Food Friday: Spinich and Feta Crustless Quiche
September 12, 2008
I made this last weekend to bring to a girlfriends house for brunch. It is great served hot for breakfast or with some Greek yogurt and a salad for lunch. This recipe is mine so the amounts are not exact but as with any quiche, you can add whatever you want and change it each time
eggs (apx 10)
1 box of frozen spinach, thawed and drained well
crumbled feta cheese
1 tomato, thinly sliced
Thinly slice potato’s, lightly salt and allow to drain in a strainer. Mix eggs in a bowl or large measuring cup. Layer potato’s at the bottom of a well greased baking dish (ceramic or glass will work fine, so will square or round). Pour mixed eggs over potato’s to cover. Top eggs and potato’s with spinach. Pour enough mixed eggs over to cover. Top with feta, pour remaining eggs to cover. Top with tomato. Bake in oven apx 1 hr at 350 or until set. If you like your eggs browned or the tomato caramelized, broil for the last 5 minutes.