As we move into November and away from the theme of Halloween I look forward to tempting you the next few weeks under a different bubble. A friend sent me this graphic, sorry I don’t know the source…
Since I agree 100% I knew the concept for this month would be PIE!
Many moons ago I dated a guy and his mother introduced me to a wonderful item. I always knew there was such a thing as breakfast at dinner and lord knows when my neighbor and I dropped the eggs after grocery shopping when we were children we were up to our eyes in eggs for all meals…but I had no clue there was such a thing as…
OK OK it isn’t called “egg pie”, but that’s what I thought it was when I saw it at dinner. That is what I called it too, and when everyone stopped laughing at me I was informed the thing in front of me was none other than a quiche! From our first meeting I was in love with egg pie and his mother would often make it knowing how I adored the “egg pie pizza”, she made one with black olives, green peppers, sausage, pepperoni and the like. I would still love to make one of those versions one day, but I opted for another version. Because I am on a serious spinach kick and was craving feta. What a brilliant solution, huh?
Spinach, Feta and Tomato Quiche
What you will need:
- 5 eggs
- 1 1/2 cups milk
- 1 box (10oz) frozen spinach, thawed and drained
- 1/2 – 1 can (15 oz) diced tomatoes
- 1/2 cup feta cheese crumbles
- Seasonings to taste (salt, black pepper, basil…)
- Preheat oven to 350 degree F
- In a large bowl whisk together the milk and eggs
- Add spinach, tomatoes, cheese and seasonings and mix
- Optional: spray oven safe dish (pie dish or other casserole baker) with cooking spray to prevent sticking
- Pour filling into dish
- Bake for 40-60 minutes, checking occasionally to prevent overcooking
Most quiches are made with a crust. I chose to make mine without for 3 reasons 1) I have yet to find a pre-made crust I can use with my allergies. 2) I haven’t found a recipe for a standard crust I’m crazy for in the long run. 3) I was hungry as sin and didn’t feel like making a crust. We can pretend I’m trying to be healthier too for #4.
Make double/triple sure your spinach and tomatoes are well drained. My quiche was a tad watery when I cut into it and I’m sure it had to do with those two items. Also given I used feta cheese instead of perhaps a swiss, cheddar or mozzarella which will melt and bind the ingredients more.
The beauty of a quiche is its versatility. Take the standard eggs and milk mixture and throw in whatever you want. Spare veggies from other recipes? Some meat about to spoil? There ya go!
Have you ever made a quiche? What’s your favorite combination?