Spinach & Roasted Red Pepper Crustless Quiche

Directions

1. Preheat oven to 350° F (180⁰ C). Butter a 10-inch (25 cm) pie plate or baking dish; dust bottom and sides with bread crumbs. Place pie plate on baking tray. Melt butter in a large frying pan over medium heat.
2. Add green onions, cook 1 min. Add spinach; stir until very wilted, 2 min. Spoon spinach mixture into prepared dish. Place pepper strips in paper towel and squeeze dry. Scatter over spinach.
3. In a large bowl, whisk milk with eggs, cornstarch, salt, oregano and pepper until well blended. Pour over spinach mixture. Arrange Feta over top (it will sink in a bit).
4. Bake about 35 minutes or until egg mixture is just set in centre. Remove from oven; let stand 15 minutes. To serve, cut into wedges (like pie, the first wedge may not be perfect).

Cooking Tip: For best results and to prevent quiche from being watery, use 2% or homogenized milk. Breadcrumbs are sprinkled on the dish for easier removal of quiche wedges.