I threw together a quiche this morning so good I wanted to immediately eat the entire thing: my new improved Spinach Feta Crustless Quiche.
The key: I used 4 oz of frozen organic spinach and 4 oz of Mt. Vilkos barrel-aged feta. That seems to be a perfect proportion.
I sautéed 1.5 ounces of onion* with 2 onces of sliced mushroom in a tbs of butter with some fleur de sel, crushed red pepper, and italian seasoning. I layered that on the bottom of a well-buttered 9 inch pie pan. I crumbled the 4 ounce of cheese and spread it evenly over the onion/mushroom “crust.” I sprinkled a little nutmeg. Then I layered the spinach I had micro’d for 2 minutes. I whisked together 3 eggs and a cup of heavy cream and poured it over the top. Then I baked the whole thing in a 350 degree oven for 45 minutes.
It is perfection.
*I used only the onion I had remaining in the fridge because the new Walla Walla in the pantry was bad when I sliced it open. Grrr.