Springtime Crustless Quiche

Name: Springtime Crustless Quiche
Ingredients: 10 oz. trimmed fresh spinach leaves or 3/4 c. frozen chopped spinach, measured after thawing; 2 Tbsp. unsalted butter; 3/4 c. chopped shallots; 3 plum tomatoes; 1 c. milk; 2 eggs; 3/4 c. shredded Monterey Jack cheese; 1/4 c. chopped fresh dill; 2 tsp. grated lemon zest; 1/2 tsp. salt; 1 Tbsp. dried bread crumbs; 1 Tbsp. fresh grated Parmesan cheese; black pepper

13 ingredients

14 steps

Ingredients

10 oz. trimmed fresh spinach leaves or 3/4 c. frozen chopped spinach, measured after thawing
2 Tbsp. unsalted butter
3/4 c. chopped shallots
3 plum tomatoes
1 c. milk
2 eggs
3/4 c. shredded Monterey Jack cheese
1/4 c. chopped fresh dill
2 tsp. grated lemon zest
1/2 tsp. salt
1 Tbsp. dried bread crumbs
1 Tbsp. fresh grated Parmesan cheese
black pepper

Directions

1

Day before serving, rinse spinach well.
2

Cover with water. Place saucepan over low heat; cook 3 to 4 minutes.
3

Stir periodically.
4

Drain well, squeezing out excess moisture.
5

Chop coarsely; set aside.
6

Melt butter in small skillet over medium-low heat.
7

Add shallots; cook until translucent, about 5 minutes.
8

Set aside.
9

In medium bowl, whisk together the milk, eggs, Jack cheese, dill, lemon zest, salt and pepper.
10

Stir in spinach, tomatoes that have been seeded and chopped and shallots until well combined.
11

Pour into buttered 8-inch square baking dish.
12

Cover with plastic; refrigerate overnight, or until ready to bake.
13

In preheated 350° oven, bake quiche, uncovered, for 40 minutes, or until set and browned.
14

Remove; let stand.