But waiting for weekends? Not good enough for me. I want to have brunch all the time! So I decided to make a brunch for dinner meal.
One of my favorite things to eat? Quiche. Eggs, cheese, fillins and crust? Awesome. But one thing I do not know how to do? Make a quiche crust. But my desire for quiche was insatiable. How would I get myself a quiche, homemade, and in my belly? Why, by doing a crustless quiche!
I took some of the ingredients I had in the house and decided to make a spinach, feta and spinach crustless quiche. I used 2% milk, although I think that next time I will use cream and whole milk. I think it may help the custard fill out a bit. But it's an ongoing experiment.
Actually, I should say it's a warm up. Because know what happens soon? Oh that's right folks, college football season. And know what that means? Brunch every Saturday here. And I'd like to get some new brunch options on the plate. And I think that, even with some small changes, this is going to go over real well with the hungry crew.
Oh and know how I'm not a baker? Well. I didn't even realize that I didn't have a single round baking pan hahhhh! So behold....SQUARE QUICHE!
(Note to self: buy a circular baking pan)
3 T olive oil, divided
1/2 C panko
2 chicken sausages (I used fire roasted pepper chicken sausage)
2 C spinach
2 C milk (I used 2% but may go for whole milk next time but it was still delicious)
1 C feta
Heat the oven to 425°.
Heat up 2 T of olive oil on medium high heat in a large skillet. Once it has heated, add the panko.
Toast for about five minutes, stirring frequently. Layer the toasted breakcrumbs in a nonstick or buttered pie dish, quiche dish, or square 9x9 pan.
Dice the sausage. Heat the remaining oil in the same pan and add the sausage. Cook on medium high heat and brown well.
Layer the sausage on the breadcrumbs.
Add the spinach to the pan with the oil. Stir until wilted.
Whisk the eggs and milk.
Add the feta to the sausage, spinach and breadcrumbs. Carefully pour the egg mix over the dish.
Bake for approximately 30 minutes. The top should be browned and the center should be set (aka, not gooey).
Let cool for at least five minutes. Serve and enjoy!