Saturday, June 20, 2009Jo Anne and AJ invited Tim, AJ's roommate, to join them for lunch. Jo Anne made a crustless spinach quiche, a salad with red wine vinaigrette dressing, and for dessert, fresh blueberries and raspberries topped with a dollop of vanilla yogurt.
Crustless Spinach Quiche
Ingredients:• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 teaspoons fresh garlic, minced
• 6 cups fresh spinach, washed, dried, and coarsely chopped
• 1-3 cups shredded cheese (Muenster in original recipe; substitute low-fat cheddar, mozzarella, Monterey jack, or parmesan, or a combination of cheeses)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
1 1/2 cups milk
1/2 cup prepared biscuit mix*
1/4 cup melted butter
3 eggs
Method:
1. Preheat oven to 325˚. Heat the oil in a large pan then add the onion and garlic. Fry until the onion is wilted and transparent and the garlic is fragrant. Add the spinach. Stir frequently until the spinach is wilted and bright green. Remove from heat and allow to cool.
2. In a blender, combine milk, biscuit mix, eggs, butter, salt and pepper.
3. Pour into greased 9" deep dish pie pan.*
4. Add the spinach and cheese. Use a fork to press spinach and cheese below the surface of the egg mixture.
5. Bake for 50-60 minutes or until a thin knife inserted halfway comes out clean. The top should be golden brown and puffy. The pie will deflate as it cools. Serve at once.
*If you use 8 inch pie pans as shown in the picture, this recipe will make two pies.
Tim 'n Me
