Portsmouth Harbor Inn & Spa
2 Tbsp cold pressed extra virgin olive oil
2 large red onions chopped and caramelized
3 cups fresh organic baby spinach washed and chopped
8 large organic eggs
1/4 cup soy milk, hemp milk or almond milk
4 cloves garlic finely chopped
8 spring onions/scallions finely chopped
2 handfuls of cilantro/coriander finely chopped
2 handfuls of Italian parsley finely chopped
1 handful fresh chives finely chopped
4 fresh mint sprigs chopped
½ cup pine nuts or toasted walnuts
½ tsp Celtic sea salt
Freshly ground pepper
Heat the oven to 325°F.
Heat the oil and caramelize the onions (this takes 10 – 15 minutes); add garlic and spring onions and sauté until just softened – don’t overcook the garlic.
Add in the fresh spinach and cook until just wilted.
Spray with baking spray a 10 – 12 inch quiche or pie dish. Transfer vegetable mixture to the dish and stir in the fresh herbs and nuts.
Beat eggs and milk in blender on low or with an immersion blender, for about 3 seconds or until nicely combined, add a couple of pinches of Celtic sea salt and cracked pepper, and then pour over the vegetable and herb mixture.
Bake in the oven at 325°F for about half an hour, or until set and lightly browned on top.
Notes: I use frozen chopped organic spinach, for ease of preparation.
Prepping all the herbs, onions, garlic, and spinach takes a good while, so I do as much as I can the night before - toast the nuts, caramelize onions, wash, dry and chop spinach, wash,dry, chop up and measure scallions and herbs except chives [further note – use the leaves of the herbs but not the stems – save them for something else]. A quick trick to removing the herb leaves from the stems: thread the stems through a slotted or perforated spoon and pull; this works with crisp, fresh herbs, not tired or wilted ones. Then pick up with the remaining steps in the morning.
You can use any milk, or even half-and-half in place of the alternative milk.
I usually substitute toasted walnuts for the pine nuts.