What for Dinner Tonight?
Crustless Quiche
Carrot Sticks
We didn’t feel like going to the grocery store today, so we decided to prepare dinner with whatever we could find in the refrigerator and pantry. That was almost a mistake! The only fresh vegetables were a few carrots, an onion, and a head of garlic. At least that was a start. Next, we pulled out some eggs and cheese. It was looking like we’d have Crustless Quiche tonight.
In the Finite Foodie Cookbook, we recommend keeping an assortment of frozen vegetables in your freezer, and that has often saved us from dinner disasters! Today was no exception. We had a bag of frozen chopped spinach to use as the greens and frozen sliced mushrooms which we could substitute for fresh tomatoes. We sautéed an onion and some garlic, then added the frozen vegetables to cook while we prepared the egg mixture and grated the cheese.
We combined everything and popped it in the oven.
Our recipe is so flexible, you can use just about anything, which is why we make it quite often. Tonight’s variation was a Spinach-Mushroom Crustless Quiche, and it was delicious! Take a look at the other variations listed in the recipe, or make up some of your own. We’ve used broccoli, bell peppers, asparagus, ham, potatoes…the possibilities are limitless.
Depending on the ingredients, your Crustless Quiche may work as a meal-in-one and not need any sides at all. However, if you want to add a little crunch, crudité (French term for raw vegetables) is a nice option. We cut some carrot sticks for the perfect, colorful side to our quiche. We were able to put it together while watching the news, and it was ready to eat in time to watch our favorite Netflix show. (Not that we advocate watching TV while you eat, but hey, this is real life!)
