There is a chill in the air this week, forcing us to shut the windows as the days grow shorter and pull sweaters from the top shelves of the closet. I consider turning on the heat in the car in the morning, then quickly tell myself not to give in. My morning commutes became longer and more congested once school started, so that by the time I'm almost at the office, I'm cursing and swerving and close to tears from frustration.
But yesterday, as I slowly approached a stoplight, on the road for just 10 minutes, there was this.
I thought about that image all day.
I've also been thinking about what I can say about this crustless spinach quiche, besides the fact that I've made it four times in the past three weeks, and that I found the recipe through Shanna, who has been posting some really heart-warming stories lately about family and friends and gathering around the table.
This quiche is perfect for gatherings: I made it for a bridal shower at work, and then again for Murdo to bring as an appetizer to a work lunch party. The leftovers keep well in the fridge, and are great for feeding a snack-hungry Mom, Dad and sister when they come over one Saturday to help paint the kitchen and pull weeds in the backyard and bring a pudgy little nephew for bouncing and playing.
I can also tell you that besides a snack, this quiche makes a fine breakfast, lunch or dinner. Cold, room temperature or heated. Plated with toast and jam on a Sunday morning, or eaten in a park out of a small Pyrex dish during lunch hour.
I figured I should tell you all this before it really started getting cold out there, and cravings started transitioning from light and simple to deep and rich. Although this crustless quiche is so easy and versatile that I bet it'll hold its own in the cold weather menu rotation, as well.
Crustless Spinach Quiche (adapted from AllRecipes, via Food Loves Writing)
The original recipe calls for Muenster cheese, but I've used mozzarella as well as cheddar with great results, while Shanna combined three different cheeses in one go. I've also cut down on the cheese, increased the spinach, added green onions. You can pretty much do anything with this recipe and it'll still be delicious.
1 tablespoon olive oil
1 onion, chopped
8-10 oz frozen chopped spinach, thawed and drained (I thaw mine by running under water in a mesh strainer and pressing dry)
5 eggs, beaten with 1/2 cup milk
3 cups shredded mozzarella cheese
salt and pepper, to taste
Preheat oven to 350 F.
Heat olive oil in a skillet over medium-high heat. Add onions and cook until soft, about 3 minutes. Stir in spinach and cook until excess moisture is evaporated. Remove from heat and set aside.
Combine eggs, cheese, salt and pepper in a large bowl. Add spinach mixture to bowl and stir to blend. Fold egg and spinach mixture into a 9-inch pie pan sprayed with cooking spray.
Bake 30 minutes, until eggs have set and edges begin turning golden brown. Let cool 10 minutes before serving. Serve warm, cold or at room temperature.