Crustless Spinach Quiche

I started by blanching two 12oz packages of pre-washed baby spinach, by tossing it into salted, boiling water just to wilt it. Then I poured it all out into a strainer and rinsed it thoroughly with cold water.

I picked the mass up in both hands and squeezed as much moisture out of it as I could.

Then I chopped the spinach:

Then mixed it in a large bowl with a small, chopped yellow onion, 3/4 cup beef stock, 1/3 cup heavy cream, 3 eggs, a generous pinch of salt, fresh cracked pepper and the tiniest pinch of ground nutmeg.

I grated into the mixture about two ounces of Jarlsberg cheese, then I poured the whole thing into a large pie dish.

And grated the rest of the cheese on top.

Then I baked it in a preheated, 350 degree oven for 35 minutes and it came out golden brown. (Next time I'll bake it an extra 10 minutes to make it even crustier.) When the time came I was able to cut and serve it like a pie...

In the meantime I tossed a pint of clean, sliced Crimini mushrooms in a hot pan with another minced onion, diced tomato, half a cup of beef stock, 1/4 cup dry vermouth, 1/4 cup heavy cream, salt, pepper and a generous pinch of thyme.

(Action shot courtesy of Dr. Snickerdoodle.)

I served that on prosciuto-filled perlini pasta.

...with fresh chopped parsley, parmesan cheese and a swirl of extra virgin olive oil.

The crustless, spinach quiche is in the back next to a generous slice of buttered ciabatta bread.

The pasta is in the front next to a generous glass of whiskey on the rocks.

Wonderfully delicious and so good for you!