Spinach, tomatoes, red onion, and non-fat mozzarella bring color and texture to this crustless vegetable quiche. The egg-and-milk mixture is baked in a 9-inch pie dish, then rested briefly before slicing.
What You’ll Need
- 6 large eggs
- 1 cup low-fat milk
- ½ cup chopped fresh spinach
- ½ cup diced tomatoes
- ¼ cup diced red onion
- ½ cup non-fat shredded mozzarella
- Salt and pepper to taste
- Olive oil spray
Method
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9-inch pie dish with olive oil spray.
- Whisk the eggs and low-fat milk in a large bowl until smooth.
- Add the spinach, tomatoes, red onion, mozzarella, salt, and pepper. Mix well.
- Pour the mixture into the prepared dish, distributing the vegetables across the surface.
- Bake for an estimated 30–35 minutes, until the center is set, reaches 160°F (71°C) on a food thermometer, and the top is lightly golden.
- Rest for five minutes before slicing.
Prepare the Vegetables First
Chop the spinach and dice the tomato and onion before whisking the eggs so the filling can be assembled without delay. Similar-size vegetable pieces spread more evenly and are less likely to sink into one section of the dish.
After pouring, use a spoon to move any clusters of tomato, onion, or cheese into open areas. Begin checking after 30 minutes. The center should be set rather than liquid and register 160°F (71°C), while the top should be lightly golden. The five-minute rest makes warm slices easier to lift.
