Friday, April 20, 2012

Spinach & Feta Friatta (Crustless Quiche)

Sorry I've been sick this week, but I'm back!  This quiche was really good, not as good as this one of course, but very good, and healthier I'm sure with no crust!  It was so simple to throw together.  I would definitely recommend it for breakfast, not as much so for dinner.  Mine turned out a little watery, so make sure that you squeeze absolutely as much water out of your spinach as possible.

Spinach Feta Crustless Quiche
via Budget Bites

10 fresh spinach (or 1 box frozen)
4 eggs
1 cup milk
1/2 cup crumbled feta
1/4 cup grated parmesan
1/2 cup shredded mozzarella
salt & pepper to taste

Preheat your oven to 350 degrees. Wilt your spinach either by placing it in a microwavable safe bowl and microwaving slowly and stirring until wilted (or same concept in a sauce pan).  Or thaw your frozen spinach in the microwave. Empty spinach into a colander and let it drain while you begin to prepare the rest.  Squeeze out the excess water with a paper towel if needed.

Spray a pie dish with non-stick spray. Spread spinach out on the bottom of the pie dish. Next add the crumbled feta.  In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and salt & pepper. Whisk to combine.  Pour this mixture into the pie dish over the spinach and feta.

Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

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