Meat Crust Quiche
A savory quiche using lunch meat as the crust. Filled with greens, veggies, and eggs that are spiced to perfection.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 10 slices Lunch meat* Any variety
- 8 Eggs
- 1 cup Cottage cheese
- 2-3 cups Fresh Spinach
- 1/2 cup Onion thinly sliced
- 1 cup Red Bell Pepper thinly sliced
- 2 tbsp Butter
- Salt and pepper to taste
- 1 tsp Smoked paprika
- 2 cloves Garlic minced
- Shredded Cheese Optional
Preheat the oven to 375°F.
Saute onions and bell peppers in butter until golden/caramelized. Remove from heat and allow to cool.
Take a 9" glass pie pan (or similar oven-safe dish) and line it with lunch meat, overlap the edges to make sure that no glass is exposed. Bring the meat up to the edges to the top.
In a large bowl, mix eggs, cottage cheese, salt, pepper, paprika, and minced garlic.
Fold in salad greens, onion, and red bell pepper.
Pour the mixture into the prepared pie pan.
Bake for 35-40 minutes at 375°F or until the egg is cooked through. You can use a toothpick or wooden skewer to check. Insert it into the middle of the quiche and if it comes out clean it means the egg is cooked through.
Enjoy! (Optional: you can top with shredded cheese!)
*Lunch meat slices can vary greatly in size. I used meat that was about 4" in diameter. If your slices are much larger you can use fewer slices!
You can add optional shredded cheese at the end.