I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!

Crustless Spinach Quiche

vegetable oil

onion, chopped

(10 ounce) package frozen chopped spinach, thawed and drained

eggs, beaten

Muenster cheese

salt

black pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.


Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.


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


Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.


Instead of one large quiche, I pour the mixture into the bottoms of a greased muffin pan, a little less than half full.  It makes bite sized portions that are perfect for a party.  My friends always ask me for "my recipe"!  Easy and delicious.  Oh, I use whatever shredded cheese is on sale at the store.

I HAVE BEEN MAKING THIS ( VERY SIMILIAR ) FOR YEARS . I USE A 10 OZ. PACKAGE FROZEN SPIANCH (DEFROSTED ), 4 EGGS , 2 1/2 CUPS MIXTURE OF ANY TYPE OF CHEESES ( I LIKE SWISS WITH PARMESAN OR MOZZAELLA WITH RICOTTA ) , ANYTHING WORKS . I THROW IN CHOPPED SCALLIONS , A TOUCH OF NUTMEG AND GARLIC SALT . I ALSO TOP WITH BOTTLED MUSHROOM SLICES , GREEN OLIVES , TOMATO SLICES  OR WHATEVER I HAVE ON HAND . BAKE AT 375 ,IN A 9 " PIE PAN , FOR 30 MINUTES , OR UNTIL THE EDGE STARS TO BROWN AND THE CENTER NO LONGER BUBBLES ( WITH MOISTURE ) . WHEN ENTERTAINING , I DOUBLE THE RECIPE AND BAKE IN A 9" X 13" GLASS BAKING DISH , CUT INTO SMALL SQUARES AND SERVED AT ROOM TEMPERATURE. IT IS ALWAYS IS A HIT .

Yummy!  I didn't use muenster cheese.  Instead, to make this lower fat, I used 3 eggs, 1/2 cup light sharp cheddar, 1 cup fat free cottage cheese, and a 1/4 cup light parmesan cheese.  I added a few sliced mushrooms and green onion in the saute.  Although not as rich, still tasty and forgiving recipe.

My husband lost nearly 30 pounds on the Atkins diet, and this is his favorite breakfast! I bake a quiche each Sunday night, and he just heats up a slice before work. 
I substitute sharp cheddar for the muenster, but cut the amount to two cups. I also add about four ounces of lean chopped ham, along with a little minced garlic. Delicious!

I love the base of this recipe but when made as is, it was too thin and stiff from too much spinach. I made it as written the first time and ended up with a very stiff, thin, dry spinach pie. I have continued to use this recipe so to speak, but have since used 5 large eggs, only about 1/2 to 2/3 of the spinach called for, chopped bell peppers and 1/4 cup milk, and only 2 cups of cheese (I usually use cheddar). Other add-ins I have used with fantastic results - 1/2 cup cottage cheese in place of cheese, 1/2 cooked chopped bacon or ham, 1 can diced green chilies, chopped sun dried tomatoes, 1/4 cup crumbled blue cheese  or feta, mushrooms (saute first), or caramelized onions.  I usually assemble this the night before and just pop it in the oven the next morning. With extra eggs and milk, I add about 4-5 min. of cooking time. Also, no need to saute spinach. I just drain and squeeze it dry before throwing into the egg mixture. If using onions, sauteeing is a must.  With more eggs and some milk, you get a slightly thicker, more moist and tender quiche.  You will never miss the crust it's so good.

I've adapted this recipe to be a bit healthier - I use EggBeaters in place of the eggs, use lowfat feta cheese and I put in a bit of chopped lean ham.  I bake them in muffin tins and two muffin sized mini quiches are less than 100 calories (2 points if you're a Weight Watcher!).  I slightly under cook them so I can pop them in the microwave at work for a nice breakfast. 

Very gourmet yet simple to make. Substituting 1 c. chopped scallions for the diced onion cuts down the frying time and gives a nice aroma - just add directly to the egg mixture. Freshly chopped herbs can also be added such as dill or basil for a fragrant aroma. If using fresh spinach instead of frozen, use 8 c. washed and chopped. Excellent!    

I made this nearly every Friday during Lent and my whole family loves it. Sometimes I would vary it a little, using fresh spinach, adding mushrooms or green peppers or an extra egg. I always doubled the pepper and used fresh cracked. This is a fantastic recipe and very versatile.

This is great and super easy. I was looking for a quiche without the crust! I made it for my friends and they raved. I am making it again today (Sunday) so that I can have it for breakfast during the week. Heats up great. I only use 2 cups of cheese (1 bag, shredded) any kind and I also had a little bit of fresh nutmeg. 

See how to make this quick-and-easy brunch classic.

crustless spinach quiche

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Cost: $4.02 /serving

Author : ANY14TNS

Ingredients

Instructions

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