This crustless spinach quiche is such an easy and healthy side dish. It’s packed with protein from the milk, cheese and eggs. This is also a great way to get a healthy dose of spinach in one serving. I also think this would be excellent for breakfast with a fruit salad. (This recipe came from butterwithasliceofbread.com).
Pre heat the oven to 350 degrees F. Generously grease a 9-inch diameter deep glass pie dish. Sprinkle the breadcrumbs and press on bottom and sides. Set aside. In a food processor using the sharp plate, finely chop the spinach in batches. In a sauté pan over medium high heat, melt 1 tablespoon of butter or oil. Sauté the onions for about 5 minutes until soft and lightly browned. Salt and pepper to taste. In a large bowl mix the eggs, milk and nutmeg.
Add in the cheese reserving ½ cup cheddar and ¼ cup Parmesan for topping. Add the paprika, onions, spinach and tomatoes. Stir lightly to combine.
Pour the combined mixture into the pie dish. Top with the remaining cheeses. Bake for 40 minutes uncovered until lightly browned and set in the middle. Cool slightly and slice into wedges. This recipe serves 6-8.
Ingredients
Directions
Pre heat the oven to 350 degrees F. Generously grease a 9-inch diameter deep glass pie dish. Sprinkle the breadcrumbs and press on bottom and sides. Set aside. In a food processor using the sharp plate, finely chop the spinach in batches. In a sauté pan over medium high heat, melt 1 tablespoon of butter or oil. Sauté the onions for about 5 minutes until soft and lightly browned. Salt and pepper to taste. In a large bowl mix the eggs, milk and nutmeg.
Add in the cheese reserving ½ cup cheddar and ¼ cup Parmesan for topping. Add the paprika, onions, spinach and tomatoes. Stir lightly to combine.
Pour the combined mixture into the pie dish. Top with the remaining cheeses. Bake for 40 minutes uncovered until lightly browned and set in the middle. Cool slightly and slice into wedges. This recipe serves 6-8.