Crustless Quiche Chorizo - cooking recipe

Ingredients

5 eggs, whisked or beaten
2 tablespoons water
2 teaspoons butter, melted
30 -50 baby spinach leaves, fresh
1 tomatoes, large, diced or cubed (1/2 to 2/3 cup canned tomatoes can be used if you are pressed for time)
1 -2 link chorizo sausage, Ole' Mexican Foods brand, sauteed over med-low heat long enough to render most of the fat
1/4 cup onion, diced or minced (optional)
1/2 cup cheddar cheese, shredded or block
2 -3 tablespoons parmesan cheese, shredded
butter-flavored cooking spray or olive oil flavored cooking spray
1 dash Lawry's Seasoned Salt (optional)
1 dash pepper (optional)

Preparation

Preheat oven to 375\u00b0 F;.
9\" Pie pan, quiche dish or similar baking vessel at least 1\" deep.
\tSaute the chorizo links, in their wrappers, over medium-low heat. While the sausage is cooking, prepare the eggs, butter and water by whisking thoroughly then gently stir in the spinach leaves. If using shredded cheddar, measure the amount needed. If using packaged, block cheddar, slice the cheese into 1\"x1/8\" squares; dice the tomato into 1/2\"x1/2\" pieces. Set these items aside until assembly time.
\tRemove the chorizos from heat, cover the chorizo with a layer or two of paper towels and carefully pierce the casing releasing the rendered fat, squeezing gently, if necessary. When piercing the sausage casing, PIERCE THE LINK IN ITS SIDE as the red oil rendered during sauteing can squirt out unexpectedly (AND YOU COULD END UP WITH A RED STRIPED AND POLKA-DOTTED REFRIGERATOR!). This is because a closed casing chorizo becomes pressurized during sauteing, so the side-piercing is necessary. TAKE CARE - THE SAUSAGE AND OIL ARE VERY, VERY HOT. NOTE: You can remove the casing or cut slits or poke holes in the casing before cooking, but the sausage will soak up more oil and require longer draining.
\tCut the remaining casing down the length of the sausage and scoop out the chorizo meat placing it on paper towels to absorb additional fat.
\tSpray the baking dish with butter flavored or olive oil cooking spray, then pour in the beaten egg-spinach mixture.
\tEvenly distribute the tomato and (optional) 1/2 of the onion pieces throughout the eggs.
\tSprinkle the shredded cheddar or dot the cheddar cheese pieces across the top in a pleasing pattern, then sprinkle on the parmesan cheese and remaining (optional) onion.
\tLightly spray the top of the quiche with butter flavored or olive oil spray.
\tSprinkle a few grains of the seasoned salt and/or pepper over the quiche.
\tBake for 20 - 25 minutes or until cheese is a fantastic brown!
\tRemove the quiche from the oven and allow to rest about 5 minutes until completely set.