An Impromptu Crustless Quiche

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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.

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