Saturday, November 26, 2011

Crustless Spinach Quiche

      Quiches have always been a favorite of mine.  Why? Because you can add anything to them!!  I've done so many variations with quiches.  Once, I even made muffin quiches and each one was different (one had ham, one had chicken, one had different vegetables or spices, etc).  This quiche is probably my favorite of all my experiments.  I really enjoy it with sharp white cheddar cheese and mushrooms as well.  I absolutely love spinach and white cheese (as opposed to orange cheeses I mean), and I do NOT like pie crust!  I've never liked any flaky pie crust...even on fruit pies and pumpkin pie.  I think it tastes so plain and weird.  So I created this crustless spinach quiche.  It's so easy and delicious... a perfect Sunday brunch.


  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 10 ounces fresh spinach, wilted and drained
  • 5 eggs, beaten
  • 1.5 cups shredded mozzerella cheese
  • 1.5 cups shredded parmesan cheese
  • 1/4 teaspoon salt (or garlic salt, if you prefer)
  • 1/8 teaspoon ground black pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  2. 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.
  3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

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