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03 August 2008

Recipe: Quiche-Tata

Last night I made a dish for dinner that I am so proud of -- so proud, in fact, that I want you guys to try it out too. It wasn’t quite a quiche & it wasn’t really a frittata, so I’m calling it quiche-tata. It's fast, easy & totally delicious.

What’s in it?
6 large eggs
2 generous handfuls of spinach leaves
A little bit of olive oil (to cook the spinach in)
2 tomatoes
As much cheese as you desire, grated or cut up into little cubes (I used havarti since that’s what we had, but any cheese you like would be fine)
A handful of mushrooms, any kind (I just used those boring white ones)
Some salt & pepper, to taste

You could also add some onions, or broccoli or whatever veggies you think you’d like -- what I’ve listed above is pretty much what I had in the kitchen at the time, but there are lots of combinations you could use. If you use something like broccoli, you’ll want to steam it up first so it cooks all the way.

What else do I need?
I made mine in a casserole dish, but a pie plate, or a baking dish of any description would work too -- as long as it’s oven safe! You’ll also need some butter or that weird spray stuff to grease up your baking dish of choice -- I used butter cause it’s delicious.

How do I do it?
Preheat your oven to 350 degrees & grease up your dish -- leave those aside. Next you’ll need to cook up the spinach with the olive oil in A WOK!* (or a frying pan) until it’s a good, soft consistency. Not mushy, just cooked -- you’ll be able to smell that cooked spinach smell too. Mmm.

While the spinach is getting ready, crack all those eggs into a big bowl and smash them all up -- then add the rest of your chopped up vegetables & sliced up cheese. You can add salt & pepper at this point too -- however much you’d like. When the spinach is at it’s desire consistency, add it to the mix & stir it all up.

Once you’re satisfied that it’s mixed well you can pour it all into your greased dish & pop it into your preheated oven on a middle-ish rack. Depending on the thickness of your concoction, it may need more or less time to cook, but last night mine took about 30 minutes. Keep checking back and when the eggs are set, it’ll be done. Just check it like you would a cake or brownies -- sticking in a toothpick, or fork & if it comes out clean, huzzah! You’ve done it!

When it’s all cooked and set, take it out and it cool for about 10 minutes before cutting into it and voila! You’re done!

(Also, while my quiche-tata was cooking, I cut up some other veggies for a simple garden salad -- romaine lettuce, radishes, cucumbers & tomatoes. Quiche-tata + salad = veggie & protein filled meal that I doubt your family can say no to -- mine certainly couldn’t! Ryan even went back for seconds.)

Enjoy & bon appetit!

*I full advocate the purchase, use & love of all things WOK! They are fantastic.



Blogger Mom101 said...

Wow that sounds fantastic. I had a total quiche craving when I was pregnant -= I used to stock up on them from the local gourmet market and eat like half for lunch each day. As in a whole half a giant quiche. Outstanding.

Thanks so much for visiting my place today - and much luck on the bambino-to-be!

August 4, 2008 at 8:23 AM  
Blogger Desiree said...

Thanks -- it was quite tasty! And there was something less sinful about it since there was no extra fatty crush... I could pretty much justify eating one to myself! Ha!

I'm definitely going to subscribe to your blog & keep reading -- fabulous stuff!

<3 Peace!

August 4, 2008 at 8:32 AM  
Blogger Desiree said...

and by crush I mean CRUST, of course, haha.

August 4, 2008 at 8:38 AM  

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