We tried these for a ladies' brunch and they received rave reviews. I'm not an egg eater so I'll have to take their words for it. I even made a small cheeseless one that turned out well. --Mark
1 T vegetable oil
1 onion, chopped
1 (10 oz.) package of frozen spinach, chopped; thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 tsp salt
1/8 tsp pepper
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt, and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt, and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
I made these in small ramekins and they turned out well. I made 6 individual quiche from this recipe. Check after 20 minutes to see if they are done.
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