Crustless Spinach Quiche

This is my favorite way to eat spinach. Combine Popeye's staple with mild Muenster cheese and you won't feel like you're filling up on a vitamin-rich vegetable. I was first introduced to Muenster when a college friend (living in the dorms) took a hunk of it out of her mini-fridge and offered me a slice. Impressed by her ability to scarf down thick chunks of cheese, I decided it must be worth trying. One bite and I was elated- I had found my soul mate of cheeses. Whether it is sliced (awesome for sandwiches) or shredded or melted or eaten by the block it is fantastic!

Crustless Spinach Quiche

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 onion, chopped
2 cloves garlic. minced
10 oz. package frozen chopped spinach, thawed and drained
5 eggs, whisked
2 cups Muenster cheese, grated
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a 9-inch pie pan.

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

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend.

4. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 25 minutes. Let cool for 10 minutes before serving.

Makes 1 9-inch round quiche.

(Adapted from All Recipes)