Susan'S Crustless Breakfast Bake

1. 1

   Rinse the spinach well and place it in a large saucepan with just the water that clings to the leaves.

2. 2

   Place the saucepan over low heat and stir to wilt the spinach, 3 to 4 minutes.

3. 3

   Drain well, squeezing out excess moisture.

4. 4

   Chop coarsely; set aside.

5. 5

   Preheat oven to 350u00b0.

6. 6

   Melt the butter in a small skillet and saute shallots over medium low heat until translucent, 5 minutes; set aside.

7. 7

   Halve tomatoes and squeeze, releasing and discarding the seeds and juice.

8. 8

   Coarsely chop and set aside.

9. 9

   In medium-size bowl, whisk together milk, eggs, Monterey Jack cheese, dill, lemon zest, salt and pepper.

10. 10

    Stir in the reserved spinach, tomatoes and shallots.

11. 11

    Thoroughly butter an 8-inch square baking pan.

12. 12

    Add the filling and sprinkle with the breadcrumbs and Parmesan.

13. 13

    Bake until golden, 25 minutes.

14. 14

    Let the quiche stand for 10 minutes before serving.

15. 15

    Per serving:

16. 16

    172 calories, 10.5 g protein, 9 g carbohydrate, 3.5 g fiber, 12 g fat, 100 mg cholesterol, 445 mg sodium.

* Per serving · 4 servings · Values may vary.