Spinach Quiche
Posted by Malt-O-Meal on December 3rd 2008 in Main Courses
Makes 6 servings
No crust needed for this quick-to-fix, tasty egg-and-cheese pie. Use this recipe as a starting point – you can substitute any greens for the spinach, and almost any combination of cheeses. Stir in a handful of chopped fresh herbs if you have them. The quiche is best hot out of the oven, but also good served cold or at room temperature.
Ingredients
- 1 tablespoon vegetable oil
- ½ onion, chopped
- 1 clove garlic, minced
- 1 bunch spinach, well rinsed, trimmed and chopped, or 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 4 large eggs
- ½ cup milk
- 1/3 cup Original Malt-O-Meal® hot cereal, uncooked
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cups shredded sharp cheddar, Colby or Jack cheese
Directions
- Preheat oven to 375°F. Grease a 10-inch pie plate.
- In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring often, until soft, 8 minutes. Stir in spinach and cook, stirring until wilted (or, if using frozen spinach, until heated through). Remove from heat and let cool slightly.
- In a large bowl, beat eggs, milk, cereal, salt, and pepper; stir in spinach mixture and cheese. Spread evenly in prepared pan and bake until just firm in center and lightly browned along the edges, about 30 minutes. Let cool 10 minutes before serving.
