Happy Wednesday! Getting through Wednesday is always an accomplishment, but when you’re unemployed, the weekend doesn’t have quite the same allure. The only bonus about Saturday and Sunday is that you don’t feel bad about sleeping in and your friends are available for brunch. But, my bout of unemployment won’t last forever, so I try to enjoy it while I can.
Today, I have another great vegetarian and FODMAPs friendly recipe to share. If you aren’t familiar with FODMAPs, which stands for a bunch of scientific things that I cannot remember, you can read more here.
Growing up, I loved quiche. I remember having these adorable mini quiches at special occasions – like mother-daughter teas, and my guess is that these memorable tiny quiches were probably frozen food from Costco, but they always felt like a special treat. These days I’m not really into the fancy frozen finger food thing, but I like to create my own versions of things that I enjoyed in my childhood. I find food so nostalgic, especially in the winter when I crave things that are comforting and warm out of the oven. Maybe I have some innate desire to ensure I don’t miss out on old favorites even though my diet has changed so drastically, but whatever the reason, it’s usually good inspiration for a new recipe.
This quiche is a bit healthier than a traditional quiche, but personally, I think you can lose a lot of less healthy aspects of a quiche without losing a lot of flavor or experience. I mean as long as you include a egg soufflé of sorts and a decently high calorie crust, you can still call it a quiche, right? This recipe is super easy (seriously) and versatile, and it’s FODMAPs friendly!
- 1 spelt crust (I used the Wholly Wholesome brands from Whole Foods Market)
- 1 tablespoon of olive oil
- 1 pound of baby spinach
- 6 eggs
- 2 egg whites (optional)
- 2 heaping tablespoons of nutritional yeast
- Preheat the oven to 350 degrees.
- Use a fork to poke a few small holes in the pie crust, and bake for 10 minutes.
- Heat large frying pan on low-medium heat. Add olive oil and roughly chopped spinach. Cook until the spinach is completely wilted.
- Put cooked spinach into pie crust.
- Whip eggs, nutritional yeast, and salt and pepper together. I think parsley would also be a great additional here.
- Pour egg mixture over spinach.
- Cook for 30 - 35 minutes until eggs are done.
- Top with hot sauce, mayonnaise (yes mayonnaise on quiche is delicious - especially pesto mayonnaise), or whatever you desire. Serve warm!
Enjoy your Wednesday evening!