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CRUSTLESS SPINACH QUICHE

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Crustless spinach quiche is every bit as decedent and delicious as it’s carb filled predecessor—only without the crust there’s more room for the creamy, cheesy low carb foods we love!



Every delectable bite of this quick crustless quiche is filled with the perfect amount of cheese and veggies, to help you feel a little less guilty. It goes down well with a cup of coffee or tea—heck, even a glass of wine if you’re doing breakfast for dinner!

CRUSTLESS SPINACH QUICHE RECIPE
Don’t let the title fool you, crustless spinach quiche is every bit as decedent and delicious as it’s carb filled predecessor—only without the crust there’s more room for those creamy, cheesy low carb foods we love!



INGREDIENTS
  • 2 Tablespoons Vegetable Oil
  • 2 Cups Onion , chopped
  • 2 Garlic Cloves , minced
  • 10 Ounces Spinach , fresh
  • 1 Teaspoon Salt
  • ¼ Crushed Red Pepper
  • 6 Large Eggs
  • ¼ Cup Heavy Cream
  • 1 ½ Cup Shredded Mozzarella
INSTRUCTIONS
  1. Heat oven to 375° and grease a 9” pie pan (quiche/tart pan won’t work for this crustless quiche).
  2. In a large skillet, heat the oil on medium. Add chopped onion and cook until softened.
  3. Add garlic, and cook for an additional minute—stirring constantly.
  4. Add spinach to skillet. You may need to do this in batches depending on your pan size; when the spinach releases water, there’ll be more room in your skillet. Turn spinach using tongs until all of it is wilted.
  5. Add 1/2 teaspoon salt and crushed red pepper.
  6. Place veggies evenly into the prepared pan.
  7. In a large bowl, whisk together the eggs heavy cream and remaining salt until combined. Stir in the mozzarella.
  8. Make sure the veggies in the prepared pan aren’t too hot. Then pour the contents of bowl into the pie dish over veggies.
  9. Bake quiche for 20-25 minutes. The quiche is done when the edges begin to brown and the center is firm.
  10. Allow the quiche to cool for 10 minutes before cutting and enjoy!

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