Susan's Crustless Breakfast Bake
Susan'S Crustless Breakfast Bake is an impressive dinner. Made with 12 c. trimmed fresh spinach leaves, 2 tbsp. unsalted butter, 3/4 c. chopped, peeled shallots, 3 plum tomatoes and 1 c. milk, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves.
Place the saucepan over low heat and stir to wilt the spinach, 3 to 4 minutes.
Drain well, squeezing out excess moisture.
Chop coarsely; set aside.
Preheat oven to 350Β°.
Melt the butter in a small skillet and saute shallots over medium low heat until translucent, 5 minutes; set aside.
Halve tomatoes and squeeze, releasing and discarding the seeds and juice.
Coarsely chop and set aside.
In medium-size bowl, whisk together milk, eggs, Monterey Jack cheese, dill, lemon zest, salt and pepper.
Stir in the reserved spinach, tomatoes and shallots.
Thoroughly butter an 8-inch square baking pan.
Add the filling and sprinkle with the breadcrumbs and Parmesan.
Bake until golden, 25 minutes.
Let the quiche stand for 10 minutes before serving.
Makes 8 servings.
Per serving
172 calories, 10.5 g protein, 9 g carbohydrate, 3.5 g fiber, 12 g fat, 100 mg cholesterol, 445 mg sodium.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment