quiche ramekins

It's no secret I love my ramekin sets. I mean, sometimes, presentation is everything. And also, these 8-oz. (to the brim) containers are the perfect serving size for me--and James simply has to double or triple them for his normal serving. And I also managed to purchase both sets of four at Homegoods for roughly $6 each. How can anyone say no to that?!

So Monday night, after PRing in CrossFit Total (small pat on back), I came home to limited ingredients, but staples in our household. I really believe that regardless of what you have in your pantry or fridge, you can always come up with something tasty if you throw in some eggs.

Quiche Ramekins

Ingredients

• 1 lb hot breakfast sausage
• 1 onion
• 2 handfuls spinach
• 1 pint grape tomatoes
• 10 eggs
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp garlic powder

1. Brown sausage.

2. Dice onion and add to sausage. Saute until onions become transparent.

3. Add in one handful of spinach, and saute for roughly a minute before adding in second hanful.

4. Add in halved grape tomatoes and sauté for about 2 minutes. Remove from heat.

5. Preheat oven to 350 degrees.

6. In medium mixing bowl, beat eggs, milk, pepper, salt and garlic powder.

7. Whisk in shredded cheese.

8. Then add in sauté mixture and quickly stir.

9. Place mixture in greased ramekins. Mine fit perfectly in 8 one-cup ramekins.

10. Sprinkle cheese on top, and bake at 350 degrees for 30 to 40 minutes.

Super tasty! And the hot sausage really gives it a kick.

This recipe is part of Slightly Indulgent Tuesday, Gluten-Free Wednesdays and Real Food Wednesday.

crustless quiche

Before I left work yesterday, I was talking to my friend and now co-worker Lindsey about a thought I had earlier that day as I was heating up my lunch (crockpot chili verde).

If I were stuck on a deserted island and could only eat one food group for the rest of my life, what would it be? Without hesitation, I chose meat. There's just something about it that makes me crave it, especially red meat.

When I asked Lindsey what food group she'd choose, she thought for a minute, and finally opted for dairy. She asked if eggs counted as dairy, and I told her that was up for debate.

Personally, I count eggs as a meat, so maybe that's what inspired last night's dinner. When I got home, I opened the fridge to find a container full of chopped bell peppers and onions and some smoked sausage. 

As my mind started reeling as to what to make for dinner, I kept coming back to an old classic: Crustless Quiche.

The great thing about quiche is it's really hard to mess up.

Crustless Quiche

Ingredients

• 2 smoked sausage links
• green bell pepper
• red bell pepper
• onion
• 5 eggs
• 1.5 cups milk
• 1/8 tsp salt
• a few grinds of black pepper
• 1/8 tsp nutmeg
• 2 handfuls of spinach
• 1 cup halved grape tomatoes
• 1 cup shredded cheese

1.  Halve your sausage links lengthwise then cut every 1/3 inch and place in sauté pan.

2. Chop your bell peppers and onion. Since I discovered mine chopped, I simply added two cups of it to the sauté pan.

3. Sauté on medium high heat for 5 to 7 minutes, until onions are transparent.

4. Preheat oven to 375 degrees.

5. In the meantime, whisk eggs, milk, salt, pepper and nutmeg in medium mixing bowl.

5. Locate two pie dishes and grease. I only have one, so I opted for a round casserole dish as an alternate.

6. Evenly distribute egg mixture between dishes.

7. Layer with spinach.

8. Divide sautéed sausage mixture between dishes.

9. Split halved grape tomatoes and cheese between dishes.

10. Bake at 375 for 25 to 30 minutes.