Crustless spinach pie

Yum! Been meaning to try the spinach-mushroom pie in Main Course Vegetarian Pleasures for a while. All the rich goodness of quiche, without the heaviness or hated crust. Together with couscous (or potatoes or another grain if you prefer), it made for a simple and delicious meal! I ate through half the pie myself, and forgot to take a picture before it quickly disappeared! You might want to add a fourth or even a fifth egg and a bit more milk if you want a full meal for 3-4 people.

Couldn’t find the mushrooms anywhere in the fridge, didn’t get to them before someone tossed them I guess, so I used red pepper instead. Worked well, but will have to try the spinach-mushroom combo when I get the chance.

Crustless spinach pie

Oil

Chopped onion (I used a young onion, greens and all)

Chopped red pepper or sliced mushrooms

1 large bag or bunch spinach, rinsed and chopped

3-5 eggs

3/4 cup milk

1 cup grated cheese (I used cheddar)

1/8 tsp. nutmeg and black pepper

1/2 tsp. salt

Preheat oven to 375ºF. Sauté onion and red pepper in oil over medium-high heat for about five minutes, stirring occasionally, then stir in spinach, cover and lower heat, and cook for about five minutes, until lightly wilted. Meanwhile, grease a pie pan, sprinkle with bread crumbs, and whisk together the eggs, milk, cheese, and seasonings. Stir in spinach mixture, then pour into the pie pan and bake for about 30 minutes, until a fork comes out clean. Remove and let set a few minutes, then enjoy!

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