Sunday, January 8, 2017

January 2017: Spinach Sheet Pan Quiche

Happy New Year everyone!! We're starting the ABC year with a new recipe source. After a voting poll on Facebook, the Smitten Kitchen blog got an overwhelming response from our ABC bakers.

To change things up, our first recipe is a savory one: Spinach Sheet Pan Quiche. When I saw this recipe, it reminded me of a spinach quiche I enjoyed for lunch a couple months ago, at a French restaurant.

The recipe was cut in half and baked in a Pyrex 8" x 8" pan. As you may notice in the picture below, I made a crustless version. One of our ABC bakers on Facebook, Dian, baked a crustless version of the quiche earlier this week, and that's where I got the idea from :)


Quiche cut into 8 wedges. Bon appetit!

If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.


This recipe was a breeze to make, mainly because I skipped the crust. No fancy tools were required. Changes to the recipe can be found at the bottom of this blog post.

All the ingredients - ready to be mixed together

Ready for the oven

The quiche was baked in a preheated 400 F oven (convection mode) for 20 minutes.




Final thoughts/tips:

  • Hubby loved the quiche and didn't miss the crust. He gave it a 9 out of 10 rating.
  • I also enjoyed this quiche a lot. It had a creamy texture without being "mushy". It tasted great without the crust, however, I would like to make it with the intended crust sometime. We served the quiche as an appetizer before dinner, with a few drops of hot sauce :)
  • Don't forget to check out the other ABC bakers, either on the ABC blog or on Facebook.

Spinach Sheet Pan Quiche
(adapted from Smitten Kitchen, half the recipe)
Yields: 8" x 8" pan

Ingredients

  • 4 oz "jalapeno" flavored cheese wedges (from Aldi), similar to The Laughing Cow brand, microwaved until soft
  • 2/3 cup 1% milk (oops, just realized I didn't cut this in half -- still worked!!)
  • 3 large eggs, room temperature
  • One 13.5 oz can leaf spinach, squeezed to remove water, and roughly chopped
  • 2 oz grated jalapeno jack cheese
  • 25 gr finely grated Italian 6-cheese blend
  • 4 thin green onions, thinly sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne pepper
Instructions
Follow the instructions on the Smitten Kitchen blog. Bake in a preheated 400 F oven (convection mode) for 20 min, or until the quiche is set. Cool before eating. It's great at room temperature.

9 comments:

  1. Looks great! Never would have thought about canned spinach.

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    Replies
    1. Rusks Vicki. That's all I had at home. Didn't want to make a special trip to buy fresh or frozen spinach :)

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  2. This looks great, can't wait to try it with my new THM plan (thought it would be less spice, you know me). But do you think I could use fresh spinach or frozen, thawed and then squeezed?

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    Replies
    1. Hi Sara. Fresh and frozen would work. If you click on the link for the original recipe, you'll find instructions on how to use either of those options. Let me know if you have questions. You'll love this one!!

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    2. Thanks Hanaa! :)

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  3. Oh I like your use of 1% milk and jalapeño cheese!! Looks lovely :)

    ReplyDelete
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    ReplyDelete
  5. Looks delicious and easy to make, especially without the crust. Microwaving the laughing cow cheese sounds a bit like a science experiment :)

    ReplyDelete
  6. You went all spicy with this dish! Sounds amazing!

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