Tuesday, May 6, 2014

Vegetarian Crustless Quiche

In an effort to better use the leftover veggies in our fridge or the veggies from our garden that aren't enough to do much with, we have turned to making quiches for dinner.

This is a very simple vegetarian recipe that you can easily amend to make non-vegetarian, or with any other vegetables you have on hand.  You can use fake eggs or real eggs, cheese or no cheese.  Get creative and it can become a weekly dinner staple in your home.

Basic Ingredients:
1.  Eggs (either a large carton of egg substitute or whites, or a dozen regular eggs)  I used a combo of both because that's what was in my refrigerator!
2.  1/2 an onion (red or white)
3.  8 to 16 cups of spinach.  I know it sounds like a lot but we cook it down.  (Don't have spinach?  Substitute with broccoli!)
4.  1 red pepper (or green or yellow)
5.  1 tomato (Don't have a tomato?  Use an avocado!)
6.  1/2 cup of grated cheese (optional)
7.  Pam for spraying
8.  Salt (optional)
9.  Pepper (optional)
10.  1/2 cup of milk (I used almond milk but you can use any kind)
(Don't like chopping veggies?  Don't have time to chop?  Use a large container of salsa instead!)

Here are my ingredients before chopping and mixing.
 Chop all your vegetables that need chopping and rinse your spinach.
 Preheat the oven to 350 degrees and spray your saute pan with Pam.
 While the oven is heating, saute your veggies to get the water out of the spinach and tomatoes, etc.  It doesn't have to be fully cooked but it's a good way to reduce the watery consistency of the spinach.
 While the over is heating and the veggies are sauteing, combine your egg mixture and whisk with some salt and pepper.
 Grease your pan.  I'm using a large Le Creuset pan which makes cooking times take a little longer.
 Spread cooked veggies into the baking pan.
 Cover with egg mixture.
 Cover with cheese.
 Place in the oven for 30 minutes with tinfoil covering.  A note to those using a glass pan or an aluminum pan--your eggs will cook MUCH faster.  I would recommend checking them after 15 minutes and in 5 minute increments so your eggs don't burn.
 After thirty minutes (or less if using aluminum or glass pan), remove the tinfoil and continue to bake until top is brown and a fork can be pulled out clean.  Generally another 10 to 15 minutes, although if using a different pan this time can be much shorter.
 Here it is!

 When you take it out of the oven, make sure to wait about 10 minutes before trying to cut the quiche, or at least until the quiche starts to move away from the edge of the pan like the photo below.
 Cut and serve!  Serves about 5 hungry people for dinner.


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