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FOUR SEASONS BREEZE | MAY 2019 19 Crustless Spinach Quiche INGREDIENTS • 1 pound fresh spinach, cooked or 1 (10 ounce) package frozen spinach, thawed • 1 Tablespoon vegetable oil • 1 onion, chopped • 5 eggs, beaten • 3 cups shredded Muenster or Gruyére cheese, about ¾ pound • 1/4 teaspoon salt • 1/8 teaspoon pepper By Irene Welker Breakfast for dinner? You bet! Here is a great dish that can be made in about an hour, is good warm or cold, and is appealing at any meal. Serve it with your choice of sides: fruit, a side salad, bacon, sausage, etc. The possibilities are limitless. I have given directions for using either frozen or fresh spinach. I prefer the taste and texture of fresh spinach and feel the extra time and steps in cooking are well worth the effort. But if you are pressed for time, please use the frozen spinach. Time 55 min. • Serves 4-6 Preheat oven to 350°. Lightly grease a 9" pie pan, set aside. Heat oil in a large skillet over medium-high high heat. Add onion and cook, stirring occasionally until soft - about 5 minutes. Stir in spinach and continue to cook until any excess moisture evaporates. Remove from heat and let cool. Combine the beaten eggs, cheese, salt and pepper in a large bowl. Add the spinach mixture and stir to blend. Turn into the prepared pie pan, spreading evenly. Bake in the preheated oven until the eggs are set, the top is lightly browned and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool for at least 10 minutes before serving. DIRECTIONS For Spinach Frozen spinach: Thaw completely and press out as much liquid as possible. Set aside. Fresh spinach: Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. Place a 6 to 8 quart pot on medium-high heat, add a Tablespoon of water and the spinach leaves. Cook for 3 to 4 minutes, until the spinach is wilted. Remove from heat and place the spinach in a colander to drain. Press out as much water as possible. Set aside. For Quiche

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