Simple Kitchen Sink Quiche

When I’m home with the kids our daily routine sometimes seems to revolve around food – breakfast, morning snack, lunch, afternoon snack, dinner – and everything else needs to fit into the gaps.  With the responsibility of nourishing small, growing people my own eating habits have definitely shifted.  I eat more fruits and vegetables, fewer processed foods, and certainly eat more regularly than I once did. 

Since my return to work some additional changes in my eating patterns have been necessary.  On a work day, I’ve generally finished my breakfast by 5:30 (as opposed to the leisurely 8:00 I enjoy when at home).  With nearly six hours between breakfast and lunch, a morning snack is more of a necessity than ever!  And, let’s call a spade a spade; because my morning is so long, my morning snack is more like a small meal than a quick bite.  With that in mind, I’ve been trying to make sure my morning snack is a) enjoyable, b) varied from day to day, and c) packs a nutritional punch.

This morning I snapped a picture of my morning snack since it was looking so good, and thought I’d share the recipe!  This quiche can be whatever you want it to be; mine changes every time based on what I have in the fridge and want to use up!  It’s simple and quick to make, can help to reduce food wastage, and as I’ve learned this week makes a great snack or meal for young children and mamas alike!

Simple Crustless Kitchen Sink Quiche

Simple Crustless Kitchen Sink Quiche

4 eggs
1c 2% milk
1c self raising flour
1 medium zucchini*
2-3c of other veggies, meat and cheese, finely chopped or grated** 

1.        Preheat oven to 350F, and grease a casserole dish or baking pan (approx 10” square).

2.       Grate zucchini and combine with other finely chopped or grated ingredients.

3.       Add self rising flour and mix well.

4.       In a small bowl, whisk eggs and milk.

5.       Add eggs and milk to zucchini mixture and stir until just combined.

6.       Transfer to prepared pan and bake until firm in the middle and lightly browned around the edges; approximately 40 minutes.  Time will vary based on size of pan and thickness of quiche. 

* Grated zucchini is a key ingredient for this dish – it gives the quiche its final texture and helps hold it together.  I do not recommend omitting zucchini from this recipe.
** You can plan this quiche (e.g. broccoli and cheese), or use it as a kitchen sink dish to use up odds and ends in your fridge like I do.  The quiche pictured contains – 1 zucchini, 1 carrot, 1 seeded tomato, 2 green onions, handful of leftover cooked broccoli and corn, cheddar cheese and peameal bacon.

To dress your quiche up, consider laying asparagus spears or tomato slices on the top before baking.  A quick spray with a non-stick cooking spray or oil atomizer will also help brown the top.

Little Smiling Man and I have been enjoying this quiche for a couple of days now.  It’s quick and easy to add to his dinner, and he really seems to enjoy it.  Plus, it's firm enough for little fingers to pick up easily, yet still soft enough to be easily eaten before any molars come in.  I’ve had it both as a packed lunch with a side of spinach, or on its own as a snack.  It holds its shape well, and reheats nicely, so it’s a great work day dish!

Enjoy!