What We Cook: Crustless Parmesan Spinach Quiche ~ page 317: take two

Our Cookbook Blog

Our Cookbook ~ What We Cook, is a compilation of every recipe we (Janice and Carissa) cook - recipes from our cookbook collections, our recipe boxes, and our heads! We set up this blog for friends and family who have our cookbook to let them see pictures we post of the recipes in the book, and also for us to note any corrections, revisions, or additions to What We Cook. We encourage people who are cooking our recipes to let us know how the recipes turn out and any suggestions they might want to make.

In addition, we will be sharing some of our new recipes (along with pictures) that are not in our cookbook. We hope you will help us out and test recipes and give us your comments.

Monday, April 5, 2010

Crustless Parmesan Spinach Quiche ~ page 317: take two

Karen blogged about this quick, easy, healthy quiche a couple weeks ago; she made it in a pie pan. But here are a few pics from Carissa's house Easter weekend when this was part of the Saturday morning brunch. Carissa's girls love this recipe. They call it green eggs and ham (although no ham is involved, but they don't seem to notice...). Lillian started snitching pieces before everything was ready...

We told her to wait, and she said she couldn't wait...

She begged to cut herself a piece...

So Mommy gave in...

And Lillian took as big a bite as she could...

One thing nice about this recipe is that it is good hot, warm, or room temperature. That makes it especially nice for a brunch...as long as your family doesn't snitch it all before it is time to serve.

Here are a few tips for preparing your spinach:

The recipe calls for frozen spinach, but you can also use fresh, just wilt it in the microwave then chop it up.

Now take a few paper napkins and plop the chopped spinach in the middle and squeeze out the water.

Dump the squeezed dry spinach in with the eggs and continue with the recipe. Removing the water from the spinach keeps the quiche from getting watery and too soft.