Yup – that’s what I’m bringing to Passover! Even though I “celebrated” in 2010 and 2011, this will be my first actual Seder since blogging! I wrote a little about my excitement on Thick Dumpling Skin too:
The quiche actually hasn’t even been finished yet, but I thought I’d post the recipe since I’m filming with James Wolk most of the day. (Right now it’s sitting half-compiled in the fridge while I’m on set.)
I know, I know – I originally said cheese-free, but ultimately I decided it was necessary.
The hosts’ request was “something interesting;” I threw in some chestnuts – which aren’t in any recipes online so I’m definitely being “unique.” (I’ve had quiches with pine nuts and walnuts before and am not worried it’ll taste too weird.)
Spinach, Brie, and Chestnut Crustless Quiche (serving size – A LOT)
- 2 bags of Frozen Spinach
- 4.5 ounces Peeled Chestnuts, chopped
- 8 ounces of Brie Cheese, cut into cubes
- 1 Dozen Eggs
- 2 cups Almond Milk
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 tablespoon dijon mustard
- Sprinkle of nutmeg
- salt and pepper
- Dried Dill (optional)
Preheat oven to 350 degrees. Spray a large casserole dish. Thaw and press the spinach.
Season with nutmeg, S + P
Layer the green…
Beat the eggs/milk/mustard/spices, pour the mixture on top
Sprinkle some dried dill for color.
That’s it! When I get home, I’ll put it in the oven until the eggs are set. Not sure what/if I’ll snack on anything while shooting because I want to save room for tonight’s feast (I ate half a melon already, of course) but if there’s anything exciting-looking I’ll post it on my twitter page!
*UPDATE* The quiche turned out great – I put it in the oven at 350 for 30 minutes, but since we were pressed for time, I cranked the heat up to 400 for an additional half hour.