Crustless Spinach Tomato Feta Pie

This evening I got home late from work, so I didn't have time to stop at the store like I had originally planned. I had intended to pick up some steaks to grill, but just ran out of time. I had a 1-pound container of organic baby spinach that needed to be used as well as some super ripe roma tomatoes on the counter...so I decided to make a "pie" with them for dinner. I quickly sauteed and wilted the entire pound of spinach -- even though it sounds like a lot...it really isn't after it has cooked down. I pressed the excess liquid out of it and coarsely chopped it. I diced and removed the pulp (seeds, icky slimy stuff, etc.) of 3 tomatoes and then diced them (about 1 cup of diced tomatoes). I didn't feel like taking the time to chop and cook onions and garlic, so I just used onion and garlic powder instead. I also seasoned it with black pepper, cayenne, and dill. I decided to skip making a crust since I wanted this to be super fast...so instead I decided to experiment with adding blanched almond flour and finely grated Parmesan to the egg and milk mixture to act as sort of a "built-in crust" of sorts -- to make it a little more substantial than just an eggy quiche type of dish. I mixed the ingredients together and put it into a pie dish first, but had way too much filling...so I dumped it into my 10-inch quiche/tart dish instead, and it fit perfectly. I popped it into the oven to bake and hoped that it would be delicious...or at the least, "edible." This was another one of my "fly by the seat of my pants" meals -- the concept seems pretty good...you just hope the end results match, and in this case it did!  :-)  Below I listed the ingredients and brief "recipe" for my Crustless Spinach Tomato Feta Pie as well as a few photos. Enjoy!

Voila!

BOOM!

Crustless Spinach Tomato Feta Pie

Ingredients:

Olive oil cooking spray

1 pound fresh wilted baby spinach, excess liquid pressed out and coarsely chopped

3 roma tomatoes, seeded and diced (about 1 cup)

6 eggs

3/4 cup whole organic milk (or cream or half-and-half)

1 cup crumbled feta cheese

1 teaspoon dried dill

1/2 to 1 teaspoon freshly ground black pepper

Salt, to taste (I didn't add any because of the salty feta and Parmesan)

1 teaspoon onion powder

1/4 teaspoon garlic powder

Dash of cayenne pepper

2/3 cup blanched almond flour

1/2 cup finely grated Parmesan cheese (plus extra to sprinkle on top)

Directions:

Preheat oven to 400 degrees F.  In a large bowl, combine all ingredients and mix well. Pour into a lightly greased 10-inch "deep dish" pie pan or quiche/tart dish (you could also use a rectangular Pyrex shallow casserole -- there are no laws saying it has to be round and it can be cut into squares just as easily -- no, probably easier than it can be cut into wedges).  Sprinkle with additional Parmesan cheese, if desired.  Bake at 400 degrees F for about 35 minutes or until set.