Quiche - Spinach & Roasted red pepper crustless

By LyndaLee

from home digest recipe

Ingredients

• 1 tbsp (15 mL) dry bread crumbs
• 1 tbsp (15 mL) butter
• 2 green onions, thinly sliced
• 4 cups (1 L) baby spinach, about 1/3 (5 oz/142 g) pkg
• 1/4 cup (60 mL) bite-size strips roasted red pepper
• 2 cups (500 mL) milk
• 4 eggs
• 1 tbsp (15 mL) cornstarch
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) dried oregano leaves
• Freshly ground pepper
• 3/4 cup (175 mL) crumbled Canadian Feta, well drained, about 1/4 (400 g) container

Details

Servings 6
Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350°F (180°C). Butter a 10-inch (25 cm) pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray. Melt butter in a large frying pan over medium heat. Add green onions; cook 1 min. Add spinach; stir until very wilted, 2 min. Spoon spinach mixture into prepared dish. Place pepper strips in paper towel and squeeze dry. Scatter over spinach.

In a large bowl, whisk milk with eggs, cornstarch, salt, oregano and pepper until well blended. Pour over spinach mixture. Arrange feta over top (it will sink a bit).

Bake about 35 min or until egg mixture is just set in centre. Remove from oven; let stand 15 min. To serve, cut into wedges (like pie, the first wedge may not be perfect).

TIPS and Substitutions
For best results and to prevent quiche from being watery, use 2% or homogenized milk. Bread crumbs are sprinkled on dish, for easier removal of quiche wedges

Let the kids decide the vegetables and cheese – just keep the milk and egg proportion the same.

Try thin slivers of sundried tomatoes and dill instead of roasted red pepper and spinach.