A Simple Crustless Quiche
A simple crustless eggy pie is the perfect answer to weeknight hunger. (Rachel Nania)
“I sometimes wonder if I should learn how to cook. It may come in handy one day.” – Lady Ethel, Downton Abby
There is nothing I love more than having the luxury of spending the majority of my day in the kitchen, especially when it is cold, gray and nasty outside. Unfortunately, that luxury does not happen but every so often, and my immediate hunger after walking in the door from a long day usually dictates a quick dinner. (You don’t want to stand in my way when I am hungry.)
One of my favorite things to make when hunger strikes and time is against me is some sort of egg dish.
Learning how to cook eggs is a rudimentary cooking skill. It’s one that is needed for anything from frying up some breakfast to making a soufflé, a custard, a quiche… you get the picture.
Some 3-year olds I know like to call quiche “eggy pie.” Whatever works for you. (Rachel Nania)
Otherwise known as “Eggy Pie,” this dish is incredibly simple (if you can scramble and sauté, you’ve mastered it), inexpensive, nutritious and quick – perfect for a busy weeknight or for a weekend brunch. It’s also perfect for the hungry beginner cook.
Note: For time and nutrition purposes, I often leave the crust out of this quiche. However, it’s great with a whole wheat coconut oil crust, similar to this one.
Spinach, Tomato, Basil and Mozzarella Eggy Pie
- 8 large eggs
- ¼ cup skim or low-fat milk
- Red pepper flakes
- 3 cups fresh spinach leaves
- 2 cloves of garlic, chopped
- 2/3 cup halved tomatoes
- 1 cup cup shredded mozzarella cheese
- 1 tbsp of fresh, chopped basil
- Crack all of the eggs into one large bowl. Add in the milk and the cheese and whisk throughly. Set aside.
- Meanwhile, in a large pan on medium heat, sauté a little bit of EVOO and the spinach leaves until all of the leaves become wilted.
- Add the tomatoes to the spinach and EVOO mixture. Continue to sauté until the tomatoes become soft.
- Add the chopped garlic, the basil and salt and pepper (to taste), and continue to sauté for a few minutes until all of the mixture is incorporated. Add a shake or two of red pepper flakes to add a kick, if so desired.
- Remove the pan from the burner and let the ingredients cool completely.
- Once the pan’s ingredients are cool, add them to the egg bowl and whisk everything together one last time.
- Empty bowl into a buttered pie dish and bake in a 375 degree oven for about 30 minutes or until the eggy pie is completely cooked through. (Do not hesitate to check it, jiggle it, stick a knife in, whatever you need to do.)
- Serve and enjoy!