Meatless Main: No-crust Spinach Quiche
So, are you so busy making cookies that you haven't the time or energy to make a big meal? Or are you running short on cash because you've been shopping a bit too much? Are you home late and need a quick meal? Or are you just looking for something quick and nutritious for dinner? A no-crust spinach quiche may be the answer for you. The quiche takes only a few minutes to put together from simple ingredients and can bake in about half an hour. The quiche comes out of the oven hot, cheesy, and with plenty of vitamin-rich spinach. Serve the quiche with some hot bread or muffins (see my previous posts for ideas), and a green salad, and you've got dinner done. Or serve the quiche for breakfast or brunch, if you'd rather. It's good at any meal.
No-crust Spinach Quiche -- Serves 4+
2 or 3 slices of slightly stale bread or rolls
1 1/2 cups of shredded cheddar cheese, divided
1 cup of milk
1 tablespoon of grainy Dijon mustard
1/4 teaspoon of pepper
1/4 teaspoon of salt
2 tablespoons of minced dried onions
2 cups of fresh spinach leaves, torn
Preheat the oven to 400 degrees and coat a quiche or pie pan with non-stick cooking spray. Crumble or tear up the bread or rolls into small pieces and spread them on the bottom of the pan. Sprinkle on 1 cup of the cheese. Sprinkle on the spinach leaves, pressing them down a little with your hands to flatten them. Sprinkle on the minced dried onions. In a large bowl, whisk together well the eggs, milk, mustard, pepper, and salt. Pour the mixture over the spinach in the pan. Sprinkle the remainder of the cheese evenly over the top of the mixture. Bake the quiche for about 30 minutes or until golden brown and set. Let the quiche cool a few minutes before cutting it.