Homemade Crustless Spinach Quiche
- Yield 6
- Prep 5 minutes
- Cook 32 minutes
- Total 47 minutes
Homemade Crustless Spinach Quiche is a breakfast recipe on Avoteb. The yield on the card is 6. Plan on 47 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 Tbsp. vegetable oil
- 1 medium onion (about 1 cup), chopped
- 1 tsp. minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 large eggs, beaten
- 2 1/2 cups muenster cheese, shredded (or use whatever’s on hand)
- 1/4 cup grated parmesan cheese (plus 2 Tbsp. more for garnish – optional)
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- pinch of crushed red pepper
Method
Warm oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Warm oil in a wide skillet over medium-a hot burner. Tip in garlic and 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, pepper, and crushed red pepper. Tip in in spinach mixture and stir to blend. Tip into prepared pie pan.
Roast in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Lift and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated parmesan cheese.
