Sunday, February 20, 2011

Eggs-cellent Crustless Spinach Quiche

When I was in high school, I worked in a mom-and-pop restaurant which would probably be classified as a diner.  It was only open for breakfast and lunch.  I was a waitress, dishwasher, and even a short-order cook.

I probably made thousands of eggs when I worked there: over-easy, sunnyside up, scrambled, poached, basted, and boiled.

Eggs are a very inexpensive source of protein: one egg has 6 grams of protein and costs less than 20 cents!   Most people have them on hand all the time.  Here's one of my favorite eggs-cellent recipes for an anytime light meal.  Serve it with fresh fruit on the side or with bacon or sausage if you need to satisfy your man's carnivore cravings!

Crustless Spinach Quiche
Adapted from
click here to print

1 T. olive oil
1/2 large onion, chopped
6 large eggs, beaten well
2 cups cheddar cheese (or variety of your choice--even combine them!)
10 oz. pkg. frozen spinach, thawed and drained
salt and pepper to taste

Preheat oven to 350 degrees.  Saute' the onion in the olive oil over medium heat until clear.  Add the spinach and stir until the moisture has evaporated.  Cool slightly.

Combine the eggs, cheese, onions, and spinach mixture.  Turn into a well-greased 9-inch pie pan.  Bake for 25-30 minutes or until eggs are set.

NOTE:  You could also make individual quiches for an on-the-go breakfast or even an appetizer by dividing the mixture into muffin cups and baking for a shorter time, probably 15-20 minutes or until they are set.

Defrost spinach by cooking it in the microwave on HIGH for 3-4 minutes with no water.  Then turn the spinach into a clean (but not precious!) linen kitchen towel and squeeze the moisture out.  You'll be amazed at how much moisture is in there!

No comments: