Crustless Tomato Basil Spinach Quiche

When I started growing herbs in my Aerogarden, I seriously didn’t know what I was getting myself into. I really thought I would be able to use up fresh herbs whenever I want, but it seemed like the basil would grow super fast, and the rest didn’t. So far, I have only used the basil from the Aerogarden, and it’s been pretty good. I’m not so hopeful for the other plants though, they don’t seem to be growing so well.

When pressed for time and having nothing defrosted, I had to look up recipes for things I had on hand. I was thinking of making a vegetarian meal, but ended up adding meat to it. I wanted to work around the basil, so I had to think quick. I didn’t want to make pesto again, because I think I’ve had my fill already. I thought of the eggs I had in the fridge that I needed to use up, so I was thinking a quiche this time. Since the last quiche didn’t really fill me up, I wanted to bulk this one up so it would be more filling.

I couldn’t find a recipe I liked, so I decided to throw everything together and be hopeful. I didn’t have time to make a crust, so I opted for a crustless quiche again. I’m glad I tried this because it turned out great! It was filling and tasted great! The addition of the tomatoes and basil gave it a great flavor. I’m also glad I discovered the vegan cheese as well because it really helped with the flavor and texture. Gary thought this was a winner as well!

Crustless Tomato Basil Spinach Quiche

ingredients:

directions:

Preheat oven to 375°F. Spray cooking spray on a 9” pie pan or quiche pan. Set aside.

On medium-high heat, add oil to a saucepan. Sauté onions for a few minutes until clear. Add spinach and chopped sausage. Cook until spinach is wilted and sausage is cooked through. Add salt and pepper to taste.

Meanwhile, in a large bowl combine eggs, basil, tomatoes, cheese, more salt and pepper to taste (about 1/4 tsp each here). Remove spinach from heat, add to bowl and combine well. Transfer to prepared pan.

Bake in preheated oven for 30 minutes, or until fully cooked through. Let rest for 10 minutes before serving.