Crustless Spinach Quiche
This is a great quiche to make when you don’t have a lot of time and don’t have an pie crust laying around. This one makes it’s own crust while it is baking.
Feel free to substitute your favorite veggies.
Ingredients:
- 1/4 cup chopped onion
- 3 cloves garlic – minced
- olive oil
- 2 bunches rainbow chard or spinach
- 1 stick butter
- 1-1/2 cups milk
- 3/4 cups bisquick
- 3 eggs
- 1/4 tsp. salt
- pepper
- 1/8 tsp. nutmeg
- cinnamon
- 1/3 cup crumbled feta
- 1-1/2 cups shredded cheese
Fill a medium saucepan with water and put it on to boil. Preheat the oven to 400F.
Put 2 Tbsp. butter into a 10-inch pie plate or a deep-dish pizza pan and put it into the oven to melt.
In a saute pan, drizzle some olive oil and warm over medium heat. Chop the chard stems and put them into the saute pan. Add the diced onion and minced garlic and cook until the onion is translcent.
Roll the chard leaves up like a cigar and slice across it so that you have ribbons of chard. Blanche them in the boiling water for about 1 minute, and add them to the garlic and onion. Saute for 2-3 minutes. Add 1 Tbsp butter to the pan.
Melt the rest of the butter.
In a blender, add the milk, bisquick, salt, eggs and the rest of the butter. Add some pepper, nutmeg and a dash of cinnamon to taste. Blend until this is frothy.
When the butter in the baking dish is melted, pull it out of the oven carefully and pour the veggies into the bottom. Sprinkle the feta and shredded cheese over it and pour the milk mixture over everything.
Put it into the oven and bake at 400F for 30-35 minutes, or until puffy and browned.
Allow to rest for 10 minutes.
This is a great recipe to make a day early and serve at any temperature! The flavors will continue to blend the longer it sits. It is also good right out of the oven.
If you like it, serve it with a dollop of sour cream – yum!
Tags: quiche, spinach pie, spinach quiche
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