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Crustless Spinach Quiche
Fractured my foot, in pain, can't walk, alone at home...WHAT DO I EAT??? Hobbled over to the kitchen....well...considering I had to use what was in my fridge I made quite a considerable amount of changes to this recipe. I'm not so sure about the combination of ingredients I have in my fridge! LOL While kneeling on a kitchen chair in front of the stove to keep pressure off my foot, I greased a 9" square baking pan with olive oil and lined the bottom and sides with 2 sliced boiled potatoes. Sprinkled potato with 1/4 tsp: salt, pepper, oregano, paprika, and garlic powder. Sprinkled a little more olive oil over seasoned potato. Placed in oven at 350 and baked until slightly browned (about 20 minutes). Meanwhile, I diced 3 small red onions & 4 garlic cloves and sauteed in 1 tablespoon olive oil until softened. Then I stirred in 1 cup sliced cremini mushrooms and corn removed from 2 corn on the cobs. Sauteed until tender. Removed from heat, stirred in a handful chopped cilantro. In a large bowl I beat 6 eggs. Beat in 1/2 cup milk, 1/2 tsp paprika & cumino, 1/4 teaspoon: salt, pepper, & crushed oregano. Stirred into 2 cups mozzarella cheese into eggs. Stirred vegetable mixture into eggs. Poured over potatoes. Smoothed out with back of spoon. Topped with slices of tomato. Placed in oven uncovered (wanted liquid from tomato & corn to evaporate). Meanwhile,pureed: 1 avocado, 1 jalapeno, 4 tomatillos, 1/2 lime juiced, pinch salt, pinch ground cumino, 1 small red onion, 2 garlic
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Reviewed On:
Apr. 8, 2009
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