Spinach & Gruyere Crustless Quiche

During my lower carb adventure last month I came across a recipe for quiche that sounded delightful, but didn’t fit with that goal. Recalling that crustless quiche is definitely a thing you can do (bonus – it’s also easier) I decided to modify this recipe to better fit my macronutrient needs.

Spinach & Gruyere Crustless Quiche {{Baking Bytes}}

I often eat eggs for breakfast, and a scramble is one of my favorite things after a hard run. With my weekday runs increasing in length and intensity, and my go-to peanut butter & banana toast being too high in carbs, it became necessary to find something easy to eat at work on those days. Throughout the winter I regularly prepped a scramble the night before but not only is this a time-consuming process, it requires me to remember and have the energy to do this on a weekly basis. As someone who prefers to meal prep all at once, it didn’t fit well into my schedule once I consistently preferred a hearty post-run meal twice per week. Since this deep-dish quiche makes 8 servings, one quiche will last me nearly a month of weekday runs.

Spinach & Gruyere Crustless Quiche {{Baking Bytes}}

Sautéed garlic, onion, and spinach are given a protein boost with shredded chicken (I occasionally purchase the packaged rotisserie chicken meat from Costco which makes this super easy) and a generous amount of Gruyère cheese. With a base of eggs and half and half, this hearty and creamy quiche is perfect for any meal. Some paprika brings a fun flavor that blends nicely with a multitude of toppings and side dishes; I like to top mine with a sprinkle of goat cheese or feta and extra freshly ground pepper. Sriracha is a welcome addition if you’re looking for extra kick.

Spinach & Gruyere Crustless Quiche {{Baking Bytes}}

Serve with dressed greens (for the keto crowd), fresh fruit (for the starch conscious), and/or roasted potatoes (for the classic American pairing.) Toast or scones would round out a brunch nicely, especially if you offer some homemade jam to accompany them. If you’re vegetarian, stir in some black beans or your favorite meat-replacement in lieu of the chicken, or just add extra veggies instead.

Spinach & Gruyere Crustless Quiche {{Baking Bytes}}

This recipe is superbly easy and will definitely become a monthly endeavor for me. It’s easily customizable (Bacon and cheddar? Turkey and gouda? Yes please!), super simple, and a healthy way to start the day. Don’t be afraid of the half and half – fats keep you fuller longer, especially with a low-carb diet, and even with all that goodness each slice is still less than 250 calories. (However, if you’re super concerned you can probably substitute whole milk instead.)

Spinach & Gruyere Crustless Quiche {{Baking Bytes}}

Leftovers keep well in the fridge for a few days or the freezer for long-term storage. Wrap slices individually in aluminum foil and then heat in the microwave when you’re ready to enjoy. I’ve found that putting the frozen slice on a folded paper towel to soak up excess water, defrosting for 2-3 minutes, then cooking for 30-45 seconds results in the most evenly heated experience.

Whether you’re low-carb or not, this easy quiche is perfect for a weekend brunch or weekday prepping; let me know what you think!

PS – Are you ready for National Ice Cream Month? My annual ice cream series starts July 6!

Spinach & Gruyère Crustless Quiche

Inspired by Positive Health Wellness
Makes one deep-dish quiche (8 servings)1

Ingredients

1 Tbsp olive oil
1/2 cup thinly sliced red onion
1 clove elephant garlic, minced (or 3 cloves regular)
3 cups spinach, chopped
1 1/2 cups cooked, shredded chicken

4 oz Gruyère cheese, diced

8 eggs
1 cup half and half (or whole milk)
1/2 tsp paprika
salt and pepper, to taste

Directions

  1. Preheat oven to 350 degrees Fahrenheit and coat a 9″ deep-dish1 pie plate with olive oil or cooking spray.
  2. In a large frying pan heat oil over medium until hot.
  3. Add onion and garlic and sauté until onions are beginning to look translucent.
  4. Stir in a handful at a time spinach and sauté until wilted.
  5. Remove from heat and stir in chicken until mixture is well combined.
  6. Spread mixture into prepared pie plate and top evenly with cheese.
  7. In a medium bowl, whisk together eggs, half and half (or milk), and paprika until frothy. Whisk in salt and pepper to taste (I did 1/4 tsp salt and plenty of freshly ground pepper).
  8. Carefully pour into pie plate – it will be full! – and sprinkle generously with additional paprika.
  9. Bake for about one hour, or until top is browned and quiche is set. If it is browning too fast you can cover it with foil for the last 20 minutes or so.
  10. Allow to cool at least 10 minutes before serving plain or with some extra goat cheese or feta sprinkled on top, plus freshly ground pepper. For some kick, Sriracha is a delicious complement. Fruit, dressed greens, toast/scones, or roasted potatoes are excellent choices for side dishes.
  11. Store leftovers in the fridge or wrap completely cooled slices individually for a pre-portioned and freezer-safe breakfast.2

Notes

If you do not have a deep-dish pie plate (mine holds over 32 oz and was plumb full), use a standard 8×8 glass baking dish instead. It should bake about the same but I will try this next time I make it and update with any necessary adjustments. As a bonus, rectangles would be easy to wrap for meal-prep purposes anyway.

To reheat: unwrap and place in the microwave on a folded paper towel (to absorb excess moisture.) Defrost for 2-3 minutes then heat normally for 30-45 seconds. Enjoy!

Advertisements

Tuna Zoodle Salad

During the month of May my personal challenge was to try a low-carb diet. Well, I should say lowER carb, I was not even close to the keto level. (20 grams per day? I eat that in my salads.) It was a surprisingly rewarding journey and I intend to keep up the change (about 100 gram per day) at least through the month of June. Admittedly this challenge is substantially easier in the summer, when fresh produce is in abundance. It also gave me the incentive to finally try out the spiralizer my mother gifted me for Christmas. I don’t know why I waited so long because I am 100% all aboard the zoodle train. Seriously, I may never eat traditional spaghetti again. They are pleasantly crunchy, just as noodle-y, and the substantially lower carb (and calorie) content means I can eat a lot more sauce and cheese, which is the best part of the meal anyway.

Tuna Zoodle Salad {{Baking Bytes}}

During this adventure I discovered it was a lot harder to get enough protein (as an athlete) since my go-to vegetarian proteins, like black beans, are all pretty high carb. I have ended up increasing my intake of lean meats, eggs, and cheeses, and somewhat surprisingly I actually feel great. Since M’s uncle generously gifts us with an abundance of wild-caught tuna each year, one of my favorite creations makes use of the many jars in the pantry.

Tuna Zoodle Salad {{Baking Bytes}}

Crispy zoodles and a colorful array of crunchy vegetables are rounded out with tuna salad and plenty of cheese. I like to use avocado mayo (it’s a bit lower fat if that matters to you; I just think it tastes better) and a sweet & spicy mustard. Feel free to substitute any combination that you like and tailor it to fit your preferences. You can definitely just use all mayo or all mustard and add some spices for extra flavor; paprika is always a great option.

This salad is a light but delicious lunch and the mound of veggies makes it pretty filling. If you’re not low-carb, focaccia would make a fantastic side. I did not feel it needed a dressing, but if you want to add some saucy goodness to your bowl then a honey mustard vinaigrette would be a delightful choice. If you don’t want to make your own, Annie’s and Newman’s Own are excellent pre-made options.

Tuna Zoodle Salad {{Baking Bytes}}I enjoyed this both chilled and lightly heated with excellent results. For the warmed option, heat everything except the cucumber for about one minute in the microwave and give it a good stir. (Heat another 30-seconds if it’s still too crunchy). Then top with cucumber and enjoy the melty, cheesy goodness.

Tuna Zoodle Salad {{Baking Bytes}}

For my fellow preppers – meal-preppers that is – this is one of my new go-to recipes. A serving just fits in my 4-cup glass Pyrex Snapware containers (I got them as part of a Costco set, but they look like this) which is easy to take to work and then I can choose whether I’d like it chilled or heated on the fly. Just keep the tuna/cheese in a separate smaller container inside the big one so the veggies don’t get soggy over time. Just as crisp on day four as it was on day one, and I bet it’d keep longer if you haven’t eaten them all by then.

Tuna Zoodle Salad {{Baking Bytes}}

Switch up your summer salad game and give this concoction a try. Be sure to let me know what you think and how you make it your own!

Tuna Zoodle Salad

Serves 4

Ingredients

15-16 oz tuna canned in water, drained
3 Tbsp avocado mayonnaise
3 Tbsp sweet & hot mustard
spices, to taste

2-3 large zucchini, spiralized 3mm (about 8 cups)
1 large or 2 medium carrots, spiralized 2mm (about 2 cups)
1 large bell pepper, thinly sliced
1/2 red onion, thinly sliced
1+ cup grated cheese (I used cheddar)

1 cucumber, spiralized flat (about 1 cup)

Directions

  1. In a medium bowl, use a fork to mash together tuna, mayo, and mustard until completely incorporated. Stir in additional spices, if desired. (Paprika is a great addition.)
  2. Divide zucchini amongst four bowls, and arrange carrots, onion, bell pepper, tuna, and cheddar on top. If enjoying warm, microwave each bowl for about 1 minute.
  3. Top with cucumber and serve immediately.
  4. For meal prep: Divide zucchini amongst four 4-cup (or larger) storage containers.
  5. Press tuna equally into four 6-oz containers. Fill remainder of containers with shredded cheese.
  6. Make a well in the middle of the zucchini and nestle tuna into the hole.
  7. Arrange carrot, cucumber, onion, and bell pepper in remaining area. Affix lids and store in the fridge until ready to eat.

[Slow Cooker] Easiest Fajitas Ever

As the weather warms there is a tendency to put the slow cooker away in favor of barbecues and chilled salads. While I am 100% in favor of both those items, I also think summer and winter can share the slow cooker equally well. Hawaiian meatballs and enchilada quinoa are both delightful summer meals and the slow cooker not only presents its usual ease of use, but also saves you from standing near a hot oven or stove.

[Slow Cooker] Easiest Fajitas Ever {{Baking Bytes}}

This week we can add a recipe to your summer repertoire with another Mexican favorite: fajitas. Possibly my favorite dish at Mexican restaurants, fajitas are consistently delicious and even more consistently rarely contain ingredients I don’t like. As someone with a strong aversion to raw tomato and cilantro, and a mild distaste for avocado, dishes from south of the border can be a bit challenging. (You can only tell the waiter to leave so many things off your tacos before they give you The Look.) Fajitas and enchiladas are my go-tos there, and these are a new go-to at home.

[Slow Cooker] Easiest Fajitas Ever {{Baking Bytes}}

With just a few simple ingredients and most of the prep time involving slicing meat and veggies, this recipe comes together in minutes and can be left to its own devices all day long. Up the heat with additional peppers or spices, or leave them out for an extra mild version. I like to use a variety of bell peppers to add some flair, but any of the colors will do. Make a batch of this DIY fajita season or use a store-bought version – whatever makes sense to you. I like to whip up my own so I can up the garlic and lower the salt, but any fajita or taco seasoning will do just grand.

[Slow Cooker] Easiest Fajitas Ever {{Baking Bytes}}

Tender meat and plenty of peppers fill out a tortilla with lots of flavor – I like to use a corn/flour blend but any fajita-size tortilla is great. These are perfect just as is, but I like to add some spinach, salsa, and sour cream for a few toppings. Sprinkle with hot sauce for an extra kick!

These make a lot which is great for a crowd or for meal prep. M liked these so much for lunches he requested them two weeks in a row. For a man who rarely gives me feedback beyond “it was pretty good”, this is praise of the highest order. As a bonus, they are super easy for me to throw together while I prep my own lunches for the week. Pack a container of meat, whichever toppings you like, and a couple tortillas and you are set for an easy lunch to reheat. For the low-carb crowd, serve over a bed of cauliflower rice and greens for a fajita-bowl instead.

[Slow Cooker] Easiest Fajitas Ever {{Baking Bytes}}

Slice up some meat and veggies and all you have to do in the morning is stir it and go. Plus, coming home to pre-made fajitas gives you plenty of time to blend some margaritas on the side – Fajita Friday anyone?

[Slow Cooker] Easiest Fajitas Ever

Adapted from Fit Slow Cooker Queen
Serves 6-8

Ingredients

15 oz can tomato sauce
2 jalapeños, diced (or two, 4 oz cans)
2 Tbsp fajita seasoning (below, or use your own)

3 lbs steak, thinly sliced (I used deer)

3 bell peppers, thinly sliced
1 large onion, thinly sliced

Fajita seasoning
2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp paprika
1 tsp garlic powder
1 tsp red pepper flakes
1/2 tsp onion powder

Directions

  1. In your slow cooker, stir together tomato sauce, jalapeños, and fajita seasoning.
  2. Add steak and stir until well coated.
  3. Top with onion and bell pepper (or leave out until 1 hour from serving if you prefer them crispier.)
  4. Cook 6-8 hours on low (or 3-4 hours on high.)
  5. Serve hot with fajita-sized tortillas (I like a corn/flour blend), with plenty of salsa and sour cream for topping. (And a handful of spinach is never amiss!)

Lemon Quinoa & Kale Salad

Happy May, friends! With the weather (hopefully) starting to warm up and Mother’s Day just around the corner, I have a lovely citrus quinoa salad to share with you. It is light but filling, and complements a multitude of protein choices for any dietary restrictions.

Lemon Quinoa & Kale Salad with Halibut {{Baking Bytes}}

Inspired in part by my lemon poppyseed breakfast quinoa as well as a delicious salad at The Cafe in Iowa, this recipe works equally well as a side and as an entrée, in addition to being delightful both warm or cold. Head on over to my guest post at Jenna Gorham Nutrition to check it out!

Broccoli Beer Bread Grilled Cheese

We’ve reached the final week of National Grilled Cheese Month and I’ve saved my favorite for last. I hope you enjoy it too!

One of my favorite flavor pairings is broccoli and cheese, and in my opinion broccoli cheese soup is the epitome of perfection for this palate. Although it can be extraordinarily unhealthy, it’s a comforting entrée perfect for a cold winter day. My favorite cookbook has a much healthier version using goat cheese that I meal prep for lunches semi regularly throughout the colder months. Although putting broccoli in a grilled cheese felt a little strange, I decided to try it anyway. The question remaining was which bread would complement it nicely.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

Despite not caring for beer in its original beverage form, I often enjoy it as an accent to both sweet and savory dishes and there are a handful of recipes on my blog that call for it. Beer bread is a favorite to serve with stews and chilis, and Guinness chocolate ice cream turns out to be pretty fantastic. Broccoli cheese soup is delicious accented with beer as well, and this thought lead me towards using a beer bread for this particular sandwich.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

Crispy roasted broccoli and melty sharp cheddar blend perfectly with the beer bread, and I strongly feel all three components are necessary for the full experience. You could certainly substitute an alternate bread (I would choose a whole wheat or seeded multi-grain) but the beer adds such a great twist that I promise it’s 100% worth the extra effort to make the loaf ahead of time. This sandwich combines several of my favorite things all into one and I can easily see it becoming somewhat of a staple, presuming I have the foresight to roast extra broccoli whenever possible. Great for beer lovers and broccoli lovers alike, this might even be a way to get a few extra veggies into what feels like a decadent meal.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

This was the fan favorite (although to be honest, they said that about all of them) and sure to be a crowd pleaser. Whether it’s cut in half for a great appetizer, served with a cup of broccoli cheese soup for a superbly warming experience, or thrown into your regular dinner rotation, this sandwich is surprisingly homey despite its thoroughly non-traditional expectations.

Broccoli Beer Grilled Cheese {{Baking Bytes}}

I hope you enjoyed the series and if you found a new favorite be sure to let me know!

Broccoli Beer Bread Grilled Cheese
Makes one sandwich

Ingredients

1 head of broccoli, finely chopped
1 Tbsp olive oil
salt and pepper, to taste

2 slices beer bread (reduce sugar to 2 Tbsp or less)
1/4 cup grated sharp cheddar
olive oil or butter

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a pan or coat thinly with olive oil.
  2. Combine broccoli, olive oil, and spices in a bowl; stir until well coated.
  3. Spread evenly on prepared pan and roast until broccoli is starting to char, about 20 minutes. (Or to your desired texture.)
  4. When the broccoli is nearly done, heat additional oil or butter in a small lidded frying pan over medium-low heat.
  5. Mix together cheese with 1/4 cup broccoli until combined. (One head of broccoli is probably enough for 4-ish sandwiches, presuming your bread slices are small.)
  6. Lay bread in heated pan, then top one side with broccoli mixture. Put on the lid and heat until cheese is melty and bread is golden.
  7. Place empty slice on top of the broccoli (toasted side up) and then carefully flip the whole thing; cook an additional 30-60 seconds to allow the sandwich to meld together.
  8. Serve immediately; would be extra fantastic with a cup of broccoli cheese or beer cheese soup for dipping!