Quick take: Crustless Spanish quiche

It takes 10 minutes to prep this dish and 45 minutes to bake. While it bakes, make a salad with baby lettuces, fresh strawberry slices, sliced almonds, and a raspberry vinaigrette.

Crustless Spanish quiche

1 package (10 ounces) frozen chopped spinach
4 eggs
1/2 cup plain nonfat yogurt
1 cup shredded mozzarella or Swiss cheese
1/4 cup flour
1 jar (5 ounces) Spanish olives with pimientos, chopped

Preheat oven to 375 degrees. Spray a pie dish with nonstick cooking spray. Defrost the spinach and press out any extra liquid (if the spinach is too hot, put the spinach in a colander and use th bottom of a bowl to press the water out).
In a large bowl, beat together the eggs, yogurt, cheese, and flour. Stir in the spinach and olives. Pour the mixture into the pie plate and smooth the top. Bake for 45 minutes until it is lightly browned and firm. Cut into wedges and serve hot or cold.
Scramble flavor booster: Add 1/2 to 1 teaspoon dried herbs or 1 to 2 tablespoons fresh herbs, such as basil, oregano, or dill, with the spinach and olives.

Source: SOS! The Six O’Clock Scramble to the Rescue, Earth-Friendly, Kid-Pleasing Dinners for Busy Families, by Aviva Goldfarb

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