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.