What I Made – Crustless Quiche with Sausage, Green Garlic and Kale

During the summer, we typically make a crustless quiche every other week. It’s a great way to use up those non-lettuce leafy greens, and as you’ll see, the recipe is a perfect opportunity to use up many of the odds and ends hanging around the refrigerator. In fact, it’s not really a recipe, it’s more like an outline. Swap in any meat (or not), onions, and greens and you’re well on your way to a tasty breakfast, or lunch, or dinner!

Easy Crustless Quiche, inspired by The Bonjon Gourmet

INGREDIENTS:
Base
6 eggs
1 cup milk (or a combo of milk and cream)
1/2 cup flour (or rice flour, gluten free mix, or other flour alternative)
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 teaspoon of black pepper

Mix-Ins
Meat – use a half pound breakfast sausage, 4-6 slices of thick-cut bacon, or a couple of cups of cubes ham or deli meat

Onions – this could be a diced white onion, several stalks of sliced green garlic, or the white and light green parts of a bunch of green onions

Greens – use 4-6 cups of washed and chopped kale, spinach, Swiss chard, any sturdy leafy green

Cheese – try about a cup shredded cheddar, crumbled goat cheese, cubes of feta or mozzarella

Herbs – add some thyme, parsley, chives, etc
Other – we like to top with sun-dried tomatoes, chive blossoms, and other tasty toppings

DIRECTIONS:

1. Preheat oven to 350 F. If meat isn’t already cooked, cook through in a skillet on the stovetop. Remove the meat when done but don’t wipe out the skillet. (Do drain some grease off if there’s more than a tablespoon or two.)

2. In the same skillet, add chopped onion ingredient and cook several minutes until softened. (If you didn’t need to cook meat, just cook onions in a skillet with a bit of olive oil.)

3. Add greens to the onions in the skillet and sauté until wilted. Set this aside and let it cool for a bit.

4. In a large bowl, whisk together eggs, milk, flour, nutmeg, salt, and pepper.

5. Stir meat and onion and greens mixture into egg mix.

6. Stir in cheese and herbs, if using, to the egg mixture.

7. Pour into a baking spray-coated pie plate and bake for 45-55 minutes until center is just set.

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What I Made: Summer Veggie Quiche

Quiche is one of my favorite things to make.  The technique is always easy, the results are always good, and it makes for great leftovers for brunch or for an actual meal!  This recipe is even better, because it combines 3 of the items from my basket this week: zucchini, tomatoes, and onions.  Read on for the recipe.

Chop up the zucchini, tomatoes, and onion and add to a greased pie dish or casserole.  I recommend the latter, since this will be a FULL pie dish.  I used half peeled zucchini and half not because of what I had on hand, but it’s up to you.  Sprinkle over the top with parmesan cheese.

Buzz baking mix, milk, eggs, and pepper in a blender for about 15 seconds.  I used this as my opportunity to break out my unused stick blender, and it worked great! Pour this over the veggies.

Bake in a 400 F over for 30 minutes, or until an inserted knife comes out clean.

VeggieQuiche

I couldn’t even wait to take a photo before I ate a slice!

 

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Swiss Chard “Spanakopita” and Quiche

The first recipe comes to me by word of mouth (don’t all the best recipes come that way?) from the great folks at my CSA pick-up site.  The taste is really similar to spanakopita, and swiss chard could definitely substitute for spinach in your favorite recipe.  This is a lighter adaptation that still satisfies your cheesy veggie craving. (I had seconds, and thirds, and…) It has three simple steps.

1.  Saute chard.
2.  Place in baking dish, crack 1 egg over top and sprinkle with feta cheese. Bake on 375 for 10-15 minutes.
3.  Mix chard, cheese, and runny yolk.

ChardSaute

Sautéing the chard.

ChardSpanikopita

Final product. Not pretty, but delicious.

 

The second recipe is photo-less, and adapted from this Paleo-friendly recipe over on the Meaningful Eats blog. I used a plain old frozen pie crust for my quiche, and added bacon.  I fried up about 6 strips, and saved the grease (!) to use instead of the two tablespoons ghee/butter.  The reason I don’t have a picture is that there were no leftovers; this was another very popular recipe!