Springtime Quiche

Name: Springtime Quiche
Yield: 6 to 8 portions
Ingredients: 12 cups trimmed fresh spinach leaves; 2 tablespoons unsalted butter; 1 cup milk; 2 eggs; ¾ cup chopped peeled shallots; 3 plum tomatoes; 2 teaspoons grated lemon zest; ½ teaspoon salt; ¾ cup shredded Monterey Jack cheese; ¼ cup chopped fresh dill; 1 tablespoon freshly grated Parmesan cheese; Freshly ground pepper, to taste; 1 tablespoon dried bread crumbs

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This freshly flavored crustless quiche makes a perfect luncheon entrée served with a baby lettuce salad dressed with a lemony vinaigrette.

Ingredients

12 cups trimmed fresh spinach leaves
2 tablespoons unsalted butter
¾

Main course
Vegetarian
Spring

Method

Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat, and stir to wilt the spinach, 3 to 4 minutes. Drain well, squeezing out excess moisture. Chop coarsely, and set aside.
Preheat the oven to 350°F