Welcome to Episode 2 in the saga of “Alyssa Buys In Bulk from Sam’s Club Even Though She Doesn’t Need To,” which features eggs. Quiche to the rescue.
I buy the organic 36-count cartons of eggs. I boil them for salads and snacks and fry them to top fresh spinach for lazy weekend brunches. But I don’t really do all that much else with them. Because of this, I wind up with more eggs than I know what to do with mere days before their “Best by” date. For this problem, quiche is the solution. And what a delicious solution it is.
For this recipe, you only need 4 ingredients (baking powder and s&p aside). Is it too good to be true?! Absolutely not. A quiche is still a quiche even if you use frozen spinach and canned diced tomatoes.
Some people are intimidated by the idea of baking a quiche. Do not be one of these people. Your quiche doesn’t have to look fancy or be fluffy or consist entirely of fresh ingredients. Keep it simple. You’ll thank yourself later.
- 5 eggs
- 1 cup milk (or nut milk)
- 1 10 ounce package frozen spinach (thawed)
- 1 16 ounce can diced tomatoes
- 1 tsp. baking powder
- salt and pepper to taste
- sliced avocado (optional)
- Preheat oven to 375 degrees.
- Remove as much liquid from the spinach as possible. You may try wringing it out and dabbing it with paper towels.
- Crack eggs into a medium-sized bowl. Gently whisk them. Slowly add milk and then the baking powder.
- Once the eggs and milk are mixed, add the spinach and drained can of diced tomatoes. Give it all a few mixes until it is fully incorporated.
- Spray a 9" baking dish or 9" cake pan with non-stick spray or apply a thin layer of butter, coconut oil, or ghee. Basically, pick your favorite fat and apply a layer to whatever baking dish you selected.
- Pour the quiche mixture into the pan and bake for 50-60 minutes.