minutes per mile blog

a fall-like run and a humongous quiche

Good morning! I ran about six miles in the pitch black dark today (daylight savings, I need you now more than ever) but have a few sunrise shots from the end of my run!IMG_5159I met up with East Nasty for the usual Wednesday route. The group is getting smaller now that a lot of people have finished their fall races, but at least I still have a few crazy runners still ready for a 6 am meetup!

Most of the pretty flowers have wilted away in the past week, but there’s a permanent one painted in Five Points…IMG_5157Other than that, there are leaves everywhere. Fall, yes… and Amp, yes!IMG_5158Cool temps and good company made those miles fly by. Stripes and polka dots… this is what happens when you dress yourself asleep in the dark at 5:30 in the morning.IMG_5161Luckily I put a little more thought into things like dinner. On the menu this week: quiche!_DSC0077 (4)Our CSA has blessed us with a bounty of sausage. Since Anthony and I aren’t huge sausage eaters in the morning (especially on weekdays when we’re rushing to work), I transformed this breakfast meat into a dinner dish._DSC0084 (4)Since the internet only has 1,000,000,000 quiche recipes, I thought it’d be a good idea to add another. Ready?

Veggie-sausage quiche on a whole wheat crust — 9×13 size! (serves 6-8)

  • 12 eggs
  • 1/2 cup milk
  • 1 lb ground sausage
  • 1 tbs olive oil
  • 1 bag (~10 oz) fresh spinach
  • 1 zucchini, sliced
  • 1 onion, chopped
  • 1/3 cup crumbled feta cheese
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 cup water
  • a few shakes of salt and pepper


1. Preheat oven to 350. Spray a 9×13 pan (yep, we’re going big you guys) with non-stick spray. Mix together flour, oil, salt, and water and spread across the pan.

2. In a large pan, sauté onions and chopped zucchini in tablespoon of olive oil; then remove zucchini and let cool. In the same pan sauté spinach with onions until wilted. When the spinach is done, transfer to a dish and let cool; then cook up your sausage (I used the same pan to reduce dish washing!)

3. Whisk together eggs and milk with salt and pepper.

4. Layer the cooked sausage atop the crust; then add spinach and onions; then add feta. Top with zucchini slices. Pour egg/milk mixture over everything!

5. Bake at 350 for an hour. Serve (and top with ketchup if you love condiments :) )_DSC0080 (5)Since we made such a whoppingly huge quiche, we were even able to freeze a few slices for quick meals to have on hand in the future. Win!

  • Mixing patterns: yay or nay?
  • Breakfast for dinner: yay or nay?
  • Locals: Amp yes, or Amp no?

7 thoughts on “a fall-like run and a humongous quiche

  1. In the mornings when I put something on that makes me go “wohw that looks horrendous”, I just remind myself that with a reflective vest and a big dorky headlamp on my head, my clothes are not really what’s going to be catching people’s attention, hahaha.
    When’s your next marathon? Just curious!

    • I totally thought the same thing as I was making it! BUT mushrooms are the one thing that Anthony doesn’t like to eat :(

  2. Way to go on being one of the post-race runners! QUestion- what time do you go to bed? Cooking, running, and blogging– you must have found the 25th AND 26th hour in the day!

    • haha, i try to be in bed between 9 and 10; up at 4:45! i’ve been meaning to do a “day in the life” post for a while. i’m very much a morning person and completely unproductive past 6 pm. :)