March 28, 2014

easy spinach crustless quiche

This was my very first time making quiche. I wanted something different for breakfast and for one reason or another I wanted quiche. It was so much easier than I thought and this is definitely going to be a recipe I keep coming back to. Quiche is so versatile, you can make it with eggs or egg whites, different items like spinach, mushrooms, ham, and much more, and you can also switch up the cheeses.

This easy spinach quiche is also crustless, so all you need are these few ingredients and you can make an amazing breakfast or brunch.

  • 1 tablespoon vegetable oil
  • 2 tablespoons of minced garlic
  • 1/2 onion, chopped (optional)
  • 1/2 pound of frozen chopped spinach
  • 6 eggs (I used egg whites)
  • 2 cups of shredded blended mexican cheese (you can use any shredded cheese)
  • Salt and pepper for taste

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

In a large bowl beat eggs and add salt and pepper for taste.

Add the cheese.

Heat tablespoon of olive oil in a skillet over medium-high heat.  Add tablespoon of minced garlic and once golden brown, add chopped onions and cook, stirring occasionally, until onions are soft. 

Stir in spinach and continue cooking until excess moisture has evaporated.

Add spinach to egg mixture and mix together. Scoop into prepared pie dish.

Bake in preheated oven for about 30-40 minutes. Take out of oven and sprinkle some more cheese and put back in the oven until the top cheese has melted. Take out of oven and let cool for 10 minutes before serving.

I served the quiche with homemade home fries and ketchup. Here is my home fries recipe. The leftover quiche can be wrapped and placed in the fridge and a slice makes a perfect quick breakfast option for the next few days.


Diane said...

Tried this this morning and it was so good. I added a mix of different cheese and mushrooms. It came out sooo good. My husband loved it. We pretty much ate the entire this by ourselves. lol.

PeachyCheek said...

Hi Diane! Thanks for stopping by. I am so happy to hear you like it. I just made another this weekend and enjoyed it for breakfast every morning this week so far.