(UPDATE: Apparently I forgot to add the eggs in the procedure! Thanks Macy for pointing it out, haha. Fixed below! )
I love quiche, especially spinach quiche! I was so happy when I learned to make crustless quiche years ago. Apparently all you need is egg and milk! (I didn’t use egg for this recipe.)
Since the quarantine started, we’ve had plenty of eggs. We’ve been buying from a neighbor instead of from the grocery, and he sells them in trays of 30 pieces. We received relief goods from the local government, and that included a sack of 10 kilos of rice, and a tray of 30 eggs!
Real quiche should be lighter and fluffier, but I wasn’t too particular about texture.
- Eggs – at least four
- Ground meat
- Potatoes – peeled and cubed
- Bacon bits
- Onion – peeled and chopped
- Garlic – peeled and chopped
- Olive oil
You can make quiche with many other ingredients, and even just one or two fillings. You can use ham, mushrooms, zucchini. It’s basically an omelette that you baked!
My quiche had ground meat because I had extra from the stuffed bell peppers. The bacon is from the burgers we had last week.
1. In a pan, heat olive oil. Saute onion and garlic. Cook ground meat until brown. Season with salt and pepper.
2. Add cubed potatoes. Cook until you can easily pierce it with a fork.
3. Add bacon. I used crumbled bacon that was already crunchy.
4. Drizzle some olive oil in your baking dish. Pour the meat and potato mixture into the baking dish.
5. Beat eggs in a bowl. Pour over meat and potatoes.
6. Top with spinach. You may want to add another egg if the egg mixture does not cover the spinach.
7. Smother with cheese.
8. Bake on high heat for 10 to 20 minutes, or until cheese is melted. You’ll know it’s done if you pierce it with a knife and the knife comes out dry.
With the meat, spinach, potatoes and cheese, this is actually a complete meal!