Easy good spinach quiche recipe w/o crust

I dragged out an old recipe the other night that I got from my mom years ago which she got from someone else....its such a good recipe that it has made the rounds through cooking friends. It is so delicious but also it is good reheated or taken room temperature in a lunch or you could put it out at a potluck. I think it would be deliciously Indianized if you spice it like palak paneer (green chilli, some cumin, whatever you normally use). Most quiche require a crust but this recipe instead of a crust uses wheat germ. If you want the crust then go ahead and make that and use or just use a premade frozen crust.

On a regular size 9" round pie plate (not deep dish) run oil over the plate to cover and then sprinkle on a layer of wheat germ. Don't touch it!

In a saucepan, heat one box of frozen chopped spinach to warm it up. Turn off the heat and stir in 3-4 oz of cream cheese (that would be one small package or 1/2 one large package), 1 T. lemon juice, 1 T. wine vinegar (this is called grape vinegar in India), and 1 t. dill weed. Stir in 1 1/2 c grated cheese. (The recipe says to use three kinds always using Swiss for one but I don't like Swiss cheese so I used a mix of Monterey jack and Colby. Use what you like but use some kind with stronger flavor not mozzarella.) Stir in 2 small or 3 large eggs, pour into pie plate and bake 325F until bubbly all over (30-40 mins.).

Hope you enjoy!

 

:rotfl I have finished it....will post on the next one. If you have some questions that I have not explained properly, please let me know and I will answer.

 

As asked, here is a pic of the quiche BUT I made it with a pie crust and I used nutmeg instead of dill and put a few blobs of goat cheese on top. With it I am having a glass of homemade peapod wine, buttered corn muffins and some pickled vegetables.

 

Pixielarch:
the pie crust is just one out of the dairy refrigerated section of the grocery store but I have to say I do prefer it with out the crust and using just oil and wheat germ. I am going back to that next time. You can also buy pie crusts premade in the freezer section in baking tins...they are very handy for mixing up quick quiches. Peapod wine is made from the pods that are usually thrown away after shelling peas (matar). My neighbor freezes a lot of them so I just got her to send them my way instead of tossing them. Winemaking is complicated so no directions forth coming at this point. You might get CJ Berry's beginning winemaking book and study that. You can get the initial winemaking equipment and chemicals online. Do you plan to try winemaking? You can also get kits for grape wines that are easy. I only do nongrape wines aka country wines.

 

Pixielarch:
Just buy any wheatgerm...not too critical. If you can find in a bulk food place then try that and just get a small bag.

Happy cooking.