How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, September 29, 2013

Crustless Spinach Quiche


Ingredients:
1 TBL vegetable oil
1 onion, chopped
1 (10oz) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded munster cheese
¼ tsp salt
1/8 tsp pepper

Directions:
1.    Preheat oven to 350 degrees, lightly grease a 9 inch pie pan
2.    Heat oil in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until onions are soft.  Stir in spinach and continue cooking until excess moisture has evaporated.
3.    In a large bowl, combine eggs, cheese, salt & pepper.  Add spinach mixture and stir to blend.  Scoop into prepared pie pan.
4.    Bake in preheated oven until eggs have set, about 30 minutes.  Let cool for 10 minutes before serving.

NOTES:

a.    I doubled the recipe for the WES meeting and it worked great.
b.    I used pepper jack cheese to give it a little “kick.”  I shredded it myself and only used 2 cups of shredded cheese instead of three since it looked like A LOT of cheese and when I mixed it with the eggs and spinach mixture, it looked like there was enough cheese.  It tasted sufficiently cheesey.  If you use a pre-shredded cheese you might need to use the full three cups.
c.    I put the mixture in the prepared pan the night before and then cooked it in the morning; but on second thought, I should have left it in the bowl and stirred it again in the morning before I put it in the pan because the eggs tended to settle to the bottom of the pan overnight.

ENJOY!

Barb

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