Spinach Quiche

12 Aug

I’m enjoying reading everyone’s posts so far! I have a cooking blog and wanted to pull some of my favorites to share with everyone. This is a Spinach Quiche I made awhile back that turned out really good and was super easy. I’m sure it’d be equally delicious, or more so, with a pie crust.

Monday night for dinner, I decided I really wanted to make a quiche. I searched for an easy recipe that used few ingredients, I had a lot of eggs but not much else. I came across a recipe on allrecipes.com that was easily adaptable and met my standards.

Crustless Spinach Quiche
yields: 6 servings

  • 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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

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.

I didn’t have Muenster cheese (who does?) so I used what I had –  a little bit of Mozzarella (got 1 cup out of it) and a block of Colby cheese (got the other 2 cups from). The only other modification I made was adding diced tomatoes on top – I had a few lying around that were getting mushy. I did end up leaving it in the oven for longer than 30 minutes, it was closer to 45. It says to bake until “eggs have set”. I don’t really know what that means and it kind of scared me, so I assumed leaving it in a little longer wasn’t a bad thing. We ate more than half that night. Matt really loved it, I think he had 3 slices. I would have preferred less onions, the onion flavor seemed to dominate. A huge plus, it was delicious served cold the next day for breakfast. And this recipe is super adaptable, you can use almost any veggies, any cheese and add herbs or spices as you like. It’s a great base and one that I’ll most definitely be using again and again (I may add a crust next time). It’d be a perfect dish for brunch too!

Here’s the final product:

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