I embrace having perishables when I’m about to go out of town. It’s the ultimate motivator to use only things you have/things you have open. This week is spring break and last weekend I realized we still had quite a bit of perishable items that needed to be attended too. Luckily they were all things that lent themselves swimmingly to a Mediterranean quiche. And it worked out quite well if I do say so myself.
- 1 can garbanzo beans
- 1/4 cup pesto
- olive oil (optional if pesto is oily)
- 2 medium sized tomatoes
- 1/2 clove garlic
- salt (truffle salt if you have it!)
- 4 eggs
- 1 handful spinach
- 1/2 cup soft herb-garlic goat cheese
- 1/2 cooked sausage (I used garlic-gruyere)
- line a baking dish with parchment and pre-heat oven to 350°F
- drain and rinse garbanzo beans
- dice tomatoes roughly and mince garlic
- pour garbanzo beans, tomatoes, garlic, salt, pesto and olive oil (if using) into the prepared dish, stir well then bake for 20 minutes, taking out and turning occasionally
- once garbanzo beans start browning, mash them with the back of a fork and add goat cheese in globs and mix in until incorporated
- in a separate bowl, whisk eggs
- slice spinach and add to eggs
- pour the egg mix over the garbanzo bean mix and return to oven
- bake for about 25 minutes or until it starts to separate from the sides of the pan and a toothpick inserted into the middle comes out clean
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