Springtime Crustless Quiche

• 10 oz. trimmed fresh spinach leaves or 3/4 c. frozen chopped spinach, measured after thawing
• 2 Tbsp. unsalted butter
• 3/4 c. chopped shallots
• 3 plum tomatoes
• 1 c. milk
• 2 eggs
• 3/4 c. shredded Monterey Jack cheese
• 1/4 c. chopped fresh dill
• 2 tsp. grated lemon zest
• 1/2 tsp. salt
• 1 Tbsp. dried bread crumbs
• 1 Tbsp. fresh grated Parmesan cheese
• black pepper

1. Day before serving, rinse spinach well.
2. Cover with water. Place saucepan over low heat; cook 3 to 4 minutes.
3. Stir periodically.
4. Drain well, squeezing out excess moisture.
5. Chop coarsely; set aside.
6. Melt butter in small skillet over medium-low heat.
7. Add shallots; cook until translucent, about 5 minutes.
8. Set aside.
9. In medium bowl, whisk together the milk, eggs, Jack cheese, dill, lemon zest, salt and pepper.
10. Stir in spinach, tomatoes that have been seeded and chopped and shallots until well combined.
11. Pour into buttered 8-inch square baking dish.
12. Cover with plastic; refrigerate overnight, or until ready to bake.
13. In preheated 350u0b0 oven, bake quiche, uncovered, for 40 minutes, or until set and browned.
14. Remove; let stand.

fresh spinach, unsalted butter, shallots, tomatoes, milk, eggs, shredded monterey jack cheese, fresh dill, lemon zest, salt, bread crumbs, parmesan cheese, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319264 (may not work)