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.
