Prep 15 mins
Cook 40 mins
This recipe is crustless because my family prefers it that way, but you can easily add your own if you'd like. Simple and very tasty, the yogurt adds something special, and helps my little one who struggles with non fermented milk to digest easily. Amazingly there is no flour in this recipe, just make sure the spinach isn't runny still before adding it to the other ingredients. Adapted from The Vegetarian Mother's Cookbook.
- 2 teaspoons oil
- 1 onion, minced
- 2 cups spinach, chopped, frozen or fresh
- 2 eggs
- 1 cup plain yogurt
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon spike seasoning (optional)
- 1⁄2 cup cheese, shredded
- 2 tablespoons parmesan cheese
- Preheat oven to 350.
- Warm oil in pan and cook onions for 5-10 minutes until translucent.
- Add the spinach, cover, and cook another 3 minutes until the spinach is wilted. Remove the lid and let the water evaporate a few minutes; if you used frozen spinach you may need to drain the water as well.
- In a medium sized mixing bowl, beat the eggs, yogurt, salt, nutmeg, paprika, and Spike together.
- Fold liquid mixture gently into spinach mixture, then add cheese and mix well.
- Pour into an 8 or 9 inch pie plate, and bake 40 minutes, or until center is set.
- Let the quiche sit to rest on the counter for 10 minutes before serving.