For the last few days, the forecasters predicted a winter weather event for today—freezing rain, sleet, etc. Clouds rolled in yesterday.
Today, the "wintry mix" arrived. When I fed the barn critters this morning, an icy rain was falling. The deck was starting to ice up. The house-cats didn't stay out long and even the porch cat came in. The photo below shows a break in the precipitation.
Because we might lose power and our well is dependent upon electricity, I'd filled the downstairs bathtub with "flush water" last night. We already had plenty of bottled water to drink and enough propane to power the downstairs stove and the gas logs. This morning, I decided to cook things that we could eat if the power went out. Today was the perfect day for an Easy Quiche. I found the recipe somewhere on the internet last fall and thought it looked diabetic friendly.
Cheese and Spinach Crustless Quiche
Preheat oven at 350
1 (8 0z. or thereabout) package of
unthawed frozen spinach
3 cups of
cheddar cheese (I grate my own from whatever is on special at Kroger)
Lighty grease a pie container, (regular size). I use a Corning Ware pan that I've had for decades. I grease it with real butter, not any of that chemical crap.
Fry onion in pan with olive oil. Add frozen spinach and cook until
tender, stirring occasionally. You might need to add a little more olive oil. I sometimes add a Tbs. of butter.
Meanwhile, in a large
bowl, beat eggs and add cheese, salt and pepper.
Once spinach and onions are cooked (5 to 10 minutes, depending on how hard the spinach was to begin with),
add them to egg mixture. Mix until everything's evenly blended.
Pour ingredients into greased pie pan and bake for 30
minutes, or until the quiche is golden brown and firm.
This is what the finished quiche looks like.
The crustless quiche makes a perfect diabetic-friendly, gluten-free main dish for an icy day lunch. And luckily the power didn't go out while it was baking.
Labels: diabetic-friendly, gluten-free, recipe