Susan'S Crustless Breakfast Bake

• 12 c. trimmed fresh spinach leaves
• 2 Tbsp. unsalted butter
• 3/4 c. chopped, peeled shallots
• 3 plum tomatoes
• 1 c. milk
• 2 eggs
• 3/4 c. shredded Monterey Jack cheese
• 1/4 tsp. chopped fresh dill
• 2 tsp. grated lemon zest
• 1/2 tsp. salt
• freshly ground pepper to taste
• 1 Tbsp. dried breadcrumbs
• 1 Tbsp. freshly grated Parmesan cheese

1. Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves.
2. Place the saucepan over low heat and stir to wilt the spinach, 3 to 4 minutes.
3. Drain well, squeezing out excess moisture.
4. Chop coarsely; set aside.
5. Preheat oven to 350u0b0.
6. Melt the butter in a small skillet and saute shallots over medium low heat until translucent, 5 minutes; set aside.
7. Halve tomatoes and squeeze, releasing and discarding the seeds and juice.
8. Coarsely chop and set aside.
9. In medium-size bowl, whisk together milk, eggs, Monterey Jack cheese, dill, lemon zest, salt and pepper.
10. Stir in the reserved spinach, tomatoes and shallots.
11. Thoroughly butter an 8-inch square baking pan.
12. Add the filling and sprinkle with the breadcrumbs and Parmesan.
13. Bake until golden, 25 minutes.
14. Let the quiche stand for 10 minutes before serving.
15. Makes 8 servings.
16. Per serving:
17. 172 calories, 10.5 g protein, 9 g carbohydrate, 3.5 g fiber, 12 g fat, 100 mg cholesterol, 445 mg sodium.

fresh spinach leaves, unsalted butter, shallots, tomatoes, milk, eggs, shredded monterey jack cheese, dill, lemon zest, salt, freshly ground pepper, breadcrumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=8431 (may not work)