The Virtues Of Quiche’: A Make-ahead Meal That’s Ready In A Flash

There are times when dinner just is not going to happen, so I try to plan ahead and get something made on the weekends that I can easily zap in the microwave.  Quiche is the perfect answer to this dilemma, and a crustless version is even easier, no rolling and lower in carbs!  Sundays are usually the days I plan on meals for the week and clean out the fridge.  It’s on this day that I can make a quick quiche with just a few of the ingredients that are left over.
Bacon And Spinach Quiche With No Crust
Bacon And Spinach Quiche With No Crust
In this version, I’ve included staples I have in the fridge such as eggs and cheese, but I’ve also included not so usual visitors like bacon bits and sour cream to the mix…literally!  For convenience I’ve also included a freezer staple, frozen chopped spinach which is good and good for you, so at least I’m getting some extra iron in when I need it.  For this recipe I used a 10-inch glass pie plate that is 2 inches deep.  You can easily do this in a casserole dish as well.
Preheat oven to 375 degrees.
6 – 10 eggs (depending upon the size of your dish and size of the eggs)
1/4 cup bacon bits (optional)
1/4 cup Grated Parmesan cheese
1 cup grated Jack or Cheddar cheese (reserve 1/4 cup for the top)
1 tsp. minced dried onion
2 tsp. Herb de Provencal
1 tsp. chopped garlic
1 cup sour cream
1 cup drained chopped spinach
Additional flavor options:
  • Cooked Diced Ham
  • Cooked Diced Sausage
  • Softened Cream Cheese
  • Cauliflower Florets
  • Cooked Diced Potatoes
  • Sauteed Mushrooms
  • Sauteed Peppers and Onions
The possibilities are endless; vegetarian, meat lover what ever you’d like!
In a large bowl crack your eggs and whisk until the eggs are broken down a little.  Add the sour cream and herbs and whisk again to make sure all of these ingredients are incorporated.  This will be your base mix for the quiche.
Now add the bacon bits, Parmesan, secondary cheese, onion and garlic together.  In a paper towel wring out the spinach to remove as much water as possible. Remove it from the paper towel and crumble it into the bowl with the other ingredients.
Tip #1: Wringing out the water from the spinach will ensure that the quiche is not watery and that the dish cooks to a nice firm consistency.  You will only need to do this for spinach or any other type of green leafy vegetable.  If you use broccoli you can skip this step.
Finally, stir in the Herb de Provencal and let sit for 5 minutes while the flavors blend.  Spray your pan with non-stick oil based spray and pour the mixture in.  Sprinkle the reserved cheese on top and bake for approximately 30 minutes, or until the top is lightly browned and the center comes out clean when poked with a knife.  Serve warm or at room temperature.
This is one of those dishes that tastes even better the next day.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s