When people ask me what my favorite meal of the day is (and yes, I do get asked that – ha), it’s always a pretty easy answer for me: brunch.
I could eat brunch any and all the time. I love it. I love the idea of having a nice big cup of chai, and then eating an assortment of pastries, breads, having quiche, crepes, French toast or some kind of Eggs Benedict that is Aparna-friendly. Throw in a bloody Mary and I’ll be the happiest person you know.
To go along with that, one of my absolute favorite things to do is eat brunch al fresco. I love when it’s so nice outside and REB and I eat outdoors either at our house or downtown.
If you haven’t taken a look at the weather map lately, you should be happy. Unless you live in the Midwest. It’s the second week of April and we’re getting our yearly dose of you-thought-it-was-spring-but-we’ll-throw-snow-back-into-the-mix-because-obviously. Damn weather. It’s making my dreams of eating brunch outdoors a nonexistent one.
So to give Mother Nature a metaphorical F-U, I made quiche (I don’t know how that’s a metaphorical F-U, but just roll with it). I also made it without a crust because I didn’t have any and didn’t feel like going to the store to find a ready-to-use one that doesn’t list lard as an ingredient, and I certainly didn’t feel like making a crust. So maybe it was a Frittata, except I didn’t cook the eggs in the pan before I baked it. OK so maybe it was just an egg pie, but I’m calling it a crustless quiche, kthx.
Regardless of what I call it, I can call it delicious. Because it was. I ended up using things in the fridge and pantry because 1). They were about to expire and 2). I didn’t feel like venturing out into the cold mess that was outside my patio doors in order to try and make this creative. We were also starving so phone pictures will have to do. The idea was quick, people. I definitely made sure it was and was in my belly in record time.
I hope this weather lets up and the snow really doesn’t show its face. I’m kind of over it and more than ready to start wearing all the skirts and dresses I put in perfect view when I open my closet, and took great pleasure in shoving the sweaters and other crap into the back corner.
Maybe Michigan will play nice and give us one great, warm weather day.
That’s probably asking too much though.
- 2 teaspoon olive oil
- ½ cup red onion, finely chopped
- 1 teaspoon garlic, minced
- ½ cup sun dried tomatoes, finely chopped
- 10 oz. frozen chopped spinach, thawed/warmed and squeezed dry of liquid
- ½ cup feta cheese crumbles
- ¼ cup shredded mozzarella cheese
- 5 large eggs
- ½ cup Light soy milk (or regular milk is fine)
- ½ teaspoon freshly ground black pepper
- Nonstick spray
- Preheat oven to 350 degrees
- In a medium or large sauce pan or skillet, heat olive oil over medium heat. Add onions and cook 2-3 minutes until they just start to soften. Add the garlic and cook 1 minute. Next add the sun dried tomatoes and cook 3-5 minutes.
- While the veggies are cooking, thaw or warm frozen spinach. You may need to microwave it. When it’s warmed through (and mostly unfrozen), place in paper towels and squeeze to let out as much water as possible.
- Spray a 9-inch pie dish with Nonstick spray liberally. Spread spinach evenly on bottom of pie dish.
- When vegetables are done cooking, pour mixture over the spinach and spread out evenly.
- Next add feta cheese in even layer over the vegetables
- Beat the eggs in a bowl and add soy milk. Whisk to combine. Next add the black pepper.
- Pour the egg and milk mixture over the vegetables and make sure it covers all of them.
- Sprinkle the top with mozzarella cheese.
- Bake the quiche for 35 minutes until cooked through. Then heat under the broiler for 2-3 minutes just to brown and melt the cheese more.
- Serve immediately.
