Cassie’s Crustless Quiche — A must-try for busy students

Meredith Wagner | Arts & Life Editor

By Meredith Wagner | Arts & Life Editor

Eating healthy can feel daunting for college students. With an already overflowing plate of school work and extracurriculars, it’s no wonder young adults don’t want to expend extra energy adding more to the madness and doing dishes every night. This dilemma has driven the craze for “food prepping,” which can strengthen the appeal of properly taking care of oneself in the midst of stressful or busy circumstances.

I make this quiche every weekend in-between studying for exams, and it makes my mornings much easier throughout the week. It takes no more than ten minutes to heat up a slice, gulp it down and head out the door, and it always holds me over until lunch. If you work out in the morning, it’s a great source of post-workout protein, and if you don’t (I’m with you), it just tastes good, and that’s enough reason to spend an hour on the weekend throwing it together. Take care of yourself, and enjoy.

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Ingredients

  • Pie pan (preferably glass)
  • 10 eggs
  • 1 cup of cream (1 cup canned coconut milk is a great substitute)
  • 1/2 of a sweet onion, chopped
  • 2 cloves of garlic, minced
  • 2 T dijon mustard
  • 1/2 cup fresh grated parmesan cheese + 2 oz. crumbled goat cheese *optional
  • Large handful of preferred greens (kale, spinach, etc.), washed
  • 1/4 t. Herbs de Provence
  • Salt and pepper
  • Small amount of olive oil

 

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Directions

  • Preheat oven to 400 degrees. Lightly grease glass pie pan with butter or oil.
  • Whisk eggs and cream together.
  • Warm small amount of olive oil in a pan on medium heat. Sauté chopped onion for about one minute, until fragrant. Add garlic and sauté until garlic is also fragrant.
  • Add sautéd onion and garlic to egg and cream mixture. Add 2 T dijon mustard, a few dashes of salt and pepper, and Herbs de Provence.
  • Add cheese, but leave a little on the side. (This step is optional.)
  • Lay preferred greens in the bottom of the pie pan. Pour mixture over the greens. Sprinkle leftover cheese and more herbs de Provence on top.
  • Cook in oven for 40—50 minutes.

 

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Helpful Tips

  • Slice the quiche evenly and store in the fridge for up to 4 days. Heating up a slice each morning is quick, easy and should hold you over until lunch time.
  • Quiche is versatile, so this recipe can easily be manipulated or added to. Throw in fresh tomatoes or broccoli if you have them, or add a dash of your favorite seasoning.
  • If you prefer, place a pie crust in the glass pan before pouring in the egg mixture. In this case, I would use 5 – 7 eggs and a little less cream so that you have room for everything. Otherwise, follow the recipe as is.

 

 

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