I make quiches every so often since they are about as simple to prepare as a casserole and I can get lots of servings out of them. I don’t follow any kind of recipe for them and make them differently every time but here is the general “recipe”.
Ground Beef and Spinach Quiche
makes 2 deep-dish quiche (8-12 servings)
- 2 deep dish whole wheat pie crusts
- 1.5 – 2 pounds lean ground beef
- frozen spinach and/or kale
- fresh veggies
- 6 eggs
- egg whites
- 8 oz shredded cheese
- salt, pepper, and tony’s creole seasoning
1. Let pie crusts thaw if they were frozen, otherwise let them come to room temperature.
2. Brown ground beef with seasonings (salt, pepper, creole seasonings) to flavor or spiciness preference.
3. Add several handfuls of frozen spinach and/or kale – I used both in today’s quiche.
4. Once beef is browned and frozen spinach/kale is thawed, add several handfuls of whatever fresh vegetables you have on hand. I usually use mushrooms, green peppers, bell peppers, jalepenos, etc.
5. Finally add shredded cheese. Today I used cheddar but I have also used swiss or pepper jack.
6. Mix all the vegetables, cheese and meat together in the same skillet used to brown the meat.
7. Divide the meat mixture between the two pie crusts.
8. Add three beaten eggs to each pie crust with the meat mixture.
9. Finally add liquid egg whites to each pie crust until each crust is full.
10. Bake at 350*F for 30-40 minutes until a knife inserted in the middle of each quiche comes out clean.
Erin Mays Fitness Training 