scrawls.

scrawls

still cheaper than therapy*

13.9.09

Crustless Spinach Quiche

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten
• 3 cups shredded Muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Ideas:
a TOUCH OF NUTMEG and GARLIC
I slightly under cook them so I can pop them in the microwave at work for a nice breakfast.
dill and feta or basil or nutmeg
If using fresh spinach instead of frozen, use 8 c. washed and chopped.
Mushrooms or an extra egg.
I pour the mixture into muffin pan for bite sized baby quiches.
garlic and monterrey jack cheese
mozzarella and colby jack. tomatoes, red pepper, and ham.
egg whites, or egg substitute
more vegetables
tomato slices and bacon crumbled on top

Labels: food, mom's recipes

scrawled @ 21:25