Recipe Share – Spinach and Gruyere Quiche.

22 Apr

Spinach and Gruyere Crustless Quiche
made by Miriam

2 pkgs. frozen chopped spinach, thawed and excess water squeezed out
1 onion, diced
2 Tbs. butter
2-3 cloves garlic, minced
12 eggs
2 cups milk
1 tsp dried basil
a few dashes of Tabasco
salt and pepper to taste
3 cups shredded Gruyere cheese

Preheat the oven to 350 degrees.

Put the butter in a pan over medium heat.  Add onions when melted and saute until translucent.  Add garlic and spinach and cook until heated through.  Add basil, salt, pepper.  Set aside to cool to room temperature – this should be done well in advance, even the day ahead and refrigerated if necessary.

In a bowl whisk together the eggs, milk, hot sauce and salt and pepper until combined.

Generously butter a casserole dish and distribute the spinach mixture evenly on the bottom.  Scatter the shredded cheese on top of the spinach.  Carefully pour the egg mixture into the dish.

Bake at 350 for 50-60 minutes until browned on top.

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