The weather here in New York has been amazingly warm and that means lighter dinners to accompany the sunshine! Yesterday (and today) seemed to be one of those days where there just wasn't enough hours in the day to get everything done. I did not have that much time to prep dinner and as of 2:00pm I did not even have anything planned. It was one of those nights I had to grab things from around the kitchen and make something on a whim. I decided to make a delicious quiche and wanted a nice light and healthy side to go with it....so white bean and tomato salad it was. It was perfect and could not believe how quickly it was devoured...only one small piece left last night which happily I ate for lunch today :)
Bacon Quiche
Frozen Pie Crust, thawed
1/4 large onion, diced
1/2 green bell pepper
frozen spinach (if frozen thaw and squeeze out any water), I used about 3/ 4 of frozen box
5 slices of low-sodium bacon, sliced the short way and cooked (drain fat)
5 eggs
1 cup skim milk
about 1/3 (maybe a tad more) of shredded cheese of your choice
salt and pepper to taste
couple of dashes of hot sauce (Chalulah)
Lay pie crust into a pie plate. Saute onion and green pepper until tender. In a bowl, mix eggs, milk, salt and pepper, and hot sauce.
Layer onions and peppers in the pie crust, add spinach, cheese, bacon, and top with egg mixture.
Bake at 375 for 40-45 minutes
White Bean & Tomato Salad
1 14oz can of white beans
2 tomatoes, chopped in large pieces
2 Tbl of Olive Oil
1 medium lemon, juiced
1/2 Tbl of oregano
salt and pepper
Mix together. I let sit in the refrigerator for at least 30 minutes. Serve at room temperature or cold.
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