Not Quite Spinach Quiche

Kemal and I love spinach, and last night my friend Vesna was telling me about a dish she made for dinner that sounded absolutely wonderful. Kemal and I wanted to make it, but we decided to do it a little differently because we had several eggs that needed to be used up. We also wanted something with more flour in it than what Vesna made because we wanted something that was more “bready.” Her dish was the inspiration to our little dish that we call Not Quite Spinach Quiche. Here’s how it looked when it came out of the oven:

Not Quite Spinach Quiche

Ingredients:

• 9 eggs
• 8 oz. fresh spinach, drained well after washing
• 3 cups self-rising flour
• 2 1/3 cups cornmeal
• 3 oz. Halloumi cheese (you can substitute with goat or mozzarella cheese)
• 8 oz. feta cheese (crumbled)
• 1 small container (6 oz.) goat yogurt (you can substitute with yogurt made from cow milk if you like)
• 1 cup milk
• 1 tomato (sliced)
• 2 small onions (1 diced and 1 sliced)
• 3 tbsp. salted butter, melted
• pepper to taste
• parsley to taste
• sea salt to taste

Instructions:

1. Preheat oven to 350 degrees
2. Dice one onion
3. Cut the Halloumi cheese into small pieces
4. In a large mixing bowl, break all the eggs and then beat them together.
5. Add the diced onion, yogurt, milk, butter, Halloumi cheese, and crumbled feta cheese to the eggs and mix until blended.
6. Add the flour and cornmeal a little at a time, mixing until blended and until you have the consistency of a pancake batter. If the batter is too thick, add some milk. If it’s too thin, add a little more flour.
7. Once your batter has the right consistency, add the washed and well drained spinach to the egg/flour mixture. Mix well. (Note: we just put our spinach in whole, stems and all.)
8. Grease a baking dish, and pour the mixture into the dish.
9. Top with onion and tomato slices, as well as the parsley, pepper, and salt. Be careful not to add too much salt because feta cheese and Halloumi cheese is very salty. We just added a touch of sea salt to the top.
10. Bake until eggs are cooked. The eggs on top will look very yellow…like a cooked scrambled eggs.

Note:

Kemal and I each had two pieces, and it was really delicious! Next time we make this though, we’ll add more cheese and possibly more yogurt because it wasn’t as cheesy and as moist as we would have liked. Less cornmeal and more flour might also help make it moister. I think we’ll also add more tomato slices on top next time, as well as add a bit more sea salt and a little more pepper. I think I’ll eat mine with cold tomato wedges when I have some again this evening for dinner. I can’t wait!