This was a great breakfast. It is an absolutely gorgeous day so my Mum and I ate breakfast this morning outside on the patio. I served this quiche with a huge fruit salad I made from the Farmer's Market bounty I picked up yesterday... late season strawberries, super yellow and white nectarines, and yellow peaches. It was a yummy Sunday Brunch... only missing a Mimosa ;)
You could serve it for dinner too with a dollop of Fage yogurt or sour cream and sliced avocado and a green salad with cilantro dressing.
Shelly's Chorizo Crustless Quiche
Mexican Chorizo Sausage (about 5 oz. casing removed)
1 bunch Fresh Spinach
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, minced
1 teaspoon Oregano
a few twists of Black Pepper
1/2 teaspoon of Kosher Salt
1/2 cup Mild Salsa
1/2 cup Shredded Monterrey Jack Cheese
5 Eggs, beaten
1/4 cup Shredded Monterrey Jack Cheese (or Oaxaca Cheese)
Butter/oil for sauteing
Preheat oven to 350. Remove the sausage from it's casing and saute in a skillet for 5 minutes over medium heat, crumbling the meat as it cooks. Use a wooden spatula to break up. Drain any fats. Set aside to cool. Saute spinach till wilted. Drain and squeeze out any liquid. Set aside to cool. Saute onions till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool.
Mix all ingredients together except 1/4 cup of shredded Monterrey jack cheese. Be sure veggie mixture has cooled slightly before adding eggs. Pour into a lightly greased (I use olive oil) Pyrex casserole dish. Top with remaining cheese. Bake for 30 minutes or until golden.
I used a leaner pork/beef combo chorizo but any will do including soy chorizo (Trader Joe's sells a great one). You can substitute a spicy Italian Sausage too.