Easy Crustless Spinach Quiche - Birds Eye Chefs Favorites

Birds Eye Chef’s Favorites are steam fresh and ready to serve side dishes and worthy of the name Chef’s Favorites. The texture and flavor of the vegetables is incredibly fresh, second only to fresh from the garden. The sauces’ being marketed as light is a bit misleading as I found them to be bold in flavor and thick in consistency. Being part of the Foodbuzz Tastemaker program afforded me a sneak peak sampling of the new combinations. They will hit the store freezers in September.

Lightly Sauced Primavera Vegetable Risotto is a creamy risotto laced with Parmesan cheese. Sweet green peas and tender carrots make this an interesting, colorful, and tasty side dish. This variety of Birds Eye Chef’s Favorites was served without alteration, prepared per package directions. A press release from Pinnacle Foods claimed this side had a note of Parmesan flavor. I beg to differ. The Parmesan flavor, while delicious, was definitely robust. In fact, some foodies might even classify it as overpowering. In my opinion, the combination of vegetables, particularly the sweet carrots, countered the Parmesan nicely.

The Chefs’ Favorite Lightly Sauced Mushroom and Green Bean Risotto was wonderful. The light and tangy sauce was perfect in combination with the rich, savory mushrooms and the crunch of slender cut green beans. The portion is more than enough for two people, which returned leftovers this particular evening. Being a leftover queen of sorts yet needing a larger serving, I added about 2/3 cup of leftover white rice and a drizzle of chicken broth to the leftover risotto. The original robust flavor was more than ample and incorporated well with the additional rice. I would venture to say one could nearly double this dish without compromising the flavor.

 Birds Eye scored a winner with the Lightly Sauced Roasted Red Potatoes and Green Beans. The parmesan and olive oil flavors combines with whole green beans endorsed the Chef’s Favorite label for me personally. This was a combination my mother prepared when we were kids. Fond memories surely have something to do with this being a favorite however it also required a higher standard. Generally speaking, I don't usually serve ready made foods especially with dinner. The green beans were crisp and the potatoes solid; not what I would expect from a package, that is for sure.The sauce was the lightest of the four, not to say it the least flavorful. How could Parmesan and Olive Oil together NOT be flavorful?  Very nicely done Birds Eye!

The Lightly Sauced Creamed Spinach is all-natural and something my family is not fond of, to say the least. To resolve the “I hate Creamed Spinach” issue, I prepared this easy crustless quiche recipe published by Val, a fellow Foodbuzz featured publisher and tastemaker. Thanks Val, it was a hit!

Crustless Spinach and Veggie Quiche 

1 package Birds Eye Lightly Sauced Creamed Spinach
5 large button mushrooms, sliced
2 ripe Roma tomatoes, diced
1/2 large Vidalia sweet onion, diced
6 large eggs
1/2 cup shredded Colby Jack cheese
Black pepper to taste

Cook the Chef's Favorite spinach according to directions. Meanwhile, spray a casserole dish with cooking spray. Cut the vegetables and add to the casserole dish. Mix the Lightly Sauced Spinach with vegetables and season with black pepper. Beat the eggs and add to the casserole. Stir to incorporate. Bake in a 375 preheated oven for 30 minutes or until cooked through. Top with cheese and return to the oven for about 5 minutes more or until cheese is melted and edges are golden brown.

Red is home for term break and is the one who despises spinach most of all. He ate half the casserole. Enough said?

So there you have it, my two cents on Birds Eye Chef’s Favorites newest upcoming side dishes. Thanks to Foodbuzz and Birds Eye for providing me with four samples to taste and evaluate, You Rock!

Are you hungry? 


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