Quickie Quiche: Tomato, Spinach and Cheddar

 

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!

Tomato,Spinach and Cheese Quiche

1 pie crust
6 eggs
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.

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Meatball Madness

Rhymes with Rasheed is not a man that takes very kindly to sandwiches at dinner time.  His definition of dinner is a protein, starch and vegetable that are separate and identifiable on a plate.  So to get him to try something a little different I thought I would take some meat and cover it with cheese!

Meatballs are a comforting, versatile way to stretch your monthly menu.  This recipe is a basic meatball that I use for meatball subs, spaghetti, Caribbean meatballs, meatballs with gravy and a number of other things.  It is flavorful but subtle, so if you wanted to you could make a bunch to freeze instead of buying the frozen ones which tend to include more "mystery" than meat. 

Meatballs 
Prep Time 3 minutes     Cook time: 20-25 minutes
Cost: $2.86                 Servings: 4

1 pound ground meat (beef, turkey, or chicken)  
1 1/2 ts. kosher salt, to taste  
1/2 ts. black pepper  
1/2 ts garlic powder  
1/4 ts. onion powder  
1 egg
2 slices bread
approx. 1/4 cup milk


Add salt,  pepper, garlic powder and onion powder per pound.  Soak one or two slices of torn up bread in enough milk to cover and let it soak until the bread starts to break up, and add to meat along with egg.  MIX THOROUGHLY.   Portion by the heaping tablespoon and brown in olive oil, or bake at 425 until golden brown and cooked through, around 20-25 minutes depending on size.

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For meatball subs, butter split sub rolls and toast at 425 degrees for 8-10 minutes or until golden.  Add 4 meatballs to each roll and top with shredded melting cheese of your choice.   Bake for another 8-10 minutes or until cheese melts.