Tuesday, January 26, 2010

Crustless Quiche

Matt really likes quiche, but he doesn't like the crust (weird, I know), so when I found this recipe on allrecipes.com I knew I had to try it. It was super good and very easy. I used fresh baby spinach that I sauteed with the onions instead of frozen.

Crustless Spinach Quiche


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
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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