Recipe – Crustless Spinache Quiche

Crustless Spinach Quiche (Ovo-Lacto-vegetarian)
(from Thais)
Serve 12 to 15

This is in the “Very Easy” category, just mix and bake. This recipe is very forgiving, so adjust the amount of dairy and eggs to your taste, or use what you have at home. It goes well with a simple green salad.

• 3 tablespoons fine dry plain bread crumbs
• 1 package of frozen spinach
• 2 tablespoon unsalted butter
• 2 (10-ounce) package shredded cheese (I use a different cheeses and I like to add feta for the saltiness)
• 8 large eggs
• 1 ½ cup heavy cream
• 1 ½ cup milk
• 1/2 teaspoon pepper
• 1 teaspoon salt

Preheat oven to 400°F with rack in middle. Butter a large pie plate, and then sprinkle all over with bread crumbs. Defrost the spinach and squeeze the water out.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach and stir to blend. Scoop into prepared pie pan.

Bake for 35 min or until top is golden and custard is set in center. Cool for 10 min before cutting into wedges.

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