Post by Loupy on Aug 27, 2017 3:05:15 GMT -7
Crust-less Rainbow Quiche
From: Lindsey Dietz @ traditionalcookingschool.com/2016/05/09/no-crust-quiche/
Quiche is one of those meals that I can rely on to get me through anything because I always have eggs and cheese and an assortment of veggies on hand! This recipe has so many of my favorite foods... Pastured eggs, spinach, asparagus, garlic, raw cheddar, and of course, bacon.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hour
Serves: 8
Ingredients
1 10-ounce bag organic frozen spinach, thawed
6 slices bacon, chopped
¼ onion, diced
10 asparagus stalks, cut into 2-inch pieces
1 sweet red pepper (or ¼ bell pepper of the same color)
1 sweet yellow pepper (or ¼ bell pepper of the same color)
1 sweet orange pepper (or ¼ bell pepper of the same color)
4 cloves garlic, crushed
10 pastured eggs
½ teaspoon sea salt
a few grinds of fresh cracked pepper
1½ cups raw cheddar cheese (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch deep dish pie pan.
Remove all the water from the thawed spinach by placing it in a few layers of cheesecloth and squeezing over the sink.
Set aside.
Heat a cast iron skillet over medium and add chopped bacon.
Cook until crisp, then remove to a paper towel-lined plate to drain.
Reserve the grease in the pan and add diced onion and asparagus.
Sauté 5 to 6 minutes.
Then add diced peppers and sauté another 2 to 3 minutes.
Remove from heat and add crushed cloves of garlic.
Stir well to incorporate.
Break eggs into a large mixing bowl and whisk.
Add drained spinach, sautéed veggies, salt, and pepper.
Stir to evenly distribute all ingredients.
Fold in grated cheddar, if using.
Bake for 40 to 45 minutes or until center is set.
From: Lindsey Dietz @ traditionalcookingschool.com/2016/05/09/no-crust-quiche/
Quiche is one of those meals that I can rely on to get me through anything because I always have eggs and cheese and an assortment of veggies on hand! This recipe has so many of my favorite foods... Pastured eggs, spinach, asparagus, garlic, raw cheddar, and of course, bacon.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hour
Serves: 8
Ingredients
1 10-ounce bag organic frozen spinach, thawed
6 slices bacon, chopped
¼ onion, diced
10 asparagus stalks, cut into 2-inch pieces
1 sweet red pepper (or ¼ bell pepper of the same color)
1 sweet yellow pepper (or ¼ bell pepper of the same color)
1 sweet orange pepper (or ¼ bell pepper of the same color)
4 cloves garlic, crushed
10 pastured eggs
½ teaspoon sea salt
a few grinds of fresh cracked pepper
1½ cups raw cheddar cheese (optional)
Instructions
Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch deep dish pie pan.
Remove all the water from the thawed spinach by placing it in a few layers of cheesecloth and squeezing over the sink.
Set aside.
Heat a cast iron skillet over medium and add chopped bacon.
Cook until crisp, then remove to a paper towel-lined plate to drain.
Reserve the grease in the pan and add diced onion and asparagus.
Sauté 5 to 6 minutes.
Then add diced peppers and sauté another 2 to 3 minutes.
Remove from heat and add crushed cloves of garlic.
Stir well to incorporate.
Break eggs into a large mixing bowl and whisk.
Add drained spinach, sautéed veggies, salt, and pepper.
Stir to evenly distribute all ingredients.
Fold in grated cheddar, if using.
Bake for 40 to 45 minutes or until center is set.
