Olive and Gruyere Quiche
Contributed by: NAPSA
Homemade Lunches Save Serious Bucks
(NAPSA) - You don't have to be in grade school to brown-bag it. In fact, providing your own lunch and forgoing the expense of eating out is turning out to be a smart thing to do at any age. At $5 a day (which doesn't buy much more than a fast-food meal), this savings of $100 a month can make a meaningful difference in your bank account.
But if you think packing a lunch box means suffering through day after day with the same old sandwich, think again. All you need to do is plan ahead and shop wisely. There are plenty of delicious, healthy and convenient foods in the market that make preparing lunches a snap.
Try preparing basic pasta salads, soups and other entrees at the beginning of the week.
Add a variety of ingredients to your base as the days roll on. Consider foods such as California Ripe Olives, roasted bell peppers and canned tuna, which will add zip without breaking the bank.
For those who want to get all the cooking out of the way up front, a quick Olive and Gruyere Quiche is certain to satisfy.
- 4 eggs, beaten
- 1 cup whole milk, heated
- 8 oz. sliced Yukon Gold potatoes, blanched
- 1 cup California Black Ripe Olives, halved
- 1 cup chopped fresh spinach
- 3/4 cup grated Gruyere cheese
- 1 1/2 tsp. chopped sage
- kosher salt and ground black pepper to taste
- 1 (9-inch) prepared pie crust
In a large mixing bowl, whisk together eggs and milk. Stir in potatoes, California Black Ripe Olives, spinach, cheese and sage. Season to taste with salt and pepper and pour into prepared pie crust.
Bake in a 375 F oven for 40-45 minutes. Cool on a rack for 5-10 minutes, then cut into wedges. Serve warm or at room temperature.
For more recipes, visit www.calolive.org.
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: Calories 290, Fat 17g, Cholesterol 140mg, Sodium 580mg, Carbohydrate 21g, Protein 12g, Calories from fat 54%