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Tuesday, January 20, 2015

Gluten Free: Delicious Crustless Spinach Quiche


It is no surprise that toddlers can be fussy eaters. A friend of mine mentioned just the other day that her almost 2 year old is now starting to eat around the greens on her plate. My thought was, so how can you incorporate veggies to be more appetizing to a discerning toddler? Super food spinach, plus protein from eggs and yummy cheese, which provides calcium, is one way to do it. And this is a recipe that the entire family can enjoy.

I always welcome feedback. Please let me know how this dish came out.

What you will need:
9" pie pan

1 tablespoon of olive oil

1 chopped onion

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

1 teaspoon of fresh chopped dill

5 beaten eggs

2 cups shredded Munster cheese (preferably low sodium)

1 cup crumbled feta cheese

1/4 teaspoon of salt

A pinch of pepper

Start Cooking:
.                 Preheat oven to 350 degrees F (175 degrees C). 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 and add chopped dill, stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Courtesy of allrecipes.com. Adapted by, http://mindfulmotherland.blogspot.com/

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