Bacon-Broccoli-and-Potato-Quiche

I try to keep my fridge packed with healthy meals that freeze, reheat and travel well. Versatility is key for me when time is limited (which is always) so a great, healthy, veggie and protein packed quiche is a year round fridge staple.  

This egg based dish is a great meal for the week. I make one or two on Sunday evening. One gets divided into quarters and frozen. The other goes in the fridge for breakfasts, lunches and dinner. It travels well in a thermos for my daughter’s hot lunches and can easily be reheated in the microwave for 45 seconds for quick and easy breakfasts. Affordable and easy, it’s a definite winner to help make mealtime a breeze.

From our tiny kitchen to yours!

Love,
The Lawrences

Photos by FeedMeDearly and @myfoodiecrush

 

Spinach Cheddar crustless quiches is our favorite go to for easy dinners.

Spinach and Cheddar Crustless Quiche

Serves 4

INGREDIENTS:

8 eggs
2 cups spinach
1 medium onion, chopped
½ cup whole milk
½ cup shredded cheddar cheese
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Sautee spinach lightly with butter and transfer to an oven safe skillet or glass baking dish. Mix with cheddar cheese.
3. Whisk the eggs and milk and season with kosher salt and freshly ground black pepper. Pour the egg mixture evenly over the cheese.
4. Bake for 30 minutes.


Bacon-Broccoli-and-Potato-Frittata-foodiecrush.com-032

Broccoli and Bacon Crustless Quiche

Serves 4

INGREDIENTS:

8 eggs
6 slices thick cut bacon, sliced into ½-inch pieces
2 cups chopped broccoli
1 medium onion, chopped
½ cup whole milk
½ cup shredded cheddar cheese
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Cook bacon in a large skillet to directions. Remove from pan and transfer to a paper towel-lined plate.
3. Add the chopped broccoli and onion to the bacon renderings and cook over medium heat until softened, 3-4 minutes.
4. Chop bacon into 1 inch squares and mix with broccoli an onion in an oven safe skillet or glass baking dish. Cover with cheese.
5. Whisk the eggs and milk and season with kosher salt and freshly ground black pepper. Pour the egg mixture evenly over the cheese.
6. Bake for 30 minutes.


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Author

Nia Lawrence has over 10 years of experience working as an Art Director
at some of the top magazinesin New York City. She was responsible
for creating visual content for companies such as Real Simple, Latina, Redbook,
Women’s Health, Martha Stewart Living, Suede and Victoria’s Secret..

Brooklyn, NY is home to the mom of one who currently runs
the Nia Lawrence Design Studio, a print and digital marketing company.

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