This is a recipe we adapted from Dana's mom, Karen, and can easily be made with or without the crust. It's similar to a Quiche Lorraine, but with no cream, chopped onions or bacon. The latter two items could be added if you wish.
Ingredients
1 pie crust, if using (see recipe above or use a frozen one)
1 tablespoon olive oil
1 pound fresh spinach, rinsed and dried,
or 1 10-ounce box frozen chopped spinach,defrosted and drained
2 cups shredded Swiss or cheddar cheese; you can even use cubed feta
4 large eggs
¼ cup milk
2 cloves garlic, minced
Instructions
Prepare your pie crust if using.
Heat the olive oil in a large saute pan over medium heat.
Preheat oven to 375 degrees.
Add garlic and cook for about a minute so it doesn't burn.
Add the spinach and cook until wilted, then let cool to room temperature in the pan.
Drain off excess liquid if there is any - really wring it out in a clean towel or cheesecloth.
Mix the eggs, cheese, and milk in a large bowl.
Add the spinach and garlic to the egg mixture and combine.
Pour it all into your baking dish or pie crust.
Bake until the top is slightly browned and the cheese mixture has set, about 30 - 45 minutes.
Cool for 10 minutes before slicing.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2015/03/13/a-life-of-pi/