Sorry I didn’t get a new post up last week. I got a migraine for Easter that has decided to move in for a while. This is an old family favorite meatless meal. It is not dairy free so I can no longer enjoy its deliciousness, but you who can do dairy please enjoy!
Preheat oven to 375 degrees.
Thaw and Drain: One 10 oz package of frozen chopped spinach. Or you can use fresh spinach. When I use fresh spinach I go ahead and freeze it in a bag. Then when I take it out it breaks up really easily rather than having to chop it.
Place: 3 cups cooked rice or quinoa in a large oven safe bowl that has been buttered. Add drained spinach.
Stir in: 4 eggs beaten with 1 cup of milk
Add: 1 lb. of grated cheese (cheddar is yummy with this) I think I use less than a pound…3 big handfuls.
Stir in: 1 Tablespoon of dehydrated onions (or use about 1/2 a small onion chopped fine) My daughter never liked onions so we eliminated the onions, it was still wonderful.
Season: If you have favorite herbs or combinations by all means use them. The original recipe called for 1/4 teaspoon of thyme. That was a bit much for my family. I use a few shakes of a fine herb blend that had a mixture of thyme, marjoram and rosemary. Salt and pepper as you desire.
Stir all ingredients together and place bowl in a pan of water, (I use a jelly roll pan) This also works well in a 13×9 inch baking pan for a bit less cooking time. It will still need to be in the pan of water. The water helps humidify the oven and keep the eggs light and fluffy.
Bake at 375 degrees for approximately 45 minutes to one hour. We enjoyed this meal with fresh sliced tomatoes and fruit.
Julie Bakes Gluten Free 