A moist and tender quiche that is full of flavour without all those added carbs. My crustless spinach quiche is proof that eating well doesn’t mean you have to sacrifice anything.
Breakfasts have been the biggest challenge for me so far for Bo. Breakfast was carb city in this house on the weekend. We always made a point to have a big family brunch on Sunday’s – a way to fill up the kids before carting all three of them off for a nap. You always sleep better on a full stomach. But those lazy Sunday’s were filled with french toast, waffles, cinnamon buns, and crepes. Some bacon thrown in for good measure. Those days are not good for my husband any more, but that’s not necessarily a bad thing for the rest of us either. I was getting used to cooking the same things all the time, not great for a food blogger.
So, time to start branching out. I’ve made it a mission to find ways to make the foods Bo loves, that I hate, in ways that I actually like them. Like spinach. Those nasty little leafs that are SO good for us, but I have a habit of refering to as old dirty socks. Fresh leafed in a mixed salad I can deal with, but cooked up all soggy… Look, I’m starting to get that “ugh” feeling writing about an ingredient that I ACTUALLY LIKED. Ok, enough about how I used to think of spinach.
Sautéed down with some onions and a bit of garlic, then squeezed within an inch of it’s life to get all the extra water out of it, this spinach was tasting pretty damn good before I even added it to the eggs. When it came out of the oven though, deliciously swirled with melted cheese and perfectly set eggs, it became my new best friend.