Thursday, December 6, 2012

Spinach Quiche

Like all good elves this time of year, I am busy busy busy with the making of gifts.  Nothing is finished yet, not even the sweater, because I am working on an embroidery project I need to take in for framing this weekend.

The house is all decorated now.  Every year I say the same thing:  I dread the work, but then when it's all done I am so glad we made the effort.  


Until I have photos of finished creations to share, I thought I'd share my recipe for a crustless quiche.  I adapted a quiche recipe I found on Allrecipes, and make this quite often.  Usually I eat it for breakfast, but last year this quiche was my contribution to the Christmas Eve potluck dinner with my husband's sisters (which is probably why it's on my mind for a post this time of year):


Spinach Quiche (you can also use Kale)

1 bag of fresh spinach (or you could thaw a package of frozen spinach, but I prefer using fresh)
diced onion to your taste preference
1/2 cup milk
1/2 cup Greek (or regular plain) yogurt
5 eggs
handful of shredded cheddar cheese
handful of crumbled feta cheese

Wash your spinach in a big colander.  With water still clinging to the leaves, put the spinach into a large pot, cover, and cook over medium-high heat until it is wilted (usually 5-6 minutes).   Drain the wilted spinach in the colander and let it cool.  (If using frozen spinach, thaw it and drain it.)

Meanwhile, whisk together the milk and yogurt, then add the eggs and whisk again.  

Spray a pie pan with non-stick spray.  Spread the spinach over the bottom of the pie pan.  Sprinkle the spinach with onions.  Layer on the shredded cheese and crumbled feta.  (I don't give amounts for the onions and cheese because you can use as much or as little as you like, although with cheese, more is often better!)  Pour the egg mixture over the cheese and spinach.  Cover with aluminum foil.  Bake in a preheated 400 F oven for 45 minutes, remove the foil, and bake for 15 minutes more.  Remove quiche from oven and cool on a wire rack.  Cut into 8 pieces.

Whatever we don't eat the first day, I freeze.  The best way to do this is to put all the pieces on a cookie sheet, not touching each other, and pop the sheet in the freezer for an hour.  When the quiche pieces are frozen, remove them from the cookie sheet and put them in a freezer bag.  Now you have an instant breakfast or lunch! Just microwave single pieces of quiche for one minute on high to heat them up.