Crustless Spinach Quiche
The Quiche came out a little larger than the plate we served it on.
Given the recent Covid-19 stay-at-home orders and of course us now living on a completely different coast, we decided to try and do virtual cooking lessons with our moms. The first lesson we did wasn’t a Filipino dish, but instead a dish Mary Anne’s mom got from a Real Appeal magazine one of her friends had. Her mom cooked it while visiting her siblings a few weeks before.
Ingredients for 4 Servings:
Cooking oil spray
1 sweet onion, sliced thinly
4 cups chopped spinach
1/4 teaspoon salt
8 eggs, scrambled
2 tablespoons plain nonfat or low-fat yogurt 9regular of Greek)
1 tablespoons grated Parmesan
Freshly ground black pepper
Garnish with diced tomato
Cooking Instructions:
Preheat oven to 375 degrees. Heat a 9-inch ovenproof skillet over medium heat. Once pan is hot, spray with cooking spray. Add onion and cook until soft, about 3 minutes. Remove onion from pan, wipe pan clean and spray liberally with cooking spray.
Place onion in a large bowl with spinach, add salt and mix thoroughly.
In a medium bowl, whisk together eggs, yogurt, Parmesan and pepper to taste.
Place spinach mixture in skillet and top with egg mixture. Bake until eggs are set in the center, about 20 minutes. Serve warm or at room temperature.
Wrap any extra servings and freeze.
Lessons Learned:
Joe and Mary Anne decided to use only 2 cups of spinach