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Spinach Quiche with Pimiento Sauce

1 C. grated Swiss cheese
1/4 C. chopped onion
1/4 t. salt
1/4 t. milled pepper
4 large eggs, separated
1 (10-oz.) package frozen creamed spinach, thawed
2 jars (4-oz. each) diced pimiento, drained
2 t. balsamic vinegar
1 large shallot, coarsely chopped

Heat oven to 400F. Butter a 9-inch glass pie plate or scalloped quiche dish. Blend spinach, cheese, salt and pepper in a medium bowl and whisk in egg yolks. Using an electric mixer, beat egg whites in a large bowl until stiff but not dry and fold into spinach mixture. Gently transfer to the prepared pie plate. Bake the crustless quiche about 18 minutes until edges are golden brown and center is puffed and softly set.

To make the sauce, puree one of the jars of drained pimientos with balsamic vinegar in a blender or food processor. Add remaining diced pimiento and shallot. Cover and use on/off turns until a chunky puree forms. Transfer sauce to a small saucepan and stir over medium heat until warmed. Season to taste with salt and pepper. Spoon quiche onto plates. Pass sauce separately.

Yield: 6 servings.


Recipe from Razzle Dazzle Recipes

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