This recipe doesn't have a crust, and is easy to throw together. Quantities below work in 9.5-inch round, 2-inch deep quiche pan, which makes enough to serve 4. Measurements do not have to be precise. Since the quiche is even better after re-heating the next day, it's ideal to make ahead of time.
Chop shallot into small pices and cook briefly in bacon grease. (I save bacon drippings for other cooking. Else use cooking oil or other fat of your choice.) Also rub surfaces of the quiche pan with bacon grease to prevent sticking.
If you forgot to defrost the spinach, microwave it on half power for 2.5 minutes. Put thawed spinach in a strainer and squeeze out excess water.
Crumble the feta cheese into a 1 cup measuring cup. Don't dense pack it.
Mix cheese, spinach, and shallot together and spread evenly in the bottom of the quiche pan. Add a dash of salt.
Stir or whisk the bisquick mix with the milk and add eggs until blended. Pour egg mixture over the top of the cheese spredding it to cover the surface.
Preheat oven to 400o and bake for 30-35 minutes
Allow to rest before serving. That's it, enjoy.
