Saturday, October 13, 2007
Spinach Artichoke Crustless Quiche
Today I hosted a girls brunch and spent a very enjoyable day talking (and talking) about everything we could think of, sipping mimosas and eating a low-key (but delicious) menu.
I served a platter full of a trio of green, red and black grapes, pumpkin-chocolate chip muffins and this quiche. Add mimosas and its a party! Best of all, it's so easy that I get to enjoy the party too.
Thanks Mo, Chrissy, Mel, Julie, Kathryn and Lorene (hope I spelled that right!) for coming!
Spinach Artichoke Crustless Quiche:
(makes one 8-inch pie pan of quiche, can be doubled or tripled)
1 6 oz package frozen, chopped spinach (thawed and drained)
1 can artichoke hearts (approx 13 oz), drained and chopped
1/2 c heavy cream
4 oz (or slightly more) grated cheese (whatever you prefer, I used an Italian blend and sharp cheddar)
1/4 c sour cream (I used light)
Salt and white pepper to taste
Sliced Roma tomatoes for garnish
Grated Parmesan cheese (for top)
Scald cream, then remove from heat and stir in cheese until melted. Let stand 2-3 minutes. Add other ingredients, then mix in eggs 1 at a time. Stir well to incorporate. Spray a pie pan with olive oil (or rub with oil) to prevent sticking, then pour in quiche mixture. Top with tomatoes, then sprinkle with grated Parmesan. Bake at 350 for approximately 30-45 minutes or until set in the center and slightly browning on top. Let stand 10 minutes or so before serving. Can be served warm, at room temperature or chilled.