My MIL makes a very healthy version of this dish by omitting the cheese and it’s delicious as a side or quick snack. I have tried other crustless quiches over the years and they are so good that you don’t even miss the crust. I poked around online and found this recipe at all recipes. I used it as a base for my taste buds…of course I added garlic.
Ingredients:
1. Defrost spinach in a colander in the sink. Remove excess water from the spinach. (I use a ricer…see the tips below)
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Heat butter in a large skillet over medium-high heat. Add onions and garlic. Cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. Add the nuts at the very end.
4. In a large bowl, beat the eggs. Add the cheese, salt and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan.
5. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes. Slice like a pie and serve.
This was adapted from my Mother-in-Law’s healthy quiche and this recipe at All Reciepes.
Use a potato ricer to strain the water from defrosted spinach. Works amazing! If you don’t have a ricer, place the defrosted spinach in the center of a dish towel, bring the corners together, twist and press the water from the spinach.
Crustless quiches freeze well. So you can freeze any leftovers or make a double batch and freeze one.
Make individual servings in silicone muffin cups. You can freeze the leftover and have single servings for lunch. You can pop them in the microwave at work!
For parties, double the batch and bake in glass baking dishes. Slice into squares. They will be gone quick.
Enjoy and Happy Cooking,
Cathie
