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| Spinach quiche, farmers' market bread toasted and drizzled with lemon olive oil |
Crustless Spinach Quiche
6 medium eggs
2 cups 2% milk, I used Lactaid (or whole milk)
1/2 medium red onion, diced
1 teaspoon olive oil
1 7 oz package organic baby spinach
1/4 cup shredded Gruyere cheese
1/4 cup crumbled Feta cheese (look for lowest sodium, locally, Narragansett Creamery is the lowest I can find at 180mg/oz)
About 2 tbsp chopped fresh parsley
Pepper to taste (salt comes from the cheeses)
Preheat oven to 400 degrees. In a large bowl, whisk eggs and milk. Saute onion in about 1 teaspoon olive oil in a medium pan for a few minutes until translucent; add to egg mixture. Rinse spinach in a colander but don't dry. In same pan, place wet spinach and steam down over medium heat until tender (takes less than a minute), place in colander to drain then squeeze in your hands to remove liquid, getting it as dry as possible or the quiche will be soggy; dice and place in same bowl. Add cheeses, parsley, pepper to taste. Coat a 9 or 10 inch quiche dish (or other heat-proof glass or ceramic dish, mine was 10 inches) with butter or oil. Pour quiche mixture into dish, place dish on a baking sheet and bake for about 30 minutes, until middle is cooked (press center for firmness or test with fork - it should come out clean).
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| Spinach quiche, farmers' market bread toasted and drizzled with lemon olive oil |
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| Local lemon oil we purchased at Taste of Rhode Island in Newport |
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| Olive bar assorted olives, farmers' market cherry tomatoes, minced fresh rosemary, lemon olive oil |
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A Special Bread Board
This bread board set is special not just because it's recycled but because my daughter's music teacher made it. We bought the set at a fundraiser Saturday night for my daughter's school. Her music teacher makes various beautiful household items out of old wood from their school which are always popular auction items.
