KitchenAte: Quick Quiche: Sun-dried Tomato and Spinach

I know I really need to pick up the slack for the few people that actually read this. Rest assured, I have not forgotten about my cooking endeavors...I just also have a job...that pays...a little bit, at least. This is also the very end of the busiest season of my job, so I've been a little preoccupied. Also, I have not been inspired when I've ventured to the grocery recently...I cannot wait until I can pilfer my family members' gardens. Just wait for the recipes that will bombard you in the coming months. Although, I will have to find time to post between days on the lake and cooking. Last year that's about all I did during the summer, so I'll have to squeeze in time to write about what I make from the things I steal from their gardens.

I am sure you've all tried my cornbread recipe, and as you may recall, I was pining for a cast-iron skillet--preferably one that had already been seasoned. My grandfather caught wind of this and scrounged up several cast-iron skillets from one of his storage units. Both of my grandfathers have enough stuff to fill three more households, so it's always fun foraging to see what they have. My mother had three well-loved cast-iron skillets in tow the next time I saw her. There was your traditional, 10-inch skillet, another 10-inch with exceptionally deep sides (think fried chicken), and the super-cute one I used for this recipe.

I decided to try a) a crust-less, b) cheese-less, and c) bacon-less (!!!) recipe, and this cute pan was perfect for the crust-less part. You could also make this recipe with crust, with crescent rolls as the crust in muffin tins, as muffin-size crust-less quiches, or as a full-size crust-less quiche. As you can see, the varieties are many. You may also add any fillings you prefer--sausage, bacon, cheese, broccoli, peppers, onions, mushrooms, etc.

I chose to use sun-dried tomatoes, because I once had a sun-dried tomato quiche at a B&B in Charlottesville, and I have been drooling over the thought of it since. I also had a jar of sun-dried tomatoes on had from an earlier recipe. I will admit that my quiche was not nearly as good as the one I am remembering, but it was still really, really good! I blame the fact that I used 2% milk in stead of heavy cream...but I reserve heavy cream for special occasions...or any dessert you can put whipped cream atop.

It was still fluffy and flavorful. I have a secret for fluffy eggs...sour cream. I forget where I learned it, but sour cream is 10-times better than adding cream or milk--whether you are scrambling eggs or making a quiche. Give this quiche a try with your favorite ingredients. Make ahead and serve as a quick dinner alongside a lightly dressed salad, or serve for brunch with bacon or sausage.

I promise to post more often, as my life seems to be calming down--although I have a feeling that's just wishful thinking. Don't give up on me just yet!

4 eggs
1 cup milk (or use cream for added richness)
2 T sour cream
seasoning salt and pepper to taste
1 T fresh thyme
1/3 cup sauteed spinach or cooked, drained frozen spinach (not pictured, on the stove cooking)
1/3 cup diced sun-dried tomato
green onion or chives thinly sliced for garnish (optional)

Preheat oven to 375. Scramble the eggs very well. Add milk. Add sour cream, and make sure it is incorporated well. Add thyme, salt, and pepper. Add part of the egg mixture to the crust or to a well-greased pan.


Step 1

Next add the fillings evenly among the partitions or throughout the pan.

If you are using fresh spinach, simply throw a couple handfuls in a skillet and wilt it over medium heat. Squeeze out all moisture before you add it to the quiche. Note: I did not use all of this spinach in this one quiche recipe even though it cooks down a lot.