Ever wonder how those totally creative chefs create something totally unique? Me too.
I’m not saying that I’m one of those chefs, but I’m pretty darn impressed with myself!
I found this recipe on Christin‘s blog a few months ago and just got around to making it last week. I noticed that she served a quiche alongside it. Seemed like a great, healthy side! I pull out the eggs and start whisking them.
Then I realize…. crap. I don’t have broccoli. and CRAP. I don’t have 3 cups of cheddar cheese!
Enter me, the creative chef.
I look into the fridge to see what I do have. Well, there’s a bag of spinach. Okay. I have 2 cups of shredded cheddar. Good. A bag of monterrey jack. That might work. (yes, I did just write that in stream of consciousness.)
Considering that I didn’t have onion either, the end result was actually pretty delicious. So I present to you…
Whitney’s Empty Cabinet Quiche
1 tablespoon olive oil
1 onion, chopped (I used minced, dried onions because it’s all I had)
2 garlic cloves, minced
1 6 oz. bag of fresh spinach
5 eggs, beaten
2 cups shredded Cheddar cheese
1 cup shredded Monterrey Jack cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add spinach, minced onion and garlic and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
The cool thing about this recipe is that I actually ate it for breakfast the next couple of days! I added a little bit of sriracha to have a little heat to it.
Have you ever made a quiche?
What did you do this weekend?