Crustless Spinach Quiche

Servings: 6



  • 1 tablespoons Canola oil
  • 1 Onion, chopped
  • 1 package Spinach, frozen, chopped (10-oz pkg.)
  • 6 Eggs, beaten
  • 2 cups Mozzarella cheese, shredded
  • 1 cup Sharp cheddar cheese, shredded
  • 1/2 to 1 teaspoon Garlic powder
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Ground black pepper
  • 1/8 teaspoon Cayenne pepper
  • 1 Tomato, thinly sliced
  1. PREHEAT oven to 350° Spray a 9-inch pie pan with cooking spray.
  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. COMBINE eggs, cheese, garlic powder, salt, pepper, and cayenne pepper in a large bowl. Add spinach mixture and stir to blend. Spread in prepared pie pan. Top with tomato slices, if using.
  4. BAKE for 25 to 30 minutes or until eggs are set and knife inserted in the center comes out clean. Let cool for 10 minutes before serving. Cut into 6 slices.

Insider Tip: Use 3 cups shredded muenster cheese in place of mozzarella and cheddar cheese. Tip: Double recipe and bake in a 13 x 9-inch pan. Baking time should be about the same.


286 kcal 22 g protein 6 g carbohydrates 20 g fat 229 mg cholesterol 2 g dietary fiber 2 g total sugar 561 mg sodium