Kitchen Sink Quiche
I love breakfast for dinner. It’s one of my favorite things to do and is on the weekly rotation for night time meals in my house. Mostly because breakfast is my favorite meal but I know I’m not waking up any earlier than absolutely necessary on a weekday, so breakfast isn’t happening. At least not Monday through Friday. That doesn’t mean I don’t want bacon and pancakes in my life though because let’s be real. That’s delicious.
Breakfast for dinner though is totally happening. If you’re into meal planning, breakfast for dinner is a great option for you to turn to as well. It’s easy, most of what you’ll make will hold well for leftovers, and generally everyone likes it. It’s also a great last minute option if you’re pressed for what to make, you don’t want it to take 5 million hours and you also don’t want to hit a drive through. I’m going to guess at minimum you have eggs in your house. Throw that in a skillet, make some toast and put some cheese on it and boom, breakfast sandwich. It doesn’t have to be complicated.
Which is what led me to this recipe. We spent all day at the beach. You know how that goes. You come home exhausted, sandy, happy, and completely famished. This was not the moment to make a complicated dinner, but I also wanted to make sure I was using up all the things that were about to go bad in my refrigerator.
Here’s my Pro Tip with this one though: don’t take the time to make your own pie crust. It’s admirable, I give you credit if you want to try but it’s time consuming and if you’re not an expert in making one, you could mess up your dinner before you even get started. Just use a frozen one. They’re easy, they’re delicious, and it’s going to cut your prep time in half. Be mindful though to read the directions on the pie crust, because most of them require some sort of time to defrost.
I added in some roasted potatoes and some marinated tomatoes as a quick side. It worked but it’s definitely not necessary.
kitchen sink quiche
Prep time: 20 minutes
Cook time: 1 hour
2 tablespoons of olive oil
1/2 onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 jalapeno, diced
1 bunch of spinach, rinsed and chopped
2 ounces of goat cheese, crumbled
5 eggs, beaten
salt and pepper to taste
Cook your pie crust according to the directions on the package. Once it’s done cooking, adjust your oven to 375 degrees and set the pie crust aside. While it’s cooking, grab your big skillet and heat the oil over medium heat. Add in the garlic and cook it until you can’t smell it anymore, probably like 2 minutes. Add in the onion and the bell pepper and saute until the onion is translucent, around 5 minutes. Season with salt, pepper and whatever other spices sound good to you. Toss in the spinach and cook until wilted, around 3 to 4 minutes. Once that’s all cooked down, put it into your pie crust and put the crumbled goat cheese on top. Pour the eggs on top and place in the oven, cooking 45 minutes to 1 hour or until the eggs are cooked all the way through. Serve while hot! Enjoy!
