Winner: Cheeseburger Quiche

Think Quiche only belongs at little girls' tea parties?  Yeah well, so did my husband.  That is, until I proved him wrong and shocked his tastebuds with this yummy little winner.  It's easy, delicious, and best of all, one serving packs a whopping 27g of protein (and all the preggos cheered).  Since I'm gonna copy this straight out of a magazine, I'd better give credit where it's due: this is from the October issue of Family Circle, which I found in my chiropractor's waiting room and later begged for a photocopy.

• 1 refrigerated pie crust (from a 15-ounce package)
• 1 lb lean ground beef
• 1/4 cup ketchup
• 1 Tbsp Worcestershire sauce
• 1 medium red onion, diced
• 2 packed cups baby spinach
• 1 cup grape tomatoes, halved (actually I just diced up one Roma tomato and that was sufficient).
• 1/4 tsp each salt and pepper
• 5 large eggs
• 2 Tbsp Dijon mustard
• 1 cup shredded sharp cheddar cheese

1. Heat oven to 400 F.  Unroll crust and roll out slightly. Tuck it into a 9-inch pie dish.  Flute the edges (if you are so inclined).  Line the crust with nonstick foil & bake at 400 for 12 minutes.

2. While your crust is baking, cook beef in a large nonstick skillet over med-hi heat for 5 minutes.  Spoon into a bowl & stir in ketchup and Worcestershire sauce. 

3. After removing beef, cook onion in the same skillet for 5 minutes over med heat.  Add spinach & tomatoes.  Cook for 3 more minutes and season with 1/8 tsp each of salt & pepper.  Stir in the beef.  Transfer this mixture to the pie crust & sprinkle cheese over it. (Tip: the cheese goes in BEFORE the egg mixture coming up, so that it doesn't burn in the oven).

4. In a medium bowl, whisk together eggs, milk, mustard, and remaining salt & pepper.  Carefully pour it over the beef mixture.  Bake at 400 for 35-40 minutes.  Let it stand for 5 minutes before slicing.