Impossible Crustless Spinach Quiche
As found at RecipeSource, the latest home of the Searchable Online Archive of Recipes [SOAR], with Emily's modifications (the way we actually cooked it) noted separately
Title: IMPOSSIBLE CRUSTLESS SPINACH QUICHE
1 Onion; large\chopped
1 tbsp vegetable oil
1 10-oz package frozen chopped spinach, thawed and pressed dry
5 eggs, beaten
3 cups (12 oz) Muenster cheese, shredded
1/4 tsp salt
1/8 tsp pepper
Saute onion in oil in a large skillet until tender. Add spinach, and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into a greased 9-inch pie plate. Bake at 350 F for 30 minutes or until set.
YIELD: One 9-inch quiche.
EMILY'S MODIFICATIONS:
Layer in greased deep-dish 9" pie plate:
2 packages chopped spinach, pressed dry
1-1/2 cups feta, crumbled
Combine in a blender:
3 eggs
2/3 cups milk [about 1/4 cup of this was the rest of the fudge's evaporated milk]
1/2 cup onion
2 cloves garlic, pressed
salt
pepper
Pour blender mix over spinach/feta mix.
Sprinkle with pine nuts
Cook as above.
LYNDA SAYS: Emily's really, really good. It was just really cool to see her take this original recipe, say, "Hm," fiddle with it, and have it come out stellar. This was delicious and we should have done two; they'd certainly have been eaten by our drooling, happy friends.
EMILY SAYS: Yum. I based this on a quiche I had at a local organic food store/cafe, and was not disappointed with the results. When I'm not cooking a wheatless meal, I intend to use a crust with this recipe. It could have used a little more garlic, maybe. I was afraid that the addition of milk, and reduction of egg would make it fall apart more, and thus not work well for a crustless quiche, but it held together just well enough to be scooped out of the pie plate.