Crustless Spinach Quiche

For supper tonight, we are having a Spinach quiche. While most of the time we don't think of this as a custard it is. It is a great dish as it can be served hot, warm or room temperature. This is one of my favorites as their is no crust. Great for those who have Celiac or a grain allergy. Outside of the basic 5 eggs and 3 cups of cheese you can vary the ingredients to your hearts delight. I rarely make it the same way twice. Using up what I have left for cheese, veggies and sometime I add leftover ham or bacon. These are the kinds of recipes most of us need. Cheap to fix, fast to get on the table and useful to clean up some leftovers.

Crustless Spinach Quiche

Bake 30 Minutes

Yields: 6 servings

"An easy to make spinach quiche with eggs, onion and plenty of your favorite cheese."

INGREDIENTS:

1 tablespoon vegetable oil

1 onion, chopped

1 (10 ounce) package frozen chopped spinach, thawed and well drained

5 eggs, beaten

3 cups shredded Muenster, Swiss, or your favorite cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/8 teaspoon nutmeg

diced sun dried tomatoes, or red pepper strips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Tonight I am using Muenster and Cheddar and shallots instead of onions. The onions in the store right now are not good and we all like shallots. I have some fresh chives so will snip a few of them to add. This can also be baked in muffin cups lightly greased. Will not take as long to bake and they work well for lunches the next day.