Crustless Spinach Quiche

This delicious protein-filled quiche is super easy to make and I promise you won't even miss the crust!  Packed with nutritious spinach and eggs, this is very low in carbs but high in protein. Even my son who is not crazy about spinach loves this!   I like to prepare this on Sundays to have handy to warm up for a quick breakfast during the week.  This also makes an elegant breakfast to serve for guests along with some fresh fruit or sausage links. 

In a large bowl, combine eggs, cheese, salt and pepper.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

Combine the spinach mixture into the egg and cheese mixture.

Pour this into a greased 9 inch pie plate.  Bake at 350 degrees for 30 minutes.  Let cool 10 minutes before serving.

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Printable Recipe

 Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
•  6 eggs, beaten
• 3 cups shredded Colby Jack cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

 Directions:

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

2.  Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3.  In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4.  Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.