VICTORIA SERRA SHERSTAD KONRADSEN

Sharon Slota
Loraine Grether
Karn DeMilio Northrup
Victoria Serra Sherstad Konradsen

CRUSTLESS SPINACH QUICHE

1 10 oz. Package Frozen Chopped Spinach (thawed) -or- 1 lb. Fresh greens, your favorite
1 Tbs. Vegetable Oil -or- Ghee
8 oz. Package Sliced Mushrooms
1 Cup Chopped Onion
1 Clove Garlic Minced; add more or less to taste
1/2 Cup Plain Low-Fat Yogurt
1 Tbs. All-Purpose Flour
3 Eggs (beaten)
8 oz. of your favorite Cheese (grated)
1/2 Tsp. Salt
Generous Dash Pepper
Generous Dash Nutmeg

For added zip, grate fresh horseradish to taste

Preparation:

Preheat oven to 375 degrees. Place spinach in colander to drain. Press out all liquid with the back of a spoon. Heat oil in medium skillet, saute mushrooms until golden brown. Remove and set aside. Add onion and garlic, cook until soft but not browned. Combine yogurt and flour in a 2-cup measuring cup, works the best. In large bowl, add spinach, mushrooms, onion and remaining ingredients. Mix well. Pour into a glass baking dish or quiche pan. Bake about 40 minutes or until a toothpick inserted comes out clean.

I like to make this the day before and leave in the large bowl overnight to allow ingredients to mingle.

I always double this recipe because it is soooooooo goooooooood!!!!!!

Victoria....November 23, 2005