08 March 2014

Speedy Spinach-Swiss Quiche

Or sort-of quiche, because it doesn't have a crust. It's much more a quiche consistency than an omelet or egg bake consistency, though. Last night's supper was inspired by my mother-in-law's recipe and adapted from my sister-in-law's. I really wanted the spinach-Swiss cheese combination, but making pie crust was not happening with Little Bear clinging and whining and teething. We can see a second molar poking through today, so it was justified, but productivity was still pretty low yesterday.

But! This worked well, and was delicious, and was quick, so I had to share!

Spinach-Swiss Crustless Quiche

1 onion, chopped
2 garlic cloves, chopped
olive oil
10 oz frozen chopped spinach, thawed
6 eggs
salt and pepper
6 slices Swiss cheese

Preheat oven to 350 F. Sauté onion and garlic in olive oil. Squeeze spinach dry and add to skillet. Cook 5 minutes or so; remove from heat. Crack eggs into a mixing bowl and whisk thoroughly, adding salt and pepper to taste. Slowly add in vegetables, stirring constantly to keep the heat from cooking the eggs. Pour half of egg mixture into a greased pie plate. Top with the slices of Swiss, and pour the rest of the egg mixture on top of that. Bake for 20-30 minutes. (Our oven doesn't hold heat well, so it took 30; I'd start checking it at 15 or 20 minutes.)

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