This is what happens when you skip a grocery run...
I have been playing the fridge edition of Russian Roulett lately. Not enough time to meal plan, several take out dinners (sadly) , not a lot of major grocery runs (you know the kind of grocey run that makes you feel like you are equipped to feed a small nation).
I stare endless into the abyss that is currently my fridge and try to come up with something edible from the minimal content of the fridge. Last night - I was working with Salami, eggs, tomatoes and spinach. I debated an omelette or a egg sandwich, but I have been doing that a lot lately, then my eye caught the roll of pie dough on the bottom shelf and I knew it was gonna be quiche for dinner kind of night - if I could get past the salami.
SA-LA-MI. Not my first choice and I don't think I have ever actually tried it (maybe once, but clearly it was not that memorable). Why is salami in my fidge if I don't care for it ?
Last time I was in the store I was really craving a pepperoni pizza so I grabbed what I thought was pepperoni turns out it was salami. Needless to say I ordered in dinner that evening, I was so dissapointed.
I decided to give it a try and it turned out to be "don't judge a book by its cover" moments - because the combination of spinach and salami baked in with the eggs offers the perfect dish that has worked for all meals of the day (my kind of recipe).
WHAT YOU NEED:
- 20 to 25 slices of salami, diced
- 1 onion, diced
- 2 medium tomatoes, diced
- 1 cup of fresh spinach
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- pie crust , for 9 inch pie pan
- 1 cup of half and half
- 1 cup fontina cheese
- Preheat oven to 375 F
- In a medium pan, add onions, garlic, salami , season with half of the salt, black and cayenne pepper, sautee for 3 to 5 minutes.
- Add in diced tomato and spinach, stir and cook till spinach is welted (about 3 minutes). Turn off heat and set aside to cool down.
- Roll dough into the pie dish, layer the sauteed vegetable and salami on the bottom, sprinkle 3/4 of the fontina cheese over the vegetable.
- Crack eggs into a large bowl , add milk, salt and pepper and whisk.
- Pour egg mixture over the vegetable and cheese. Use a fork to very lightly combine the mixture.
- Sprinkle remainder cheese over the mixture and drizzle with remainder half and half.
- Place in the oven to bake for 40 to 50 minutes.
- Take out of oven and let it cool down before serving.