Sorry for the delay in posting, I have no excuse for it...just laziness. I did make both the crustless quiche and slimmed down spinach-artichoke dip a few weeks ago as reported earlier. I was as
keen on the quiche...it just lacked a certain je ne sais pas. The dip came out quite well though. I detected the white beans the recipe uses to decrease the fat and calories, but they melded nicely with all the other components. I will have to keep that recipe around perhaps while I let the quiche go out to pasture.
Mmm. I had a spinach itch too! We made a similar quiche (with crust) ... the good je ne sais pas in it was feta cheese - it gave it this bright, salty, creamy kick! Maybe that'd help? And now I'm wondering, what's the difference between a crustless quiche and a frittata?!
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