Crustless Spinach Quiche

I had some friends over for brunch this morning and created this egg dish. Most of my friends know that I don't eat eggs or cheese (I know, crazy huh?), but I talked to those who do and thought I came up with a great combination. (The picture was taken after they chowed down!)

Crustless Spinach Quiche
Serves 8

1 teaspoon olive oil
1 medium Vidalia onion, diced
10 oz frozen spinach, thawed and squeezed dry
6 large eggs
1 1/2 cups skim milk
1/4 teaspoon black pepper
1/4 teaspoon salt
2 cups shredded Swiss cheese
2 large tomatoes, diced

Preheat oven to 375F. Spray a 9-inch pie dish with nonstick cooking spray. In a medium skillet, add the olive oil. Heat over medium heat. Add the onions; saute until translucent, about 3 minutes. Add the spinach and cook until heated through, about 2 minutes.

In a large bowl, add the eggs, milk, salt and pepper; whisk until combined. Add the Swiss, tomatoes, and sauteed onion and spinach. Pour the egg mixture into the prepared pie dish.

Bake the quiche until the eggs are set and edges are browned, about 30 minutes. Let the quiche stand for about 10 minutes before serving.

(Each serving is 5 pts.)


Popular Posts