Spinach Quiche
Hubby has been traveling a lot for work recently. While he’s away, I like to make meals that hold up well to reheating the next couple of days. Enter this Spinach Quiche with ham and goat cheese. I baked this quiche Sunday night and have been enjoying leftover pieces every day since. Some days, I pack it in my lunch-bag and eat it for breakfast at work. Other days, I eat it for dinner with a mixed greens salad.
To learn more about these Spinach Quich, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen made the meatballs for our family. She made both regular spaghetti and spaghetti squash for the carb watchers in the family. I chose the spaghetti squash to go with the meatballs and it was delicious! My only dissapointment was there were none left over when I checked the fridge for lunch! I can’t wait to make these!!!
beantownbaker — December 1st, 2013 @ 6:51 pm
Let me know how they turn out for you. I’ve subbed bacon for the prosciutto in the meatballs in the past before. It makes a LOT so be ready for leftovers/
I use a 19 oz package of Johnsonville Italian sausage (hot) for the ground pork and prosciutto when i make these meatballs. The gelatin is a key ingredient (don’t omit).
I grew up in an Italian home and I gotta tell ya this is my go-to recipe for the best meatballs and spaghetti sauce.
Making it this weekend for my manicotti — looking forward to the compliments!
beantownbaker — March 25th, 2014 @ 9:27 pm
So glad you agree that this is a great recipe! The gelatin is definitely a key ingredient.