Pre-cooked quiche. 
Jake in anticipation of eating the quiche. How I've missed cooking - it feels like it has been a while. I started teaching again this week, and I'm also going to be in a play next month so rehearsal started this week. Anyway I've been on the go, eating here and there, grabbing this and that. I thought I'd make a couple things this weekend to last through the week.
So I've made a potato-crust quiche on the blog before, but this recipe is even easier, yay! My mom has made this recipe for years - I remember her making it for me when I was home in college breaks. It's easy to make, healthy, and delicious:)
Beat two eggs and add 1 T of flour, 1 plain Dannon yogurt, and a dash of nutmeg (I don't think she measures, so neither did I).
Add a very, very (very) well drained can of spinach and mix.
Sprinkle 1/2 c to 1 cup of mozzarella cheese on the bottom of a pie plate, which then forms its own crust. Pour the yogurt/egg/spinach mixture on top. Bake at 450 for 10 minutes, then at 350 for another 30 minutes.
Enjoy! Also, I made this today for tomorrow's brunch group. This tastes perfectly yummy if you make it the day before (I love knowing that about certain dishes).
Jamie, I'm so excited that you're going to be in a play! Which play? SO cool!! :-)
ReplyDeleteYour crustless quiche looks incredible! I'm definitely going to fix this soon - such a brilliant recipe! Thank you! :-)