I visited my parents this past Thursday and took home a giant bag of spinach from their garden. My dad always manages to grow the most gorgeous looking spinach and as much as they love it, there's a point where it gets ahead of them. We've eaten quite a few spinach salads with hot bacon dressing but the best way to reduce a mountain of spinach is to cook it. The following recipe stretches three eggs into four servings - another bonus.
Crustless Spinach, Onion and Feta Quiche (adapted)
1 medium onion, diced
3 garlic scapes, diced
1 tsp olive oil
6-oz fresh spinach
3 large eggs
1/2 cup King Arthur White Whole Wheat flour
1/2 tsp baking powder
1/4 tsp salt
pinch of Foxpoint Seasoning
1 1/3 cups milk (I buy Cruze Farm milk and strain the cream)
1/4 to 1/2 cup feta cheese
Preheat oven to 400F. Lightly grease a 10-inch quiche/tart pan (I used a cake pan). In a medium frying pan, cook diced onion and scapes with olive oil over medium-high heat until onion is translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes.
In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture. Pour quiche base into prepared pan. Top with feta cheese.
Bake for 25 minutes, or until center is set and the outside edge is golden brown. Let set for 5 minutes, then slice and serve.
I love how the addition of a little bit of flour gives this a very thin crust without all the calories of a quiche crust. You could use any kind of greens for the spinach - I think swiss chard would be fantastic. I plan to try this several times this summer, using whatever leftover produce I have on hand. I used the lower amount of feta cheese and I thought that was enough but I also used a very full flavored Bulgarian feta from our local middle eastern market. I really want to try this later this summer with roasted red peppers, swiss chard and smoked mozzarella. It was great right out of the oven but I also liked it straight out of the fridge. I think it would also be great with roasted ancho peppers, grilled corn, queso fresco and a fresh tomato salsa on top.