Recipe: Crustless Spinach Quiche
I am sure if you have checked out any of the recipes posted here to date that I like variability that is I look for recipes that I can easily modify to change up the flavor and character of. That is, of course, the case with this week’s favorite: Crustless Spinach Quiche.
Just a few notes on this recipe: First, this recipe is very easy, very tasty and reheats beautifully for lunches and breakfasts (plus tastes great cold too!). Second, one can change up the cheeses (Gouda is gooda!) or toss in other veggies (sundried tomatoes, anyone?). Third, prepared as below it yields four generous and deliciously filling servings under 300 calories.
- 5 eggs, beaten
- 3 cups Baby Spinach
- 100 g Yellow Onion, diced
- 40 g Shredded Parmesan Cheese
- 70 g Shredded Fat Free Cheddar Cheese
- 70 g Havarti Cheese
- Pam Non-Stick Spray
Preheat oven to 350. Sauté onions in non-stick pan coated in Pam until translucent. Add spinach. Cook until spinach is wilted. Pour mixture into greased pie plate. Add cheese. Add beaten eggs. Bake for 30 minutes. Allow to cool for 10 minutes.
After allowing to cool, I portioned mine out into travel containers for the week. Two went to work with me for lunch, one made a delicious cold breakfast on the go and the fourth was fabulously enjoyed watching Shakespeare at Lake Tahoe. Next week, I am cutting back some of the spinach and tossing in some amazing squash and mushrooms. Yum!