A great vegetarian entree. This is one of the first recipes I learned to cook for pot lucks in college--and it has remained a favorite to this day. I will eat the leftovers for breakfast!
Crustless Spinach Quiche
1 tbsp vegetable oil
1 chopped onion
1 10-oz package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 tsp salt
1/8 tsp black pepper
Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Cook onions until soft, stir in spinach and cook until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Pour into pie pan. Bake about 30 min (until eggs have set).
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