Spinach Quiche Squares
Brown-shelled eggs are often more expensive than the white-shelled variety. Save your money on these Spinach Quiche Squares. Egg shell color, determined by the breed of hen that laid the egg, affects neither the taste nor nutritive value.
1 (10-ounce) package frozen chopped spinach
2 eggs, beaten
1 cup sour cream
1/4 cup minced onion
1/2 cup grated Parmesan cheese
1 Tbsp all-purpose flour
1 Tbsp butter or margarine
1/2 tsp salt
1/4 tsp pepper
Cook spinach according to package directions; drain well. Squeeze out excess moisture.
Preheat oven to 350°F. Grease a square baking pan. Combine spinach, eggs, sour cream, onion, cheese, flour, butter, salt and pepper in a large bowl; mix well.
Pour spinach mixture into prepared pan and spread evenly. Bake until firm, about 25 minutes.
Cool slightly. Cut into small squares, then cut squares into halves diagonally to form triangles. Serve hot or at room temperature.
Spinach Quiche Squares tip: Removing the excess moisture from cooked spinach is easy. Let the spinach cool until it can be handled, then squeeze it in your hands.