My boys and I enjoy having breakfast for dinner. I’ll occasionally whip up pancakes or waffles in the evening, but mostly I adore quiches and breakfast casseroles at dinner time. Of course they are great for weekend brunch, too, when you have a little extra time to prepare in the morning. I like to load them up with whatever seasonal vegetables we have on hand, and use low-fat cheeses and cottage cheese for a protein boost. And as for a family meal, it hardly gets any easier as the kids can help prepare the vegetables, or mix the eggs and cheese; older children could even make this dish on their own with some supervision.
When listing vegetable sizes in a recipes, it can seem rather vague. What’s the difference between small, medium, and large? I teach our boys using balls as a comparison measurement. Small onions, tomatoes, peppers, apples, potatoes, etcetera are about the size of a tennis ball or smaller. Medium will be about the size of a baseball, and large is about the size of a softball. Of course this is all approximate and weight is a much more accurate measure, but estimating is a valuable skill for kids to learn, whether at home or school.
Make sure to visit The Kids Cook Monday for more recipes to cook with your kids, and check out the rest of our Kids Cook Monday recipes below.
The original recipe calls for about double the cheddar, but we think the texture is fine with less cheese on top. I also substituted Feta cheese for the Monterrey Jack, as I like the tang of Feta in quiches and casseroles. The spinach and onion was my idea, which I think makes a nice base for crustless quiches. Remember to drain off any liquids before putting vegetables in the casserole dish, otherwise the quiche will turn out runny. The spinach and zucchini will be the most likely culprits.
EGG AND CHEESE CASSEROLE WITH FETA, SPINACH, MUSHROOMS, PEPPERS, AND TOMATOES
Adapted from Cooking Light Way to Cook Vegetarian.
Makes 10 servings.
large nonstick skillet with lid
3-quart casserole dish, lightly coated with cooking spray
large mixing bowl
3 tablespoons olive oil, divided
1 small red onion, cut in half vertically and thinly sliced
6 ounces (170 g) fresh baby spinach leaves
2 medium zucchini or yellow summer squash, thinly sliced
2 cups diced red potatoes or sweet potatoes, about 3 to 4 medium
1 medium bell pepper, finely chopped
8 ounces (226 g) sliced mushrooms
9 large eggs, whisked
1-1/2 (228 g) cups crumbled Feta cheese
1/2 cup (120 ml) low-fat milk
16 ounces (454 g) carton low-fat cottage cheese
1/2 cup (20 g) chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon sea salt
3/4 cup (85 g) grated sharp cheddar cheese
2 medium tomatoes, thinly sliced
1. Preheat the oven to 400° F/200° C.
2. Heat 1 tablespoon of the olive oil in the nonstick skillet, then sauté the red onion over medium heat. Add all the spinach and cover with the lid. Allow to sweat until the spinach starts to shrink, about 5 minutes, then uncover and stir. Continue stirring until the spinach is all softened and limp, about 3 more minutes. Drain off any liquid and transfer the spinach mixture to the prepared casserole dish.
3. Heat the remaining olive oil in the skillet, and add the potatoes, zucchini, mushrooms, and bell pepper. Sauté over medium heat until all the vegetables have softened, about 5 to 7 minutes. Drain off any excess liquid.
4. In the large mixing bowl, whisk together the eggs, Feta cheese, milk, cottage cheese, parsley, salt, and pepper. Stir in the potato and zucchini mixture. Pour over the spinach in the casserole dish. Sprinkle sharp cheddar cheese all over the top, then lay the tomato slices on top of the cheese.
5. Bake in the preheated oven for 15 minutes. Reduce the heat to 350° F/175° C and continue baking until the casserole is lightly browned and just set, about 35 minutes. Remove from the oven and allow to cool about 5 minutes or so, then serve.
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[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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