Monday, April 5, 2010

Crustless quiche

Quiches are like pizza--they're a great way to use up all those little lettover bits of things in the refrigerator. The combinations are endless. Here's what I put into mine:

lots of fresh parsley
a few leaves of fresh spinach
a handful of chopped sundried tomatoes
a handful of feta cheese
six eggs (though four would have done it)
a cup of heavy cream (though you could use less, and milk or half and half would work just as well)
salt and pepper

Other things in my fridge I could have used: bits of (cooked) leftover sausage or bacon, any kind of cheese, frozen spinach, frozen peas, frozen corn, onions, ham, broccoli, leeks, blah, blah, blah.

A crustless quiche is essentially a baked omelet. It's a fast and easy way to make a filling and healthy meal (don't be limited to having this for breakfast--a quiche makes a great dinner, too). Just mix everything together, butter a pie pan, and bake at 425 for around 20-25 minutes, or until the middle doesn't jiggle anymore when you tap the pan.

Cost: eggs at 17 cents each = $1 for the primary ingredient. Depending on what you've got on hand, let's say $1.50 total for four servings, for 37 cents per serving.

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