Monday, August 16, 2010

Crustless Spinach Quiche

 I was invited to a friends house today for lunch and on the menu was a homemade tomato pie from tomatoes picked right from her garden, a really nice mixed green salad and a great loaf of homemade bread. A perfect summertime lunch. When I was on my Harley riding back home through the countryside, I decided to give you my crustless spinach quiche recipe. Serve this with fresh sliced tomatoes or a simple salad. It is a wonderful quiche and easy to make. Great for any meal you desire. Enjoy.......


2 tbsp good olive oil 
1 small onion, chopped
1/2 cup scallions chopped
10 ounces wilted fresh spinach, chopped and drained (10 ounces after it is wilted and drained)
5 eggs, beaten
3 cups shredded sharp white cheddar cheese
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper


Preheat oven to 325 degrees
Lightly grease a 9 or 10 inch glass pie plate
Heat oil in a large skillet over medium-high heat. Add onions and scallions, cook stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt, pepper and cayenne. Add spinach mixture and stir to blend. Pour into prepared pie plate.
Bake in preheated oven until eggs have set, about 30-45 minutes. Let cool for 10 minutes before serving.

Learn the history of the quiche, what you will find might surprise you.  :-)

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