Tuesday, February 17, 2009

Popeye Quiche

Really it's Crustless Spinach Quiche, but every time we eat it here my son ultimately relates it to Popeye and big muscles. I made this for dinner last night and all the kids ate it without complaint, which is either a miracle, or just really delicious quiche!

In a large mixing bowl beat 6 large eggs and 2 cups whipping cream. (I actually almost always use 1/2 and 1/2. It serves the same purpose and costs about half as much. I'm thrifty like that.) I happened to have farm fresh eggs last night that my husband brought home from a coworker. Personally, I didn't notice much difference other than the photogeneticity - it's a word, really. Stir in 1/2 cup Italian style bread crumbs, 1/2 tsp salt, 2 Tbs orange juice concentrate (mix up the rest of the concentrate and serve with quiche,) and 1 cup finely torn spinach. If you don't have Italian style bread crumbs use regular bread crumbs and about 1 tsp Italian seasoning. Also, I am notorious for letting fresh veggies go bad in the fridge, so I always use 10 oz frozen spinach. Thaw it and squeeze it really well before adding to egg mixture.

Mix it up really well. Pour into a buttered quiche dish or a 10-in pie plate. Bake at 350 degrees for 40-50 minutes or until custard is set.
Top individual servings with slices of cheese.
I got this recipe from my friend Katie, who does not give herself enough credit in the kitchen. She's super saucy!
I have to tell you that I actually have a strong distaste for eggs. This is one of the few ways that I enjoy them, the other being scrambled eggs with so many stir-ins that they don't taste like eggs anymore.
The recipe:
Crustless Spinach Quiche
2 cups whipping cream (or 1/2 & 1/2)
6 eggs
1/2 cup Italian style bread crumbs
1/2 tsp salt
2 Tbs orange juice concentrate
1 cup finely torn spinach
sliced cheese
Preheat oven to 350 degrees. In a large bowl, beat eggs and cream. Stir in bread crumbs, salt, concentrate and spinach. Mix well. Pour into a buttered quiche dish or 10-in pie plate. Bake for 40-50 minutes or until custard is set. Top individual servings with cheese.


Liam's Mom said...

This is one of my favorite recipes from Kate's kitchen! YUM!

Bob said...

Mmmmm, quiche. Looks great. Too bad your eggs weren't exciting, I recently got some fresh eggs and I could really taste a difference!

K said...

Josh says real men don't eat quiche, so I've been refering to this dish as egg pie, which sounds really gross. I think Popeye Pie will make a reappearance at our house soon!

Goldie said...

LOL...quiche without a crust is called a "frittata" which sounds exotic and yummy, doesn't it?!

I love quiche...save me some next time--I'll be right over!!!

Anonymous said...

MMMMM....looks so good! Lets have that next time we come to your house!


Abby said...

I think my husband would eat this. I've gotta try it! Plus, being crustless, it's better for us, right?!

Shelly said...

Welcome to the foodie blog roll! Those chocolate kiss topped cookies in your header are one of my favorites to make and eat!