A Quick Dinner

Like many families with active children I feel like we are living at the fields this Spring.  This Spring we have practices Monday, Tuesday, Wednesday and Friday plus games on Saturday (Hubby's note- And an optional practice on Thursdays. Nailed the whole week!).  I am sure you can imagine our after school routine is pretty crazy and I have no time to cook and serve a sit down dinner every night during the week.

Nuggets or grill cheese for the kiddos and sandwiches or salads for Hubby and I have become our go to meals.  (I promise we are all still eating fruits and veggies too.)  As much as I love that we have some quick "go-to" meals for this busy time, I was getting bored!  So on Tuesday morning I decided to make a quiche with things that we already had at home and I could eat it cold or if time allowed I could heat a slice up.  And if I do say so myself, I think it turned out well.

Super Easy Quiche

1 refrigerated pie crust

1 teaspoon extra virgin olive oil

2 small to medium sized tomatoes, diced

1/2 cup chopped green onions

1 tablespoon capers

3 eggs, beaten

1 cup skim milk

1/2 part skim mozzarella

1/4 parmigiano reggiano

Preheat oven to 350 degrees.

Roll pie crust out to fit your pie-dish and set aside. (I used a 10 inch pie-dish but I think you could use a 9 inch too.) 

Heat olive oil in a skillet over mediun/high heat.  Add tomatoes and green onions; saute until tender and the extra tomato juices have cooked off.

Turn off heat and add capers.  Let mixture cool.

When mixture is cool; mix in beaten eggs, skim milk and mozzarella cheese until combined well.

Pour filling into crust.  Sprinkle parmigiano reggiano evenly over the top of filling and bake for 35 minutes.

Let the quiche cool a bit before you cut it into eight slices.  Serve warm or cold.  Great with a salad and cold glass of crisp white wine.  Enjoy!

What to you serve on a super busy week night?  Do tell, since I am in need of some other ideas friends!

You can also fin me at Dixie Delights