Monday, July 13, 2015

the poverty luxe kitchen vol. 16: crustless spinach quiche.

today im bringing back another recipe from the olden days of poverty luxe (ok, like, two years ago). im trying to do this a bit more consistently, since theres actually quite a bit of good stuff buried way back there in the days when nobody was reading this blog. also, some recipes have been GREATLY improved as ive now had time to fine-tune the recipes a bit more. take, for instance, this here spinach quiche. 

now, quiche is a pretty simple and straightforward recipe, doesnt involve any crazy or expensive ingredients, and works equally as well for breakfast or dinner. which is precisely why its been on our regular meal rotation for a LONG time. however, back when i first started making it, i used to make it with a gluten free crust. but the thing with gluten free pie crusts is that theyre really fussy, can be really expensive, dont always come out well, and are kind of just a bunch of processed starch and butter. also, the crust totally isnt even necessary here. why? because when you make quiche without a crust, the cheese forms a crust on the bottom and its absolutely amazing. 

so now i never make it with a crust, gluten free or otherwise. and i definitely like it better this way. so are you ready to make some crustless quiche? 

crustless spinach quiche. 
(serves 4)

heres what you need: 

1 small onion (or half a large onion)
3 cloves garlic
2 tablespoons olive oil
1 teaspoon herbs de provence
salt and pepper to taste
5 eggs
1/4 cup mayonnaise
1/2 cup milk
1/2 pound frozen spinach (or an entire ten ounce box), thawed. 
about 1 1/2 cups shredded pepper jack cheese

heres what you do: 

preheat oven to 400 degrees. 

finely chop the onions and garlic and saute in olive oil until they start to caramelize, seasoning with salt, pepper, and herbs de provence to your preference. 

in a large bowl, whisk together eggs, milk, mayonnaise, and 1 cup of cheese.

thoroughly drain the thawed spinach and put it in a piece of cheesecloth or a tea towel and squeeze out ALL of the liquid (this is VERY important unless you want to end up with a very watery quiche) before adding it to the egg mixture. 

add the onions/garlic to the egg mixture, mix thoroughly and pour into an oiled pie pan, topping with remaining cheese. 

bake for 45 minutes or until eggs are completely set. 

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