Friday, September 4, 2020

Crustless Spinach Quiche (Lean & Green)


Oh my - this pie is SOO good!

I've made it numerous times in the last few weeks..it always gets
'gobbled up' quickly.  I've been dying to share it with you...
today's the day!  Whoop!


After sharing the recipe with a friend, who had just found out she was low on iron (& realized that eating spinach made her feel better!) she said she will make this
again and again. She enjoyed it for breakfast, lunch and dinner (not
all the same day=) but loved that she could enjoy it any time of day.

This would make an awesome side dish with your entree. 

I like adding a little bit of minced garlic also...to each their own...

It's a great 'Lean & Green' if you are on that program - 
otherwise, it's just plain good for you.

Since I'm not big on eating meats, 
I LOVE when I can get my protein with cheese...and eggs! 

I got this L & G recipe from Pinterest (click on the link for my page) - I don't have a link back for the original recipe. 

Hope you enjoy soon. 


CRUSTLESS SPINACH QUICHE 

l serving = 

1 Lean protein
1 vegetable
2 condiments

Non-stick baking spray
1/2 c. onion, chopped
1 (10 ozs.) pkg. frozen chopped spinach, thawed and drained
6 eggs, beaten
3 c. low fat shredded Muenster cheese
(I've also used Gouda) 
1/4 tsp. salt
1/4 tsp. ground black pepper

Preheat oven to 350*. Spray a 9" pie pan with non-stick baking spray. 

In a large skillet over medium-high heat, add onions and cook, stirring occasionally, until onions are soft. (I've also done this in the
microwave with a little 'light' butter - which would add another condiment) Stir in spinach and continue cooking until excess moisture has evaporated. 
(If I cook the onions in the microwave, I dry the spinach with paper towels) 

In large bowl, combine eggs, cheese, salt & pepper.  Add spinach mixture; 
stir to blend. (I use a whisk). Pour into prepared pan. 

Bake until eggs have set, about 30 minutes.  Let cool for 10 minutes
before serving...if you can wait that long! 



You might also like this Lean & Green 







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2 comments :

  1. I make a crustless quiche every few weeks and freeze portions to use until I need another one. This one sounds really tasty!

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    1. That's a great idea! I hope you get to try this one sometime...I'm loving it. Thanks for stopping by. XO

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