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Prep 30 mins
Cook 45 mins
Pizza for breakfast is one of those guilty pleasures adults are supposed to grow out of when we leave college and start being responsible for families. But with this easy-to-make quiche you can enjoy that beloved flavor responsibly, with vegetables even. ;) Freezes well for OAMC. Don’t be put off by the long prep time. Most of it is draining the spinach and tomatoes.
- 1⁄2 lb frozen spinach
- 0.5 (14 ounce) can diced tomatoes
- 1 -2 shallot, minced
- 4 sun-dried tomatoes, minced
- 1 ounce sliced pepperoni or 1 Italian sausage, cooked
- 1⁄4 cup sliced mushrooms (optional)
- 1⁄2 cup shredded mozzarella cheese
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 pinch salt
- 1 tablespoon butter, melted
- 3⁄4 cup milk
- 6 eggs
- 1⁄4 cup milk
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1 pinch garlic powder
- 1⁄4 cup asiago cheese
- 1 pinch cayenne chili pepper flakes (optional)
- Grease 9x9 pan lightly and preheat oven to 350°F.
- Thaw frozen spinach and squeeze ALL the juice out of it.
- Drain the tomatoes and squeeze out as much juice as possible. (This is critical. Wet tomatoes will result in soggy eggs).
- Chop pepperoni, reserving 9 slices OR chop sausage and reserve 1/4 of the chopped meat.
- Mix flour with baking powder. Add melted butter and work in well.
- Add the 3/4 cup milk and mix to make a soft dough.
- Flour your fingers then pat crust into the pan in an even layer that extends about an inch up the side.
- Spread spinach, tomatoes, shallots, chopped meat, and sun-dried tomatoes in layers over the crust.
- Put all the egg mix ingredients into a bowl and beat together.
- Pour egg mix evenly over the veggie and meat layers.
- Top with shredded mozzarella, the reserved pepperoni slices or reserved chopped sausage, and the optional sliced mushrooms.
- Bake for 45 minutes or until eggs are set in the center and cheese is browned.
- Any leftovers are good cold or briefly reheated in the microwave.
- Note: Prep goes more smoothly on a sleepy, weekend morning if you drain the spinach and tomatoes and assemble all dry ingredients the night before. Then you need only mix and assemble before baking.
- Note: If your family is larger or if you do OAMC the recipe can be doubled and made in a 13x9 pan or a deep-dish pizza pan if you increase cooking time appropriately.
- FOR OAMC – Freeze in individually wrapped squares. Thaw 60-90 seconds on half-power. Heat 45-60 seconds on full power, turn, and repeat. Heat an additional 20-30 seconds if necessary.
- Note: This is a forgiving recipe. If you prefer broccoli over spinach or you’d like to add a little anchovy or some green pepper go ahead. I’m not sure about the ham and pineapple though – it would be hard to drain the pineapple well enough to not get the eggs soggy.
- Note: Yes, you can use fresh spinach and tomatoes. Deseed the tomatoes to remove the excess juice.
- Note: if you save the juice from the tomatoes and the spinach along with the remaining tomatoes from the can you have the start of a nice soup later on.
RSC 11 . This is very good. I made this on a sleepy Saturdy morning. DH was fishing so I had the kitchen to myself to bang pots and pans, blast some music and do the cha cha if I wanted. I settled for some wonderful coffee and this recipe. I liked it very much even though I am not an egg person for mornings. DH had a reheated version and liked it as well. I will make this again on one of those sleepy mornings that everyone is home and serve with a juicer juice. Your #19 option sounds fantastic but I chose to use it for juicer instead. I wil use it for a soup recipe next time as I love spinach and tomatoes in many of mmy soups. Thank you.