A little creativity was needed for Q. I sought out advise from Katy Kililea who writes for Kidoinfo and she dreamt the title, so it had to be so.

I have made a commitment to myself that I won’t cook dinner every night of the week. We don’t eat out much at all so this means more creativity. Doubling a batch of soup or stew and serving it later in the week is an option, but I’ll be honest, the kids really don’t go for that. And I usually end up eating it for lunches, which helps my days go smoothly.

I thought about the longest part of the cooking process for me. It is the vegetable preparation. Washing, drying, cutting, peeling, chopping, composting…it takes some time. My new plan is to add a few extra things in the mix when I’m chopping and store them in a container in the fridge ready to go. Maybe you are one step ahead of me, for some reason this one took some time to come to me. You can do this in raw or cooked form. I was chopping some vegetables for soup and I noticed I was using carrot and celery, two of the vegetables that go into lunchboxes. So I chopped some extra and didn’t have to chop vegetables for a couple of mornings. That was nice.

For a stew I was making the other night I bulked up the vegetables that went in the pot. I had red onion, mushrooms, celery, carrot, cauliflower, green onion and zucchini. I sauteed them in olive oil, added some salt and pepper, a dash of cinnamon, a sprinkle of thyme, about a teaspoon of basil and some garlic powder. The smell was outstanding and right before I moved on to adding in ground meat, beans, tomato sauce, and other ingredients, I pulled out about a cup and a half of cooked vegetables. I put them into a container and then when time came for the quiche, they were ready to go and seasoned. I gave them a quick chop to make them nice and fine for the quiche.

The best part is that it won’t seem like left overs because it is something new, but packed with vegetables and all I had to do was mix some egg and cheese and throw it in the oven. More nice.

We would love for you to share your kitchen short cuts with us in the comments down below.

Quick Vegetable Crust-less Quiche

1 tsp coconut oil
8 eggs
¼ cup rice milk
¼ cup sheet feta
1 ½ cups previously sauteed vegetables, chopped finely

sea salt
fresh grated nutmeg
grated Romano cheese

Set the oven to 350 and grease a pie plate with the coconut oil. Whisk eggs with milk in a medium bowl. Add in the vegetables and cheese and gently mix. Pour into pie plate. If you like sprinkle some salt, pepper, nutmeg and Romano cheese over the top of the egg mixture for a nice flavor-full topping. (And by all means, use a crust if you like!)

Cook for about 35 minutes or until center is firm to touch. Allow to cool, serve with a beautiful salad or soup.