Inasmuch as I hate to admit it, I don't seem to be out of the woods with this flu. It seemed to rear its ugly head over the weekend, and my scratchy throat and pounding headache have returned. What a bore! As a consequence, while I am still cooking, I try to make dishes that are as easy as possible, and will stretch over a period of days. I really had a craving for spinach mushroom dip and quiche, so decided to combine the two in the form of a crustless quiche. I love things that are minimal effort, with a delicious result. This was certainly it. And, with a yield of six servings, my weekly menu is planned.
Spinach Artichoke Crustless Quiche
1 tablespoon butter
1-1/2 tablespoons seasoned breadcrumbs
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 14.75-oz. jar marinated artichokes (I use Cara Mia), chopped
1 cup shredded Fontina
1 cup shredded Gruyere
4 large eggs
1 cup heavy cream
1/2 cup whole milk
¼ teaspoon freshly ground black pepper
Preheat oven to 350°F.
Butter a 9”-10” deep-dish pie pan or quiche dish, then sprinkle all over with breadcrumbs.
Carefully layer spinach, artichokes, and cheeses over crumbs in pie/quiche pan; set aside.
In a medium mixing bowl whisk together eggs, cream, milk, and pepper. Pour slowly over the cheeses. Bake until top is golden and custard is set in center, 45-55 minutes. Cool slightly before cutting into wedges.
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