Monday, January 17, 2011
Do you ever feel like every meal is running together? The same ingredients rearranged? I know I do. One night I decided to mix it up a little, and have some Quickie Quiche for dinner. I know, Quickie Quiche is a really clever name....yet, I feel confident I am not the first to use it. Oh, well! On to the quiche.
The great thing about quiche is that you can make it so many different ways, and eat it at any time of day. Bacon and spinash. Asparagus and cheese. Mushroom and tomato. You get the picture, eggs go great with everything. You can make it heartier or lighter depending on what you add to the magical mix, not to mention it is a great way to pack a bunch of veggies into one meal. Using store bought crush makes it a super-quickie quiche, but make your own if you prefer. I always make a pretty big one, it goes fast!
1 pie crust
1/2 cup milk
kosher salt and pepper to taste
1 tomato, sliced thin
1/2 cup thawed (frozen) or wilted(fresh) spinach leaves
1 cup shredded sharp cheddar
Preheat the oven to 425 degrees. Bake the crust alone for about 7 minutes, or until the surface is set and no longer moist to the touch. Lower the oven to 375 degrees.
Beat the eggs and all the ingredients besides the sliced tomato. Pour the mixture into the crust, and arrange the tomatoes on top.
Bake at 375 degrees for 20-30 minutes or until the top is golden brown and puffed.