Cafe Brigitte

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Easy Spinach Quiche July 23, 2009

Filed under: Home Management,Recipe — Cafe Brigitte @ 1:32 am
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I was away from home most of last week and have been on the run ever since I got home at midnight on Sunday (or is that Monday?). I have not had a chance to restock the fridge, so I had to be creative for our dinner tonight. I had spinach in the freezer, pie crusts, and lots of eggs. I love quiche, but so many of the recipes online required ingredients that I didn’t have. That is where I had to be creative and simplify. Here is the recipe I came up with:

1 – 9 inch pie crust (premade frozen, the folded variety, or use your favorite recipe)
4 large eggs
1 cup milk
half of a 16 oz package of frozen, chopped spinach
1 small tomato or half a large one seeded and chopped
1.5 cups shredded cheese (you pick the type – I used colby-jack since that is what I had on hand)
salt and pepper to taste

Preheat the over to 400 degree and bake your crust for about 8 minutes (my frozen crust was thawed). While that is baking, cook the spinach according to package directions and drain excess water from the spinach. Then beat your eggs with the milk. Add the spinach and tomato to the egg mixture. Salt and pepper to taste (I used about 3/4 teaspoon salt and 1/2 teaspoon pepper).

When the crust is finished prebaking, reduce the oven temperature to 375 degrees. Sprinkle half your cheese in the bottom of the crust, pour in the egg/spinach mixture, and top with the remaining cheese. Bake for 25 to 30 minutes. Let cool for 10 minutes before cutting.

I made two quiches this evening thinking that we would have one for tonight (my husband is working tonight) with leftovers for lunch tomorrow and that I would freeze the second one. Well, my girls ate not just seconds, but thirds, so there were no leftovers from the first quiche. The second one will be lunch tomorrow.

What I like about this recipe is that it is made from things I always have one hand (well, I don’t normally have pie crusts in the freezer, but I do have the ingredients to make them) and it is a complete meal.

Spinach Quiche



A favorite summer recipe June 26, 2009

Filed under: Recipe,Time Management — Cafe Brigitte @ 1:30 am
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During the summer, I try to prepare meals that don’t require heating up the kitchen for long hours. And, while I do enjoy cooking, because my days are busy (whose aren’t?!), I look for recipes that don’t require a lot of prep time or unusual ingredients.  The following recipe fits both requirements.  My husband and I ate a lot of canned salmon (it’s cheap) during our grad school days and it has remained a staple in my pantry.  So, this recipe is budget friendly, too.  I hope you enjoy it as much as we do!


25 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1/4 cup plus 2 Tablespoons fat-free or low-fat mayonnaise, divided
1/4 cup dry bread crumbs
1/4 cup chopped green onions
1 egg white
1 Tablespoon lemon juice
1 teaspoon Cajun, Creole or blackened seasoning mix or seasoned salt
2 teaspoons margarine or butter
1 teaspoon Dijon-style mustard
Lemon wedges

In a medium bowl, combine salmon, 1/4 cup mayonnaise, bread crumbs, green onions, egg white, lemon juice and seasoning. Mix well; shape into four 1/2-inch thick patties. Melt margarine in a large nonstick skillet over medium heat until hot. Add salmon croquettes; cook 3 to 4 minutes per side or until golden brown. Meanwhile, combine remaining 2 tablespoons mayonnaise and mustard. Serve sauce and lemon wedges with croquettes.

Baked Version: Place patties on spray-coated baking sheet. Bake at 425° for 15 minutes, turning after 8 minutes.

Makes 4 servings.

Nutrients per serving: 214 calories, 9g total fat, 3g saturated fat, 37% of calories from fat, 63mg cholesterol, 23g protein, 11g carbohydrate, .4g fiber, 978mg sodium, 244mg calcium and 1.8g omega-3 fatty acids.

Alaskan Salmon Croquettes

Alaskan Salmon Croquettes

This recipe comes from The Alaska Seafood Marketing Institute at