On Fri, 31 Mar 2006 03:05:28 -0600, Damsel in dis Dress
> wrote:

>On Fri, 31 Mar 2006 00:06:17 -0800, Serene >
>wrote:
>
>>I have read that any dairy product will work -- milk, cream, sour
>>cream, cottage cheese -- but my friend Piglet's recipe has sour cream
>>(and before I used this recipe, I'd never had a quiche success), so
>>that's what I use. At first, it was too moist for me: Piglet's
>>recipe uses a cup of sour cream to three/four eggs, and in hers, you
>>layer the cheese in slices on the bottom. I played with it until I
>>found a combo that made the quiche firm enough for me. I don't like
>>watery quiche.
>
>Have you posted the actual recipe for this? I'd like to try making
>crustless quiches for quick breakfasts.

Yep, but I may have just posted it to the recipe groups. Anyway, here
it is quoted from rec.food.recipes:

I love my friend Piglet's quiche recipe, but whenever I've made it,
it's been too moist for my (and my family's) tastes, so I've been
tweaking it over the years (I don't make it that often), and today I
got it just right for us. This recipe made two. I added the tomatoes
to one, and not the other, but both were really yummy. I used frozen
pie crusts, but of course make them from scratch if you want.

Spinach, Feta, and Caramelized Onion Quiche

6 tablespoons butter (hush up -- butter's good for you!)
2 medium onions, sliced
5-6 oz. fresh spinach leaves, washed and dried
6 medium eggs (I suppose 4 large might be right, but who knows)
1 cup sour cream
8 oz. feta cheese, crumbled
a few pieces of marinated sun-dried tomatoes, optional
2 pie crusts, not deep-dish

Saute onions in butter on medium-to-low heat until caramelized (I
think it took about 30 minutes, but I'm not sure). Add spinach. Cook
and stir until spinach wilts and most of the moisture seems gone. Set
aside. Whisk together eggs and sour cream until creamy. Stir in feta
and vegetable mixture, and tomatoes if desired. Pour into pie crusts
(do not defrost first if frozen). Bake on cookie sheet on middle rack
for 40 minutes or until tops are beginning to be golden brown and
crusts are golden brown.

Let stand for 5 minutes or so, then eat.

Serene