Updated to be easier to make and healthier to eat, this crustless quiche is a breakfast classic you can enjoy any time of the day.
1 tbsp (15 mL) dry bread crumbs
1 tbsp (15 mL) butter
2 green onions, thinly sliced
4 cups (1 L) baby spinach, about ⅓ (5 oz/142 g) pkg
1/4 cup (60 mL) bite-size strips roasted red pepper
2 cups (500 mL) Stremicks Heritage Foods Organic whole milk
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) dried oregano leaves
Freshly ground pepper
3/4 cup (175 mL) crumbled feta, well drained, about ¼ (400 g) container
Preheat oven to 350°F (180°C). Butter a 10-inch (25 cm) pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray. Melt butter in a large frying pan over medium heat. Add green onions; cook 1 min. Add spinach; stir until very wilted, 2 min. Spoon spinach mixture into prepared dish. Place pepper strips in paper towel and squeeze dry. Scatter over spinach.
In a large bowl, whisk milk with eggs, cornstarch, salt, oregano and pepper until well blended. Pour over spinach mixture. Arrange feta over top (it will sink a bit).
Bake about 35 min or until egg mixture is just set in centre. Remove from oven; let stand 15 min. To serve, cut into wedges (like pie, the first wedge may not be perfect).