This dish was inspired by my Care Group. R made some wonderful Mediterranean egg “muffins” (crustless quiches) that were fantastic, and Mrs. R brought a spinach casserole to our house I immediately had to know how to make. I modified it so it’s now dairy free. I also took the opportunity to use two of the lovely eggs our CSA gave us that week. The panko on top is optional. The first time I used two pint-sized baking rounds with my panko mix on top and it turned out nicely colored but kind of moist. The texture was still enjoyable, though. I wanted to avoid adding another fat source so I stuck with my nut/egg mixture. The next time I used a pie dish and it came out golden brown without the panko. So depending on your dietary needs, go with what you want!
Spicy Spinach Egg Bake
Preheat oven to 350
Grease a pie dish or two approx. pint-sized dishes
- 4 cups frozen spinach, defrosted – I poured my spinach (very nice quality, the leaves were frozen but separate) in a 4 cup Pyrex and microwaved it for 2 minutes.
- ¾ cup raw cashew (pieces), soaked and rinsed
- ¾ c water
- 3 Tb nutritional yeast
- 2 eggs
- 1 spoonful garlic-chili sauce – if you don’t like spicy food try 2 cloves of garlic or some garlic powder
- salt and pepper
- optional: 2 Tb panko
Place the spinach in the bottom of your dish(es). In a blender, combine the cashews, water, eggs, nutritional yeast, chili sauce, and salt & pepper. Blend until smooth. If using panko, pour a splash over the panko in a small dish, stir to combine. Pour the rest of the eggy mixture over the spinach. Sprinkle the top with your panko if you like. Bake for around 25 minutes at 350.
I do not make health claims for any of my recipes/practices. This theoretical conversation illustrates why:
Friend: Do you seriously eat like that?
Friend: So how’s that working out for ya?
Me: Well… [makes sucking teeth sound]