Dvorah and Adina’s Quiche

My daughter Dvorah has a friend who plans to be a chef.  They love cooking and baking together, and often come up with masterpieces.  This is one of them.  I must admit it took awhile to put together, but the results were well worth it.  They originally made it with a crust, but for those of us who don't eat gluten it tastes great without.


6-8 Servings

3 medium potatoes sliced thin

2 medium potatoes, diced into ¼” cubes

1 bunch spinach

4 tomatoes, sliced thin

1 onion, diced

4 cloves garlic, minced

5 eggs, beaten

1/3 cup milk

¼ cup Asiago cheese, grated

½ cup Feta, crumbled

Pepper to taste

                                                                                             

Preheat oven to 375 degrees.  Cook potato slices in microwave 5 minutes, until al dente.  Place half of slices into greased 9X13 inch baking dish in single or overlapping layer to cover entire bottom.   Cook spinach in microwave 2 minutes, or until soft.  Spread half of spinach over potatoes in dish in a single layer, then layer half of tomatoes over to form a third layer.  Cook diced potatoes in microwave 4 minutes, until al dente as well.  Saute onions until softened, add garlic and saute another minute.  Mix eggs, milk, cheeses, and pepper together.  Add diced potatoes and onion mix.  Pour into baking dish over tomatoes.  Layer with remaining sliced potatoes, spinach, then tomatoes.  Bake uncovered for 1 hr or until set.  Serve warm.