This six-serving crustless quiche fills a nine-inch pie dish with sautéed spinach, onion, garlic, eggs, milk, and two cheeses. Optional nutmeg and red pepper flakes can add warmth without changing the basic spinach-and-cheese profile.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 5 ounces fresh spinach, about 5 cups
- 5 large eggs
- 1 cup whole milk, 2% milk, or half-and-half
- 1/2 cup reduced-fat shredded cheddar, mozzarella, or Swiss
- 1/4 cup reduced-fat grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg, optional
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan.
- Heat the oil over medium. Sauté the onion for 3–4 minutes; add garlic for 1 minute. Add spinach gradually and stir for 2–3 minutes, until wilted. Cool slightly.
- Whisk the eggs, milk, salt, pepper, and optional seasonings. Stir in both cheeses and the spinach mixture.
- Pour into the dish and bake for 30–35 minutes, until set, lightly golden, and 160°F (71°C) in the center.
- Cool for 5–10 minutes before slicing.
Optional vegetables include mushrooms, bell peppers, or tomatoes. Refrigerate leftovers for up to three days and reheat to 165°F (74°C). Serve with salad or fruit if desired.
