Crustless Spinach Quiche
Cooking the vegetables first helps lock in water that would otherwise leak into the egg mixture, so don't be tempted to skip that step.
Servings 4
Cost 5
Ingredients
- 1 teaspoon olive oil
- ⅔ cup diced onions
- 3-4 cups baby spinach leaves (or kale or another leafy vegetable)
- 1 clove garlic, minced minced
- 3 large eggs
- ¼ teaspoon black pepper
- ¼ teaspoon salt feel free to use more or less
- ½ to 1 teaspoon unsalted seasoning mix (Trader Joe's, Spike, Foddy)
- ½ tablespoon Worcestershire Sauce
- 1 cup ricotta cheese, I use low fat but any kind is fine
- 2 oz crumbled feta cheese
- ¼ cup shredded Swiss cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (176 C). Grease a 9-inch round pie dish (or a cake pan).
- Heat oil in a large skillet. Add onions and sauté for 3 minutes. Add spinach and garlic and sauté for another 2 minutes or until spinach is completely wilted. Remove from heat. Let cool slightly and chop.
- Whisk eggs, pepper, salt, seasoning mix, Worcestershire sauce, ricotta cheese, feta cheese and Parmesan cheese together in a mixing bowl. Stir in spinach mixture, then pour into pie plate.
- Bake on center rack of oven for 40 minutes. Let sit for about 5 minutes before slicing.