This quiche goes from freezer to table in under 30 minutes without thawing, a complete protein dinner that asks nothing but heat. The pastry is already made and the filling balanced, so you just bake it and garnish.

Serves 2. 30 minutes, 5 at the stove.

About 90 calories a serving, 6 g protein, 13 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Remove the quiche from its box and place it directly on the middle rack on a baking sheet to catch any drips.
2. Bake for 25 to 30 minutes, until the pastry is golden and the filling is set when you jiggle the pan gently; a knife inserted near the edge should come out clean.28 min
3. While the quiche bakes, toss 2 cups mixed greens with a pinch of salt, a pinch of pepper, and a squeeze of fresh lemon juice.
4. Let the quiche rest for 2 minutes out of the oven, then cut it in half and slide each wedge onto a plate with the salad on the side.

Note Swap the salad for roasted vegetables or garlic bread if you have them. Wrapped tightly, leftover quiche keeps three days in the refrigerator and reheats well at 350°F [175°C]. Serve with a simple vinaigrette or hot sauce on the side.