An easy to make yummy crustless spinach quiche with eggs, onion, spinach and plenty of cheese
If you’re trying to cut carbs to regulate your glucose, or if you’re going gluten free or grain free, this Crustless Spinach Quiche recipe for you. It’s easy and delicious, and trust me, you won’t miss the crust at all. After all, what’s in the usual pie crust? It’s only flour, lard and water, so you’re not missing much in the way of nutrients or flavor.
This quiche makes for a nutrition packed breakfast, lunch or anytime snack. You can take it on the go or eat it leisurely at home with your morning coffee. Either way, it’s not only delicious, but nutritious as well.
This recipe uses either 10 oz frozen chopped spinach or 10 oz fresh spinach. If using frozen, thaw it and drain all the liquid.
Preheat your oven to 350F
Chop one onion, either by hand or with a food processor
Here I’m using fresh baby spinach. Rinse it well and drain.
Fry the onion in a Tblsp. of extra virgin olive oil, avocado oil, or unrefined coconut oil. Sauté onion until transparent and tender. Add your spinach and cook until either fresh spinach is wilted down or frozen and thawed spinach is heated well.
Set aside.
In a large bowl, beat 5 eggs and add 3 cups shredded cheese. Muenster, colby jack, cheddar, monteray jack or gouda. etc can be used. Whichever you prefer will work well. I usually use colby jack, but I have tried others with great success.
Combine the cheese and egg mixture. Add the spinach and onion mixture and combine well.
Add the mixture to a well greased 9″ pie plate.
Bake at 350F for approx. 30 min. or until toothpick inserted in center comes out clean.
And there you have it:
Enjoy with your morning coffee for a nutrition packed breakfast, or as an anytime snack. It’s delicious either way.
Crustless Spinach Quiche
Ingredients:
- 1 Tablespoon either Extra Virgin Olive Oil, Avocado Oil or Pure Coconut Oil
- 1 Chopped Onion
- 1 (10oz package frozen chopped spinach, thawed and well drained) or 10oz fresh spinach, chopped
- 5 beaten Eggs
- 3 Cups Shredded cheese (muenster, colby jack, cheddar, gouda, etc…)*
- 1/4 teaspoon unrefined sea salt or Himalayan pink salt
- 1/8 teaspoon freshly ground black pepper
Instructions:
Preheat oven to 350 degrees (175 degrees C). Lightly grease a 9-inch pie plate.
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.
Aside from breakfast, I’ve served this for lunch with a tossed green salad. It’s very nutritious.
Also, instead of making this into a pie, you can make muffins. Just pour the mixture into a muffin tin and bake. This makes it even easier to take on the go.
So, try it! I hope your family enjoys it as much as mine.
Yield: 6 to 8 servings
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