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A fast, easy and healthy main dish quiche ... perfect for warm weather brunch or dinner. It forms it's own crust during baking. If you want a side dish, a fruit salad is perfect.
SPINACH, TOMATO and FETA Crustless QUICHE
1/4 cup white or yellow onion, very thinly sliced……..........1/4 tsp. smoked paprika
1/2 cup grape or cherry tomatoes, cut in half….................1-1/2 cups milk
1 tsp. minced or crushed garlic…………………....................4 large eggs
10-12 oz. pkg. frozen spinach, thawed & squeezed dry
1/2 cup flour………………………………………........................…1/2 tsp. baking powder
1/4 cup shredded mozzarella cheese….…..............……...1/2 cup feta cheese
1 tsp. Kosher salt……………………………......................……...1/2 tsp. black pepper
2-3 fresh basil leaves, chiffonade (very finely sliced/slivered) ~GARNISH
***
Preheat oven to 375. Spray a 9” pie pan or 9” round cake pan with non-stick spray and set aside.
Put the squeeze-dried spinach in the bottom of the pie dish. Evenly spread out the onions on top of the spinach, followed by the crumbled feta.
Whisk together salt, pepper, eggs, flour, smoked paprika and baking powder. Whisk in milk, then stir in garlic and mix well. Pour egg mixture into quiche pan. Top with shredded mozzarella. Put the tomato halves on top (cut-side down), and press gently so only the surface shows.
Put the pan onto a rimmed baking sheet (to catch any run-over). Bake for 30-40 minutes, or until center is set and the edge is golden brown - and pulling away from the pan. Cool for 10 minutes before slicing. Garnish with fresh basil slivers.
Serves about 4
SPINACH, TOMATO and FETA Crustless QUICHE
1/4 cup white or yellow onion, very thinly sliced……..........1/4 tsp. smoked paprika
1/2 cup grape or cherry tomatoes, cut in half….................1-1/2 cups milk
1 tsp. minced or crushed garlic…………………....................4 large eggs
10-12 oz. pkg. frozen spinach, thawed & squeezed dry
1/2 cup flour………………………………………........................…1/2 tsp. baking powder
1/4 cup shredded mozzarella cheese….…..............……...1/2 cup feta cheese
1 tsp. Kosher salt……………………………......................……...1/2 tsp. black pepper
2-3 fresh basil leaves, chiffonade (very finely sliced/slivered) ~GARNISH
***
Preheat oven to 375. Spray a 9” pie pan or 9” round cake pan with non-stick spray and set aside.
Put the squeeze-dried spinach in the bottom of the pie dish. Evenly spread out the onions on top of the spinach, followed by the crumbled feta.
Whisk together salt, pepper, eggs, flour, smoked paprika and baking powder. Whisk in milk, then stir in garlic and mix well. Pour egg mixture into quiche pan. Top with shredded mozzarella. Put the tomato halves on top (cut-side down), and press gently so only the surface shows.
Put the pan onto a rimmed baking sheet (to catch any run-over). Bake for 30-40 minutes, or until center is set and the edge is golden brown - and pulling away from the pan. Cool for 10 minutes before slicing. Garnish with fresh basil slivers.
Serves about 4
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