Whether you consider this a crustless quiche or a frittata, it covers a lot of bases: make it in advance for a healthy, grab-n-go breakfast, take it to the park for a weekend picnic, or serve it warm for brunch or dinner.
1 tsp butter + 1 TBL olive oil
1 package frozen chopped spinach, thawed and squeezed to remove water
3 cups grated aged cheddar (more age = better flavor and better for your belly)
1/4 tsp nutmeg (preferably freshly grated)
1/2 tsp dried tarragon
1/3 cup sweet red pepper, diced
Salt and pepper to taste
Preheat oven to 375°F, and lightly butter or oil a 9″ glass pie or quiche pan.
Bring butter and olive oil to medium heat in a large frying pan. Sauté spinach briefly, just until softened and warmed through.
As spinach cooks, stir together eggs, cheddar, nutmeg and tarragon.
Combine spinach, egg mixture, and sweet red pepper, along with salt and pepper to taste.
Pour mixture into pan, pat down evenly, and bake for 40 minutes, or until a toothpick inserted into the center of your quiche comes out clean.
Allow to cool for 5 minutes, slice and serve.