Frittata Quiche

What is a Frittata Quiche? Basically a frittata with flour and baking powder in it. Why? This makes it more filling and slices into tidy little portable wedges. And this month is all about easy recipes to feed the family, or yourself. With whole wheat flour, veggies and protein all in one dish, this frittata quiche ticks all the boxes when it comes to meal time. If you have leftovers that need to be used up, the meat, cheese and vegetables can easily be swapped out for what you have on hand. And yes, you can use gluten free flour if you want to.

I used frozen spinach in this dish because I always have a bag in the freezer. I keep it on hand for those end of the week meals when the fresh produce from the farmers market or grocery store run are dwindling. This can easily be substituted with any cooked leftover vegetables you have on hand. Why cooked? Well, because vegetables release moisture as they cook, and no one wants a soggy frittata. If you have fresh veggies that need to be used up, just give them a quick sauté, and then add them to the quiche.

Take a small portion of the defrosted spinach in your hand and firmly squeeze over the sink. This is the best way to remove all that excess moisture.

 

Like the spinach I always have on hand, sharp cheddar is the number one cheese guaranteed to be in my fridge. But again, this can easily be substituted with whatever you prefer.

Some of the different types of cheese I recipe tested with: goat cheese washed in beer, parmesan and sharp cheddar.

 

As far as the meat goes, pre-cooked sausage is also a great staple to have on hand. Lasts for quite awhile in the fridge, or can be kept in the freezer for those throw together dinners. If substituting with other meat, make sure it is cooked beforehand, as the baking time in the oven might not fully cook raw meat.

Leftover bacon, roasted chicken, pot roast, pulled pork – this frittata quiche is great for using up leftovers.

 

Since we usually do a back-to-school theme in August, this recipe, like the bonus recipe of this month, (subscribe for free to receive a bonus recipe every month!!) was created with little helpers in mind. Squeezing spinach, cracking eggs, all tasks little hands can help with. Or if you have a pre-teen like I do, this recipe is easy enough for them to make on their own. With appropriate adult supervision when it comes to using the oven, of course.

Just dump everything in and mix.

 

This recipe is versatile enough that it works for breakfast, brunch, lunch or dinner. It can also easily be doubled if needed, and leftovers keep well for several days.

Please let us know if you have any questions or comments. Happy baking!

 

Frittata Quiche

Prep Time: 15 minutes

Cook Time: 25 minutes

 

6 large eggs

123 g. (1/2 cup) milk

1 pkg. (340 g./12 oz.) frozen spinach, thawed and excess liquid squeezed out

114 g. (4 oz.) grated sharp cheddar cheese

1 pkg. (340 g./12oz.) pre-cooked sausage, chopped into chunks

113 g. (1 cup) whole wheat flour

4 g. (1 tsp.) baking powder

3 g. (1/2 tsp.) kosher salt

1 g. (1/4 tsp.) freshly ground pepper

 

Grease a 9 inch pie pan.  Preheat oven to 400º F.  

Place all the ingredients in the plastic whipping bowl with the single wire whisks.  Mix on low speed (1 o’clock) until thoroughly combined, approximately 1 minute.

Place mixture into prepared pie pan and bake for 25-30 minutes, until baked through and center is set.  Let cool for 10 minutes before serving.

Refrigerate any leftovers.

 

Yield: 8 servings

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.