Sunday, March 14, 2010
0 Recipe #88: Crustless Spinach, Leek, & Feta Quiche (Crustless Quiche 2.0)
As you might recall, I posted a "barebones" quiche prototype a few weeks ago (i.e., back in late February), which I'd created in a pinch during a snowstorm. Fresh ingredients were scare, due to the Mid-Atlantic's mass "empty supermarket shelves" phenomemon, & so, I had to get rather creative with our dinners for a few days. :)
Now, that the situation is back to normal again, I thought I'd have a second go at making a crustless quiche recipe, this time with a more creative freedom & a wider range of ingredients from which to choose. :)
So, without further ado, I bring you...
1/2 onion, finely diced
1 leek, sliced into horizontal rounds & then quartered
2 garlic cloves, peeled & minced
1/2 Tbsp. extra virgin olive oil
1/8 Tbsp. (or less) butter
1/4 c. sherry (or dry white wine)
1/2 c. cooked spinach (drained) (1 12 oz. bag fresh spinach will make about 1/2 c. cooked)
a pinch of salt
1/2 c. feta cheese
1/3 c. nonfat milk
1/3 c. light non-dairy creamer (or plain light/nonfat soymilk)
freshly ground black pepper, to taste
1/2 Tbsp. dried oregano leaves
1/2 Tbsp. dried thyme leaves
1/4 tsp. nutmeg
Directions: Preheat oven to 375° F. Sauté onion, leek, & garlic in olive oil on medium heat. Next, add sliver of butter (for flavor) & deglaze with sherry (or white wine). Stir in spinach & sprinkle a pinch of salt on top to help ingredients cook down a bit. Cook ingredients until soft; at this point, there should be all but a thin layer of liquid on the bottom of the pan. Set aside & let cool. In a separate bowl, beat together eggs, feta, milk, creamer (or soy milk), black pepper, oregano, thyme, & nutmeg. Mix in onion, leek, garlic, & spinach mixture from pan. Blend thoroughly & then pour into quiche dish or, if making mini-quiches, greased muffin/cupcake pan. (IMPORTANT: Don't use a standard quiche pan, i.e., the kind with a removable bottom, for obvious reasons! Or else, you'll have a huge mess to clean up. Remember, you're making a crustless quiche. Ahem, can we say leakage?! :) ) Cook in oven for 35-45 minutes, or until top has been adequately browned. Stick fork in one of the quiches; if it comes out clean, it's most likely finished cooking. Let cool for about 5-10 minutes. Then dig in. :)
Optional Ingredients: This quiche would also taste really good with mushrooms, asparagus, artichokes, pitted Greek olives, &/or sun-dried tomatoes (i.e., the kind that's not packed in oil).
Yield: 1 quiche (that serves 4-6 people), or 1 tray of 12 mini quiches.