Oddly enough, the first memory I have of a quiche was at my high school Renaissance festival. If any of my closet readers are my old high school buddies, yeah, you guys remember. Everyone dressed up as either a member of the Court, a servant, or a wench. I think I may have been the servant-wench. Everyone brought Renaissancy food to share. Someone brought quiche, but I remember I was highly repulsed after one bite. I’m pretty sure it was just a thawed version from the local grocery store. Wherever it originated from, that “quiche” was enough to keep me away from the dish for slightly less than a decade.
But I’m all for second chances. With lots of spinach, feta cheese, and sans crust, this quiche is quick, easy, tasty, and you can eat it without having to dress up in a lacy corset. But then again, if that’s your thing…
Crustless Spinach Quiche with Feta Cheese
1 TB olive oil
One 10 oz package spinach, thawed
4 scallions, thinly sliced
3 large eggs
3/4 cup half-and-half
1 TB plain bread crumbs
3 tsp crumbled dry mint
1 1/4 tsp kosher salt
freshly ground black pepper
pinch cayenne pepper
1/3 cup crumbled feta cheese
Preheat oven to 400F. Heat olive oil in a medium skillet over medium heat. Squeeze the excess water out of the spinach. Add spinach and scallions to the skillet and cook, until dry, about 4 minutes. Brush four 6-oz ramekins with olive oil and put on a baking sheet.
Put spinach mixture, eggs, half-and-half, bread crumbs, mint, salt, peppers, and nutmeg in a food processor and pulse until spinach is finely chopped. Remove blade and stir in the feta cheese. Divide the mixture evenly among the ramekins. Bake until set, about 20 minutes. Turn the oven off and leave the quiches to set, about 5 minutes. Serve warm.