Diva Tasting: Crust-less Spinach Quiche…And Angle Trifle….

Spinach Quiche


  • 1 Tablespoon Vegetable Oil
  • 1 Onion, Chopped
  • 1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Drained
  • 6 Eggs, Beaten
  • 3 Cups Shredded Muenster Cheese

  • 1 Cup Swiss Cheese Shredded
  • 1/4 Teaspoon Sea Salt

  • 1/2 Teaspoon Ground Black Pepper


  1. Preheat oven to 350 degrees F. Lightly grease a 9 inch pie pan.
  2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
  5. Serve alone or as a side dish for roasted chicken or beef

Angel Trifle Treat


  • 1 (10 Inch) Angel Food Cake
  • 2 (8 Ounce) Packages Cream Cheese, Softened
  • 1 Cup White Sugar
  • 1 (8 Ounce) Container Frozen Whipped Topping, Thawed
  • 1 Quart Fresh Strawberries, Sliced
  • 1 (18 Ounce) Jar Strawberry Glaze


  1. Crumble a layer of the cake into the bottom of a Trifle Bowl
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Gently Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the first cake layer.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer.
  4. Repeat the second layer as above and top with whipped topping. Chill until serving.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s