Crustless spinach quiche

Step by Step

Step 1

Preheat oven to 350 degrees F and spray pie baking dish with cooking spray.

Step 2

Squeeze spinach with your hands in batches over the sink and set aside.

Step 3

Preheat large skillet on low-medium heat and swirl oil to coat. Add onion and garlic; cook for 5 minutes, stirring occasionally.

Step 4

In the meanwhile, in a large bowl add eggs, milk, salt, pepper and whisk well.

Step 5

Remove skillet from heat and transfer cooked onion and garlic to a bowl with egg mixture. Also add squeezed spinach, parsley, feta and Mozzarella cheese and stir well to combine with spatula.

Step 6

Transfer mixture to previously prepared baking dish and bake for 50 minutes or until the middle isn’t jiggly anymore.

Step 7

Remove from the oven and let quiche cool off and set for about 10 minutes. Then slice into 8 slices and enjoy warm or cold! This makes it great food for meal prep, picnic food or make ahead recipe.

Warning

Store: Refrigerate leftovers in airtight container for up to 5 days. Reheat (if you have to because it taste absolutely amazing cold) in a microwave. Or in the oven at 350 degrees F for about 20 minutes.
Freeze: For up to 3 months.Save liquid from squeezing spinach for smoothies or soups (especially if it’s organic).
Regular 9″ pie dish works.
If you would like to use all or some egg whites, 1 large egg = 3 tbsp egg whites.
In place of feta feel free to use more cottage cheese or ricotta.
Throw in a few cups of sliced mushrooms when sauteing onion and garlic.
Add crumbled baked bacon.
Skip fresh herbs if you don’t have any.