Thursday, December 30, 2010

Crustless Quiche

I shared this recipe in November's Baby Shower Fun Recap post but think that it needs a post of its own, now that I have photos to accompany it. We served this Christmas morning. With spinach and tomato, it looks really festive for the holiday. Here it is about to be baked:

And here it is, ready to come out of the oven:


Crustless Quiche
Adapted from this recipe

Ingredients
1 8-ounce package of frozen chopped spinach, thawed with all the liquid squeezed out
3 large tomatoes (I like Ugly Ripe tomatoes), seeded and chopped
2 1/2 cups Monterrey Jack cheese, grated
1/2 cup cheddar cheese, grated
1/2 cup Gruyère cheese, grated
3 cups milk
2/3 cup flour
8 eggs
1 teaspoon salt

Directions
1. Preheat oven to 350.
2. Prep chopped tomatoes by laying them in a single layer on a paper towel to absorb the excess moisture.
3. Butter a 9"x13" baking dish.
4. Place flour in a large bowl and add 1/2 a cup of milk at a time, stirring completely after each addition to guard against lumps. When the mixture is smooth, add the eggs, one at a time, whisking each in completely.
5. Add the remaining ingredients, stir well.
6. Pour into the buttered 9x13 baking dish.
7. Bake for 45-55 minutes, or until puffed and golden brown.
8. Let stand 10 minutes before serving.

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