Thursday, March 28, 2013

A Quickie

Sometimes, we all need a quickie!

What I mean, of course, is a quick recipe that we can throw together on a moment's notice. Dirty, dirty mind. A recipe that can usually be put together using ingredients you already have in your pantry. Or one that uses a few pre-made ingredients to make for an easy assembly.

The thing about those quick recipes is that they usually make me feel like a fraud. A recipe that uses a pre-made pie crust....well, that just feels like cheating to me. But when it needs to be done, it needs to be done.

My job looks upon potluck celebrations quite favorable. In that there is at least one potluck event a month! This month, a fellow coworker's wife is pregnant and we had a baby shower for he and his wife. Considering it was to be held at a 10:30 meeting, it needed to be something that was a nice compromise between breakfast and lunch. And easy enough to make for a Monday morning.

Quiche was the first thing that came to mind. It's one of those quick, straightforward recipes that can easily be made in advanced and re-heated.

Pan Roasted Veggie Quiche

by Bonnie Graham
Cook Time: 60 minutes
Keywords: bake entree eggs spinach
Ingredients (1 large quiche)
  • 1 premade pie crust, defrosted
  • 1 tsp olive oil
  • 1 large onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, chopped
  • 1 1/2 c frozen spinach
  • 6 large eggs
  • 1/3 c milk
  • 1/3 c shredded cheddar or cheese of choice
  • 1/2 tsp smoked paprika
  • salt and pepper, to taste
1. Preheat oven to 400 degrees.
2. Add onion, garlic, and red pepper with oil to a saute pan. Saute veggies over medium high heat until soften, about 8 - 10 minutes.
3. Add frozen spinach to the pan, reduce heat to low, and cover. Cook for an additional 4 - 5 minutes.
4. While the veggies cook, place pie crust in a 9 inch pie plate. Once pie crust is in the baking pan, spray or rub oil on the crust and prick with a fork. This will build a moisture barrier for the eggs as well as stop the crust from bubbling up.
5. Once spinach is de-thawed, uncover and let veggies cool for a few minutes.
6. Beat together the eggs, milk, and cheese. Add paprika, salt, and pepper.
7. Mix veggies and eggs together. Pour into pie crust. Place aluminum foil around the edges of the crust to prevent the crust from burning.
8. Bake quiche for 15 minutes at 400 degrees. Then reduce heat to 350 for 45 minutes.
9. Remove from oven and let cool 10 minutes before serving.
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