Though the spinach and potato are the stars of this crustless quiche, they wouldn’t be stars if it weren’t for the garlic, feta cheese, onion, and herbs. They work their magic to make this egg pie the tastiest ever.
Spinach-Potato Crustless Quiche
Prep time: 20 minutes
Bake time: 25 minutes
1 bunch fresh spinach, chopped
1 medium potato, diced into 1/2 inch pieces
1 tablespoon olive oil
1/2 cup onions, chopped
4 large cloves garlic, minced
1 tablespoon oregano
1 tablespoon rosemary
1/2 cup (2.5 oz) crumbled feta
2 tablespoons grated Parmesan cheese
1/2 cup all purpose flour
1 tsp baking powder
2/3 cup fat free milk
2 large eggs, beaten
1/2 tsp salt
fresh cracked pepper to taste
Preheat oven to 400°. Lightly spray a 9 inch pie dish with cooking spray. Cut spinach into 2 inch lengths.
Heat olive oil in a large dutch pot. When the oil is hot, add the spinach and cook it down until it is bright green and slightly wilted. Remove from heat and drain any excess water. When cool enough to handle, coarsely chop the spinach. Set aside.
In a small saucepan, boil 2 cups water with a little salt. Cook the potatoes until tender, about 5 minutes. Drain and set aside.
Mix spinach, potatoes, onions, garlic, oregano, rosemary, feta cheese and Parmesan cheese in a large bowl.
Sift flour and baking powder in the workbowl of a food processor. Add milk, beaten eggs, salt, pepper, to flour mixture in the bowl. Process until well blended.
Combine flour mixture with spinach mixture, and mix well. Scrape into pie dish.
Bake 25 to 30 minutes or until knife comes out clean when pierced near the center. Let it stand at least 5 minutes before serving. Serve with sriracha sauce.