I opened the fridge door the other night hoping to be smacked with inspiration for dinner. It’s been really hard to come by these days. Fortunately, I happened to have a nice mix of ingredients to work with – some fresh asparagus, baby spinach, and a little bag of sun-dried tomatoes from the farmer’s market, mozzarella leftover from making pizza, and the ever-present jar of marinated artichoke hearts in the pantry.
The first thing I did was measure the volume of my quiche pan. It ended up being about 4 cups, so I mixed the ingredients in my 4-cup measuring cup.
It ended up being delicious. I served it on a bed of lettuce dressed in a homemade red wine vinaigrette. Matt went back for seconds, then thirds! That makes it a keeper in my book.
Crustless Quiche
June 1, 2009
Category
Breakfasts
Gluten Free
Main Dishes
Vegetarian
Persons
3
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
- 5 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 9 stalks asparagus, boiled briefly, until crisp-tender, then thinly bias-sliced
- 4 cups baby spinach, cooked, drained, and chopped
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped marinated artichoke hearts
- handful fresh basil, thinly sliced
- handful fresh chives, sliced
- 1 cup shredded fresh mozzarella
- 2 tbsp shredded parmesan
Instructions
- Preheat oven to 350°F.
- Whisk together eggs, milk, salt, and pepper. Stir in remaining ingredients. Pour into greased tart or quiche pan.
- Bake 30-35 minutes or until set. Allow to cool slightly before serving.