[crustless spinach quiche]

a full pie of awesome

Yields 6 servings (can easily be chilled and enjoyed in about a week)

Ingredients

1 Tbsp vegetable oil

1 onion, chopped

1 (10 oz) package frozen chopped spinach, thawed and drained

5 eggs, beaten

3 cups shredded Muenster Cheese

1/4 tsp salt

1/8 tsp ground black pepper

Preheat oven to 350 degrees.  Lightly grease a 9 inch pie pan.  

Heat oil  in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until onions are soft.  Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper.  Add spinach mixture and stir to combine.  Scoop into prepared pie pan.

Bake in the preheated oven until eggs have set, about 30 minutes.  Let cool for 10 minutes before serving.

Note: For individual servings - distribute the spinach mixture into a greased muffin pan.  Each muffin tin should be a little less than half full.  

You can also use any other additional vegetables you want like mushrooms, sliced red pepper, scallions, green olives, tomatoes.  Feel free to mix up the cheese too - it's really just according to your preference.