Jeff had a recipe in his book for crustless quiche which I loved. Had 2 types of shredded cheese and was for the oven not the microwave.
THE FRUGAL GOURMET
Saute the yellow onions in a bit of butter. Add it to the crustless quiche filling along with the green onions, zuchinni, and parsley.
Top with remaining jack cheese and then with tomato slices. Bake as described in the crustless quiche recipe.
vegetables, of course, but when using frozen vegetables be sure they are
thawed before use.
2 Yellow onions; peeled and chopped
1 Batch Basic Crustless Quiche
8 Green onions; chopped
4 Small zuchinni; sliced
½ cup Parsley; chopped
3 Tomatoes; sliced very thin
from THE FRUGAL GOURMET by JEFF SMITH 1983 Cook Book
Spinach & Feta Cheese Quiche
Recipe Serves: 6
10 oz Spinach, frozen, chopped, *
2 tb Parsley, chopped
4 Eggs, beaten
1/4 lb Feta cheese, crumbled
3/4 c Cream
3 tb Parmesan or Romano
1 1/4 c Milk
2 tb Lemon juice
1 Prepared baked pie crust
Contributed to the echo by: Jean Hores
Originally from: THE FRUGAL Gourmet ~ JEFF SMITH Spinach and Feta Cheese Quiche (Jeff Smith)
Salt and pepper to taste Quiche Crust, baked, cooled * defrost spinach and squeeze out as much moisture as possible;
it should be fairly dry. ** Cheese is better if fresh-grated. Mix the eggs, cream, and milk.
Add the salt and pepper, lemon juice, and parsley. Stir in the spinach and feta cheese.
Fill the quiche crust, and place the Parmesan on top. Bake at 375 F. for 30 to 40 minutes,
or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving.
Can also be served at room temperature. Servings: 6
Title: BASIC CRUSTLESS QUICHE
Categories: Pies, Quiches, Flan, Savoury, Cheese
Yield: 8 Servings
1/2 c Butter
1/2 c Flour
1 ts Baking powder
1/4 ts Salt
1 lb Cheese- cottage, large curd
1 lb Cheese- cheddar, mild
Melt the butter. Whip the eggs until fluffy, and add the flour, baking
powder, salt, cottage cheese, melted butter, and half the mild cheese.
If you wish to, add any flavourings or ingredients such as sliced
tomato, leeks, onions, zucchini, parsley and etc
Place the mixture in a greased 9" x 13" baking dish. Top with the
remaining grated cheese. Bake at 400^F for 15 minutes. Then reduce
temperature to 350^F, and continue to bake for 35 to 40 minutes, or
until the top is lightly browned.
Cool, and cut into squares for serving.
from THE FRUGAL GOURMET by JEFF SMITH