Shelly's Recipe

SUMMER VEGETABLE QUICHE

Category: Quiche and Savory Tarts / Tartlettes

12 cups trimmed fresh spinach leaves
2 tbsp unsalted butter
3/4 cup chopped shallots
3 plum tomatoes, seeded and coarsely chopped
1 cup milk
2 eggs
3/4 cup shredded Monterey Jack cheese
1/4 cup 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

Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves. Place the saucepan over low heat and stir to wilt the spinach, 3 to 4 minutes. Drain well, squeezing out the excess moisture. Chop coarsely and set aside.

Preheat the oven to 350. Melt the butter in a small skillet and saute the shallots over medium- low heat about 5 minutes, until translucent. Set aside.

In a medium bowl, whisk together the milk, eggs, cheese, dill, lemon zest, salt and pepper. Stir in the spinach, tomatoes and shallots. Butter and 8 inch square baking pan. Add the filling and sprinkle with the breadcrumbs and Parmesan. Bake until golden, 25 minutes. Let it stand 10 minutes before cutting into squares.