Crustless Quiche

Real men DO eat quiche! Patrick loves this quiche! Honestly we often have it for a dinner meal along with a large salad, and then eat the leftovers for breakfast or I’ll take a piece for lunch with some fruit. When using spinach as the vegetable be sure to get as much moisture out of it as possible so the quiche doesn’t end up soggy. Experiment with other vegetables and/or cheeses to change up the flavor!

1 Tbsp olive oil
1 onion, chopped (white or yellow onion)
4 cups fresh spinach, chopped
2 tsp chopped garlic
6 eggs
2 cups cheddar cheese, shredded
½ tsp salt
¼ tsp pepper

Preheat oven to 350 degrees.

Heat oil in a large skillet over medium heat. Add the chopped onion and cook, stirring frequently until softened. Add the spinach and cook about 3-4 minutes or until spinach is wilted. Drain the spinach in a colander and press with paper towels to remove most of the moisture.

In a separate bowl, whisk the eggs. Add the remaining ingredients along with the spinach mixture and stir to combine. Pour into a 9 inch pie plate that has been coated with cooking spray and bake at 350 degrees for 40-45 minutes or until the eggs are set. Cool slightly before serving.

Serves 6

Modifications: Feel free to add other vegetables such as mushrooms, broccoli, or zucchini in place of, or in addition to the spinach.  Try other cheeses such as Swiss or Gruyere for a different flavor. You can also bake in muffin cups for individual portions (can make ahead and freeze).