It’s my shopping day, so I popped into the fridge to see what veggies I needed to use up. I found 4 ears of grilled corn and ½ a pound of baby spinach. Awesome! A Southwestern crustless quiche, it is!
Jen’s Southwestern Crustless Quiche
Serves 4-8, depending on your tribe
Heat the oven to 375 degrees F. Grease a lovely pie dish.
1 1/4 cups milk
1/4 cup half and half
4 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces baby spinach, sautéed in a little olive oil to wilt (or thaw and squeeze dry frozen spinach)
4 ears of corn – grilled, boiled, or frozen and sauteed – cut off the cob
¾ cup roasted red peppers – chopped
½ cup jalapenos – chopped – I love Merzetti’s tamed
2 cloves garlic – minced
6 strips of bacon – cooked and chopped
5 ounces cojack, Monterey jack, or cheddar – cubed
Toss and pour into your greased pie dish. Pour egg mixture over it!
Bake for 35 to 45 minutes, depending on your pan. If it’s wide and short, it will be closer to 35. If it’s a narrow, deep pie pan, closer to 45.
Rest for 10 minutes.
Cut, serve, and hand to smiling people.
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I was gifted a Sassafras SuperStone baking dish years ago. Over time, it becomes crazily nonstick like well-seasoned cast iron. I bought a second one for Chicago pizza nights with friends.
My favorite non-stick skillet.
My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.