Crustless Spinach Quiche
This was a quality quiche - satisfying and simple. There's a lot of cheese in the recipe. I believe the amount of cheese could be pulled back to 2 and 1/2 cups and it would still be pretty awesome. The only other change I might make would be to add more seasonings. Maybe try adding a minced garlic clove in with the sauteing onion and a pinch of nutmeg and cayenne pepper in with the beaten egg. But even without those changes, this quiche is terrific and I wouldn't hesitate to make it again. (This recipe was submitted in 2008. It was tested and photographed in March 2017.)
- 1 small onion - chopped
1 10-ounce package frozen chopped spinach (thawed and drained)
1 Tablespoon vegetable or canola oil
5 large eggs - beaten
3 cups shredded Cheddar or Monterrey Jack cheese (or a combination)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
How To Make A Crustless Spinach Quiche
Prepare a 9-inch pie pan with a generous coating of cooking spray.
Preheat oven to 350 degrees.
In a large skillet over medium-high heat, saute the onions in the oil until soft and translucent. Add the spinach and continue cooking about 5 minutes - stirring occasionally. Remove from heat.
In a large bowl, stir together the eggs, cheese and seasonings.
Add the spinach mixture to the egg mixture and stir to combine. Pour combined mixture into prepared pie pan.
Bake for 30 minutes or until eggs have completely set. Allow the quiche to cool for five or ten minutes before slicing into wedges to serve.
Cooking Notes From Mr Breakfast:
Rather than 1 small onion, I used half of a large onion which yielded a bit over 1/3 cup once chopped. My cooking time was 35 minutes. I then put the quiche under the broiler for 2 minutes just to add a little more color to the top.
For a fun twist, try pouring the batter into greased muffin cups about 1/3 full to make adorable personal mini-quiches.
Mr Breakfast would like to thank TinaNY for this recipe.
Recipe number 2305. Submitted 4/20/2008.