Ever heard of Meal Planningitis?
It’s a condition that overcomes busy mommas wherein they put off and forget meal planning for so long that the question “What’s for dinner, Mooooooom?” brings on cold sweats and heart palpitations. It can be mild or severe and last anywhere from 1 or 2 days… to weeks and weeks on end.
The only cure?
Quiche is one of those meals that I can rely on to get me through any bout of Meal Planningitis because I always have eggs and cheese and an assortment of veggies on hand!
This recipe has so many of my favorite foods…
Pastured eggs, spinach, asparagus, garlic, homemade raw cheddar cheese, and of course, bacon.
Oh, and that no pie crust thing? Yeah, that’s on purpose.
Because if you didn’t plan meals today, you probably aren’t planning on rolling out pastry dough. 😉 (I promise you won’t miss the crust in this colorful dish!)
Crust-less Rainbow Quiche
Ingredients
- 1 10-ounce bag spinach frozen, organic, thawed
- 6 slices pastured or organic bacon chopped
- 1/4 onion diced
- 10 asparagus stalks cut into 2-inch pieces
- 1 sweet red pepper or 1/4 bell pepper of the same color
- 1 sweet yellow pepper or 1/4 bell pepper of the same color
- 1 sweet orange pepper or 1/4 bell pepper of the same color
- 4 cloves garlic crushed
- 10 organic or pastured eggs
- 1/2 teaspoon sea salt
- 2 to 3 grinds ground black pepper
- 1 1/2 cups cheddar cheese raw preferable; optional
Instructions
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Preheat oven to 350 degrees Fahrenheit and lightly grease a 9-inch deep dish pie pan.
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Remove all the water from the thawed spinach by placing it in a few layers of cheesecloth and squeezing over the sink. Set aside.
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Heat a cast iron skillet over medium and add chopped bacon. Cook until crisp, then remove to a paper towel-lined plate to drain.
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Reserve the grease in the pan and add diced onion and asparagus. Sauté 5 to 6 minutes.
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Then add diced peppers and sauté another 2 to 3 minutes.
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Remove from heat and add crushed cloves of garlic. Stir well to incorporate.
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Break eggs into a large mixing bowl and whisk.
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Add drained spinach, sautéed veggies, salt, and pepper. Stir to evenly distribute all ingredients. Fold in grated cheddar, if using.
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Bake for 40 to 45 minutes or until center is set.
Recipe Notes
- I love to serve a hearty quiche like this for dinner — and then use the leftovers the next morning for a quick, no-effort breakfast.
If You’re The Meal Planning Type…
Did you know that a meal plan is emailed to you each week when you’re a member of Traditional Cooking School? We take the guesswork out of meal planning altogether!
Do you ever get stuck with a bad case of Meal Planningitis? What are your healthy, go-to meals that you can get on the table even when you fail to plan?
This post was featured in 41 Exciting Ways To Use Spring Produce and 39 Nourishing Postpartum Freezer Meals To Prepare While You’re Pregnant.
...without giving up the foods you love or spending all day in the kitchen!
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Any suggestions on how to adjust the recipe if I can’t include spinach? More asparagus? Some ground beef or shredded chicken? Thanks!
Quiche is extremely forgiving. Put whatever you want in the pie plate, cover with the egg mixture and bake!
Steam some kale, then throw it into the mix before baking!
This is excellent and so easy!
Have a grandson due in a neighboring state and have been cooking, baking, freezing to take to them in a large cooler. I’d like to put on the freezer bag how to heat and for how long from the freezer.
I didn’t bake in a pie plate, but in a 8×8 Pyrex. Turned out beautiful, but how long to nuke it is something I want to put on the freezer bag, as I have all others.
Can you assist and I do NOT want it overcooked and rubbery, like nukes can do to eggs, so am anticipating your suggested expertise.
Thank you soooo much!
Claire
Did you figure out how long to reheat for? I’d like to add instructions as well.
Any advice on freezing this dish once baked and how to re-heat it? Thank you!
I made a simple version of this for the 2 of us for dinner in a super non-stick pan and once the egg had just solidified, I turned off the cooker and left it for 10 or 15 minutes covered with a lid and cloth (careful) on the stove top (hob/cooker) while we had soup. The recipe I used called it frittata as no pastry but the same idea. Obviously I reduced the quantities!