A few weeks ago- I shared a yummy, easy recipe in the crockpot. Since then we've made it two other times... I can't get enough of that cilantro taste! ;) Jared and I have definitely been making an effort to cook at home more often and eat out less. It saves us boatloads of money AND we make healthier choices. It's tough, because I would love to just eat at our favorite Mexican place every night of the week-- but I know we're making better decisions.
I wanted to share a crustless quiche recipe we made the other night. We make omelets a lot for dinner, but this was a nice way to mix it up a little bit! No set recipe- I've seen tons of varieties of these- here's my version!
Crustless Spinach Quiche
10-12 oz. frozen, chopped spinach
1 c. milk
Cheese of choice -I used mozzarella, lots of people like feta or even cheddar
10(ish) oz. veggie of choice- I used all bell peppers, but mushrooms/onions are a popular choice too!
Salt + Pepper to taste
Preheat your oven to 325. Thaw and drain your spinach. Get as much water out as possible! Spray your dish with non-stick spray. Then press it into the bottom of a 9" pie dish to form the "crust" of spinach.
Chop up whatever veggies you're using and load it up! :)
Whisk 4 eggs then add in milk, parmesan (I used maybe 1/4 c.) and sprinkle in some salt & pepper
Sprinkle a layer of mozzarella cheese over dish; then pour egg mixture on top-- it gets very full!!
Throw on another mozzarella layer on top for extra cheesy goodness ;)
Cook on 325 for 45-60 minutes until mostly brown. This one could have probably used another 5-7 minutes, but we were getting hungry ;)
Slice it up after it's cooled for a few minutes... Hi, Jared!
Also- have you guys heard of all the stuff you can do with cauliflower?! Tried this lady's recipes for "poppers" and no joke-- it's almost like eating a french fry!! You MUST make them!