Thirteen years ago, when I was first married and learning how to manage our money and meld our financial ideas together into some semblance of order, I came across The Tightwad Gazette by Amy Dacyczyn. It had some amazing stuff in it that completely changed my way of thinking. And from there started my love of trying to beat the system and live a more frugal lifestyle.
Through the years I’ve come across hundreds of great resources that have brought me back into focus, given me fresh ideas, and filled my book of recipes with cheap eats. So periodically I’ll be sharing some of those resources with you.
Today’s book recommendation is called Penny Pinching Main Dishes by Joanna Lund. It has some great and thrifty recipes that are all healthy as well. You might want to go check it out.
For dinner last night I used a recipe from this book called Broccoli Rice Quiche.
2 cups hot cooked rice
¾ cup cheddar cheese
4 eggs beaten
1 ½ cups of frozen chopped broccoli (I use fresh and it works just fine)
½ cup sliced mushrooms (canned or fresh)
½ cup chopped onion
1 tsp lemon pepper
Preheat oven to 375. Spray 9 inch pie plate with cooking spray. In a large bowl combine rice, ½ cup cheddar cheese, and 1 egg. Evenly spread mixture into prepared pie plate. In a medium bowl, combine remaining 3 eggs, broccoli, mushrooms, onion, and lemon pepper. Spread mixture in crust. Bake for 15-20 minutes. Sprinkle remaining ¼ cup cheese evenly over top and bake for 10 more minutes. Place pie plate on wire rack and let set for 10 minutes. Cut into 6 wedges.
Even my kids like this one. We usually double it because it goes over so well.
If you try it, let me know what you think.