You’ve gotta eat something… it might as well be good! Living on a budget, you quickly learn that it just isn’t feasible to eat out three times a day, but there isn’t always time to cook a full meal, if you can cook at all! While your cooking skills may range anywhere from “master chef” to “barely able to make ice,” everyone needs basic recipes and cooking tips, especially now that you’re out in the real world, and your time is becoming more and more precious.
My rough attempts at food photography — I’m a musician, not a photographer!
Let’s start with breakfast. It really is the most important meal of the day, because it sets the tone for the day. Sure, you can just have a diet Coke and some cookies, or skip it altogether, but are you really functioning at your best after that sort of meal? Personally, cramming in a bunch of sugar just leads to a crash later on, turning yours truly into a raging bitch. I’ve found that the best way to make sure I get a decent breakfast is to prepare something on Sunday that will last me through the week, like a quiche. Then just pop a slice in the toaster oven and go! Here is my recipe, which is easily customized to suite your tastes. Just add what you like! Have it for breakfast each morning, or make it for brunch on a special occasion!
My quiche here has broccoli, spinach, carrots, lentils, and an Italian blend of cheeses. Yum!
Crustless Veggie Quiche
- 3 eggs
- 1/2 cup baking mix (like Bisquick, but I use Bob’s Red Mill Gluten-Free)
- 1 cup milk
- 1 cup shredded cheese of your choice
- Lots of veggies (broccoli, zucchini, onion, carrot, tomato, sweet potato, etc), chopped to bite-sized pieces
- Herbs or spices to taste (garlic powder, basil, ground black pepper are good ones.
1. Preheat oven to 375F. Spray a 9″ pie plate with cooking oil.
2. Pile vegetables into pie plate, until it is about 3/4 full. Top with the cheese.
3. Combine eggs, baking mix, milk, and spices in a blender or food processor. Blend on high for about 15 seconds, or until well-mixed and a little frothy. Gently pour over veggie and cheese mixture.
4. Bake for about 25 minutes, or until just starting to brown on top.
5. Cool for 5 minutes before serving. Let cool completely before refrigerating.