Thursday, April 14, 2011

Crustless Spinach Quiche

My aunt gave me a quiche dish and a recipe for crustless quiche.  I like getting recipes as gifts, because I'm sure you'll be shocked to learn that I like to read recipes.  You don't need a quiche dish to make this, a pie plate will work, but with the right dish it's prettier.  And pretty counts.  And a quiche dish is uniformly deep, so it will cook more evenly.

Eggs are one of my favorite foods.  I think I would take them if I was abandoned on a desert island.  Eggs and hand lotion.  If you saw the state of my hands, you'd understand.

Crustless Quiche
adapted from my aunt, Harriett
1 medium onion, chopped
1 bag baby spinach, or 1 box frozen spinach, thawed
olive oil
5 large eggs
1 cup milk or half and half (I used 1% milk)
1-2 cup grated cheese

Preheat oven to 425 degrees.  Butter of spray a 10" quiche dish or a glass pie plate.
Heat a few teaspoons of olive oil in a skillet, and saute onion for about 5 minutes.  Add in the spinach and cook until wilted.  Cooking fresh spinach is fun, because it starts out huge.

And then after a few minutes of cooking and turning, it ends up small.

In a medium bowl, whisk together the eggs and milk.  Season with salt and pepper.
Spread spinach mixture evenly over the bottom of the dish, and pour egg mixture over the top.

Sprinkle with cheese. I used a little over a cup of pepper jack.  Because, as you know, I like the spice.

Bake 30 minutes, or until the quiche is slightly puffed, golden, and set in the middle.

Allow to cool slightly before cutting.  I actually made this last night and then reheated a slice in the toaster oven.  Of course, fresh is best, but this reheated very well.


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