I'm excited to share this long time favorite recipe. I usually serve these at finger-food heavy cocktail parties, but I also like to serve it at brunch in larger squares or make for kids' lunches. Best thing about these is that they are great warm, but also just as flavorful room temp, making the whole party/school lunch thing work. They are also really versatile. I made these vegetarian to have more to offer my non-carnivore friends, but I've added diced pancetta or crumbled sausage sometimes. Also, like any quiche, use up what you have in the fridge. Throw what you have in there. Don't be precious with this recipe. They are very accommodating! I'm naming these in honor of CookGatherGive which inspired us to throw a party (where I served these) and raise some $$ for José Andres' World Central Kitchen.
1 12 oz bag of spinach or other greens
1 c. chopped onion
1 red pepper, diced
8 large eggs
1/2 c. heavy whipping cream
1 c. crumbled feta cheese
1/4 cup chopped parsley
1/4 cup chopped dill
salt and pepper to your liking
Preheat oven to 325 degrees. Butter or oil a 8x8 baking dish.
Sautée chopped onion and red bell pepper in a bit of olive oil until wilted, about 7 minutes. Cool slightly.
Meanwhile, wilt the spinach in a pot of salted water. Drain thoroughly so you don't end up with a soggy frittata! Then chop it up.
Mix eggs, cream, salt and pepper, and herbs. Add onions, peppers and spinach and stir well.
Pour into baking dish and bake for about 45-50 minutes. Do the toothpick thing and make sure your eggs are done in the middle. You want a little golden brown on top but don't overbake or it might be dry or tough.
Note: I have also made this in larger baking pans. Baked in an 8x8, these come out almost cubes. But if you want it to go further you could do it in a larger dish. They'll be thinner and you'll need to adjust cooking time.