Crustless Spinach & Potato Quiche

Quiche is one of rich pastry of French cuisine which can be served hot or cold. Most famous quiche in France is Quiche Lorraine prepared with savoury custard with bacon or lardon topped with emmantel cheese.Usually prepared as open faced pastry crust with a savory filling, quiche can be prepared even as crustless. Yes you heard it rite, you can make some fantastic crustless quiche with your favourite ingredients in it. If you go through my space, you can find varieties of quiche either with crust, or crustless and even eggless quiche. Quiche can be prepared quickly however its loaded with proteins as eggs plays an important role in preparing this ultimate French pastry. Since egg and spinach is added in my today's crustless quiche, needless to say how protein rich is this dish. No crust is needed for making this quiche, if you plan to bake this same quiche with a crust, bake  yours as an open faced pastry with crust.

Am running a month of blogging marathon with protein rich dishes as theme, i have been posting since more than three weeks and this week is our last week. Obviously my today's post is the 21st post. Cant believe its already last week of this month's blogging marathon. Initially i wasnt prepared to run this month's blogging marathon, but sometimes we cant give up few stuffs when they are very close to our heart. Blogging marathon is one among those that i cant give up for any reason, hence i boosted up myself and planned to cook during weekend upto three to four protein rich dishes to stick this month's theme. Thank god i have successfully cooked 26 dishes and everything is scheduled up on time to finish this month's theme. Coming to today's post, this crustless quiche can be served for lunch or for dinner with some salads or else with a bowl of warm soup to finish your meal happily.

3cups Spinach (chopped finely)

2 Large potatoes (sliced lengthly)

2cups Milk
1/2cup Heavy cream
2nos Eggs
3tbsp All purpose flour
1/2cup Grated cheese (as per need)
2tbsp Emmental cheese
Salt
Pepper powder
1/2tsp Dry herbs (parsley,thymn leaves)
Olive oil

Cook the sliced potatoes in water until they gets half cooked, drain the water and keep aside. Let them cool completely.

Heat few drops of olive oil, saute the chopped spinach until the spinach shrinks.

Layer the cooked potatoes, sauteed spinach as you desire on a square baking pan.

Whisk the eggs,milk,heavy cream,flour,dry herbs in a bowl.

Add in the grated cheese,salt,pepper powder to the whisked egg mixture.

Pour the mixture to the spinach-potato layers.

Sprinkle generously the emmental cheese on the top and bake for 30-35minutes until the crust turns golden brown.

Serve warm or cold as medium sized wedges.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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