Loaves & Fishes

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This Web Page by Pauline Harding for Art Nurk, hardingpj@yahoo.com
Contents may be copied for personal use if credit is given.

Spinach Feta Crustless Quiche

Makes 2 square pans, 8”x8”

 

1 medium onion, finely chopped

1-2 stalks celery, finely chopped.  (Optional, but worth it – the celery really gives a more complex flavor.)

4 packages frozen chopped spinach, defrosted and microwaved for 3-4 minutes

8 eggs, whisked

2 (8 oz) packages of feta cheese, crumbled  

2 square pans, 8”x8”

 

This is a great vegetable side dish, but is also nice for a light lunch.  It goes well with macaroni cheese.  If you are dieting, you can reduce the amount of cheese and the number of eggs, though of course it won’t taste quite as good!

 

Cook onion and celery in a small amount of olive oil.  Combine onion mixture and the rest of the ingredients in a bowl and mix.  Spray baking pans with oil to eliminate sticking.  Pour mixture into pans.  Cook at 425F for 15 minutes, then turn down to 350F and cook until knife comes out clean.  (This is a bit of a pain, but it really helps the eggs “set up” and the quiche cooks much faster.) 

 

The quiche can be eaten now or frozen for later.  You can also freeze individual portions.

 

From the freezer:  Defrost overnight.  Reheat, or eat at room temperature.