Serve these quiche-like spinach squares as a main dish, lunch or brunch, or as appetizers.
Cook Time: 45 minutes
Total Time: 45 minutes
- 3 (10 oz each) packages frozen chopped spinach or 32-ounce family-size package
- 1/2 cup finely chopped onion
- 2 tablespoons butter
- 4 large eggs, beaten
- 2 cups milk
- 3 cups soft bread crumbs
- 2 to 3 cups diced cooked ham (about 12 to 16 ounces)
- 1/2 teaspoon seasoned salt
- Hollandaise Sauce, link below
- White Sauce Variation, link below
Cook spinach according to package directions; drain well. In a skillet over medium heat, cook onion in the butter until tender. Combine beaten eggs with milk, bread crumbs, ham, cooked onion, spinach, and seasoned salt. Spread in an ungreased 12x7x2-inch or 9-inch square baking dish. Bake at 350° for 40 to 45 minutes, or until set. A knife inserted into the center should come out clean.
Serve with Hollandaise sauce, cheese sauce, or other sauce of your choice.
Use this hollandaise sauce to top asparagus, eggs, or serve with other vegetable recipes.
• 1/2 cup butter
• 2 egg yolks
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• few grains cayenne pepper
Melt butter in a double boiler over simmering water (low heat). Beat egg yolks well and add to butter, stirring constantly with a wire whisk or wooden spoon. Gradually add lemon juice. Cook, stirring, until thickened and hot. Add salt and cayenne pepper before serving. If sauce is too thick, add a teaspoon or two of hot water. White sauce and variations, including Mornay, mustard sauce, herb sauce, and more.
•2 tablespoons butter
•2 tablespoons all-purpose flour
•1 cup heated milk
•freshly ground nutmeg (optional)
Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste and add a little nutmeg, if desire. Makes about 1 cup of medium thick sauce.
Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste.
Substitute chicken, beef, fish, or vegetable broth for the milk.
Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs.
Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture.
Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.