Monday, April 1, 2013

Crustless Spinach Tomato Feta Pie

This evening I got home late from work, so I didn't have time to stop at the store like I had originally planned. I had intended to pick up some steaks to grill, but just ran out of time. I had a 1-pound container of organic baby spinach that needed to be used as well as some super ripe roma tomatoes on the counter...so I decided to make a "pie" with them for dinner. I quickly sauteed and wilted the entire pound of spinach -- even though it sounds like a lot...it really isn't after it has cooked down. I pressed the excess liquid out of it and coarsely chopped it. I diced and removed the pulp (seeds, icky slimy stuff, etc.) of 3 tomatoes and then diced them (about 1 cup of diced tomatoes). I didn't feel like taking the time to chop and cook onions and garlic, so I just used onion and garlic powder instead. I also seasoned it with black pepper, cayenne, and dill. I decided to skip making a crust since I wanted this to be super fast...so instead I decided to experiment with adding blanched almond flour and finely grated Parmesan to the egg and milk mixture to act as sort of a "built-in crust" of sorts -- to make it a little more substantial than just an eggy quiche type of dish. I mixed the ingredients together and put it into a pie dish first, but had way too much filling...so I dumped it into my 10-inch quiche/tart dish instead, and it fit perfectly. I popped it into the oven to bake and hoped that it would be delicious...or at the least, "edible." This was another one of my "fly by the seat of my pants" meals -- the concept seems pretty good...you just hope the end results match, and in this case it did!  :-)  Below I listed the ingredients and brief "recipe" for my Crustless Spinach Tomato Feta Pie as well as a few photos. Enjoy!

Voila!



BOOM!

Crustless Spinach Tomato Feta Pie

Ingredients:

Olive oil cooking spray
1 pound fresh wilted baby spinach, excess liquid pressed out and coarsely chopped
3 roma tomatoes, seeded and diced (about 1 cup)
6 eggs
3/4 cup whole organic milk (or cream or half-and-half)
1 cup crumbled feta cheese
1 teaspoon dried dill
1/2 to 1 teaspoon freshly ground black pepper
Salt, to taste (I didn't add any because of the salty feta and Parmesan)
1 teaspoon onion powder
1/4 teaspoon garlic powder
Dash of cayenne pepper
2/3 cup blanched almond flour
1/2 cup finely grated Parmesan cheese (plus extra to sprinkle on top)

Directions:

Preheat oven to 400 degrees F.  In a large bowl, combine all ingredients and mix well. Pour into a lightly greased 10-inch "deep dish" pie pan or quiche/tart dish (you could also use a rectangular Pyrex shallow casserole -- there are no laws saying it has to be round and it can be cut into squares just as easily -- no, probably easier than it can be cut into wedges).  Sprinkle with additional Parmesan cheese, if desired.  Bake at 400 degrees F for about 35 minutes or until set.  


    

11 comments:

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Kathy said...

I made it tonight (with some changes, I filled it with feta, roma tomato, artichoke hearts and red bell pepper...) Delicious! The almond flour and parmesan lend such a nice flavour too the egg. (Alton Brown calls this style recipe "refrigerator pie' and its such an apt description!)

Gourmet Girl Cooks said...

Hi Kathy -- your additions sound delicious! Glad you enjoyed it -- there are a variety of ways to make it different - and that's a good thing! :-)

Gourmet Girl Cooks said...

Thanks, Kyra.

Anonymous said...

Hello, being new to this wheat free way of eating I was wondering would you share what you typically eat for breakfast, lunch or snacks. Dinners tend to be easy for me but I've never been a big breakfast person and not relying on sandwiches for lunch anymore sure makes life a little more challenging. Thanks for your advice, really love your blog.

Gourmet Girl Cooks said...

Hi Anonymous! I'm so glad you like the blog! For breakfast during the work week (Mon-Fri), I usually have a cup of Fage Greek 2% plain yogurt that I sweeten with stevia and add cinnamon to. Sometimes I stir in berries and chopped nuts or unsweetened coconut (which works good if you like to "chew" your breakfast). On weekends, I usually will have eggs at least once for breakfast and I also make "bagel/squagels" which are so simple to make and replace bagels if you like them -- or serve as good "toast" to go with your eggs. For lunch, most days I have leftover dinner that I reheat from the night before OR I make a salad with cooked chicken, etc. If you miss sandwiches, sometimes I will get turkey breast (without preservatives) and roll it up with tomatoes, cheese, a little mayo into nice soft butter lettuce which is softer and rolls nicely -- sort of like lettuce wraps. You can make tuna salad or chicken salad and either stuff it into a tomato or roll it into lettuce. Snacks for me most of the time are almonds -- I eat them raw or roast them -- cheese (real, not Velvetta) is also a great snack too. The most important thing I would suggest in the very beginning is if you are hungry -- EAT! Don't starve yourself and then end up eating something you shouldn't. In the beginning I had more snacks and that kept me on track -- I have not had even one "cheat". In 1 more week it will be 9 months for me. I am down 58 lbs as of Sunday (most lost in the first 6 months). Oh, and P.S. -- I want you to know that I lost 55 of those 58 lbs with NO exercise -- I just resumed exercising about a month ago! Ask me any questions you want to -- I'd be more than happy to help however I can! Good luck and let me know if I can help....thanks! :-)

Roye said...

Hi there, it's me Roye :). I'm so glad Anonymous asked what you eat, I've been meaning to. I've been on the WB diet now for about 10 weeks and have lost 10 lbs. :(. I should be happy (and I am) but it's coming off so slowly. The first month I lost like 8 lbs, but only 2 more lbs since then. And I'm being very good :). Just wanted to know what I was doing wrong or if I'm just being too impatient, (could happen LOL).

Oh and also, wanted you to know I made the typical Green Bean casserole for Easter and used your homemade cream of mushroom soup for the recipe instead of the usual canned soup. It came out great.

Thanks for all your hard work and for helping us stay on track.

Best to you,
Roye

Anonymous said...

Thank you so very much for taking the time to answer my question so thoroughly and thoughtfully. Your advice is appreciated more than you know. I am deeply inspired by your success and in awe of your generous spirit. The fact that you take the time to write such a beautiful blog and share your incredible recipes and knowledge tells me you are a woman of great character. I will take your advice and move forward in my journey, please know you have made a difference in that process. Wishing you all the best. Maria

Gourmet Girl Cooks said...

Thanks, Maria for YOUR kind comments -- it is people like you that make it all worth my while! :-)

Gourmet Girl Cooks said...

Wow...thanks so much Roye -- congrats to you on your weight loss! Everyone loses at a different rate -- and it isn't a race -- we are ALL winners no matter how much we lose! So glad the cream of mushroom soup worked for your green bean casserole! Thanks and keep up the good work! :-)

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