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.
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.
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.
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.
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!
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