Friday night’s calzones left me with a half a bag of spinach and a container of mushrooms in my fridge.
Much as I wanted to stop at the store and peruse the produce section ( I like grocery shopping. I know. I’m strange), I knew I had food to use in my fridge.
I hate having food go to waste.
Usually when I have leftover veggies, I sautee them up and toss them over pasta.
Unfortunately, we just had pasta last night.
So I racked my brain.
And came up with this.
Leftover Veggie Quiche.
This is a crustless quiche so it’s super quick to prepare and needs only a few ingredients:
- some veggies (I’m using spinach and mushrooms and some scallions)
- parmesan or another shredded cheese (optional) (I also scooped in some ricotta because the sell by date’s approaching)
- 4 eggs
- butter (to grease the pan, you can use cooking spray too)
Sautee the veggies in some olive oil and black pepper over medium heat. Remember they will cook some more in the oven, so don’t cook them all the way.
Meanwhile, grease a pie pan or a baking dish. You can use whatever you have on hand – glass pyrex casserole, a brownie pan – I’m using a pie pan because I have one and because it’s dishwasher safe. One less pot to wash!
When the veggies are cooked, dump them into the greased pan in an even layer.
I, for whatever reason, cooked the spinach first, put it in the pie pan as my bottom layer, then cooked the mushrooms and laid those on top of the spinach. I tossed the chopped scallion over.
In a bowl, crack four eggs, pour in some milk, sprinkle in some cheese, scoop in a spoonful of ricotta, add a few grinds of black pepper if desired and whisk away.
When the yolks are broken and well combined, pour the egg mixture over the veggies.
Bake in a 350 degree oven until the eggs are set. About 30 minutes.
Slice, serve with a side salad and some crusty bread.
I’m starting to notice just how often I type the words crust bread, and, subsequently, just how often I eat crusty bread.
I think I have a problem.
Is there a crusty bread eaters anonymous?
This is a crustless quiche.
No crust means no bread. An otherwise breadless meal.
And I need carbs.
I did have yogurt today for lunch. And fruit.
Totally healthy. And totally breadless.
So, I’m perfectly entitled to my crusty bread tonight.
What say you, Rachael Ray, is that the correct girl math?
I was always bad at math. I’m an English major.
The math I can handle? Dinner ready with only five minutes of prep + a nice long hot shower during the thirty minutes while the quiche bakes + only one pan to wash = a very calm and relaxed girl ready to settle in for some Game 7, Blackhawks vs Red Wings old school hockey!