Kiss the Cook (or the girl trying to)

Confession:

I regularly watch Top Chef. I have seen almost every season. I think I secretly wish I was on it. 

I like to pretend I can cook. And occasionally I actually can and well! Overtime I've learned what works and what doesn't. I have signature dishes that I do quite well, recipes that I will never try again and the average ones. I love the process of cooking (most days).

I've had to teach myself how to cook overtime because of unfortunate dietary limits that have come up in the past two years. This is where I get complicated. Typically, I'd like to think of myself as not very picky...but my stomach made different choices. 

Since 2008, I have not eaten beef at all, and I only eat organic free-range meat otherwise (blame the film FOOD INC. for that). Over the course of the last year and half I have eliminated (most) dairy and wheat/gluten from my diet. After severe stomach issues this, though difficult at times, is well worth not feeling sick all the time. I never would've guess that what I was eating was making me sick. 

So this is what I do. I experiment. I play with food and though I am not like my brothers (who literally are gourmet cooks) my specialty is quick, easy, healthy, adaptable dishes. When you're cooking for one you have to get creative! That being said, this is my recipe; I made it up. It is not concrete. Change it, add to it, swap ingredients, try it for yourself. 

Crustless Greek Quiche

I'm all about breakfast for dinner. or lunch. or brunch. really I just love breakfast. This is my easy, yummy greek quiche recipe. enjoy!

Eggs - Tomato - Spinach - Mushrooms - Feta Cheese

Seasoning - Brown Rice Flour - Almond Milk - Minced Garlic



Chop veggies and spread evenly in bottom of pan with feta cheese. Whisk eggs, milk, olive oil, seasoning until light and well mixed Whisk in flour and pour over veggies. 

Bake at 350 degrees for 45 minutes 

Cooking for one like me? Freeze leftovers for an on-the-go breakfasts.
Eat it by itself or on (gluten free) toast! 

At less than 100 calories per serving and 5.5 grams of protein, start your morning off right!

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Crustless Greek Quiche 

Ingredients
5 fresh large eggs
1 medium chopped plum tomato (about 3/4 c)
1 c - baby spinach chopped or torn
1/4 c - Feta Cheese crumbled
1 c - chopped baby bella mushrooms
2 tsp - minced Garlic
1/4 c - Brown Rice flour
1 tbsp - Olive Oil
3/4 c - Almond Milk, Unsweetened Original

Add seasoning to taste:
I used parsley, basil, salt, pepper, oregano, onion and paprika.

Directions

Set oven to 350 degrees.
Lightly spray an 8 x 8 pan with olive oil cooking spray.
Chop veggies and spread evenly in bottom of pan with feta cheese. 
Whisk eggs, milk, olive oil, seasoning until light and well mixed 
Whisk in flour and pour over veggies.
Bake for 45 minutes or until lightly browned. 
Let set for 5-10 minutes. 

Side Notes:

*This of course can be made in a crust. (I am gluten free!)*The brown rice flour helps increase firmness, wheat flour can be exchanged. I suggest if you use a crust to eliminate the flour. *May substitute regular milk for almond.
*I limit dairy so feel free to increase that amount as well. *Try other veggies and add meats; bacon, turkey bacon and ham are great in this recipe.*You can make it in muffin pans for the perfect english muffin sandwiches- decrease cook time.

Nutrition Info  Serving Size: about 16, 2-inch pieces

• Calories: 98.2
• Fat: 6.3g
• Carbohydrates: 5.2g
• Protein: 5.5g