The Single Parent as Cook (recipe: Crustless Quiche) (2024)

Written by Cheryl of Backseat Gourmet

Whether your single status is essentially permanent or only for the weekend, it is hard to be parenting solo.I’ve been on my own, more or less for the last two months. I know that I’m not alone in my situation. Plenty of us have partners that travel for work or work out of town entirely, are single by choice or circ*mstances, or are what my sister-in-law refers to as a Mingle (a married single parent).

Aside from the need for a break every now and then, I find the most difficult part of being alone with my girls is the food. From grocery shopping with a 2 and 4 year old to finding the motivation to cook a nice meal. All of it can be enough to make me want to throw some grilled cheese and ketchup on the table and call it a day. But I ran out of bread.

As parents we pick our battles. While I always insist on manners and certain dinnertime rules, I find myself reaching for that bag of bread more than normal when I’m on my own. Some days I can’t face the battle over whether we are having stew again. I’m learning, however, that its okay to do that.

Tips for the Single Parent as Cook

Here are some tips, gathered from my own experience as well as from family and friends in a variety of single parenting situations, to help you manage feeding and cooking your kids solo.

Menu Planning

All moms agree this is one of the most important things. Knowing ahead of time what you want to cook and when helps with both grocery shopping and the daily effort to get dinner on the table. Check out our great tips on meal planning here and here.

Set the Table

We always sit down at the dinner table, even on rough days. We maintain all the normal dinnertime rituals, light candles, and bring out the napkins. The conversations are different, but parenting solo doesn’t mean you sacrifice the lessons and comfort of family dinner.

Batch Cooking

On the days when you get a chance to hunker down in the kitchen, always make more than you and your kids can eat. Double recipes, pick ones that serve 6-8, or just make a giant pot of chili. Freeze the extras to have meals on hand for days when cooking isn’t a desirable option.

Embrace the Slow Cooker

Put dinner in the slow cooker in the morning before you leave for work and return to dinner. That leaves time for homework, sports, music, and stories. Better yet, make more than you need and freeze the extras.

Play Favorites

Know your kids’ favorite foods and use them to your advantage. Serve them on days when everyone is struggling. It will perk up your kids and ensure a smoother dinnertime ritual for all.

Permission Not to Cook

It’s okay to not want to cook a perfect little dinner with a roast chicken, side of potatoes, veggies, and a salad every single night. Single or not, that is a challenge not always met. Remember that it is okay not to cook, but before you run to the restaurant, check-out these no-cook options.

Naptime Advantage

I know I am incredibly lucky to have kids that still nap and nap well. I’ve mastered the art of time management in that nap too. Work, laundry, dishes, and dinner are often all taken care of in the same nap. I may not get dinner done, but I try to get all the prep work and take stock to avoid realizing at 5:30 that I’m missing something halfway through cooking.

If your kids are school-aged and you are home, start thinking about dinner before they get home. Work outside the home? As exhausted as you probably are at the end of the day, take 5 minutes after kids’ bedtime to do the same thing.

Advance Prep

Do not underestimate the value of those cute little bowls of premeasured and prepped ingredients referred to as mise en place. It makes getting dinner together a lot easier, especially when you have a small window of time. Try chopping a whole bunch of onions or garlic one day and keep in the fridge for cooking, wash your vegetables and store them wrapped in paper towels, make sure you defrost your meat the night before, and read any new recipes a few times before you start. And remember, take advantage of naps.

Bring Them in With You

The best thing you can do to help your child embrace food is to bring them into the kitchen with you. Beyond that, it is also an activity you and your kids can do together instead of the kitchen being a bastion reserved only for the parents. We are all looking for more ways to spend time together as a family.

The Electric Company Play

Confession: I let my kids watch TV. With a PVR, however, I keep some of their favorite shows on tap to pull out when I need 20 minutes to put dinner on the table without a 2 year old climbing the counters. Not a TV house? Try setting aside a certain game or activity that your kids love and can happily engage in independently. Hint: It’s probably not homework.

Tap the Community

In our little preschool alone there is one permanent single mom and a few whose partners travel. We are having dinnertime playdates to share the dinner rush. The kids are excited and we moms are happy to have adult company, as well as an extra hand to make and share dinner.

More Than Take-Out

Then there are the days when even making a grilled cheese sandwich is too much to face. I take advantage of the local folks who can cook for me. Check out your farmers’ market for take-home freezer options like pies, pastas, whole meals, soups, and sauces. An arsenal of these in your freezer is much better than what you get in the freezer aisle of the grocery store.

Know Your Pantry

Have a few recipes up your sleeve with ingredients you know you will always have in your pantry or fridge. An almost effortless meal from your own pantry reduces the calls for pizza delivery.

All photos by Cheryl

The Single Parent as Cook (recipe: Crustless Quiche) (2)

Crustless Quiche

This crustless quiche one of our family's favourite pantry staples. The flavour add-ins vary depending on what's in the house. It whips together in less than 10 minutes, leaving you the baking time to tackle homework. It will be puffy when you take it out of the oven, but will settle into a rich, savoury baked custard.

4 from 1 vote

Print Pin Rate

Course: Main Dishes

Servings: 8 as a main course

Calories: 182kcal

Author: Cheryl

Ingredients

  • 1 Tablespoon butter
  • 1/2 cup bread crumbs
  • 8 eggs
  • 1 cup milk
  • Salt and Pepper

Add-ins of choice (as per recipe notes)

  • 1 cup broccoli
  • 1 cup cheese

Instructions

  • Preheat the oven to 400 degrees F.

  • Butter a deep dish pie plate. Toss the bread crumbs in the plate and roll around to cover the sides. Pat in any errant crumbs.

  • Crack the eggs into a large bowl. Whisk well. Add the milk. Season with salt and pepper. Gently stir in any flavourings you are adding. Carefully pour into the prepared pan.

  • Bake for 40-45 minutes until the top is puffy and golden. Let cool 5 minutes before you serve.

Notes

Add-ins combinations in steady rotation are broccoli and cheese (as per recipe), chicken and mushroom, or the one pictured above, slow roasted tomatoes with feta and oregano. Aim for 1-1/2 to 2 cups of add-ins.

Nutrition

Calories: 182kcal | Carbohydrates: 8g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 229mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 10mg | Calcium: 179mg | Iron: 1mg

What are your favourite meals from the pantry?

The Single Parent as Cook (recipe: Crustless Quiche) (2024)

FAQs

Why is my crustless quiche soggy? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

How long does crustless quiche last in fridge? ›

Once you've cooked it, ideally you should eat it within 4 hours. If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Crustless Quiche Lorraine in the fridge for approximately 3 days or so.

What causes quiche to curdle? ›

But if you bake it for too long, or at too high a temperature, the proteins become over-coagulated and force out liquid, creating that curdled appearance. That's syneresis. Your oven temperature is fine; you don't have to fiddle with that.

Why is my quiche not cooking in the middle? ›

Not letting the quiche rest

First, the residual heat will finish cooking the quiche in the center. If you eat too soon, the eggs might be undercooked in the middle. Second, allowing the quiche to cool fully instead of eating it after 20 minutes will ensure that the custard has time to be fully set.

What not to put in quiche? ›

2. Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Can I use milk instead of cream in my quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

What is the difference between a frittata and a crustless quiche? ›

A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet. 2. The filling: A quiche is a custard tart, but a frittata contains less dairy. The filling in a quiche follows the ratio of one large egg to one-half cup of dairy.

What to serve with crustless quiche? ›

30 Sides To Serve With Quiche
  • 01 of 30. Roasted Broccoli. ...
  • 02 of 30. Asparagus with Cheese Sauce and Herb Breadcrumbs. ...
  • 03 of 30. Spring Salad with Berries and Bacon. ...
  • 04 of 30. Sugar Snap Pea Salad. ...
  • 05 of 30. Oven-Roasted Asparagus. ...
  • 06 of 30. Romaine Salad With Oranges And Radishes. ...
  • 07 of 30. Broccoli Salad. ...
  • 08 of 30. Fresh Fruit Salad.
May 31, 2024

Should quiche be in a glass or metal pan? ›

We would always choose aluminum. We use a sandwich tin because the pastry is crisp and they are quite deep, so have a generous amount of filling. Click on the picture and you can have a look at the tin we use being used in our cookery school.

What happens if you put too much milk in quiche? ›

The eggs need to be diluted with milk or cream, but if you use too much dairy, there will not be enough proteins from the eggs to set the quiche. The right ratio of milk to eggs allows the protein in the eggs to coagulate and set up a firm structure for the quiche.

What can you substitute for heavy cream in a quiche? ›

Can I substitute the heavy cream in quiche? Short answer: Yes. Recommended substitutes: Half-and-half or whole milk. Caveats: Some quiche recipes call for all cream, some call for a mixture of cream and whole milk (with a popular ratio of 1:1), and some call for all milk.

Why is my crustless quiche watery? ›

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

How do you tell when a quiche is done? ›

To check doneness, insert a knife into the centre of the quiche. If it comes out clean it's done! Let stand for 10 minutes before serving.

Should I cover my quiche when baking? ›

How Long Should I Bake Quiche? At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

How do you make quiche less wet? ›

Blind Bake the Crust

The crispy, flaky crust is one of the best parts of a quiche. "But to achieve that tasty outer layer, you need to bake your naked crust a little before adding the egg mixture," says Zakari Davila, executive chef at Willa's in Tampa, Florida. This prevents it from getting soggy.

How do you keep quiche moist? ›

Cool the par-baked crust.

And while you're at it, turn your oven temperature down. Most quiche recipes will call for it to be baked between 325 to 375°F that so the custard can slowly coagulate without turning spongy or drying out. If you're using a pizza stone, leave it in.

How to keep pie crust from getting soggy after baking? ›

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

References

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