream butter, then gradually mix in 1 cup sugar and beat until light and fluffy.
    • Add eggs, one at a time, beating until well incorporated.
    • Add half of the dry ingredients to the butter mixture.
    • On low speed, mix in milk.
    • Add the remaining half of the dry ingredients to the butter mixture, then 1 tablespoon of lemon zest and mix well.
    • Apply non-stick spray to a 8"x 4" loaf pan, and pour batter inside.
    • Bake tea cake in oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
    • Let the cake rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
    • When the cake has cooled, in a small bowl mix together powdered sugar and lemon juice until smooth.
    • Spoon glaze over the top of the tea cake, allowing the excess to drip down the sides.
    • In a small bowl stir remaining zest and 1 TBLS sugar together. Sprinkle sugared lemon peel over the top of the cake.

    Notes

    Serving Suggestions: Great with oranges, too!
    TO STORE: You can store any leftover cake at room temperature on the counter if covered with foil or plastic wrap. It will keep like this for up to 3 days. It will last longer in an airtight container in the refrigerator for up to a week.
    TO FREEZE: You can also freeze cake. Wrap in foil or plastic and freeze for up to 4 months.

    Nutrition

    Serving: 1gCalories: 299kcalCarbohydrates: 48gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 59mgSodium: 178mgPotassium: 57mgFiber: 1gSugar: 34gVitamin A: 351IUVitamin C: 1mgCalcium: 50mgIron: 1mg
    Keyword lemon tea cake, tea cake
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Egyptian Bread Pudding (Om Ali) with Raisins and Nuts

    By Laura on April 6, 2025 2 Comments

    Closeup of a bowl of freshly baked om ali, Egyptian bread pudding, topped with whipped cream.

    Om Ali is a rich and comforting Egyptian bread pudding flaky where puff pastry soaked in warm milk, spiced with cinnamon and cardamom, and studded with raisins, apricots, and crunchy nuts. Served warm and topped with whipped cream, it is lightly sweet and a unique dessert to serve to friends and family.

    Closeup of a bowl of freshly baked om ali, Egyptian bread pudding, topped with whipped cream.

    This post was originally published May 19, 2017. It has been updated with new photographs and content.

    I admit it. I have a bit of a sweet tooth. Actually, I love good food. Something amazing happens when I bite into a scrumptious dish filled with flavors and aromas from all over the world. And a dish that can transport you to a faraway place? Now that’s a dreamy treat.

    As far as desserts are concerned, I have never been much of a fan for bread pudding. They are typically bland, sugary and mushy. But today’s recipe takes the bread pudding to a whole new dimension.

    This bread pudding hails from Egypt and is called Om Ali.

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    Recipe highlights

    • Unique: Most bread puddings start with stale bread and fresh fruit. But this version uses pieces of puff pastry, dried fruit and nuts.
    • Easy: Unlike most baked desserts, Om Ali is very easy to make. No special skills or fancy equipment is needed.
    • Texture: Puff pastry when cooked is light and flakey. But in this bread pudding, it soaks up the hot milk and softens. The nuts offer a bit of crunch and the dried fruit some sweet chew.
    • Flavor: The milk is spiced with cinnamon and cardamom, giving this bread pudding a subtle but wonderful flavor. You can use any dried fruits and nuts you have. I top my bread pudding with homemade whipped cream and crushed dried rose petals.

    Bread pudding comes from humble origins. It was a way to use up old stale bread instead of throwing it out and letting it go to waste. It was always thought of a “poor man’s” dessert.

    But today, you can find it on the dessert menus of 5-star restaurants. Not too shabby, am I right? When you think of bread pudding, perhaps you imagine the British version: stale pieces of cubed bread soaked and baked in a custard served alone or with fresh fruit.

    Om Ali is very similar, except it uses puff pastry instead of stale bread. Oh yeah, this is not your typical bread pudding.

    Top view of freshly baked om ali, Egyptian bread pudding, topped with whipped cream and a single portion in a bowl next to it.

    Ingredients you need

    Ingredients labeled and needed to make Om Ali, Egyptian Bread Pudding.

    This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

    • Puff pastry dough: You will use a whole package of puff pastry sheets. You can also halve the recipe and use just one sheet. I accidentally bough shells and was still able to make this dish using half the ingredients. Either way, be sure to thaw the puff pastry completely before assembling.
    • Nuts: I used a combination of pistachios, almonds and walnuts.
    • Dried fruits: I used raisins and chopped dried apricots.
    • Milk: Whole milk is preferred, but you can also use 2% milk.
    • Spices: This dessert is aromatic because I use cardamom and cinnamon.
    • Heavy whipping cream: I top this dish with some homemade whipped cream. You can also use pre-made whipped cream.
    • Crushed dried rose petals: This is optional, but I love the addition of dried rose petals for both color and aroma.
    • Pantry staples: Granulated sugar and vanilla extract.

    Step-by-step directions

    Collage of four pictures showing how to assemble om ali, Egyptian bread pudding.
    1. Place thawed puff pastry sheets onto one large baking sheet lined. If they do not fit on one baking sheet, you will need to bake on two baking sheets or bake one at a time. Bake until golden per package directions. Let puff pastry sit until cool to touch.
    2. Grease the bottom and sides of a 9-inch ceramic pie dish or casserole dish. Rip and crumble puff pastry into 1-inch pieces and place one-third of the pieces onto the bottom of the pie dish.
    3. Sprinkle one-third of the nuts and dried fruit over it. Continue layering the puff pastry pieces and dried fruit mixture until everything is in the pie dish.
    Collage of four pictures showing how to make the cream and assemble om ali, Egyptian bread pudding.
    1. Heat the milk, sugar, vanilla, cardamom and cinnamon. Whisk until sugar is dissolved and milk is hot and frothy. Slowly pour the hot milk over the puff pastry pieces until all is absorbed.
    2. Whip the heavy cream and 2 teaspoon sugar in a cold bowl until stiff peaks are formed. Carefully spread half of the whipped cream over the top. Keep remaining whipped cream in the refrigerator.
    3. Bake until browned and bubbly, approximately 10 minutes. Garnish with dried rose petals. Serve hot with the remaining whipped cream.
    Top view of freshly baked om ali, Egyptian bread pudding.

    Expert tips and recipe FAQs

    The story behind Om Ali is a bit illustrious. As the legendary story goes, Om Ali was the first wife of a sultan. When the sultan died, his second wife quarreled with Om Ali over whose son would become the Sultan’s successor.

    The sultan’s sons were still young, making the ruling son’s mother guardian and all powerful until the young boy would come of age and become sultan himself.

    The story goes that Om Ali plotted and had the second wife killed. Om Ali made this dish to celebrate her victory and she shared it with among the people of the land. Kinda reminds me of Marie Antoinette shouting, “Let them eat cake!”

    Not quite Persian baghlava, which uses sheets of phyllo and not puff pastry. Om Ali is a unique dessert that is sure to wow anyone you serve it to!

    Storing/Freezing Instructions

    TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days, assuming that your milk and cream are fresh.

    TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    A small black bowl with om ali (Egyptian bread pudding) in it
    • Closeup of a bowl of freshly baked om ali, Egyptian bread pudding, topped with whipped cream.
      Egyptian Bread Pudding (Om Ali) with Raisins and Nuts
    • Closeup of koofteh berenji with meatball cut open and a serving dish, radishes and lavash behind it
      Koofteh Berenji – Persian Meatballs With Rice
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      Persian Dolmeh(Dolma) | Stuffed Grape Leaves with Raisins
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      Saffron Cake with Raisins
    A small black bowl with om ali (Egyptian bread pudding) in it

    Egyptian Bread Pudding (Om Ali) with Raisins and Nuts

    Laura Bashar | Family Spice
    Om Ali is a rich and comforting Egyptian bread pudding flaky where puff pastry soaked in warm milk, spiced with cinnamon and cardamom, and studded with raisins, apricots, and crunchy nuts. Served warm and topped with whipped cream, it is lightly sweet and a unique dessert to serve to friends and family.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Pies, Tarts and Other Desserts
    Cuisine Middle Eastern
    Servings 8
    Calories 399 kcal

    Ingredients
      

    • 2 sheets frozen puff pastry dough thawed (1.1 lbs)
    • ⅓ cup chopped pistachios
    • ⅓ cup almond slices
    • ⅓ cup chopped walnuts or pecans
    • ½ cup Sun-Maid raisins
    • ½ cup Sun-Maid dried apricots
    • 4 cups whole milk
    • ½ cup granulated sugar plus 2 teaspoon (separated)
    • ½ teaspoon vanilla extract
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cinnamon
    • 1 cup heavy whipping cream
    • ½ teaspoon dried crushed rose petals optional
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 400ºF.
    • Place thawed puff pastry sheets onto a baking sheet. If they do not fit on one baking sheet, you will need to bake on two baking sheets or bake one at a time.
    • Bake until puff pastry is golden, per package directions. Let puff pastry sit until cool to touch.
    • In a small bowl combine nuts and dried fruits.
    • Apply non-stick spray or butter the bottom and sides of a 9-inch ceramic pie dish or casserole dish.
    • Rip and crumble puff pastry into 1-inch pieces. Place approximately one-third of the puff pastry pieces onto the bottom of the pie dish. Sprinkle one-third of the nut-fruit mixture over it.
    • Continue layering the puff pastry pieces and dried fruit mixture until everything is in the pie dish.
    • Whip together heavy cream and 2 teaspoon sugar in a cold bowl until stiff peaks are formed. Reserve whipped cream.
    • In a heavy pot over medium-high heat add milk, ½ cup sugar, vanilla, cardamom and cinnamon. Whisk until sugar is dissolved and milk is hot and frothy.
    • Slowly pour the hot milk over the puff pastry pieces until all is absorbed.
    • Carefully spread half of the whipped cream over the top. Keep remaining whipped cream in the refrigerator.
    • Bake in oven at 400ºF until browned and bubbly, approximately 10 minutes.
    • Garnish with dried rose petals. Serve hot with the remaining whipped cream.

    Notes

    Any assortment of nuts and dried fruit can be used to make this dish.
    You can also bake these in small ramekins to make individual portion-sized desserts.
    TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days, assuming that your milk and cream are fresh.
    TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    Nutrition

    Serving: 1gCalories: 399kcalCarbohydrates: 34gProtein: 8gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 14gCholesterol: 37mgSodium: 201mgFiber: 3gSugar: 16g
    Keyword Egyptian bread pudding, middle easter bread pudding, om ali
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Chocolate Olive Oil Banana Bread

    By Laura on February 24, 2025 6 Comments

    Closeup of a slice of chocolate olive oil banana bread with a loaf of it behind it.

    This chocolate olive oil banana bread is made with whole wheat flour, extra virgin olive oil and only ½-cup of sugar. It’s gooey and chocolately and oh so easy to whip up anytime you want something sweet.

    Closeup of a slice of chocolate olive oil banana bread with a loaf of it behind it.

    This post was originally published June 6, 2013. It has been updated with more content and new photos.

    I have always loved banana bread. When I was a student at the University of Arizona, every morning I would cut through the cafeteria and grab a slice to eat on my way to my morning class. Any baked goods with my morning tea is the right way to start the day, in my book.

    Of course, now I’m more careful about the baked goods I make and eat. I lower the sugar to the least amount as possible, and sneak in as much healthy stuff to not be noticed by the family. I’ve made many a variety of banana bread, and frankly this version is my favorite.

    But why it is called a “bread” has always baffled me. Obviously they don’t have yeast. Quick breads, muffins and scones are sweeter – most of the time much too sweet for my taste.

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    Recipe highlights

    • Easy to make: This is a super easy recipe to make. My teenage daughter loves whipping up a batch of banana bread whenever she craves it.
    • Adaptable: You can make this recipe as is, or easily make the suggested swaps to make it vegan friendly. I have tested this recipe for both options. You can also add nuts for some crunch.
    • Healthier: This recipe uses whole wheat flour, only ½ cup sugar and extra virgin olive oil. I do add chocolate chips, but I prefer my less sweet dark chocolate chips, and you can even reduce the amount further by using less.
    • Chocolatey goodness: If you like it fudgy, bake it for 45 minutes. And if you bake it for the full hour, it is still chocolatey and moist. Even with the healthy add ins, this banana bread is incredible and perfect for chocolate-holics!
    A stack of 3 slices of chocolate olive oil banana bread with a hand pulling the top slice up.

    Ingredients needed

    Ingredients labeled and needed to make chocolate olive oil banana bread.

    This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

    • Over-ripe bananas: I like to store my ripe bananas in the freezer, even if they are already over ripe. I find that their flavor intensifies. Once thawed, add them and the juices to your banana bread.
    • Whole wheat flour: I like both Bob’s Red Mill and King’s Flour brands of whole wheat flour. Both are excellent choices and bake beautifully.
    • Unsweetened cocoa powder: You can use regular or dark cocoa powder.
    • Extra virgin olive oil: If you’ve read my blog before, then you learned your lesson on how to bake with olive oil. Your baked goods are only as good as the ingredients you put into it. Choose a mild tasting olive oil for this quick bread recipe, not a peppery one.
    • Milk: I use whatever milk I have on hand, whether it is whole milk or 2%. I have also tested this recipe with almond milk, for a dairy-free option.
    • Eggs: Large eggs are the standard in baking. For an egg-free option, I have tested this recipe with a flax egg (1 tablespoon of flax meal mixed with 2 ½ tablespoons of water)
    • Chocolate chips: Depending on your personal preference, you can use semi-sweet, bitter-sweet or dark chocolate chips. I have also used dairy free chocolate chips.
    • Nuts: I don’t have nuts in the recipe, but you can easily add in ¼ cup of chopped walnuts, pecans or almonds for some protein and crunch!
    • Pantry staples: Granulated sugar, vanilla extract, baking powder, baking soda and salt.

    Step by step directions

    Collage of four photos showing how to mix the wet ingredients to make chocolate olive oil banana bread.
    1. Combine wet ingredients. Whisk together the sugar and oil until it looks like wet sand. Mix in the milk, egg and vanilla until combined then mix in the bananas.
    Collage of four photos showing how to make chocolate olive oil banana bread.
    1. Combine dry ingredients. whisk together flour, cocoa powder, baking powder, baking soda and salt.
    2. Finish batter. Add dry ingredients into wet, making sure everything is evenly distributed. Stir in chocolate chips. The batter will be thick. If using nuts, stir them in with the chocolate chips.
    3. Bake the bread. Pour batter into a greased loaf pan lined with parchment paper. Bake in oven for 45 minutes if you want it a little fudgy in the center. Otherwise bake for 1 hour. Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.
    Two pictures showing before and after chocolate banana bread being baked.

    Expert tips and recipe FAQs

    So call it a cake or bread, or whatever. It’s lightly sweet, with enough chocolate to not notice the healthy stuff packed inside! And try some of more of my unique quick bread recipes:

    • Whole Wheat Pomegranate Banana Bread with Pistachios
    • Whole Wheat Banana Bread with Olive Oil and Blueberries
    • Olive Oil Beet Bread with Walnuts
    • Gluten Free Pumpkin Bread
    • Mango Bread with Whole Wheat Flour and Protein Powder
    Top view of a loaf of chocolate olive oil banana bread on a wood cutting board with two slices cut off.

    Storing/Freezing Instructions

    TO STORE: Store any leftover banana bread in foil on the counter for up to 4 days or refrigerate for up to 1 week.

    TO FREEZE: You can also freeze banana bread. I wrap slices or a whole loaf tightly in foil freeze for up to 4 months.

    Can I substitute regular flour with whole wheat flour?

    Whole wheat flour needs more moisture than regular flour so an equal swap is not always recommended. But, you can swap out half of a recipe’s regular flour with whole wheat flour without affecting the texture much.

    Is whole wheat flour better for you?

    Whole wheat flour has more of the wheat shell than regular all purpose flour. This husk offers you fiber, which is great for your digestive system. But whole wheat flour has a lot of the husk removed, which is why I like to add a little wheat bran to my recipes for a little nuttiness and the extra fiber.

    • Closeup of a slice of chocolate olive oil banana bread with a loaf of it behind it.
      Chocolate Olive Oil Banana Bread
    • A hand reaching out to a platter of slices of whole wheat banana bread with blueberries.
      Whole Wheat Banana Bread with Olive Oil and Blueberries
    • Closeup of one banana oatmeal muffin split in half with other muffins behind it
      Banana Oat Muffins
    • Three pink strawberry smoothie popsicles with a strawberry on a white background
      Frozen Smoothie Popsicles
    Closeup of a slice of chocolate olive oil banana bread with a loaf of it behind it.

    Chocolate Olive Oil Banana Bread

    Laura Bashar | Family Spice
    This chocolate olive oil banana bread is made with whole wheat flour, extra virgin olive oil and only ½-cup of sugar. It's gooey and chocolately and oh so easy to whip up anytime you want something sweet.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Additional Time 1 hour hr 10 minutes mins
    Total Time 2 hours hrs 25 minutes mins
    Course Muffins & Scones
    Cuisine American
    Servings 12 Servings
    Calories 172 kcal

    Ingredients
      

    • 1 cup whole wheat flour
    • 1 cup cocoa powder unsweetened
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup over-ripe bananas mashed
    • ½ cup milk low-fat
    • ½ cup granulated sugar
    • ¼ cup extra virgin olive oil
    • 1 egg large
    • 1 teaspoon vanilla extract
    • ½ cup chocolate chips bittersweet
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350ºF.
    • Whisk together the sugar and oil until it looks like wet sand. Mix in the milk, egg and vanilla until combined then mix in the bananas.
    • In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
    • Add dry ingredients into wet, making sure everything is evenly distributed.
    • Reserve 1-tablespoon from the chocolate chips for topping, then hand stir in remaining chocolate chips into the batter. The batter will be thick.
    • Apply non-stick spray to a 9" x 5" loaf pan and line the bottom of the pan with parchment paper. Pour batter into prepared pan. Top batter with reserved chocolate chips.
    • Bake in oven for 45 minutes if you want it a little fudgy in the center. Otherwise bake for 1 hour. Let the bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely, about 1 hour.

    Notes

    For a vegan option, I have tested this recipe using almond milk, a flax egg (1 tablespoon flax meal mixed with 2 ½ tablespoons of water) and non-dairy chocolate chips.
    Nuts: I don’t have nuts in the recipe, but you can easily add in ¼ cup of chopped walnuts, pecans or almonds for some protein and crunch. Stir them in with the chocolate chips in step 5.
    TO STORE: Store any leftover banana bread in foil on the counter for up to 4 days or refrigerate for up to 1 week.
    TO FREEZE: You can also freeze banana bread. I wrap slices or a whole loaf tightly in foil freeze for up to 4 month.

    Nutrition

    Serving: 1gCalories: 172kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 15mgSodium: 189mgPotassium: 188mgFiber: 4gSugar: 13gVitamin A: 37IUCalcium: 52mgIron: 1mg
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Sausage Fried Rice

    By Laura on January 29, 2025 5 Comments

    A bluish bowl full of sausage fried rice with chopsticks and a small bowl of chopped green onions behind it.

    Traditional fried rice gets a makeover with this easy sausage fried rice, filled with cabbage, carrots, peas, corn and eggs. Use brown rice or white. You can also swap out sausage with leftover pulled pork, steak or chicken and you’ve got a quick and flavorful meal!

    A bluish bowl full of sausage fried rice with chopsticks and a small bowl of chopped green onions behind it.

    This post was originally published June 9, 2014. It was been updated with new photos and video, plus more content.

    I am always introducing new recipes to my family. The kids have gotten used to this even though not all of the foods I have given them were welcomed whole heartedly. And sometimes I forget some of the obvious choices to make for my crew.

    My boys went out with their cousin one night to celebrate a birthday at Benihana’s. When they returned they raved about the fried rice prepared before them. Fried rice? Why did I never make fried rice for them at home? And so I did.

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    Recipe highlights

    • Economical: Fried rice is a great way to use up leftovers, any leftovers you have in the fridge. And in my house, our usual leftover rice is leftover Persian rice, made with long grain basmati rice. And yes, I have used that to make this sausage fried rice!
    • Simple: The sauce is made with 3 simple ingredients: ginger, soy sauce and sesame oil.
    • Versatile: Use your favorite vegetables, whatever leftover protein you have in the fridge. Load it up or keep it simple!
    • Flavor: This dish is a family favorite and tastes great!
    Closeup of a spoonful of sausage fried rice help over a bowl of fried rice.

    Ingredients you need

    Ingredients labeled and needed to make sausage fried rice.
    • Cooked rice: As I explained above, you can use any leftover cooked rice, brown rice or white, short grain or long. Do make sure it is chilled. You don’t want to fry up freshly cooked rice as it will get mushy from getting overcooked.
    • Vegetables: I like to load up the veggies in my fried rice. I like to use carrots, celery, peas, corn and cabbage. Feel free to use these veggies, fewer veggies or swap out with your family’s favorites.
    • Sausage: This recipe uses already cooked sausage. You can use any kind of cooked sausage: smoked, Andouille, Chinese, beef, pork, chicken…. Sometimes I make this fried rice with leftover pulled pork, too. It is terrific with leftover steak, as well. Use whatever protein, you have on hand, just be sure it is already cooked.
    • Soy sauce: I prefer to use low sodium soy sauce. You can use regular soy sauce or Tamari sauce.
    • Sesame oil: For extra flavor, I use toasted sesame oil.
    • Fresh ginger: I love the flavor from fresh ginger, but you can use ground ginger instead.
    • Eggs: Fried rice is not fried rice without some scrambled eggs in it. Keep this dish meat free and add extra eggs instead.
    • Extra virgin olive oil: I sauté everything in olive oil. And yes, there are mild flavored olive oils out there. You can use any other vegetable oil you have on hand.
    • Green onions: My family loves adding fresh herbs to our meals. You can skip the green onions or use chives.

    Step-by-step directions

    Collage of four photos showing how to make sausage fried rice.
    1. Sauté veggies. Heat up your wok and coat with some olive oil. Sauté the carrots, celery, corn and peas for 1-2 minutes.
    2. Add meat. Stir in the sausage. This should already be cooked so it just needs a few minutes to heat up.
    3. Add rice. Stir in the cabbage and then rice. Spread the mixture across the entire wok and cook until rice starts to sizzle, about 1 minute. Stir rice and spread again across the bottom of wok to cook for an additional minute.
    Collage of four photos showing how to finish making sausage fried rice.
    1. Add seasonings. Mix together the ginger, soy sauce and sesame oil. Stir it into the rice mixture.
    2. Add egg. Spread the rice mixture to one side of the wok and add the remaining ½ tablespoon of oil to the open part of the wok. Add eggs and stir quickly to scramble.
    3. Garnish. When eggs are cooked, mix it in with the rest of the rice mixture.Remove from heat, add the green onions and serve immediately.

    Expert tips and recipe FAQs

    You can make fried rice with ANY kind of rice, long grain or short, white or brown. Chinese cuisine usually cooks with Jasmine rice, but as many countries make fried rice, they also use various different rices.

    The beauty of this dish is that anything goes. There are no rules in what vegetables to use in fried rice, so choose your favorites or whatever you have in your refrigerator and freezer.

    For me, it’s all about color. I like to choose a variety of colors and textures when I cook. In my fried brown rice recipe, I use carrots, corn, peas, cabbage and green onions.

    Here are some great vegetables you can mix into your own fried rice:

    • carrots
    • celery
    • corn
    • peas
    • onions
    • green onions
    • cabbage
    • bean sprouts
    • bok choy
    • bell peppers
    • snow pea pods
    • mushrooms
    • spinach
    • broccoli
    • asparagus

    Just as you can choose any of your favorite vegetables to make fried rice, the same is true with the meats. Use whatever you have on hand, even leftover pulled pork, pork sausage, steak, chicken or shrimp.

    Don’t have meat? Don’t worry. Just scramble an extra egg for your protein source or stir in some tofu.

    Storing/Freezing Instructions

    TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.

    TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

    What kind of rice is used for fried rice?

    You can make fried rice with ANY kind of rice, long grain or short, white or brown. Chinese cuisine usually cooks with Jasmine rice, but as many countries make fried rice, they also use various different rices. Just be sure you use cold cooked rice, day-old minimum is preferred.

    Why is my fried rice soggy?

    If you use freshly cooked rice instead of leftover cold rice, your fried rice will be mushy. Also, do not use a lot of sauce. You want enough to give white rice color and flavor. Too much sauce, and again, you’ll end up with mush. Finally, use a VERY hot pan, a big pan. Work in batches to prevent overcrowding while cooking. This prevents your rice from steaming and allows you to fry it up!

    Overhead shot of a bowl filled with pulled pork fried rice with carrots, corn and peas by FamilySpice.com
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    A bluish bowl full of sausage fried rice with chopsticks and a small bowl of chopped green onions behind it.

    Sausage Fried Rice

    Laura Bashar | Family Spice
    Traditional fried rice gets a makeover with this easy sausage fried rice, filled with cabbage, carrots, peas, corn and eggs. Use brown rice or white. You can also swap out sausage with leftover pulled pork, steak or chicken and you've got a quick and flavorful meal!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 12 minutes mins
    Total Time 42 minutes mins
    Course Main Course
    Cuisine Asian
    Servings 6 Servings
    Calories 321 kcal

    Ingredients
      

    • 2 tablespoon extra virgin olive oil divided
    • 1 cup diced carrot
    • 1 cup diced celery
    • ½ cup frozen peas
    • ½ cup frozen corn
    • 7 oz smoked sausage diced
    • 4 oz shredded cabbage
    • 3 cup cooked rice chilled
    • 3 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon freshly grated ginger
    • 2 large eggs beaten
    • 2 green onions diced
    Get Recipe Ingredients

    Instructions
     

    • Place a wok or large sauté pan over high heat. When wok is hot, coat the pan with 1 ½ tablespoons olive oil.
    • Add the carrots, celery, corn and peas and give it a quick sauté for for 1-2 minutes.
    • Stir in the sausage. This should already be cooked so it just needs a few minutes to heat up.
    • Stir in the cabbage and then rice. Spread the mixture across the entire wok and cook until rice starts to sizzle, about 1 minute. Stir rice and spread again across the bottom of wok to cook for an additional minute.
    • Mix together the ginger, soy sauce and sesame oil. Stir it into the rice mixture.
    • Spread the rice mixture to one side of the wok and add the remaining ½ tablespoon of oil to the open part of the wok.
    • Add eggs and stir quickly to scramble.
    • When eggs are cooked, mix it in with the rest of the rice mixture.
    • Remove from heat, add the green onions and serve immediately.

    Notes

    You can use any kind of cooked sausage: smoked, Andouille, Chinese, beef, pork, chicken…. Instead of sausage, feel free to use any leftover meats you have on hand, like leftover pulled pork, steak or chicken. Just give it a quick sauté in the hot wok to reheat.
    I have made this dish with both brown rice and white. I always have leftover basmati rice on hand, and use it all the time to make this delicious meal.
    Instead of fresh ginger, you can use ¼ teaspoon ground ginger.
    I load my fried rice with LOTS of vegetable, which is how my family like it. So feel free to swap out the vegetables you don’t like with what you do like.
    TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
    TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months

    Nutrition

    Serving: -63gCalories: 321kcalCarbohydrates: 32gProtein: 11gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 11gCholesterol: 82mgSodium: 777mgFiber: 3gSugar: 3g
    Keyword fried brown rice, pork fried rice, sausage fried rice
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Olive Oil Lemon Curd

    By Laura on January 28, 2025, Updated March 28, 2025 6 Comments

    A small jar of olive oil lemon curd with flowers and lemons and a spoon.

    This simple recipe for olive oil lemon curd is a breeze to whip up, so you can enjoy homemade lemony deliciousness in no time. Use it to dip fresh fruit, top your scone with it or drizzle this lemon curd over your favorite slice of sponge cake.

    This post was originally published May 8, 2015. It was been updated with new photos and video, plus more content.

    A small jar of olive oil lemon curd with flowers and lemons and a spoon.

    If you didn’t know, I wrote an olive oil cookbook a few years back all about the many different ways you can cook with olive oil. And ever since then, I almost exclusively cook and bake with extra virgin olive oil.

    And since then, I have developed many, MANY recipes using this wonderful oil, from gingerbread olive oil cookies to my vanilla cake with olive oil. I even swapped out the butter and created several varieties of olive oil scones.

    There really is no limit in what you can create using this wonderful oil.

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    Recipe highlights

    • Dairy free: By swapping out butter for extra virgin olive oil, the lemon curd is dairy free.
    • Simple: The ingredients for lemon curd is very simple and you probably have most of them in your pantry already.
    • Texture: Olive oil curd is just as silky and smooth as it’s classic butter version. And no, it doesn’t feel oily at all.
    • Flavor: Do you taste the oil? No! This lemon curd tastes creamy and full of lemony zing!
    Closeup of a slice of sponge cake topped with lemon curd and strawberries with a jar of curd behind it.

    Years ago, I was invited to speak at conference to talk about olive oil and prepared this Olive Oil Lemon Curd as a demo.

    And yes, you read that right. You can create a smooth and creamy lemon curd without the butter. The key is to use a high quality extra virgin olive oil. Did you now they come in a variety of qualities and flavors? Choose a mild flavored or even a citrus infused olive oil.

    Think I’m nuts? Well, the 100 bloggers that tasted my lemon curd loved it. I loved making this so much that I even made an olive oil pumpkin curd and a blood orange curd, too! This is such a great option for those of you who are allergic to dairy or prefer to eat dairy-free.

    Ingredients you need

    Ingredients labeled and needed to make olive oil lemon curd.
    • Extra virgin olive oil: Choose a high quality extra virgin olive oil that has a mild flavor. You can also use a lemon infused olive oil. For added flavor choose an orange or herb infused olive oil. Click here to learn more about how to choose and how to bake with olive oil.
    • Lemons: You will use the zest and juice from fresh lemons.
    • Eggs: You will only the yolks for this recipe. Save the egg whites for a healthy breakfast or make a meringue or pavlova.
    • Pantry staples: Granulated sugar and salt.

    Step-by-step directions

    1. Heat the oil. Using a heavy saucepan gently heat the olive oil. When oil is warm, but not scalding hot, whisk in the sugar until it dissolves.
    A collage of 2 pictures showing how to heat olive oil and add sugar to make lemon curd.
    1. Make the curd. Stir in lemon juice, zest and salt. Then whisk in egg yolks until smooth. Keep whisking until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or your curd will curdle.
    A collage of 4 pictures showing how to add lemon zest and egg yolks to sugar mixture to make lemon curd.
    1. Chill. Immediately pour lemon curd into a clean jar and cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to serve.
    A collage of two pictures showing a pink bowl with olive oil lemon curd in it and a hand pressing parchment paper over it.
    A small bottle filled with lemon curd with small strawberries around it

    Recipe tips and FAQs

    Now that you have lemon curd, what do you with it?? Well, you can keep it simple and spread it on your favorite scone or a slice of buttered bread.

    Lemon curd is also delicious served with fresh fruit like strawberries, blackberries, raspberries or blueberries.

    You can also serve it with pound cake or dip a simple vanilla wafer in it for a little touch of sweet.

    The key to a creamy and decadent olive oil lemon curd, is to cook it gently over medium to medium low heat. Do not let it boil or the eggs in your curd will curdle. Try saying that ten times fast!

    If you cook your lemon curd for too long, it will become more solid when it cools in the refrigerator. Don’t worry. You can still save it. Just reheat it over medium heat and stir in water or more lemon juice until it is a smooth pudding-like consistency.

    Closeup of a slice of sponge cake topped with lemon curd and strawberries with a bite of cake removed.

    Storing/Freezing Instructions

    TO STORE: Store your lemon curd in an airtight container and refrigerate for up to 2 weeks.

    TO FREEZE: You can also freeze lemon curd. Transfer to a freezer safe container and freeze for up to 1 year.

    What does olive oil lemon curd taste like?

    Honestly, olive oil lemon curd tastes just like regular butter made lemon curd. It is creamy, not greasy, and tastes tangy and lemony. You won’t miss the butter!

    Can I save my curdled lemon curd?

    Curdling occurs when your heat is too high while cooking your lemon curd. It can be prevented by using medium-low heat and stirring with a whisk constantly. Even if you incur a few lumps, pour your curd through a strainer if you want a smooth curd.

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    A small jar of olive oil lemon curd with flowers and lemons and a spoon.

    Olive Oil Lemon Curd

    Laura Bashar & Mary Platis
    This simple recipe for olive oil lemon curd is a breeze to whip up, so you can enjoy homemade lemony deliciousness in no time. Use it to dip fresh fruit, top your scone with it or drizzle this lemon curd over your favorite slice of sponge cake.
    4.50 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Additional Time 3 hours hrs
    Total Time 3 hours hrs 35 minutes mins
    Course Pies, Tarts and Other Desserts
    Cuisine British
    Servings 12
    Calories 141 kcal

    Ingredients
      

    • 3 oz extra virgin olive oil
    • ¾ cup granulated sugar
    • ½ cup lemon juice
    • 3 tablespoon lemon zest
    • ⅛ teaspoon salt
    • 6 egg yolks
    Get Recipe Ingredients

    Instructions
     

    • Using a heavy saucepan over medium heat pour in the olive oil. When oil is warm, whisk in sugar.
    • Stir in lemon juice, zest and salt.
    • Whisk in egg yolks until smooth. Keep whisking until curd thickens and coats the back of a spoon. Do not allow the mixture to boil or your curd will curdle.
    • Immediately pour lemon curd into a clean jar and cool to room temperature, whisking occasionally.
    • Refrigerate, covered, until ready to serve.

    Notes

    Serving Suggestions: Serve with scones, muffins or toast like jam. Use as a tart filling. You can even stir it into your oatmeal or morning yogurt. Curd will keep in the refrigerator for 2-3 weeks.
    Cooking Tips: Choose a mild flavored or lemon infused olive oil. As the eggs are cooked at low temperature, use pasteurized eggs to remove risk of salmonella poisoning.
    Lemon curd will last in an airtight container in the refrigerator for up to 2 weeks. You can also freeze it for up to one year.

    Nutrition

    Serving: 1gCalories: 141kcalCarbohydrates: 14gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 92mgSodium: 30mgSugar: 13g
    Keyword lemon curd, olive oil lemon curd
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

    You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!

    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

    Pulled Pork Chili

    By Laura on November 1, 2024 2 Comments

    Closeup of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.

    Get ready to spice things up with the best pulled pork chili recipe! Packed with tons of flavor and using five different peppers and chiles, this dish is a party for your taste buds.

    The best part? You can whip it up ahead of time, letting all those bold flavors mingle and get to know each other. Perfect for game day or a cozy night in, this chili will have everyone coming back for seconds—so don’t say you haven’t been warned! Find more leftover pulled pork recipes here.

    Closeup of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.

    I grew up in Texas, so I do know a thing or two about good barbecue. I also grew up eating chili, and many times it was bad chili.

    Needless to say, I learned quickly about how to make good chili. I began cooking at a young age and would help my mom get meals on the table. As I got a little older, I would get dinner started while she was on her way home from work.

    I read a lot of my mom’s cookbooks, experimented a lot in the kitchen and learned way, way more. Most of all, I kept at it until I got it right. And whether I succeeded or failed, my family ate whatever I made for them.

    [feast_advanced_jump_to]

    Why you must try this recipe

    There are lots of chili recipes out there and tons of pulled pork chilis. What makes mine the best? Well, let me tell you.

    First of all, a good chili needs a great base, otherwise you only taste tomatoes. A lot of chili recipes out there have diluted flavor, relying on powders to give it flavor. The heart of my chili comes from its name: chile peppers.

    This recipe uses a variety of chiles and peppers, 5 to be exact: bell pepper, Anaheim chile, jalapeño, Hatch chile and chipotle chile. On top of that, I also add paprika and chile powder!

    Closeup of a pewter bowl with pulled pork chili and lots of toppings in it on a dark and moody background.

    And no, your chili doesn’t have to be super spicy. You can easily control the heat by adding as much or as little spice as you want. This recipe is based on my Campfire Dutch Oven Chili and produces about medium-level heat, in terms of spiciness, which again you can increase or decrease however you like.

    For those of you who like a smokier chili, I have a secret ingredient for that. And no, it is NOT liquid smoke.

    This chili is packed with flavor and is not a watered down recipe like you find everywhere else. And of course, you can pile on more flavor and textures with all the toppings you like.

    Make a little or a lot, but trust me, you are going to love this recipe!

    Ingredients needed

    Ingredients labeled and needed to make pulled pork chili.

    This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission but it won’t cost you a penny more)!  Read my full disclosure policy

    • Red bell pepper: To balance the spice in this chili, I add some bell pepper. I prefer red bell peppers as they add a touch of sweet, but you can also use green, yellow or orange varieties.
    • Anaheim chile: This is a mild chile and not spicy at all. The skin is edible so no pre-roasting is needed. If you can’t find any, use a green bell pepper instead.
    • Jalapeño pepper: Use a fresh jalapeño and not the pickled variety. You could use canned if you don’t have fresh, just drain out the liquid unless you like the flavor. This recipe calls for a whole jalapeño, but if you like it less spicy use half.
    • Chipotle chile in adobo sauce: This stuff is magic! Yes, it is spicy but it is also smokey and has incredible flavor. Use sparingly if you don’t like spicy, but try not to omit altogether. A can comes in a 7-ounce size and the peppers are whole. I usually take out the peppers and chop them all up first then mix them back with the sauce. You won’t use the whole can, so freeze or refrigerate leftovers. You will use both the chiles and the magical sauce.
    • Hatch chiles: Rounding out our chile profile are the fabulous green Hatch chiles. They come in mild, medium and hot varieties. These are chiles grow in Hatch, New Mexico and offer a wonderful smokey heat. If you have fresh chiles, you will need to roast them first, peel them, then seed and chop. You can also find them ready to use in cans at the grocery store.
    • Onion: You can use regular brown or white onions.
    • Garlic cloves: I prefer the flavor of fresh garlic, but you can use garlic powder instead.
    • Chile powder: What, more chilies?! Yes, I still add chile powder. This is NOT chili powder, which is a spice MIX that has other ingredients in it. Chile powder comes in mild, medium and hot varieties and also comes in red or green varieties. Use whichever variety you like.
    • Pulled pork: This is a great way to use up leftover pulled pork. If your pork has barbecue sauce on it, you can decide if you want to leave it for extra flavor in your chili, or give it a quick rinse. If you have leftover carnitas, it will be perfect and ready to be added in your chili. I used leftover pulled pork from my oven pulled pork recipe.
    • Kidney beans: I love kidney beans in my chili, but you can add any variety of beans you like: pinto, black or even great Northern beans. You can also add a combination of beans to your chili, if you prefer. My family doesn’t like their chili with too many beans, so I only add one can to this recipe. But if you are a bean lover, feel free to add more!
    • Fresh cilantro: I finish my chili with a handful of chopped cilantro. You can also use parsley, chives or green onions. Again, fresh herbs add more flavor, but you could use dried herbs.
    • Extra virgin olive oil: I cook almost exclusively with olive oil. The oil is used for sautéing the vegetables so any cooking oil will work.
    • Mesquite powder: Want to add some more smokiness to your chili? You could use liquid smoke, but I prefer adding a smidge of mesquite powder. A little bit brings tons of flavor and smokiness, plus it doesn’t taste as artificial of the liquid stuff.
    • Pantry staples: Canned diced tomatoes, canned tomato sauce, paprika, cumin, salt and pepper.
    • Chili toppings: When you serve your chili use your favorite chili toppings like cornbread, corn chips, sour cream, cheddar cheese, avocado, cilantro and/or green onions.

    Step-by-step directions

    1. Chop your onions, chiles and peppers to uniform small pieces. If you like it spicy, keep some of the jalapeño seeds.

    A wood cutting board with red bell pepper, jalapeño, Anaheim chile, onion and garlic on it.
    A wood cutting board with chopped peppers and onions on it and small white plate with diced garlic.

    2. Add oil to a large pot or Dutch oven and bring to medium heat. When oil is hot add diced onions, bell peppers, Anaheim chile and jalapeño pepper. Cook until vegetables start to soften, approximately 5 minutes.

    Top view of a pot with chopped green and red peppers and onions in it and diced garlic added to it with ingredients around it.

    3. Add chopped garlic the vegetables and cook for a minute or two, being sure not to burn the garlic. Season with salt and pepper.

    Top view of a pot with sautéed peppers and onions in it and diced garlic added to it with ingredients around it.

    4. Stir in the tomato sauce, diced tomatoes and 1 cup of water, scraping up any browned bits on the bottom of the pot. Add the remaining Hatch chiles, chipotle in adobo, chile powder, paprika and cumin. If you are using mesquite powder, add it now.

    Top view of a pot with sautéed peppers and onions in it and tomato sauce and diced tomatoes added to it and ingredients around it.
    Top view of a pot filled with chili base in it and various chilies and spices added to it and ingredients around it.

    5. Stir in the pulled pork then reduce heat to simmer. Allow chili to simmer for at least 1 hour or up to several hours. The longer the chili cooks, the more flavor the chili will have. Add more water as needed.

    Top view of a pot filled with chili base in it and pulled pork added to it and ingredients around it.

    6. Add the kidney beans and cook for an additional 30 minutes then add the chopped cilantro.

    Top view of a pot filled with pulled pork chili with kidney beans added it and ingredients around it.
    Top view of a pot filled with pulled pork chili topped with cilantro with ingredients around it.

    7. Serve with your favorite chili toppings like corn chips, sour cream, cheddar cheese, avocado, cilantro and/or green onions.

    Top view of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.

    Expert tips and recipe FAQs

    Growing up in Texas in the 80’s, one school lunch that always had us buying was Frito Pie. Fill a bowl up with those delicious corn chips and pour chili on top. Today, I flip it around and fill my bowl up with chili and top with crunchy Fritos.

    You can also serve your pulled pork chili over a baked potato or some cheesy grits. Use less water in the chili and serve it up in buns for a pulled pork sloppy joe. You can also use this recipe to make some pulled pork chili fries!

    Bake up some jalapeño cornbread and dunk it in your chili. However you serve it, your friends and family will love this recipe.

    Want to try more Hatch chile recipes? Try my chicken chile verde, Hatch chile dip, Hatch chile chocolate chip cookies, instant pot pulled pork Chile verde and my hot corn dip.

    Can I make pulled pork chili ahead of time?

    Yes! Chili travels well and can be made ahead of time. In fact, the longer it sits, the better it tastes and the more flavor it has. So you can absolutely make this a day or two before serving it up. Just refrigerate it and reheat it when you are ready to serve.

    Can I freeze chili?

    If you like to meal plan, you can freeze this chili in individual portions or in bulk. Once cooled, transfer to resealable freezer safe bags. They will keep in the freezer for up to 3 months, maybe even longer.

    • Closeup of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.
      Pulled Pork Chili
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      Loaded Tater Tots (Tachos)
    • Top view of a bowl of pork ramen with bean sprouts, herbs, pulled pork, carrots and other toppings
      Spicy Pulled Pork Ramen
    • 4 picture collage of pulled pork recipes
      30 Leftover Pulled Pork Recipes
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    Closeup of a white bowl with pulled pork chili and lots of toppings with bowls for toppings around it.

    Pulled Pork Chili

    Laura Bashar | Family Spice
    Get ready to spice things up with the best pulled pork recipe! Packed with tons of flavor and using five different peppers and chiles, this dish is a party for your taste buds.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 3 hours hrs
    Total Time 3 hours hrs 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 10
    Calories 173 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil
    • 1 onion diced
    • 1 red bell pepper seeded and diced
    • 1 Anaheim chile seeded and diced
    • 1 jalapeño pepper seeded and diced
    • 4 garlic cloves minced
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 15 oz canned tomato sauce
    • 15 oz canned diced tomatoes
    • 2-3 cups water
    • 1 pound pulled pork
    • 2 oz chipotle chile in adobo sauce diced
    • 4 oz canned Hatch chiles drained and diced
    • 2 tablespoons chile powder
    • 2 teaspoon paprika
    • 1 teaspoon cumin
    • 15 oz canned kidney beans drained
    • ¼ cup chopped cilantro or green onions
    Get Recipe Ingredients

    Instructions
     

    • Add oil to a large pot or Dutch oven and bring to medium heat.
    • When oil is hot add diced onions, bell peppers, Anaheim chile and jalapeño pepper. Cook until vegetables start to soften, approximately 5 minutes.
    • Add chopped garlic the vegetables and cook for a minute or two, being sure not to burn the garlic. Season with salt and pepper.
    • Stir in the tomato sauce, diced tomatoes and 1 cup of water, scraping up any browned bits on the bottom of the pot.
    • Add the remaining Hatch chiles, chipotle in adobo, chile powder, paprika and cumin. If using mesquite powder, add it now.
    • Stir in the pulled pork then reduce heat to simmer. Allow chili to simmer for at least 1 hour or up to several hours. The longer the chili cooks, the more flavor the chili will have. Add more water as needed.
    • Add the kidney beans and cook for an additional 30 minutes then add the chopped cilantro.
    • Serve with your favorite chili toppings like cornbread, corn chips, sour cream, cheddar cheese, avocado, cilantro and/or green onions.

    Notes

    Chili travels well and can be made ahead of time. In fact, the longer it sits, the better it tastes and the more flavor it has. So you can absolutely make this a day or two before serving it up. Just refrigerate it and reheat it when you are ready to serve.
    If you like to meal plan, you can freeze this chili in individual portions or in bulk. Once cooled, transfer to resealable freezer safe bags. They will keep in the freezer for up to 3 months, maybe even longer.

    Nutrition

    Serving: 1cupCalories: 173kcalCarbohydrates: 24gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 870mgPotassium: 412mgFiber: 6gSugar: 12gVitamin A: 1402IUVitamin C: 27mgCalcium: 70mgIron: 3mg
    Keyword leftover pulled pork chili, pulled pork chili
    Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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    Written by Laura Bashar 

    Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!

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    Hi there! I’m Laura, a certified professional cook and cookbook author living in San Diego. I love to let my creative juices go wild, whether in the kitchen or behind the lens. I’ve been sharing my family’s favorite recipes inspired from all over the world since 2008. Welcome! Let’s have fun in the kitchen! More about me…

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    The Camp & Cabin Cookbook: 100 Recipes to Prepare Wherever You Go by Laura Bashar of FamilySpice.com

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