Tuesday, April 22, 2008

Quiche! Yum!

I've got another recipe that is awesome for its yummiosity and easability (new words--look for them in the next edition of the Oxford English Dictionary). This is a spinach feta quiche, which is technically crustless but which forms a kind of pseudo crust because of the flour and baking powder in it. I got it from the blog www.bakingbites.com (check it out), which has a ton of recipes that all look good. I've only tried this one so far and it's a winner! This took me hardly any time to put together, it's healthy, and it makes such a quick and elegant breakfast or even dinner if you put it with a salad. I added olives because I love em and of course you can add whatever you want. Here's the recipe:

Crustless Spinach, Onion and Feta Quiche
1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
2 large egg whites
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups milk (low fat is fine)
1/2 cup feta cheese

Preheat oven to 400F.
Lightly grease a 10-inch quiche/tart pan (or a pie plate)
In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until 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.

Serves 4.
salt and pepper, to taste

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