Okay this is an “everything but the kitchen sink” recipe. Whenever I am leaving town for a while I think of a new creative way to use up all the produce that could go bad. I grew up in a family that was very mindful of wasting food–so no morsel is left behind or left to rot while we are out of town.
A quiche is a great way to throw veggies, meat, eggs, milk/cream and cheese together. I feel that quiche is more than a brunch kind of meal. It is hearty enough to be enjoyed for breakfast, lunch, and dinner. Which is just what we did tonight–quiche me baby! Too far?? I hope not.
I decided to make a crustless quiche to save on the carbs and fat that normally come with the buttery crust you expect. After all I am putting potatoes, cream, and cheese in this little gem so I don’t think the crust will be missed. Alternatively, I have also used phyllo dough for my quiche crusts. This is a great crust substitute, especially if you love a flaky, crunchy crust!
Look at that veggie-loaded, custardy goodness.
Tortilla Española translated Spanish omelet is an item found on the majority of menus in Spain. It is a traditional “tapa” or small plate. The classic tortilla española is a combination of onion, potatoes, eggs, spices, and oil. It is a fluffy omelet-like consistency.
Are you putting two and two together yet? Oh yes… I decided why not combine my love for all things Spanish, especially tapas, and my love for quiche? VOILA a mediterranean tortilla española. I went with the adjective “mediterranean” since the key ingredients, other than the potatoes and eggs, were goat cheese, spinach, and tomatoes.
A dollop of some home-made curry ketchup, maybe hot sauce, or even sour cream? Boom. Happy taste buds.
Honestly, you can add whatever veggies, meat, or cheese you have on hand, even substitute milk for heavy cream…this is the beauty of quiche! Dare I say olé?
Prep time: 20 minutes
Bake time: 45 minutes
4 pieces of turkey bacon
1 T extra virgin olive oil
1/2 C diced yellow onion
1 green bell pepper, diced
1 russet potato, peeled and diced
5 oz fresh spinach
3 roma tomatoes
4 large eggs
4 egg whites (alternatively 3/4 C egg white beaters)
1/2 C heavy whipping cream
1 C shredded cheese (I used a mix of crumbled goat cheese and italian blend)
1/2 t red pepper flakes
salt and pepper to taste
- Preheat oven to 400 F and spray 9×13 pan with non-stick cooking spray.
- In a medium-size skilled, over medium-high heat cook the turkey bacon according to instructions on package.
- While the bacon is cooking, place the the diced potato in a microwave-safe dish, add 2 T water, cover with plastic wrap and microwave for 4 minutes. This will allow the potatoes to get tender.
- Remove the bacon from the skillet and set aside. Add oil, onion, pepper, and mushrooms to the skillet. Cook for 3-5 minutes until the onion is translucent.
- Add the microwaved diced potatoes (drain excess water) and fresh spinach to the skillet. stir and place lid on pan, cook an additional 3-5 minutes until spinach has wilted. Remove from heat and allow to cool for ~10 minutes.
- While the veggies are cooling, dice two of the roma tomatoes and slice the third tomato into 1/4-inch pieces. Set aside.
- Once the bacon has cooled, chop it into small pieces (similar in size to diced tomato and onion). Set aside.
- Crack the eggs into a medium-sized mixing bowl, add the egg whites and heavy cream, whisk until well-combined. Then add the diced tomatoes, shredded cheese, crumbled bacon, red pepper flakes, salt, and pepper. Whisk to combine.
- Spread the warm (slightly cooled) potato veggie mixture on the bottom of the pan. Then pour the egg mixture evenly on top. Decoratively place the remaining tomato slices on top of the egg mixture.
- Place in the preheated oven and reduce heat to 350 F, bake for 45 minutes.
- Remove from oven and allow to cool for 10 minutes before serving.