Crustless Spinach Quiche

SUBMITTED BY: ANY14TNS PHOTO BY: cookin'mama

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

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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
1/4 teaspoon salt
1/8 teaspoon ground black pepper

READ REVIEWS (414)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Feb. 5, 2007 by kelleyo22

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.

23 users found this review helpful

Reviewed on Mar. 15, 2007 by HEIDI IN TN

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 .

15 users found this review helpful

Reviewed on Jan. 16, 2004 by CSIXTEEN

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!

15 users found this review helpful

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