Crustless Spinach Quiche
This was really easy and sooo tasty! Like other reviewers have said, I basically used what I had in my fridge.
I had a bag of fresh, organic baby spinach that I needed to use up, so I washed and sliced up the spinach and sauteed it with the onions. Along with the onions, I added chopped garlic and crushed red pepper and sauteed until soft, then added spinach and sauteed until wilted. Put in a colander and squeezed all the water out until dry. I also seasoned the spinach mixture with a little bit of salt and pepper.
With the eggs, I added about a 1/4 cup soy milk, some chopped black olives and the cheeses I used were: Mediterranean style feta cheese, cheddar cheese, mozzarella, parmesan, pepper jack, and a mexican blend. Sounds like a lot, but I just put a small amount of each to make about 2 1/2 cups.
Poured into a greased 8x8 glass pan, and put some sliced tomatoes on top with sliced nacho-style jalapenos in the middle of each tomato.
The aromas coming from the oven...OMG!
I had to add 10 more minutes to the time and set the oven to 325 because the middle was still a little wet when I inserted a toothpick.
The addition of the pepper jack and tomatoes were delish!
1 user found this review helpful
Jun. 9, 2012