Easy Crustless Spinach Quiche

Ingredients

• 10 oz Frozen Spinach (Thawed and well drained)
• 1 Tbsp Olive Oil (Extra‑virgin recommended)
• 1 small White Onion (Diced; can substitute yellow or sweet onion)
• 4 oz Cremini Mushrooms (Sliced; can use white button mushrooms)
• 2 cloves Garlic (Minced)
• 8 oz Sharp Cheddar Cheese (Shredded; can use mild cheddar)
• 6 oz Feta Cheese (Crumbled; can use reduced‑fat feta)
• 5 Large Eggs (Room temperature)
• 0.5 cup Milk (2% milk; can use whole or skim)
• 0.25 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. Drain and prepare spinach

   Thaw the frozen spinach, then gather it in your hand and squeeze out all excess liquid into a bowl. Pat the remaining spinach dry with paper towels.

   Time: PT10M

2. Preheat oven and grease pie plate

   Preheat the oven to 350°F. Lightly grease a 9‑inch deep‑dish pie plate with a little olive oil or butter.

   Time: PT10M

   Temperature: 350°F

3. Sauté onion, mushrooms, and garlic

   Heat 1 Tbsp olive oil in a large skillet over medium‑high heat. Add the diced onion and sliced mushrooms; sauté until tender, about 5‑7 minutes. Add the minced garlic and cook another 1‑2 minutes, stirring constantly.

   Time: PT8M

   Temperature: medium‑high

4. Add spinach to skillet

   Turn off the heat. Add the drained spinach to the skillet, break up any clumps and stir to combine with the vegetables.

   Time: PT2M

5. Assemble filling and add cheese

   Spoon the vegetable‑spinach mixture into the greased pie plate. Sprinkle the shredded sharp cheddar and crumbled feta over the top and gently stir so the cheeses are evenly distributed.

   Time: PT5M

6. Whisk egg mixture

   In a mixing bowl, whisk together 5 large eggs, 1/2 cup 2% milk, 1/4 tsp salt and 1/4 tsp black pepper until smooth and slightly frothy.

   Time: PT3M

7. Add custard to pie

   Pour the egg‑milk mixture over the cheese‑vegetable layer, tilting the plate and using a spoon to help the custard fill any gaps.

   Time: PT1M

8. Bake quiche

   Place the pie plate in the preheated oven and bake for 40‑45 minutes, until the center is set and the top is lightly golden.

   Time: PT45M

   Temperature: 350°F

9. Cool and serve

   Remove the quiche from the oven and let it cool on a rack for about 10 minutes before slicing and serving.

   Time: PT10M

Nutrition Facts

Calories

327

Protein

19g

Carbohydrates

4g

Fat

24g

Fiber

1g