Crustless Spinach Quiche
rec.food.cooking/Meyer Billmers (1999)

Here's a recipe for crustless spinach quiche which even my
kids love.

1 (10 oz) package frozen spinach, thawed, drained
3/4 lb. mozzarella
1 large onion
1 Tbsp butter
5 eggs
paprika

Butter a 9-inch pie plate (I use glass). Defrost the spinach.

In a large skillet, melt the butter. Coarsely chop onion and saute until translucent. Allow onion to cool slightly.

Carefully drain thawed spinach, squeezing to remove as much liquid as possible. Add spinach to onion mixture and cook over medium-high heat until remaining liquid has evaporated, but do not overcook. If spinach was well drained, this will take just a minute or two. Cool onion-spinach mixture until just warm.

Grate cheese. Beat eggs in a large bowl, then add grated cheese. Stir egg-cheese mixture into cooled onion-spinach mixture; stir well to combine. Pour into prepared pie dish. Sprinkle with paprika.

Bake in preheated 350 degree oven until lightly browned on top and until toothpick inserted in center comes out clean, about 30 minutes.