So, I have been craving one of those Stouffer’s Spinach souffles they sell frozen in the USA. With that in mind I threw together this simple quiche/souffle recipe. It is really good. I would have preferred to use broccoli instead of spinach but I guess it is out of season because not a single vendor at the market had any. Now on to the recipe and instructions.

You will need:
Tools
1. food processor
2. knife
3. oven
4. Rolling pin if making crust from scratch or filo dough

Ingredients
1. 2 medium zucchini
2. 1 medium onion
3. 1 large clove of garlic
4. 1 pressed cup of fresh spinach leaves
5. 1 1/2+ teaspoons of salt
6. 3 eggs
7. 1/2 cup of bread crumbs
8. 1/2 cup of white wheat flour (probably can use quinoa flour instead, but untested)
9. 2 pie crusts or enough filo dough to make 2 pie crusts.

Begin by cleaning (and pealing if necessary) the zucchini, onion, and garlic, and washing and draining the spinach leaves. Cube the zucchini, onion and garlic. If your food processor is large enough for all ingredients, place all the vegetables and salt into processor and puree. Next, give it a quick taste to ensure you have enough salt. It can be slightly too salty at this point because next you will be adding the eggs, breadcrumbs and flour and stirring with a fork until thoroughly mixed. Prepare your pie crusts while the filling rests and then fill when ready.

This should have made enough filling for 2 standard size crusts. Bake at 350-375 degrees (200 Celsius) for +/- 35 minutes or until they pass a knife test.

The end.