Having a quiche in the fridge is one of the greatest things – it serves as a healthy snack for in-between meals, a perfect lunch (when you don’t feel like arranging a sandwich) and an easy go-to dinner on a busy weeknight.
Right now I’m in the habit of making crustless quiches. Mostly because I want to save the calories. I’d much rather have dessert than fill up my calorie count with carbs. Although, I do love carbs, too…. #FemalePains
You’re going to love the simplicity of this. It’s a chop, mix and bake kind of recipe.
Because Hubs loves his protein and, well, because I had two pieces of grilled chicken leftover from the diner… I chopped them up and threw them in this dish. It definitely gives it substance needed for it to qualify as a meal. Serve a lightly heated up wedge of quiche with a side salad, topped with a drizzle of Italian dressing. And that’s a darling of a lunch for ‘ya!
- 5 large eggs
- 8 ounces ricotta
- 4 ounces Parmesan cheese
- 4 garlic cloves, minced
- 1 can (14 ounces) artichoke hearts, drained and lightly squeezed dry
- 8 ounces frozen spinach, defrosted and squeezed dry
- 1/2 teaspoon red pepper flakes
- Salt and Pepper
- Optional: 2 pieces of grilled chicken, roughly chopped
- Preheat oven to 400 F degrees and lightly grease a 9″ pie dish.
- Whisk the eggs, then add in the ricotta and Parmesan.
- Give the artichokes a rough chop, then add them to the egg/cheese mixture along with the spinach and garlic.
- Generously sprinkle in salt and pepper, followed by red pepper flakes and chicken (if using). Give it a good stir.
- Pour mixture into greased pie dish. Bake for 40-50 minutes until top is golden brown.
- Serve warm or cold.