Wednesday, February 13, 2013

Grub It Up: Green Quiche

OK, so technically this is not named green quiche. It's a yummy dish mom found on (thanks to mom's friend for suggesting the site!) that is really a goat cheese, spinach and tomato quiche. BUT, in mom's new effort to get us to eat green vegetables, she's declared it green quiche and explained to us that it was the exact same yummy greenness that's in our green smoothies. Kane was still not convinced.

Enter mom's other new mealtime effort -- new rules: (1) sometimes you will be served the exact same thing as mom and dad (apparently mom realized she had turned into a short order cook and was not happy about it); (2) you will keep any negative comments to yourself; and (3) you will eat at least two bites of it. Ouch. Kane has tested them and they have held up, so I know she means business. I ate almost all of mine and Kane ate 2.2 bites. That's 2.2 more than he'd normally eat, so we took it. My willingness to try it can mostly likely be linked to my love of taunting Kane, love of green smoothies (see also love of taunting), and obsession with goat cheese (I will pretty much eat anything with goat cheese in it). It was DELISH.

Mom served ours up with turkey bacon (Kane is obsessed with turkey bacon and mom thought that might ease the idea of eating spinach), strawberries, and mini blueberry muffins. Dad and mom had a salad of mixed greens, strawberries, avocado and red onion with a low-fat balsamic vinaigrette (we don't make friends with salad yet -- baby steps).

And if your kids won't eat it for dinner, you might suggest that they'll just see it again for breakfast -- as Kane did this morning. Momma don't play.

Green Quiche (text slightly modified from's goat cheese, spinach and tomato quiche):

- 1 large Russet potato, sliced into very thin rounds
- 8 large eggs
- 1/4 cup skim milk
- 1 tsp Italian seasoning
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 Roma tomato, sliced
- 2 cups fresh baby spinach, tightly packed
- 3 oz goat cheese

Preheat your oven to 375.

Spray a 9-inch pie plate with nonstick spray. Layer the potato rounds on the bottom and sides of the pan in a single layer. With the remaining potato rounds, cover any holes in the potato layer. Bake the potatoes in the oven for 15 minutes.

Meanwhile, in a large bowl, whisk together the eggs and milk. Add in the seasonings and whisk until well combined. When the potatoes are done, layer the spinach on top of the potatoes and the goat cheese on top of the spinach in small chuncks. Gently pour the egg mixture over the top. Layer the tomatoes on top of the egg mixture. Bake at 375 for 30-40 minutes.

If desired, broil the quiche for 1-2 minutes to brown the top slightly (mom skipped this because we freak out at the sight of browned cheese for some reason). Remove from oven and let sit for 5 minutes before serving.

Yields 8 slices.

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