My Favorite Crustless Quiche

by Joanne on June 4, 2015

It’s getting close to another marathon run but this time it will be different.  I’m going solo.  That’s right.  My partner in “crime” is sending me off to Duluth, MN all by my lonesome.  Ted will be working on his own training for upcoming triathlons so after accompanying me on 16 previous marathons, he says “you’re on your own for this one.”  

I don’t mind travelling on my own since I used to do it so often, starting in college then for work.  It’s just nice to have someone with you for conversation.  Then again, once a runner gets around ALL THOSE OTHER RUNNERS…. the conversation doesn’t stop.  It seems like you’ve come home to family.  You’re around folks you’ve never met before in your life yet you feel as if you have so much in common. What a wonderful feeling.  Duluth, MN.  Grandma’s Marathon.  Look out, here I come.  June 20, 2015.

A Crustless Quiche #meatlessmeal

Another meatless meal where the meat lover doesn’t miss the meat.  This quiche has so much flavor, meat would actually ruin it.  Healthy eggs and an iron overdose of spinach, good for you as well as good tasting.

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Serves 6 – 8

  • 1 TBS Smart Balance butter substitute OR healthier option of olive oil
  • 1/2 chopped green onions
  • 1 large shallot, chopped
  • 1 large plum tomato
  • 1/2 pint grape tomatoes, halved   and divided
  • 10 oz frozen spinach, thawed and squeezed of all moisture
  • 3/4 tsp garlic powder
  • 1 tsp Italian seasoning
  • 6 large eggs, beaten
  • 1 1/2 cups shredded Swiss cheese
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/8 tsp ground nutmeg

Preheat the oven to 350 F.  Spray a 9” glass pie dish with non stick cooking spray.

Heat the oil in a large skillet on medium heat.  Add the onion and shallot and cook for about 8 minutes or until soft but not browned.  Add the tomato and 1/2 of the grape tomato halves then add the spinach.  Season with the garlic powder and Italian herb seasoning and cook until any moisture is gone, about 8 minutes.  Remove from heat and allow to cool for 5 minutes.

In a large bowl, add the beaten eggs with HALF of the (3/4 cup) cheese, salt, pepper and nutmeg.  Stir in the slightly cooled spinach mixture and immediately pour into prepared pie dish.  Sprinkle with remaining 3/4 cup cheese, and top with the rest of the halved grape tomatoes.

Bake for 35 minutes until slightly brown on top and the quiche is set.   Allow to cool 10 minutes prior to cutting.

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This meal just oozes of healthiness to me.  How about you? What’s your recipe for a healthy MEATLESS meal?

 

My Favorite Crustless Quiche
 
Prep time
Cook time
Total time
 
A healthy dose of everything good. Flavor and nutrient rich yet very easy to make. Enjoy!
Author:
Recipe type: Brunch, Dinner
Serves: 6
Ingredients
  • •1 TBS Smart Balance butter substitute OR healthier option of olive oil
  • •1/2 chopped green onions
  • •1 large shallot, chopped
  • •1 large plum tomato
  • •1/2 pint grape tomatoes, halved and divided
  • •10 oz frozen spinach, thawed and squeezed of all moisture
  • •3/4 tsp garlic powder
  • •1 tsp Italian seasoning
  • •6 large eggs, beaten
  • •1½ cups shredded Swiss cheese
  • •1/2 tsp salt
  • •1/4 tsp fresh ground black pepper
  • •1/8 tsp ground nutmeg
Instructions
  1. Preheat the oven to 350 F. Spray a 9” glass pie dish with non stick cooking spray.
  2. Heat the oil in a large skillet on medium heat. Add the onion and shallot and cook for about 8 minutes or until soft but not browned. Add the tomato and ½ of the grape tomato halves then add the spinach. Season with the garlic powder and Italian herb seasoning and cook until any moisture is gone, about 8 minutes. Remove from heat and allow to cool for 5 minutes.
  3. In a large bowl, add the beaten eggs with HALF of the (3/4 cup) cheese, salt, pepper and nutmeg. Stir in the slightly cooled spinach mixture and immediately pour into prepared pie dish. Sprinkle with remaining ¾ cup cheese, and top with the rest of the halved grape tomatoes.
  4. Bake for 35 minutes until slightly brown on top and the quiche is set. Allow to cool 10 minutes prior to cutting.

Joanne

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3 Comments

  • At 2015.06.04 20:01, claudia lamascolo said:

    I love making quiche like this… I just omit the yolks! love it! thanks for a great recipe!
    claudia lamascolo´s last blog post ..Baked Cod in Parchment Cajun Lime Spiced RecipeMy Profile

    • At 2015.06.04 20:44, Joanne said:

      To me, a quiche is easy and it is packed full of healthy ingredients, if made with
      nutrition in mind. I’ve watched people eat quiche before and a lot of them leave the
      crust anyway.

      • At 2015.06.13 14:42, Beth Coombs said:

        My oldest daughter recently went vegetarian – which is great – but harder for mom! She won’t eat much – but she loves spinach, so I will definitely be giving this a try!
        Beth Coombs´s last blog post ..Triathlon: BUT I’m Terrified of Open Water SwimmingMy Profile

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