Jul 8, 2013

Crustless Spinach Quiche Recipe

For those of you who know me well you know that I love breakfast, but I hate putting that much effort into feeding my family first thing in the morning. I'm still half asleep at the end of breakfast so when I make french toast or an omelette in the morning I feel like that is a cause for celebration. Which leaves me with tons of recipes for quiches and breakfast casseroles that will never get made if it weren't for the most wonderful concept in the world, brinner!

Oh brinner, the word that makes men go crazy. (At least the one married to me and the ones related to me) Brinner, a dinner that everyone can agree on. Brinner, a meal that my family will eat without anyone complaining! Oh yes, I love thee brinner.

But this particular quiche is one that I was very hesitant to try out for brinner. Now it was a hit at a bridal shower and the ladies at MOPs all loved it, but would my kids? That was the question I debated for over a year before I finally tried it out on them. And I would probably still be debating this if I didn't have some leftover feta cheese and a bag of frozen spinach in the freezer. Yep, I finally made this because I happened to have all the ingredients on hand.

Crustless Spinach Quiche

3 eggs - whisk in separate bowl
6 oz frozen spinach
1T olive oil
1 clove garlic finely minced
1/2 med onion diced
1/2 cup flour
1/4 t salt
1/4 t cayenne pepper
1/2 t baking powder
1-1/2 cup milk
1/2 cup feta cheese

Heat oven to 400 degrees

1. Place frozen spinach in a colander, rinse to speed up defrosting. Get out all the water you can once it's defrosted.
2. Place a med sized skillet over medium heat. Add oil and saute the onion and garlic. Add the garlic in halfway through the cooking time so you don't burn it. Cook for about 5 minutes. Add in spinach and heat though.  Set aside.
3. In a large bowl add flour, cayenne pepper, baking powder, and salt. Slowly whisk in milk. Add in eggs and feta cheese and whisk until all the ingredients are combined.
4. Add in onion mixture. Stir to combine.
5. Pour the egg mixture into a greased pie plate.
6. Bake for 25 minutes - make sure your eggs are set as oven times vary.

So what was the verdict? Two out of three kids loved it! The other one ate the fruit and sausage and exactly 2 bites of the quiche. The ironic part is that it was Molly who didn't like it, she normally eats everything. Brett really liked it as well and I already knew I liked it. I'm a little sad that my kids are starting to eat more and there were no leftovers for my breakfast the next day. Pretty soon we'll be a two quiche family and maybe I'll have some leftovers again. Although the way Mark was shoveling this into his mouth there might not have been any leftover even if I made two.

If you're looking for more breakfast ideas, here are some recipes you might enjoy.

Vegetarian Egg Casserole 
Bacon Hash Brown Casserole


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