I for the most part do not partake in the habit of eating breakfast or lunch, as I am like a snake. I consume most of the time, one main meal a day which is dinner. Breakfast and lunch as a rule for me is just a cup of coffee. DH and MIL graze all day, plus they eat three main meals a day. So with this said, occasionally we all go out to one of the local diners that New Jersey is famous for, for brunch. When that happens, then I don’t eat lunch or dinner. I love Belgian waffles with butter and maple syrup; deep-fried French toast with butter and sugar; Florentine omelets; cream chipped beef; two Philadelphia influenced foods: scrapple with maple syrup and last but not least porkroll on a croissant with cheddar cheese. This Quiche below is a play on the Florentine omelets.
- 1 tablespoon butter
- 1 cup onions (sweet, diced)
- 1 cup spinach (defrosted)
- 3 eggs
- 1/2 cup milk (I used 1%)
- 1/2 cup light cream
- 1/2 teaspoon butter
- 4 ounces feta cheese
- 1/4 cup finely chopped summer sausage (fully cooked)
- Place sliced onions in a microwave safe container and microwave them for 2 minutes, then stir them.
- And then microwave them for 2 more minutes.
- Add one tablespoon butter to skillet on medium heat.
- After butter melts add onions to the skillet.
- Saute onions for 15 minutes stirring enough that they don’t burn.
- Squeeze excess water out of spinach, and rough chop it.
- Place spinach and summer sausage in with the onions and saute for 3 minutes.
- Let cool for 15 minutes.
- Pre-heat oven to 350 degrees F.
- Use remaining butter to grease a 8″ pie plate or 5″x 8″ shallow baking dish.
- In a mixing bowl add eggs, milk, cream, and nutmeg and whisk until a uniform color.
- Mix cheese, spinach and sausage in to egg mixture.
- Pour egg mixture into baking dish.
- Bake for 45 minutes.
Preparation Time: 30 minutes
Cooking Time: 67 minutes
Photos by Copyright 2015 Deborah Kaplan