This is a modification of a cheese-less quiche that I’ve spiced up a little. Once you have the ingredients, it takes just 10 minutes to throw together. Stick in the oven for an hour. Let sit for 10 minutes to let the custardy center settle, then enjoy. I’ve made this without the crust, I’ve made this with all sorts of different vegetables and meats. It’s a great way to fancy up leftovers. You can make it Mexican by adding ground beef, cheddar cheese and sour cream. You can make it Italian by adding ricotta and topping with marinara and mozzarella.
1 frozen deep dish pie crust (9-inch), thawed
1 – 10 oz pkg frozen chopped spinach, thawed, squeezed dry
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/2 cup Half & Half (the fat gives it custardy consistency and flavor. If you use skim milk or fat free Half & Half, use 1 cup and omit the water below.)
1/2 cup water
1 cup shredded cheese, I like swiss or colby jack
1 tablespoon all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried tarragon leaves
A few shakes or shavings of nutmeg and cinnamon
STEP ONE: Brown the pie crust
Preheat oven to 450°F. Lightly prick side of pie crust with fork. Bake 8 minutes, or until lightly browned; set aside. Reduce oven to 375°F.
STEP TWO: Assemble the cheese and spinach
Place half the cheese in the bottom of the pan and top with the spinach
STEP THREE: Pour in the liquids
Combine Egg Beaters, milk, flour, basil, tarragon and hot pepper sauce; pour over spinach mixture. Top with the remaining cheese. Salt and pepper the top.
Cover edge of crust with foil to prevent over browning.
Bake 35-45 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before cutting into 6 slices to serve.
To make it really lowfat, make it without the pie crust. The original cheeseless recipe is at https://www.readyseteat.com/recipes-Spinach-Quiche-1930