This Crustless Spinach Quiche makes an easy weeknight meal solution! #SmartMeals #ad
This conversation is sponsored by Horizon. The opinions and text are all mine.
Crustless Spinach Quiche
Are you a fan of quiche? I love them because the possibilities are endless, and really, they’re kind of easy to throw together! A popular one for me growing up was Quiche Lorraine. Quiche was always a great way to use up leftovers too – if you have leftover meat and/or veggies, add some eggs and a bit of cheese and you have an easy dinner!
All of the quiche recipe I ate growing up came in the traditional pie crust. I am sure you are familiar with the classic quiches. To be honest, I love the crust but I figured it was just wasted calories and added fat (that I don’t need, by the way!). While the traditional kinds of quiches are great, I am trying to make small changes to make some of our favorite meals just a little bit better for us. I love the idea of a crustless quiche and I am a big fan of adding more veggies to dishes whenever I can …. and believe it or not, this is one way I can get my entire family to eat spinach without one negative word! They actually kind of dig it!
Making the Quiche
For that added pop of color, I love to sprinkle fresh, ripe chopped tomatoes on my slice of Crustless Spinach Quiche. Soooo good! This makes a great weekend breakfast idea and it’s equally fantastic at dinner with a colorful side salad! I have even added a few sliced mushrooms or roasted red peppers to this quiche with delicious results!
By the way, leftovers, if there are any, are just as great reheated the next day! I usually have to make two of these Crustless Spinach Quiches … one quiche for dinner and I set aside the second one for breakfast or lunch the next day! You know it’s good when your kids actually look forward to eating their spinach! 🙂
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- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry*
- 4 green onions, finely chopped
- 4 large eggs, beaten
- 1 container (16 oz.) of cottage cheese
- 1 pkg. (6 oz. or 1-1/2 cups) shredded Cheddar cheese
- Preheat oven to 325°F. Lightly grease a 9-inch pie or quiche pan.
- Place the spinach in a large mixing bowl. Stir in the green onions, eggs, cottage cheese, and Cheddar cheese. Pour the mixture into the prepared pan.
- Bake uncovered in the preheated oven for 60-65 minutes or until the eggs are set. Allow the quiche to stand 5 minutes before cutting and serving.
It is important to squeeze as much water out of the spinach as you can. After I have squeezed the water out of the spinach by hand, I have found it best to place several layers of paper towels under and on top of the spinach and try to press out even more water.
Usually, I serve this delicious quiche with freshly sliced tomatoes topped with salt and pepper or a side salad.
Nutrition Information:Yield: 6 Serving Size: 1 slice
Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 132mgSodium: 167mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 8g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.