Cheesy Spinach Custard

Ingredients:
-3 tablespoons buttery spray
-3 medium eggs, beaten or two eggs and 1/4 C eggbeaters (doesn't get
fluffy enough with just eggbeaters)
-¾ cup plus 1 tablespoon all-purpose flour
-¾ cup plus 1 tablespoon skim milk
-¾ teaspoon baking powder
-8 ounces of grated fat-free cheddar cheese
-1 16-ounce package frozen spinach

Preparation:
Cook spinach according to package
directions and drain thoroughly. Melt
buttery spray in an 8" x 8" baking dish.
Coat the bottom and sides of dish.
Mix beaten eggs, flour, milk, and
baking powder in a medium-sized bowl.
Mix the spinach and cheese with the
egg mixture. Spoon into butter-coated
pan. Bake in a preheated 350 degree
oven for 45 minutes or until set.
Serves 8.

In article .com>,
wrote:

> Cheesy Spinach Custard
>
> Ingredients:
> -3 tablespoons buttery spray
> -3 medium eggs, beaten or two eggs and 1/4 C eggbeaters (doesn't get
> fluffy enough with just eggbeaters)
> -¾ cup plus 1 tablespoon all-purpose flour
> -¾ cup plus 1 tablespoon skim milk
> -¾ teaspoon baking powder
> -8 ounces of grated fat-free cheddar cheese
> -1 16-ounce package frozen spinach
>
> Preparation:
> Cook spinach according to package
> directions and drain thoroughly. Melt
> buttery spray in an 8" x 8" baking dish.
> Coat the bottom and sides of dish.
> Mix beaten eggs, flour, milk, and
> baking powder in a medium-sized bowl.
> Mix the spinach and cheese with the
> egg mixture. Spoon into butter-coated
> pan. Bake in a preheated 350 degree
> oven for 45 minutes or until set.
> Serves 8.

Sounds good, depending on the amount of flour, and I'd sub in full fat
ingredients, but could you please spell out the amounts on the flour,
milk, and baking powder? The characters you're using don't come through
as readable on my system.

Actually, it looks a bit like a starchier version of my crustless
quiches -- using spinach and cheddar, of course. ;-)

Thanks.

Priscilla

Hi Priscilla,

We do "crustless" quiche recipes too. Really love asparagus quiche.

My fault on the measurements. I copied from MS Word. Okay, it's three
quarters of a cup of flour plus one tablespoon; three quarters of a cup
of milk plus one tablespoon; three quarters of a teaspoon baking
powder.

Michelle

In article .com>,
wrote:

> Hi Priscilla,
>
> We do "crustless" quiche recipes too. Really love asparagus quiche.
>
> My fault on the measurements. I copied from MS Word.

Bill Gates. Nuff said.

> Okay, it's three
> quarters of a cup of flour plus one tablespoon; three quarters of a cup
> of milk plus one tablespoon; three quarters of a teaspoon baking
> powder.

Thanks!

Priscilla

"Priscilla Ballou" > wrote in message
...
> In article .com>,
> wrote:
>
>> Cheesy Spinach Custard
>>
>> Ingredients:
>> -3 tablespoons buttery spray
>> -3 medium eggs, beaten or two eggs and 1/4 C eggbeaters (doesn't get
>> fluffy enough with just eggbeaters)
>> -¾ cup plus 1 tablespoon all-purpose flour
>> -¾ cup plus 1 tablespoon skim milk
>> -¾ teaspoon baking powder
>> -8 ounces of grated fat-free cheddar cheese
>> -1 16-ounce package frozen spinach
>>
>> Preparation:
>> Cook spinach according to package
>> directions and drain thoroughly. Melt
>> buttery spray in an 8" x 8" baking dish.
>> Coat the bottom and sides of dish.
>> Mix beaten eggs, flour, milk, and
>> baking powder in a medium-sized bowl.
>> Mix the spinach and cheese with the
>> egg mixture. Spoon into butter-coated
>> pan. Bake in a preheated 350 degree
>> oven for 45 minutes or until set.
>> Serves 8.
>
> Sounds good, depending on the amount of flour, and I'd sub in full fat
> ingredients, but could you please spell out the amounts on the flour,
> milk, and baking powder? The characters you're using don't come through
> as readable on my system.
>
> Actually, it looks a bit like a starchier version of my crustless
> quiches -- using spinach and cheddar, of course. ;-)
>
> Thanks.
>
> Priscilla

Piggybacking here, but I *love* quiche. Would you (and others)mind posting
a couple of crustless quiche recipes?

Thanks,
MaryL

Hi MaryL,

Just posted 2 crustless quiche recipes. :-)

Michelle

In article <hVHJf.5159$Tf3.4031@dukeread09>,
"MaryL" -OUT-THE-LITTER> wrote:

> Piggybacking here, but I *love* quiche. Would you (and others)mind posting
> a couple of crustless quiche recipes?

Crustless quiche formula:

Grease a Pyrex pie dish. Scatter in it whatever the "specials" in your
quiche will be: sausage, bacon, ham, broccoli, onion, mushrooms,
scallions, whatever. Beat up an egg and cream/milk combo sufficient to
come almost to the rim (1/2 inch clearance maybe?). Season with a
little s&p plus some nutmeg and anything else you'd like in it. Pour
over the specials. Scatter any cheese you want included on the top.
Don't worry if/when it sinks.

Bake at 325 - 350 F until it's set (cold knife inserted in middle comes
out clean). Take out of the oven and let it cool down before serving,
or stick it in the fridge to have the next day warmed up in the
microwave.

HTH!

Priscilla

Thanks for a very simplistic way of giving this recipe! I can see it for
DHs lunch, or breakfast. His Dr told him "NO CARBS", but you gotta have
one or two. One question, though. Can you give a rough ptortion of eggs
to milk??

TIA

Gillian

Priscilla Ballou wrote:
> In article <hVHJf.5159$Tf3.4031@dukeread09>,
> "MaryL" -OUT-THE-LITTER> wrote:
>
>
>>Piggybacking here, but I *love* quiche. Would you (and others)mind posting
>>a couple of crustless quiche recipes?
>
>
> Crustless quiche formula:
>
> Grease a Pyrex pie dish. Scatter in it whatever the "specials" in your
> quiche will be: sausage, bacon, ham, broccoli, onion, mushrooms,
> scallions, whatever. Beat up an egg and cream/milk combo sufficient to
> come almost to the rim (1/2 inch clearance maybe?). Season with a
> little s&p plus some nutmeg and anything else you'd like in it. Pour
> over the specials. Scatter any cheese you want included on the top.
> Don't worry if/when it sinks.
>
> Bake at 325 - 350 F until it's set (cold knife inserted in middle comes
> out clean). Take out of the oven and let it cool down before serving,
> or stick it in the fridge to have the next day warmed up in the
> microwave.
>
> HTH!
>
> Priscilla

In article <spMJf.2881$GQ.1044@trnddc03>,
Gill Murray > wrote:

> Thanks for a very simplistic way of giving this recipe! I can see it for
> DHs lunch, or breakfast. His Dr told him "NO CARBS", but you gotta have
> one or two. One question, though. Can you give a rough ptortion of eggs
> to milk??

Hmmm. Like slightly dilute scrambled eggs or a rich custard. 2:1 eggs
to cream?

Priscilla

Priscilla Ballou wrote:
> In article <spMJf.2881$GQ.1044@trnddc03>,
> Gill Murray > wrote:
>
>
>>Thanks for a very simplistic way of giving this recipe! I can see it for
>>DHs lunch, or breakfast. His Dr told him "NO CARBS", but you gotta have
>>one or two. One question, though. Can you give a rough ptortion of eggs
>>to milk??
>
>
> Hmmm. Like slightly dilute scrambled eggs or a rich custard. 2:1 eggs
> to cream?
>
> Priscilla

Thanks; I can run with it from there!!

Gillian

"Priscilla Ballou" > wrote in message
...
> In article <hVHJf.5159$Tf3.4031@dukeread09>,
> "MaryL" -OUT-THE-LITTER> wrote:
>
>> Piggybacking here, but I *love* quiche. Would you (and others)mind
>> posting
>> a couple of crustless quiche recipes?
>
> Crustless quiche formula:
>
> Grease a Pyrex pie dish. Scatter in it whatever the "specials" in your
> quiche will be: sausage, bacon, ham, broccoli, onion, mushrooms,
> scallions, whatever. Beat up an egg and cream/milk combo sufficient to
> come almost to the rim (1/2 inch clearance maybe?). Season with a
> little s&p plus some nutmeg and anything else you'd like in it. Pour
> over the specials. Scatter any cheese you want included on the top.
> Don't worry if/when it sinks.
>
> Bake at 325 - 350 F until it's set (cold knife inserted in middle comes
> out clean). Take out of the oven and let it cool down before serving,
> or stick it in the fridge to have the next day warmed up in the
> microwave.
>
> HTH!
>
> Priscilla

Thanks! This sounds tasty *and* easy. It's on my "to-try" list, along with
the recipes provided by Michelle.

MaryL

In article <LKMJf.2883$GQ.816@trnddc03>,
Gill Murray > wrote:

> Priscilla Ballou wrote:
> > In article <spMJf.2881$GQ.1044@trnddc03>,
> > Gill Murray > wrote:
> >
> >
> >>Thanks for a very simplistic way of giving this recipe! I can see it for
> >>DHs lunch, or breakfast. His Dr told him "NO CARBS", but you gotta have
> >>one or two. One question, though. Can you give a rough ptortion of eggs
> >>to milk??
> >
> >
> > Hmmm. Like slightly dilute scrambled eggs or a rich custard. 2:1 eggs
> > to cream?
> Thanks; I can run with it from there!!

Good! :-)

I tend away from the "take 1/4 teaspoon of this and a level half cup of
that" school of recipes, although I can follow them fine. I just don't
usually find all that level of detail very helpful. I find the word
"enough" usually covers it. ;-)

Priscilla

"Priscilla Ballou" > wrote in message
...
> In article <RqOJf.5284$Tf3.4840@dukeread09>,
> "MaryL" -OUT-THE-LITTER> wrote:
>
>> "Priscilla Ballou" > wrote in message
>> ...
>> > In article <hVHJf.5159$Tf3.4031@dukeread09>,
>> > "MaryL" -OUT-THE-LITTER> wrote:
>> >
>> >> Piggybacking here, but I *love* quiche. Would you (and others)mind
>> >> posting
>> >> a couple of crustless quiche recipes?
>> >
>> > Crustless quiche formula:
>> >
>> > Grease a Pyrex pie dish. Scatter in it whatever the "specials" in your
>> > quiche will be: sausage, bacon, ham, broccoli, onion, mushrooms,
>> > scallions, whatever. Beat up an egg and cream/milk combo sufficient to
>> > come almost to the rim (1/2 inch clearance maybe?). Season with a
>> > little s&p plus some nutmeg and anything else you'd like in it. Pour
>> > over the specials. Scatter any cheese you want included on the top.
>> > Don't worry if/when it sinks.
>> >
>> > Bake at 325 - 350 F until it's set (cold knife inserted in middle comes
>> > out clean). Take out of the oven and let it cool down before serving,
>> > or stick it in the fridge to have the next day warmed up in the
>> > microwave.
>> >
>> > HTH!
>> >
>> > Priscilla
>>
>> Thanks! This sounds tasty *and* easy. It's on my "to-try" list, along
>> with
>> the recipes provided by Michelle.
>
> I'm fond of mushroom, spinach, and swiss cheese. Also bacon and
> cheddar. And broccoli with any kind of cheese. I bet scallions,
> spinach, and (slivered) shitaki mushrooms with just a hint of sesame oil
> would be fabuloso!
>
> Priscilla


Ummm. Sounds good. You just named a number of my favorites.

MaryL