ABC - 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.