Crustless Quiche (with flavor options)
This easy-to-make crustless quiche is packed full of flavor with tender spinach, sweet caramelized onions, sun dried tomatoes and two kinds of cheese. It's gluten-free, too!
Servings: 6 servings
Ingredients
- 1 teaspoon olive oil
- 5 oz. baby spinach (will yield about ½ cup cooked spinach)
- 8 large eggs (Our Family brand)
- 1 cup whole milk (Our Family brand)
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- pinch nutmeg
- ½ cup caramelized onions
- ½ cup coarsely chopped sun dried tomatoes (from a 3 oz. package)
- ¾ cup shredded mozzarella cheese
- ¼ cup crumbled feta cheese
Instructions
- Preheat oven to 375ºF and spray a deep dish pie dish thoroughly with nonstick cooking spray. The dish should be at least 9 inches in diameter, and 2 to 2½ inches deep.
- In a large pan over medium heat, add olive oil and spinach. Cover for 2 to 3 minutes, stir, and then continue to cook uncovered, stirring frequently, until wilted. If necessary, press out excess liquid. Set aside.1 teaspoon olive oil, 5 oz. baby spinach
- In a large mixing bowl, whisk together eggs and milk until completely combined. Whisk in mustard, salt, pepper, nutmeg.8 large eggs, 1 cup whole milk, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, pinch nutmeg
- Stir in cooked spinach, onions, sun dried tomatoes, mozzarella cheese, and feta cheese.½ cup caramelized onions, ½ cup coarsely chopped sun dried tomatoes, ¾ cup shredded mozzarella cheese, ¼ cup crumbled feta cheese
- Pour into prepared pie dish and place on a rimmed baking sheet.
- Transfer dish on baking sheet to the oven and bake for 55 to 60 minutes or until set in the middle (no longer jiggly) and golden brown around the edges. If it’s browning too quickly, set a piece of foil loosely over the top.
- Cool quiche for 10 minutes before slicing and serving.
Notes
- If desired, you may omit Dijon mustard and/or nutmeg, but I like the depth they add to the flavor.
- Use a variety of mix-ins, but try to keep it to roughly 1½ cups, plus 1 to 1½ cups of cheese. Most vegetables should be cooked before adding to the quiche to ensure tenderness but to also reduce water content in the quiche. Meat should be fully cooked before adding to the quiche.
- Flavor Options:
- Classic flavors: Ham, broccoli, cheddar
- Spring vegetable: Asparagus, Gruyère cheese, chives
- Meat lovers: Bacon, sausage, ham, cheddar
- Vegetable lovers: Asparagus, mushroom, red bell pepper, red onion, goat cheese
Nutrition
Serving: 1slice | Calories: 222kcal | Carbohydrates: 11g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 270mg | Sodium: 400mg | Potassium: 645mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2844IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 3mg
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