For this Hunger Action Month recipe, the challenge was to make a nutritious, healthy, and filling meal for four people, using only $5.50. At first, you might think that might not be so difficult. Okey dokey, I dare you to go to your local grocery store or market and come up with your own budget meal using the same amount of money. Walk around, check out ingredient prices, and see what you can come up with. If you’re like me, after walking around for thirty minutes, you’ll be frustrated and realize just how little food $5.50 can get you when it comes to developing one meal.

Sure, you can get a decent amount of food for $5.50 if you buy foods that are on sale or items that aren’t that expensive. However, will these foods when put together make a nutritious, healthy, and filling meal that actually tastes good, without any additional pantry items? Chances are, the answer is no. Remember, most recipes also call for items like butter, olive oil, salt, pepper, and other seasonings. All of these things cost money and are necessary to make a meal that your family will actually want to eat.

GROCERY LIST = $25.36

5 Pound Bag Red Potatoes $4.99

10 Slices Pepper Jack Cheese $2.50

Scallions $1.00

1 Dozen Extra-large Eggs $1.89

1 Pound Butter $4.49

Heavy Whipping Cream $5.49

1-oz. Sea Salt Grinder $2.50

1-oz. Black Pepper Grinder $2.50

RECIPE BUDGET = $8.22

6 Potatoes $2.28

10 Slices Pepper Jack Cheese $2.50

Scallions $1.00

5 Extra-Large Eggs $.80

Butter $.56

Heavy Whipping Cream $.68

Sea Salt $.20

Black Pepper $.20

Above is the price breakdown of all the ingredients I purchased for this budget-friendly recipe and the price for the amount of each ingredient I actually used in the recipe. Now, here’s the thing y’all, I live in a very expensive area when it comes to food. In addition to this, the market that I most often shop at has very high prices compared to others in the area. I shop there because I don’t have a lot of time to shop around for the best prices in town or go to three or four grocery stores after a busy day at work.

While looking online at other store ads for markets in my area, I noticed that one store had butter on sale for $2.49 and potatoes on sale for $3.99. And, my local international market had scallions on sale for $.25 a bunch. These sale prices would have made a huge difference in the total cost of this recipe. I’ll admit, however, that I’m honestly a little happy that I did not find any of my ingredients on sale. You can’t always count on the ingredients you need to make a recipe being on sale. That’s just not realistic. And when it comes to Hunger Action Month, I think being realistic is important.

Ingredients:

• 6 Medium Red Potatoes, Peeled and Thinly Sliced
• 2 Tablespoons Butter, Melted
• 1 Teaspoon Ground Sea Salt (Divided)
• 1 Teaspoon Ground Black Pepper (Divided)
• 10 Slices Pepper Jack Cheese
• 1 Bunch Scallions, Chopped
• 5 Extra-Large Eggs
• 1/2 Cup Heavy Whipping Cream

Directions:

1. Preheat oven to 400 degrees.
2. Place the sliced potatoes and melted butter into a medium bowl with 1/2-teaspoon of ground sea salt and a 1/2-teaspoon of ground black pepper. Use a silicone spatula to combine.
3. Line the bottom of a large pie plate with 3/4 of the sliced potatoes and then top with 1/2 of the chopped scallions. Break up 5 slices of the cheese and layer it over the potatoes and scallions.
4. Whisk the eggs and heavy whipping cream together in a medium bowl with 1/2-teaspoon of ground sea salt and 1/2-teaspoon of ground black pepper.
5. Pour half of the egg mixture into the pie dish. Top with 1/2 of the remaining scallions, followed by the 5 remaining cheese slices broken up.
6. Pour the remaining egg mixture into the pie dish.
7. Layer the remaining sliced potatoes in a circle around the edge of the pie plate.
8. Bake for 45 to 60 minutes, or until the center of the quiche is puffed and browned.
9. Serve garnished with the remaining scallions.

Suggestions:

• Make sure to thinly slice the potatoes with a mandoline or sharp knife. They need to be thin in order for them to cook through.
• Breaking the cheese into smaller pieces allows the egg mixture to seep through and evenly distribute itself throughout the quiche. You can replace the slices of pepper jack cheese in this recipe with an 8-oz. block of pepper jack cheese, shredded, if it is on sale for a better price.
• I used heavy whipping cream for this recipe, however, you can also use half and half or condensed milk if you choose.
• The quiche is done when it is golden brown and no longer springs back when you lightly touch it in the middle. It will also no longer wobble if you gently shake it.
• I suggest allowing the quiche to rest for 15 minutes before cutting and serving it.

Improvements:

• Replace the potatoes in this recipe with carrots or parsnips.
• Add a little bit of finely chopped deli ham to the quiche.
• Replace the pepper jack cheese with feta cheese. Both of these cheeses add a ton of flavor without having to use extra herbs and spices.
• Add freshly chopped chives or parsley in lieu of scallions if you have them growing in your herb garden.

Print

Yum

Pepper Jack Quiche with a Potato Crust

Ingredients:

• 6 Medium Red Potatoes, Peeled and Thinly Sliced
• 2 Tablespoons Butter, Melted
• 1 Teaspoon Ground Sea Salt (Divided)
• 1 Teaspoon Ground Black Pepper (Divided)
• 10 Slices Pepper Jack Cheese
• 1 Bunch Scallions, Chopped
• 5 Extra-Large Eggs
• 1/2 Cup Heavy Whipping Cream

Directions:

1. Preheat oven to 400 degrees.
2. Place the sliced potatoes and melted butter into a medium bowl with 1/2-teaspoon of ground sea salt and a 1/2-teaspoon of ground black pepper. Use a silicone spatula to combine.
3. Line the bottom of a large pie plate with 3/4 of the sliced potatoes and then top with 1/2 of the chopped scallions. Break up 5 slices of the cheese and layer it over the potatoes and scallions.
4. Whisk the eggs and heavy whipping cream together in a medium bowl with 1/2-teaspoon of ground sea salt and 1/2-teaspoon of ground black pepper.
5. Pour half of the egg mixture into the pie dish. Top with 1/2 of the remaining scallions, followed by the 5 remaining cheese slices broken up.
6. Pour the remaining egg mixture into the pie dish.
7. Layer the remaining sliced potatoes in a circle around the edge of the pie plate.
8. Bake for 45 to 60 minutes, or until the center of the quiche is puffed and browned.
9. Serve garnished with the remaining scallions.

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September is Hunger Action Month, a time to bring attention to food insecurity. According to the US Department of Agriculture, one in eight Americans were food insecure in 2017. That’s forty million people, of which more than twelve million are children with a lack of consistent access to enough food for an active and healthy life.

The meals below were each made with a budget of $5.50, the average amount a family of four would have for a meal on a SNAP budget. We’re sharing these recipes today to show you how far these dollars go or don’t go, and to encourage you to donate to organizations addressing hunger issues. Feeding America and local food banks are the boots on the ground helping to feed your neighbors daily.

As a group, we’re supporting Feeding America’s efforts to end hunger. We are collecting donations for Feeding America. Will you forgo your morning coffee stop and donate $5 to help feed the needy instead? CLICK HERE to donate today.

There are also many great local organizations fighting hunger too, including Cornerstones, which is located in Reston, VA.

Make sure to check out all of the other great Hunger Action Month recipes below. A huge thanks to Kate’s Recipe Box for hosting this event.

• Kielbasa and Vegetable Skillet from Kate’s Recipe Box
• Italian Sausage Alfredo Tortellini from Intelligent Domestications
• Budget Beef Vegetable Lo Mein from Palatable Pastime
• Veggie Burrito Bowls from Simple and Savory
• Cheesy Black Bean Frittatas from Cindy’s Recipes and Writings
• Creamy Spinach & Black Bean Flautas from Savory Moments
• Mindful Shopping, Cooking Frugally, and Helping Others from Culinary Adventures with Camilla
• Feed a Family of Four for One Day in under $16 from A Day in the Life on the Farm
• Pasta e Fagioli (Italian Bean Pasta) from The Baking Fairy
• Sausage Green Bean Alfredo from Cookaholic Wife
• Sheet Pan Crustless Quiche from Frugal & Fit
• Kielbasa and Cabbage Skillet with Buttered Rice from Hezzi-D’s Books and Cooks
• Chicken Caesar Pasta from Corn, Beans, Pigs & Kids
• Stove-Top Chicken Noodle Soup from Blogghetti
• Pepper Jack Quiche with a Potato Crust from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Broccoli Mac Kielbasa Casserole from A Kitchen Hoor’s Adventures