Anyway, since I've been shaking up my routine (with startling positive results!) by switching to Core I thought I would drag this old favorite out and give it a try again. That and I ran out of fruit to mix in with my breakfast yogurt and I haven't gone to the grocery store yet this week. It has become absolutely imperative that I go tonight BECAUSE WE ARE OUT OF BOOZE. I'm talking about our normal supply of gin and vodka which are always in the freezer ready to be mixed into whatever strikes our fancy that night. This is situation critical, people. I can't even have a Cosmo after work, for crying out loud. Cranberry juice plus Cointreau and a splash of lime juice just...isn't...the...same. We drank the last two beers in the house last night while eating popcorn and watching Kill Bill: Vol. 2 which is a Netflix disc that has been sitting around for about a month. (Speedy Netflix turnaround is not our forté.) Needless to say, without the gin or vodka (my base of choice), well, our liquor cabinet doesn't really lend itself to much. We have a lot of weird stuff (Dubonnet (rouge et blanc), Pernod, Chartreuse (green and yellow), Galliano, Midori, Limoncello (and Orangecello), Amaretto, Frangelico, Chambord, Calvados, Grand Marnier, various vermouths, blue Curacao, Tuaca, Kirschwasser, a large selection of the crème de family, and some other things lurking at the very back of the cupboard which I am sure I am forgetting) which are all quite tasty...but not by themselves. Ever had green Chartreuse straight up? Yuck!
On to the quiches:
- 1 10-oz box frozen chopped spinach
- 1/2 red onion, diced
- 1 green bell pepper, diced
- 1 cup reduced-fat or fat-free shredded cheddar cheese
- 1 cup egg substitute
Microwave frozen spinach (sans foil wrapper but still in box) on high for 2 1/2 minutes. Remove spinach from box into a strainer and press out excess water.
Combine spinach, onion, bell pepper, cheese, and egg substitute in a bowl. Distribute evenly among foil liners. If you want, top off each cup with a bit more egg substitute. I did it because I had half of the pint carton left and just wanted to use it up. Hey, it's egg substitute, so it's not bad for me, right? Besides, the extra layer of egg substitute on top kind of makes them look more like real quiches.
Bake for 20 minutes, cool, then remove quiches foil and all. They keep nicely in a sealed container in the fridge and are very portable. Just remember to remove the foil when microwaving! I find that 20 seconds on high makes them nice and toasty.