Monday, September 17, 2012

Crustless Quiche

On nights where we are gone for soccer practices or games I need to have something prepped and ready to eat the moment we come home so that we can avoid stopping somewhere on the way or snacking on things because we are too famished to wait for dinner.  Many nights I will have soups, stews, crock pot meals, quesadillas, or grilled sandwiches ready to go at a moments notice.  The other day I looked in the fridge and saw that I was running low on I threw this quiche together and was delighted that it turned out so great.  You really can't go wrong with additions to the egg base...bacon, ham, peppers, cooked onions or leeks, mushrooms, and more would be great flavors to add in.  It is a great way to use up lots of bits that are leftover from meals you made throughout the week.

Crustless Quiche
4 eggs
1 cup milk
1 cup spinach
1/2 cup cooked protein - I had leftover cooked turkey meatballs
10 cheery tomatoes, halved
1/2 cup broccoli florets
1/2 cup cauliflower florets
2 T chives
1/2-1 cup shredded cheese
salt and pepper

Mix everything in a bowl and pour into a prepared glass pie pan.   Bake at 350 degrees for 35-40 minutes or until egg mixture is set and most of the moisture is gone from the bottom on the pan.  Serve with a salad and a toasted bagel, pita, or hearty bread.

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