Egg, spinach and two cheese crustless quiche

Egg, spinach and two cheese crustless quiche

Photo by Sarah A.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking spray (canola or olive oil)

  • 1

    Tbsp olive oil

  • 1

    medium onion, diced

  • 7

    oz baby spinach (fresh, not frozen)

  • 10

    large eggs

  • 7

    oz grated or shredded low-fat mozzarella cheese

  • 2

    Tbsp half n half

  • ½

    tsp dried thyme leaf

  • ½

    tsp fresh black pepper

  • 2

    Tbsp grated romano or asiago cheese - (low-fat)

Directions

Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray. In a nonstick frying pan, heat the olive oil, and sauté the onion for 2 minutes. Add the spinach, and stir for 2 minutes, until the spinach wilts. Spread the spinach mixture in the bottom of the casserole dish. In a large bowl, whisk the eggs until frothy. Then, stir in all of the remaining ingredients. Pour the mixture into the casserole dish. With a fork, stir gently, here and there, to bring some of the spinach to the surface. Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating. (Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes. Or, cut into individual portions and reheat in the microwave.)


Nutrition

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