When I first saw this baby blue dish, it was just begging for a quiche! I got to work as soon as I got home. I took a bunch of recipes and combined them into one, taking what I liked from each. Most quiches have a basic framework — eggs, milk, cheese, veggies. I used fontina and cheddar because I needed to get rid of it before it went bad, so feel free to use any cheese you'd like. This quiche is so simple and delicious and could work as a light weekday meal.
I made a crustless quiche, but if you prefer a crust you can find one here.
Crustless Spinach Quiche
8 oz chopped frozen spinach, thawed and drained
3 oz softened cream cheese
3 eggs, beaten
3 shallots, chopped
2 garlic cloves, minced
1 cup shredded fontina cheese
1 cup shredded cheddar
1 cup milk
1 Preheat oven to 375
2 Saute shallots and garlic until softened
3 Lightly beat cream cheese with hand mixer and gradually add milk and eggs; beat together
4 Add shredded cheeses, spinach, softened garlic and shallot to the egg mixture and combine
5 Pour mixture into prepared dish and put in preheated oven until lightly browned, about 35-40 min.
TIP: To test if quiche is ready, insert knife into center — if knife comes out clean, it is ready!