Mediterranean Crustless Quiche

I saw this recipe on Spark PeopleDOTcom originally but I wanted to put my twist on it. Their recipe is a Spinach and Feta Cheese Quiche.However,  I didn’t have any feta cheese this time, so I use what I had on hand fresh mozzarella cheese. Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides. This is great as a main dish or as a light brunch meal. The variations are endless! Sorry no pictures.. I deleted them before I put them on the my computer. But I will update this recipe with pictures when I make it again.


 1 medium Onion, diced
6-oz Fresh Baby Spinach
¼ cup Black Olives
1clover of Fresh Garlic
2 large Eggs
1/2 cup Egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt (may need more)
pinch cayenne pepper
1 1/3 cups non fat milk
1 Ball of Fresh Mozzarella Cheese


Preheat oven to 400F.
1. Lightly grease a 10-inch quiche/tart pan (or a pie plate)
2. In a medium frying pan, cook diced onion with a bit of butter (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
3. In a large mixing bowl, whisk together eggs, flour, baking powder, and salt. Whisk in milk, and then stir in spinach-onion mixture.

4. Cut mozzarella ball in half. Cut half into small pieces and put in mixture.
5. Pour quiche base into prepared pan.

6. Slice the remaining mozzarella and place on top of quiche.
7. Bake for 25 minutes, or until center is set and the outside edge is golden brown.
8. Let set for 5 minutes, then slice and serve.

Servings: 6-8


Cowboy Caviar

This recipe comes from from my good friend Sandy. I had this at my Writers Retreat over the weekend and had to recreate it at home. It’s packed with protein and fiber. It’s a great side dish but I ate it as a snack with some Chip’ins for most of of the weekend. YUM!!  I will make its again!
8 Servings


  • 1 (15.5 ounce) can Black Beans (rinsed and drained)
  • 1 (15.5 ounce) can Black-Eyed peas (rinsed and drained)
  • 1 (15.5 ounce) can Chickpeas (rinsed and drained)
  • 1 (14.5 ounce) can Roe-Tel
  • 2 cups frozen corn kernels (thawed)
  • 1/2 medium Red onion chopped
  • 1/4 Orange bell pepper finely chopped
  • 1/4 Red bell pepper finely chopped
  • 1/4 Yellow bell pepper finely chopped
  • 1/2 cup chopped pickled jalapeno peppers
  • 1 teaspoon fresh Garlic  (maybe more is you love Garlic like I do)
  • 1 1/2 cup Fat Free  Italian salad dressing
  •  3/4 cup cilantro chopped
  • a pinch of salt and pepper to taste


1. Mix beans, peas, tomatoes, corn, onion, bell peppers and jalapeno peppers in a large bowl.

2. Season with garlic.

3. Add dressing and cilantro; toss to coat.

4. Refrigerate for 20 minutes or until ready to serve.

5. Serve with chips as a dip or as side dish with the main dish.

Turkey Meat Loaf

This is a quick dinner to make and this is one of my six year old favorite meals. I serve it with mash potatoes, and spinach, walnut with strawberries in a Balsamic dressing. Sorry I didn’t take step by step picture do to working under a time restraint.


1 lb Ground Turkey

1/3 Yellow Onion (chopped)

½ Green Bell Pepper (chopped)

1 tbsp Minced Garlic

¼ tsp Mustard Powered

1 tsp Worcestershire Sauce

1 Egg Beaten

Pepper (to taste)

Tex Joy or Season Salt (to taste)

Ketchup to garnish


Preheat oven to 350.

1. Mix in a large bowl the following: Ground turkey, onion, bell pepper, garlic, mustard, Worcestershire, seasons, and egg. Mix well until it looks like mush and sticks together.

2. Cook in a bread pan or mini 8 slot loaves pan for portion control. Dump mixture into pan and shape into a rectangle. Cover with foil and bake for 40 minutes. Take out and cover with ketchup and continue to cook for about 10-15 minutes.

4. Let cool for 10 minutes and then serve.

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