Crustless Spinach Quiche
A healthy, versatile dish perfect for any meal of the day—be it breakfast, brunch, lunch, or dinner. This Crustless Spinach Quiche is packed with nutrients, light, and satisfying, making it an excellent choice for those seeking a wholesome meal with fewer carbohydrates.
Ingredients
- 1 tbsp olive oil
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 5 cups baby spinach
- 5 large eggs
- 1/2 cup milk or almond/soy milk for dairy-free
- 1/4 tsp ground nutmeg
- 1/4 cup shredded cheese such as cheddar, Swiss, mozzarella, or feta
- Salt and freshly ground black pepper to taste
- Optional Add-ins:
- 2/3 cup cooked diced ham
- 3/4 cup sliced mushrooms
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil or non-stick spray.
- Cook the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant. If using mushrooms, add them now and sauté until browned.
- Wilt the Spinach: Add the spinach to the skillet and stir until wilted, about 2 minutes. If using diced ham, add it to the skillet to warm it through.
- Mix the Base: In a large mixing bowl, whisk together the eggs, milk, nutmeg, salt, and pepper. Add the cooked vegetables (and ham, if using) from the skillet to the egg mixture, stirring to combine evenly.
- Assemble and Bake: Pour the quiche mixture into the prepared pie dish. Sprinkle the shredded cheese evenly on top. Bake in the preheated oven for 25-30 minutes, or until the quiche is set in the center and the edges are golden brown.
- Cool and Serve: Allow the quiche to cool for a few minutes before slicing to make it easier to cut and serve.
Notes
Customize with add-ins like tomatoes, bell peppers, or herbs for extra flavor. This quiche pairs well with a fresh side salad or fruit. It also stores well in the fridge for a few days, making it great for meal prep!
Nutrition
Calories: 150kcal
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