Crustless Quiche, Crispy Potatoes!

Home again, Home again! We are home from a fabulous and not at all relaxing vacation! Disney World was more than I ever thought it could be, but woah! It was exhausting! To be able to get right back at it we needed something quick and delish!

I love sneaking veggies into things, so quiche is perfect. And I also love when the oven needs just one temperature, so these potatoes pair well!

Crustless Quiche

  • 1 medium onion, diced
  • 6-oz fresh baby spinach
  • 6 large eggs
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • pinch cayenne pepper
  • 1 1/3 cups non fat milk
  • 1/2 cup feta cheese

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan.
In a medium frying pan, cook diced onion over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture.
Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown.
Let set for 5 minutes, then slice and serve!

*Letting this set is key! Frittata is traditionally served at room temperature, and this really tastes better once it’s set.  This little trick also makes it a great make ahead meal.

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A fan favorite, probably because of customer participation!

Crispy Potatoes

  • 1 pound red potatoes
  • Good olive oil
  • Sea Salt

Preheat oven to 400.
Toss cubed potatoes with olive oil and sea salt.
Place potatoes on baking sheet and book for 1 hour.

Add my very own version of crusty bread, the kind I buy from the baker, and ta-da!

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A full meal, with lots of leftovers! 

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