Crustless Egg Quiche
(from mrsdordal’s recipe box)
Can use milk subsititute
Jon enjoys this quiche
Source: Budget Bytes (variable)
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6 people
Categories: Egg Quiche Crustless
Ingredients
- 1 chopped organic Red Bell Pepper
- 1/2 small organic red onion
- 1 clove garlic, minced
- 10 oz. box organic frozen spinach, thawed or equivalent fresh spinach
- 4 large organic eggs
- 1 cup organic milk
- 2 oz. feta cheese or other cheese if preferred
- 1/2 cup shredded mozzarella if desired
- Salt & pepper to taste
- Add Chipotle & garlic seasoning if desired
Directions
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Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Wash and chop red peppers. Mince the garlic.
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Add the red peppers, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the red peppers and garlic until the red peppers and onions are soft (5-7 minutes).
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Coat a 9-inch pie dish with oil. Place the squeeze-dried or fresh spinach in the bottom of the pie dish. Place the sautéed red peppers and onions on top of the spinach, followed by the crumbled feta.
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In a medium bowl, whisk together the eggs, milk. Season lightly with pepper(add chipotle or garlic if desired). Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella if desired.
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Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.