Crustless Quiche

By February 18, 2011 5 Comments

This post is from Angie, a contributor to this blog.

Here is an easy basic quiche recipe I found. I made it as written, but the sky is the limit as to what vegetables and cheese you use.  The next time I make it I’m going to try adding diced tomato and kalamata olives. Italian turkey sausage would be tasty too. I think it could be turned into a “potluck pleaser”  by pouring it into muffin papers for “mini quiches” . You could bake them the night before and pop them in the microwave before serving.  If you try it, I’d love to hear how you made it your own.

  • 1 medium onion, diced
  • 6-oz fresh baby spinach
  • 4 large eggs
  • 1/2 cup flour (whole wheat or AP)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • pinch cayenne pepper
  • 1 1/3 cups skip milk
  • 1/2 cup feta cheese

Preheat oven to 400 degrees.

Spray a 10-inch quiche or pie plate with non-stick cooking spray. Cook diced onion with cooking spray or a little coconut oil over medium heat until tender. Add spinach and cook just until wilted. Set aside to cool for a minute.

In a large bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, stir in spinach-onion mixture.

Pour quiche base into pan. Top with feta cheese. Bake for 25 minutes or until center is set and edges are brown. Let set for 5 munutes and serve.