Monday, June 14, 2010

Crustless spinach quiche

I was in the mood for quiche, but as these things go, I didn't have any crust - nor was I in the mood to make any. So, a quick search on led me to this recipe for Crustless Spinach Quiche, which turned out pretty tasty.  It was also incredibly simple to make.

Chances are you have most (if not all) of the ingredients on hand.

1 tbsp. vegetable oil
1 onion, chopped
1 10 oz. box frozen spinach, thawed and drained
5 eggs, beaten
3 cups muenster cheese (I used mozzarella)
 1/4 tsp. salt
1/8 tsp. pepper

Preheat oven to 350 degrees. Lightly grease pan.  Add oil to skillet, then onions. Stir in spinach.

You'll recall that the directions specified that the spinach be thawed and drained.  Mine obviously wasn't, but you'll want to make sure yours is, because otherwise this takes a lot of time in the skillet for it to defrost.

In a bowl, combine eggs, cheese, salt, and pepper.  Add spinach mixture from skillet and stir to blend. Scoop mixture into pan. 

Bake until eggs are set or 30 minutes.  Let cool 10 minutes.

My kids weren't too pleased with this, but that was to be expected.  The Husband and I thought it was delicious and a dish that might make it into the regular rotation.  There were leftovers, which were pretty good heated up the next day for lunch, which I had with some chopped tomatoes.  

Next time I might try this with reduced fat cheese (not sure how that will work) and perhaps some vegetarian bacon.

1 comment:

  1. Looks good! I have been considering a crustless quiche with broccoli and diced ham, but didn't know if it would work.