Grandma’s Crustless Quiche
Yield 6 to 8 servings
Prep Time 20 minutes
Cook Time 45 to 55 minutes
My grandma had a talent for transforming simple dishes into special memories. This quiche is one of her gems, deeply satisfying, super nutritious, and so easy to make.
Ingredients:
1× 16-ounce (454g) bag of frozen chopped spinach, thawed, and squeezed to remove excess moisture
2 cups shredded low-moisture mozzarella, divided
1½ cups freshly grated Parmesan, divided
8 ounces (225g) sheep’s milk feta, crumbled, plus 1 to 2 tablespoons of its brine (see Note)
8 large eggs, lightly beaten
¼ teaspoon cayenne
½ teaspoon smoked paprika (or more if you like)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Instructions:
Preheat the oven to 350°F (180°C). Lightly oil the bottom and sides of a 3-quart (3L) oblong casserole dish, about 9 × 13 inches (23 × 33cm).
In a large mixing bowl, mix the spinach, 1½ cups of the mozzarella, 1¼ cups of the Parmesan, feta, and its brine. Add the eggs, oregano, garlic powder, smoked paprika, salt, and pepper. Using a spoon (or your hands), mix well. Transfer to the casserole and smooth the top. Sprinkle the remaining mozzarella and Parmesan evenly across the top.
Bake until the top is golden brown and crispy, 45 to 55 minutes. Let cool slightly before serving.