Crustless Broccoli and Sun-Dried Tomato Quiche

I was going to contribute to a work brunch! My original plan was to make cinnamon rolls, however I soon realized I had no flour, no vanilla, and no butter. I needed a new plan (and to go grocery shopping!). I also figured a better option would to bring something savory since I knew there would be bagels and other tasty but not as healthy options. Eggs are a great protein hearty meal!

Since I procrastinated, it was late and I didn't have time to run to the store for additional ingredients. I researched many different quiche recipes and combinations and this was the brain child!

I assembled this and cooked it before going into work. It took about 10 minutes to cook the veggies, while they were cooking I made the eggs.  It takes about 40 minutes to cook and I was able to get ready during that time! I transported this to work in a 9x13 glass baking dish lined with towels to keep it warm and so I didn't burn myself.

We ate this too fast for me to remember to take a picture. But try it! You won't regret it!

Here are some quiche tips: you make a quiche with crust, be sure you pre-cook the crust or you might have some soggy not quite cooked bits of dough at the bottom. Or you can put the crust on top which my mother does! This ensures it stays nice and crispy. Bacon is another funny issue, if you bake it in the quiche it gets soggy.

Happy eating!

Crustless Broccoli and Sun-Dried Tomato Quiche
Serves 6-8

7 eggs (used only 3-4 of the yolks)
1/4 cup Ricotta cheese
Approx 1/2 -3/4 cup mozzarella cheese
1/4-1/2 cup milk
1 cup broccoli, chopped
1/4 cup sun dried tomatoes, rough chopped (seasoned w/ garlic and oregano)
Splash of water
Salt/Pepper to taste
1/4-1/2 tsp dried oregano/basil/thyme

Preheat oven to 350F. Lightly grease a pie plate.

Saute the broccoli and tomatoes in the tomato oil with salt and pepper and herbs. Add a splash of water to the frying pan if it seems to dry. Cook until broccoli is tender/firm.

Meanwhile, scramble the eggs and combine in the cheeses and milk.

Pour out the broccoli and tomatoes into pie plate. Pour eggs over the top. Put in oven at 350F for 35-40 minutes. If you cook it at 375F it will be more golden on the top.

Creamy Spinach Dip

I was looking for a make-ahead appetizer for the holidays and thought that a spinach dip would be festive! I researched many different recipes but ultimately adapted this recipe from a raw vegan website. She uses a veggie dehydrating/warming technique that I was excited to try. If you have dehydrating machine that would be an easier step I can imagine.

Because I needed such small quantities of the veggies I went to a salad bar at a grocery store and picked out the exact (heaping tbsp) quantities I wanted for the recipe. Since I was moving I had no desire for any leftovers.

When I went to “dehydrate” the veggies, I didn't have an oven thermometer. Now, why would that stop me?! I set my oven to “warm” and then left the oven door open. It wasn’t all the way open, but where the oven door joint first stops. Does that make sense? It was probably 5-8 inches open. I have no idea what temp my oven was actually heated to. After an hour the veggies were slightly wilted and starting to get a little dry. The website says that you can keep the veggies for another 2 weeks after this step.

The raw/vegan recipe calls for a vegan sour cream but when I was looking at other recipes many combine cream cheese and sour cream. I had one package of cream cheese remaining from bulk quantity I had purchased for the Oreo Cheesecake and the Mint Oreo Truffles. I also substituted plain Greek yogurt for the sour cream.

This was a great flavorful recipe. To make it lighter you can use fat free or light cream cheese.

Veggie prep took about 10 minutes (dicing & spinach) and then the hour to heat the veggies. It takes about 5 minutes to combine in the food processor and you are ready to go! Many of the spinach dip recipes say you can make this up to 3 days in advance and that it will improve since the ingredients will have time to hang out.

Picture of Dip Without Flash

Picture of Dip With Flash

Enjoy!

Spinach Dip

1 bag of baby spinach

2 tbsp red pepper, small dice

2 tbsp carrot, small dice

2 tbsp roasted tomato, small dice

8 oz cream cheese

1 individual serving plain Greek yogurt

1 tsp garlic powder

2 tsp onion powder

salt & pepper, to taste

Heat the spinach in a frying pan on low until just starting to wilt.

Combine the rest of the vegetables but don’t cook in the frying pan.

Spread out on a cookie sheet lined with a silpat mat or parchment paper. Dehydrate in oven for about 1 hour at 118F.

Combine cream cheese, yogurt, and spices in food processor until smooth. This will take a few pulses. Add veggies and pulse a couple more times until combined.

Serve chilled with crackers or veggie sticks!

Pasta with Chicken Sausage, Sun Dried Tomatoes, Zucchini, and Spinach

I was looking for something tasty to make for dinner and I found this recipe. Of course, this is my version of it.

I went to the store and picked up some of the ingredients and got to work!

There aren't always spices on hand when I'm cooking, so my go to trick is to buy Italian chicken sausage. It has all the spices you need!. I purchased some mild chicken sausage, (I used 3 of the 5 in the package) took it out of the casing (because that's what always happens when I try to slice it...) and tossed it into a hot frying pan.

I couldn't find the jars of sun dried tomatoes in olive oil, so I went to the olive bar/salad bar in the grocery store and picked out a few maybe a 1/4 cup and then grabbed 2 cloves of garlic out of the tomato and mozzarella salad mix. This was perfect because I didn't end up with any leftovers! I rough chopped those and added them into frying pan.

Next I sliced up the zucchini into circles and added it to the frying pan. While that is cooking up and being stirred on occasion, I boiled and cooked half a box of pasta.

The pasta and veggies finished cooking around the same time. So I added half a bag of baby spinach and the drained pasta to the frying pan. I added black pepper and some salt to taste.

Now was the really making things up part. I couldn't find the marscapone cheese at the grocery store so I purchase plain Greek yogurt and a lemon. But for the sake of this story, I combined the juice of 1/2 a lemon with the container of yogurt and used half in the dish. I added some pasta water to thin it out as well.

Honestly, I think it would have been just as tasty drizzled with olive oil and lemon. I would try that next time. Others have suggested Parmesan cheese too.

Overall? I loved the meal! I'd make it again, especially since it takes about 20 minutes!!


Pasta with Chicken Sausage, Sun Dried Tomatoes, Zucchini, and Spinach
Makes approx 3-4 servings

Olive oil 
3 mild Italian spiced chicken sausage, sliced
2 cloves of garlic, minced
Salt and pepper
1/3 c chopped sun dried tomatoes
1 zucchini, sliced
8 oz baby spinach
8oz of pasta
Lemon juice

Heat oil in a frying pan. Add sausage and garlic. When mostly cooked through add sun dried tomatoes and zucchini.
Meanwhile, cook pasta according to box instructions. Take out 2 minutes early.
When pasta is done add to frying pan with spinach.
Coat with olive oil and lemon juice.

Enjoy!!