I'm still mourning my broken camera and this blog is in need of the color green! So pretend there's a lovely spinach quichey/cakey thing floating above this recipe... This was one of my favorite homey dishes in my gluten eating days. Luckily the SCD version tastes identical. For those of you not on the Specific Carbohydrate Diet, you can use one cup of baking mix in place of the almond flour and baking soda.
1 (10 oz.) Box frozen Chopped Spinach, thawed
1 cup Almond Flour
1/2 teas. Baking Soda
1/2 teas. Sea Salt
2 Eggs, lightly beaten
1 cup Yogurt
1/4 cup (1/2 stick) Butter, melted
1/4 cup Onion, finely minced (optional)
1 cup Monterrey Jack Cheese, shredded
2 TBSP Parmesan Cheese, shredded
Oven 350 Degrees. Butter a 2 quart, 11" x 7" casserole dish.
Put spinach in a strainer and squeeze as much liquid out of it as possible. In a large mixing bowl, combine flour, soda, salt, eggs, yogurt and butter. Mix in onion and spinach. Blend in cheeses. Pour into casserole dish and bake for 30-40 minutes. It will be slightly browned.