Crustless Spinach and Feta Quiche
2 bunches of fresh spinach, washed and trimmed from stems
3 oz of feta
3 cloves of garlic minced
1/2 small white onion, diced
2/3 cups of milk
2 tablespoons of parmesan cheese, shredded
1 teaspoons of kosher salt
1/2 teaspoon of pepper
butter for greasing or non stick spray
1 tablespoon of olive oil
Pre-heat oven to 350°.
Grease a pie dish with butter. Add shredded parmesan cheese to bottom of dish and spread in a very thin layer.
In a large saute pan, heat olive oil on medium. Add garlic and onion until translucent. Add spinach and saute, mixing often until spinach is bright and wilted. Remove from pan and put in a bowl.
In a separate large bowl, add 5 eggs, 2/3 cup of milk, salt, and pepper. Whisk well.
Add crumbed feta to bowl with spinach. Add spinach mixture to large bowl with eggs. Mix well.
Pour egg and spinach mixture into pie dish so that it fills dish but doesn’t overflow.
Bake for 50 minutes until egg has set.
Serve and enjoy!