Crustless Spinach Quiche Chef John's Recipe
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| Crustless Spinach Quiche |
"I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!"
Ingredients :
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded Muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 50M |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- 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.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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