Aaaaaand, I’m back!
I know it’s been a long time since I’ve shared recipes with you – moving across country and starting a new job takes a lot of energy! But, I’m here now and have my own kitchen again (that I’m finally feeling comfortable with) and I’m getting back into the cooking groove. I’ve got a gas stovetop for the first time in years and a gas oven for the first time I can remember, so I’ve also been learning to adjust cooking times and temperatures to get back to the delicious-ness that I love!
It is also crazy hot in Los Angeles right now – having a dish that can be served warm or out of the fridge is great. I have always loved a crustless quiche and this recipe has been great for Saturday dinners and weekend breakfasts.
1 Small or ½ Large Onion, diced 8 oz. Spinach, roughly chopped 8 oz. Marinated Artichoke, roughly chopped 6 eggs 1 Cup Milk 1 Cup Shredded Mozzarella Cheese 1 tsp black pepper ¾ tsp salt
Preheat oven to 375.
Sautée onion in extra virgin olive oil until they are just starting to brown. Add a couple tablespoons of the marinate from the artichokes and spinach to the pan. When the spinach starts to wilt, add in the artichokes. When the onions are fully browned and spinach has fully wilted, remove the pan from heat and drain excess liquid.
In a greased or non-stick 8x8 pan spread the sautéed vegetables. In a bowl, wisk eggs and milk until smooth and some air bubbles have started to gather. Season with salt and pepper and wisk until incorporated. Cheese can either be mixed into the egg & milk mixture or layered on top of the vegetables. Pour egg mixture over the vegetables so that egg mixture is even throughout pan. Bake until top starts to brown.