Crustless Spinach Quiche
This crustless spinach quiche is a nutritious and delicious dish, perfect for breakfast, lunch, or a light dinner. Packed with fresh spinach, eggs, and cheese, it's a simple yet satisfying choice that is low in carbs and easy to make.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 oven-safe pie dish or baking dish
- 1 non-stick cooking spray or butter for greasing
- 1 skillet
Ingredients
- 6 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cups fresh spinach, chopped
- 1 cup shredded cheese (cheddar, mozzarella, or feta)
- ½ cup diced onion
- 1 tablespoon olive oil or butter for sautéing spinach
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, whole milk, salt, black pepper, garlic powder, and onion powder until well combined. Set aside.
- In a skillet, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Add the chopped spinach to the skillet and cook for an additional 2-3 minutes until wilted. Remove from heat and let it cool slightly.
- Grease the pie dish with non-stick cooking spray or butter to prevent sticking.
- Spread the sautéed spinach and onion mixture evenly in the bottom of the prepared dish. Sprinkle the shredded cheese over the spinach mixture.
- Pour the egg mixture over the spinach and cheese, ensuring it is evenly distributed.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is set and a light golden brown on top. A toothpick inserted in the center should come out clean.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes
Feel free to customize this quiche by adding other vegetables such as bell peppers, mushrooms, or tomatoes.
This quiche can be served warm or at room temperature and pairs well with a side salad.
Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave.