Description
This Easy Crustless Spinach Quiche is a delicious and healthy breakfast or brunch option. It’s packed with protein and vegetables, and it’s easy to make without the fuss of a traditional crust.
Ingredients
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- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 5 large eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups shredded Muenster cheese
Instructions
- Preheat and Prep: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
- Sauté Vegetables: Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.
- Combine Ingredients: Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended.
- Bake: Pour into the prepared pan. Bake in the preheated oven until eggs have set, about 30 minutes.
- Cool and Serve: Remove from the oven and let cool for 10 minutes before serving. Serve hot and enjoy!
Notes
- Spinach: Make sure to thaw, drain, and squeeze the spinach dry before adding it to the quiche mixture.
- Cheese: You can use other types of cheese if you prefer, such as cheddar, Gruyère, or a blend.
- Variations: Add other vegetables to your quiche, such as mushrooms, bell peppers, or tomatoes.
- Make Ahead: You can assemble the quiche ahead of time and bake it later. Simply cover and refrigerate until ready to bake.
- Storage: Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
