this post that gave instructions on how to make a simple crustless quiche. Well, I tried it for tonight's dinner and I'm excited to tell you that the entire process of making the quiche was so easy and the result so delicious, this may become a weekly meal for me.
The original recipe used frozen spinach but I used fresh, and the recipe also used mushrooms, but because my mother is allergic I couldn't add them. Nevertheless, the quiche still came out just as it was supposed to.
2 Cheese Crustless Quiche [source]
-5 large eggs
-1 cup milk
-2 cups fresh spinach
-1/2 cup parmesan cheese
-1/2 cup feta cheese
-Salt and pepper
Wash and tear your spinach, discarding the stems. Blanch the spinach in boiling water for 30 seconds, and then cool it down and squeeze out all the water using a paper towel. Beat the eggs in a bowl, then add the milk, half the parmesan cheese, and salt and pepper and mix together well. Place the spinach and crumbled feta cheese into the baking dish, then pour the egg mixture on top. Top with the remaining parmesan cheese and bake at 350 degrees for 45 minutes to an hour. Check the centre with a toothpick to make sure it's not runny and then bring the quiche out of the oven and let it cool for 5 minutes before serving.
I think it's really cute that the spinach floated to the top and left the egg and feta cheese at the bottom. : )