Alright, so you know those days when you come home from work and you just don’t feel like cooking anything? Or your fridge is practically empty but the idea of going to the store makes you groan?
Yeah…had one of those nights last week. The problem with being in charge of cooking AND being paleo means you can’t just say “go fend for yourself” and make a sandwich. Well, I guess you could say the first part but then you’d be a dick.
Thankfully when nights like this happen, I can turn to eggs. Super easy to make and occasionally I’ll throw in some sweet potatoes to make it special.
This time I was out of sweet potatoes, but I did have a number of things in my fridge that were definitely on their way out. My basil was looking a bit wilted after being in my fridge for a bit too long. And while I did have a few sweet peppers and broccoli left, I didn’t have enough of either to be a real side dish.
So I did something, much to the horror of my boyfriend. I threw everything we had in the fridge into a quiche. Seriously. Everything. My answer to “do those things go together?” was “Eh. We’ll find out.”
The real answer was “YES!”
- 9 eggs
- Half an onion, chopped
- Few handfuls of broccoli, chopped
- Few handfuls of sweet peppers, chopped
- Some deli meat
- Handful of basil
- Handful of walnuts
- 2 cloves garlic
- About 2 Tablespoons of olive oil
Unpictured: Made pesto. Throw the basil, walnuts, garlic and olive oil in the food processor/blender. Blend until it’s pesto. If you’re having trouble getting it smooth, add more olive oil.
In a pan, I tossed in the broccoli, sweet peppers and onions in some olive oil. Just wanted to cook them for a little bit to get them soft. I think I left them on the heat for about 5 minutes. It might have been a little bit longer. If you’re having trouble getting them soft, add a tiny bit of water and cover.
In a casserole dish, I lined the bottom with salami. I wanted to create a nice bottom layer. Alternatively, you could cut your salami into pieces and toss in. Jake suggested we try that next time since the large pieces of salami were a little hard to cut and eat.
Spread your first layer of pesto over the salami.
Added the veggies from my pan. Then spread the rest of the pesto on top.
Covered it with another layer of deli meat. This time I used hot capocollo.
In a small bowl, I first scrambled 8 eggs and poured it on top. I realized that wasn’t enough so I added one more. You want the eggs to really fill up the bottom portion of your dish, as seen in the photo.
I then placed it in a 325 degree oven for 40 minutes. I originally set a timer for 30 minutes but that was definitely not long enough. The time is going to vary depending on the size of your baking dish. You want the top layer of egg to be on the solid side. If it wiggles, it’s not cooked.
The result was so much better than I expected. The basil pesto really gave an interesting flavor and texture to it. Even though technically this is a frittata, the creaminess of the basil made it almost like a quiche!
*Side note: Know the difference between a frittata and a quiche? Because I sure didn’t until 10 minutes ago. They’re both baked egg dishes with additions such as veggies and meat. But:
For quiches, you typically add some sort of cream or milk. They normally have crusts as well, but you can do a crustless quiche.
Frittatas have no crust and no milk or cream. They’re normally cooked first on the stove top and then moved to the oven or broiler.
Learn something new every day
I will definitely be making this again, although maybe with slightly different veggies and meat. The pesto is a staple however.