Wednesday, June 3, 2009

Crustless Spinach Quiche

It's my turn again to make breakfast for my husbands office. I made a quiche last time so I wasn't thrilled with the idea of making quiche again but I was short on time and quiche is so easy. I found this recipe on Allrecipes and liked how it wasn't full of heavy cream and bacon (like my last quiche haha!) I wasn't sure about crustless since crust is the best part but I decided to go with it anyway. This came together extremely easily and quickly. It looked beautiful when it came out of the oven. Obviously I can't try it since it would be rude to send a quiche with a slice missing but I am sure it's excellent- it certainly smells fabulous.


1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese (I used cheddar)
1/4 teaspoon salt
1/8 teaspoon ground 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.

1 comment:

  1. I have to call quiche "egg pie" in order to get my husband to eat it, but he always hates the crust. I'll bet he'd love this recipe! It looks wonderful!