Quiche, Comfort, and Saturday Mornings

One weekly occurrence in my life I've grown in appreciation for is Saturday morning. Growing up in my Granny's home, Saturday mornings were designated for house cleaning. At the stroke of  "15 'til 9," she'd knock on my bedroom door and bellow, "get up, let's go, we have things to do!" Oh, all those mornings I wanted to grasp onto my pillow and never let go. I remember saying once as slumbering stumble, "when I grow up, I'm sleeping in every Saturday morning." 

Dream come to reality, that rarely happens. There's always a task, chore, or errand to see despite my many attempts to designate Saturday for myself. 

But once in awhile, a ray of sunlight beams down from the clouds, and there I am with a whole Saturday, just for me.

On these Saturdays, I love making a hearty breakfast, a meal I can carry with me all day. My Granny saved these meals for Sunday, but cooking is the last thing I want to do after an early morning and half day of church. 

My Saturday meals are reminiscent of the "good ole' days." Not as I remember them but as I was told by family and friends from older generations. Imagine a table adorned farm fresh eggs, biscuits, salted meats, and gravies. 

One of my favorite Saturday morning and any time dishes is quiche with eggs, veggies, and cheese all in one bite. And what a beautiful presentation they bring topped with ripened tomatoes and Parmesan. 

This quiche is straight up comfort food without the displeasure of extra calories and fat. Now, I love full fat recipes for company, but when it's simply me, I lighten up the ingredients without any sacrifice of flavor. I've perfected my recipe to use mostly egg whites and few yolks. There is still a wonderfully fluffy texture and buttery taste in every bite. The quiche slices clean and comes out beautifully. Did I mention there's no crust? Check out my other post coming soon with Quiche with Coconut Crust. 

Spinach-Carrot Quiche, makes 8 servings

Prep time: 10 Minutes

Bake Time: 30-35 Minutes 

2 Large Eggs

11 Large Egg Whites

1 Box Frozen Spinach, drained

1/2 Cup Shredded Cheese- I use Mexican Blend

1 Medium Carrot, shredded

1/2 Cup 2% Milk

2 Tbsp grated Parmesan Cheese

1 Tsp Salt

1 Tsp Black Pepper

Pinch of Parsley

15-20 Cherry Tomatoes, halved

Preheat over to 350 degrees

Spray a 9 inch glass pie pan with non-stick cooking spray

In large bowl, beat together whole eggs, egg whites, and milk. Add in spinach, carrot, shredded cheese, parsley, salt, and pepper until combined. Pour into greased pie dish. Arrange halved tomatoes around the top edge of the quiche. Add any extra to the middle of the dish. Sprinkle Parmesan cheese on top. 

Bake at 350 degrees for 30-35 minutes or until center is cooked through. The center will not jiggle when moved. 

Let cool on wire rack. Quiche can be sliced into 8 pieces. Enjoy! 

Also tastes fantastic cold!

(I did a calorie count on MyFitnessPal recently. Approximate calories are 90 calories per 1/8 slice)