This quiche is super easy (only 6 ingreds!), and it’s always a hit! I just made it for Easter brunch, and even the 13 month old devoured it! (Thanks, Donovan!)
I didn’t have time to arrange all the ingreds nicely into a photo, so I’ll just list what you’re going to need:
a bag of turkey pepperoni
1 pkg. frozen spinach, thawed
8 egg whites
1/2 c. of pepper jack cheese (if too spicy, you can use queso fresco, crumbled)
1/2 c. half and half (you can play w/ this one, too)
1/4 c. salsa
olive oil spray
a 10″ quiche dish (I just use a pie tin)
Preheat oven to 400.
I added a few yolks for the vitamins, but you can do all whites!
A half cup…
Add to the eggs and beat w/ a whisk (or fork) lightly. The more you beat, the fluffier your quiche!
The recipe calls for 1 cup of cheese, but I only use 1/2 cup.
If I don’t have time, or forgot to thaw the spinach, I put it frozen in a strainer, and run cold water over it. Then I squeeze it through the strainer to dry it. (the picture of this step was too blurry to use!) Then I added about a cup, or 8-10 oz. That’s usually half or so of the bag of frozen spinach.
I use about 1/2 a bag of turkey pepperoni.
Then I chop it up. Chop ’em as finely as you want!
It’s coming together!
I like a bit of spice, but you can use any type of salsa. Add 1/4 cup.
Spray the pan w/ olive oil, and fill with quiche batter.
Put in the oven for 20 minutes–or til center is set.
Cut and serve w/ some salsa. Voila!
Sidenote: I love this recipe for dinner because it is packed with protein, and not too packed with carbs. A great combo for your body and mind @ the end of the day.