Crustless Spinach Quiche

Erin is home for the weekend and so i made her a family favorite and thought I'd post it for the rest of you. It also was a favorite of Mom's.

1 large onion, chopped
2 pkg. frozen spinach, thawed and drained well.
3 cups shredded swiss cheese
6 eggs, beaten
1 tsp. season salt
1/2 tsp. salt
1/4 tsp. pepper

Mix well and spread into a 9 x 12 pan that has been sprayed with cooking spray. Cover with foil and bake 20 minutes covered and an additional 10 - 15 minutes uncovered until set. (at 350)
Cut into sqares to serve. These freeze well!

While we're on the topic of soup...

This was a favorite of mine at Woody's Oasis in East Lansing. We'd go for lunch and get this soup, then come back at night for a plate of hummus and a pitcher of sangria. Without Woody's in close proximity, I've copied the recipe to make at home. Simply put, it's da bomb.

Lemony Lentil Soup:

two onions, finely chopped
two cups lentils
10 cups veggie broth (or salted water, if you choose)
juice of three lemons
salt and pepper to taste
parsley, garlic, cumin, cilantro to taste
couple of Tbs. olive oil

Fry onions, add lentils and H2O. Add spices. Boil on high 20 minutes, and you're good to go. I also like to throw in a couple of cups of cooked rice, for good measure (and because that's how Woody's does it).

Lately, I've been eating a lot of zucchini...

And this is a soup recipe I loved making back when I had a food processor. Super good, super easy, and a good way to use your garden bounty:


4 zucchini, sliced
1 onion, diced
garlic to taste (two cloves for me)
dill to taste (a heaping tablespoon for me)
6 cups veg. broth
pepper to taste

Bring all to boil in a large pot. Cook until veggies are soft, then blend until smooth. Done and done. If you want, plop a dollop of sour cream or a sprinkling of mozzarella on top. It's also good with red pepper for a kick, mint, etc.