vrijdag 22 november 2013

The Perfect Crustless Quiche (Kopie)


Adapted from AllRecipes
Makes one 10-inch-round quiche, serves 6.

1 tablespoon coconut oil (or other high-heat oil)
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 big leafs of fresh rainbow chard
6 eggs, beaten
1 cup ricotta cheese
1 cup shredded raw cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C) and butter your quiche pan (I used a 10-inch round, but you could vary the size).

Saute the vegetables:
Heat oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until the onions are soft. Stir in spinach and chard, add salt and pepper generously, and continue cooking until all the excess moisture has evaporated. (This could be a good 10 to 15 minutes if your spinach is still wet like mine was.)

Make the egg mixture:
In a large bowl, combine eggs, cheeses, cream, salt and pepper.

Combine and pour into pan:
Add the vegetable mixture to the egg mixture, and stir to blend. Scoop into prepared pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Note: You can also bake the quiche ahead of time, which is what I did, and then just pop it in the oven for 10 to 15 minutes before serving later.

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