Wednesday, January 26, 2011

Easy Breakfast, Crustless Quiche

There are few of us willing to wake up an extra 30-45 minutes earlier every morning to whip up a nutritious and filling breakfast. Truth be told, most of us are lucky if we can pour ourselves a hurried cup of coffee before we rush out the door to begin our day. However, skipping breakfast should never be an option because it provides the energy you’ll need for the day ahead. Breakfast cereals are a popular way to start the day, but for the most part they are not hearty enough to get you through the morning. And for those of us who are gluten-intolerant, preparing a healthy breakfast can become even more of a challenge. However, with a little planning there is no reason why breakfast can't be tasty, quick and filling! The key is planning ahead; a fail-proof approach is to prepare the night before (better yet, the weekend before). The last thing you need to worry about in the morning is another thing to add to your “to do list.”

One of my favorite breakfast meals is crustless quiche. Prepare a large pan on Sunday afternoon and you’ll have breakfast covered for the next week. Trust me; you will not miss the crust! The following recipe is one of my favorite concoctions (spinach and mushroom quiche) The best part is that you can have fun with it; keep the basics (eggs, milk, salt and pepper) and then throw in left-over’s from last night’s dinner to create your own quiche—be creative and have fun!

Spinach and Mushroom Quiche

Prep Time: about 15 minutes; Cook Time: 30 minutes


• 1 T olive oil
• 1 T butter
• 1 onion, diced
• 2 garlic cloves, minced
• 1lb fresh spinach; chopped, steamed, and drained
• 10 eggs
• 1 ½ cups milk
• 6-8 oz feta cheese or goat cheese
• 1 lb shitake mushrooms, sliced
• ½ tsp fresh ground pepper
• 1 tsp sea salt

1. Preheat oven to 350 degrees.

2. In a large frying pan, sauté onion and garlic in olive oil until tender, next add butter and mushrooms (continue to sauté until mushrooms are tender.) Remove from heat.

3. In a separate bowl, beat the eggs. Add the cheese, salt and the pepper, and stir to combine.

4. Add spinach, mushrooms, onions and garlic, stir to combine.

5. Pour into a greased 9 x 13 glass baking dish; bake for 30 minutes, or until the edges start to brown.

6. Serve alone, with a tossed salad, rice, or roasted red potatoes (my favorite!)

7. Yields about 8 servings (more or less depending on how hungry you are)

No comments:

Post a Comment