This was an easy meal inspired by leftovers. After an event that took place over the weekend, I had a couple wheat rolls, some herbed sharp cheddar, and spinach that needed to be used. With a few other ingredients, that made a great basic quiche…without the crust. Technically a quiche is a quiche because of the crust, but we can pretend!
Here’s what I did:
- 2 whole wheat dinner rolls (or the equivalent in bread), diced
- 5 eggs
- 3/4 cup milk
- 1/3 cup sour cream
- 1/2 tsp. salt
- dash ground mustard
- 1 heaping cup spinach, lightly chopped
- 1/2 cup sharp cheddar (or other) cheese, grated or in small pieces
- 1/4 cup freshly grated parmesan
Preheat the oven to 350 degrees and grease a smaller glass pan (pie pan, 9 x 9, 2L). Dice enough bread or dinner rolls to just barely cover the bottom–this will help the quiche keep its form in lieu of a crust. Beat the eggs and mix in the sour cream and milk. Stir in the cheese, spinach, salt, and mustard. Pour over the bread in the pan and sprinkle some parmesan on top.
Bake for 35 minutes or until a knife comes out clean.