When you get a few fresh eggs laid in your back yard every day, sometimes they can add up pretty quickly. Before you know it, you have two or three dozen eggs cluttering your fridge. Such was the case the past two weeks. Every time we opened the fridge to get something out, we’d gingerly push around bowls of eggs, until tonight when I decided to make a vegetarian quiche. It’s actually more of a cross between a quiche and a frittata… a quittata? A frittiche? Let’s go with quittata. This recipe got the roommate stamp of approval, so I thought I’d share it here!
- 8-10 eggs
- A few tablespoons of milk
- Parmesan cheese, grated (about 1/3 cup)
- Green onion, chopped up
- One yellow onion, chopped up
- Sun dried tomatoes, julienned (about 1/3 to 1/2 cup)
- One bell pepper, chopped
- Garlic, minced
- One bunch of fresh spinach, chopped
- A couple of glugs of olive oil
- One pie crust (unbaked)
- A bit of butter and flour to line your pie dish with
- Beat eggs and milk together and stir in parmesan cheese in a large bowl and set aside. Butter and flour inside of pie plate, add crust, and set aside.
- Heat a couple of glugs of olive oil in a saucepan on medium. Add garlic, onions, and bell pepper until they’re nice and soft. After the garlic, onion, and bell pepper have softened some, add the green onion, spinach, salt and pepper to taste, and cook until the spinach has started to soften.
- Pour all of the veggies into the pie crust.
- Pour the egg, milk, and cheese mixture over the veggies in the pie crust, and stir until all of the veggies are mixed in with the egg.
- Bake at 400*F for about 30 minutes, or until the egg is firm and doesn’t jiggle when you shake the pie plate slightly.
- Serve hot for breakfast, lunch, or dinner!