Susan'S Crustless Breakfast Bake - cooking recipe

Ingredients

12 c. trimmed fresh spinach leaves
2 Tbsp. unsalted butter
3/4 c. chopped, peeled shallots
3 plum tomatoes
1 c. milk
2 eggs
3/4 c. shredded Monterey Jack cheese
1/4 tsp. chopped fresh dill
2 tsp. grated lemon zest
1/2 tsp. salt
freshly ground pepper to taste
1 Tbsp. dried breadcrumbs
1 Tbsp. freshly grated Parmesan cheese

Preparation

Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves.
Place the saucepan over low heat and stir to wilt the spinach, 3 to 4 minutes.
Drain well, squeezing out excess moisture.
Chop coarsely; set aside.
Preheat oven to 350\u00b0.
Melt the butter in a small skillet and saute shallots over medium low heat until translucent, 5 minutes; set aside.
Halve tomatoes and squeeze, releasing and discarding the seeds and juice.
Coarsely chop and set aside.
In medium-size bowl, whisk together milk, eggs, Monterey Jack cheese, dill, lemon zest, salt and pepper.
Stir in the reserved spinach, tomatoes and shallots.
Thoroughly butter an 8-inch square baking pan.
Add the filling and sprinkle with the breadcrumbs and Parmesan.
Bake until golden, 25 minutes.
Let the quiche stand for 10 minutes before serving.
Makes 8 servings.
Per serving:
172 calories, 10.5 g protein, 9 g carbohydrate, 3.5 g fiber, 12 g fat, 100 mg cholesterol, 445 mg sodium.