Spinach may seem like a no-no when you’re wearing braces, but with some judicious recipe selections, you can still enjoy this flavor-and vitamin-packed veggie. Check out the trivia in Say Hello to Spinach then try mixing the frozen chopped version into our favorite Crustless Quiche, below.
This super quick recipe combines just seven ingredients all mixed together, yet it produces a beautifully sliceable egg-and-cheese quiche. Pre-shredded cheese and a packaged biscuit-mix make it extra easy but very light.
3 Tablespoons vegetable oil
1 ½ cups milk
½ cup packaged dry biscuit mix
1 ½ cups shredded Swiss cheese
1 (6-ounce) can crab meat, drained and flaked apart
1/2 cup chopped frozen (thawed) spinach
Preheat oven to 350 degrees. Bake for 50 to 60 minutes, depending on pan size.
Grease or spray a 9-inch or 10-inch pie pan or quiche dish. In a large bowl, with a whisk or fork, beat the eggs, vegetable oil and milk. Stir in the biscuit mix (it doesn’t have to be perfectly smooth). Pour mixture into pan. Sprinkle on and stir in the cheese, crab meat and spinach. Bake at 350 degrees: 60 minutes for the 9-inch pan or 50 minutes for the 10-inch pan; top should turn a golden brown. Let stand 10 minutes before cutting.
A nice variation substitutes mild Cheddar cheese for the Swiss and ½ cup crumbled cooked bacon or shredded deli ham for the crab. All versions freeze well. Serves six to eight.