Posted August 1, 2011
I cleaned out my refrigerator recently before I embarked on a road trip.
We planned to be gone for only a few days, but I hate to waste food. Vegetables and fruits are at their peaks, and I’ve been going a bit overboard.
I decided to make this quiche.
I had a bunch of fresh spinach, fresh basil and a tomato to throw in.
Yum, yum, yum. Best of all, it has about 300 calories. Not bad. It helps that it lacks a crust.
Enjoy this recipe. It looks great. I found it at Allrecipes.com.
Crustless spinach quiche
Yield: 6 servings
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
Preheat oven to 350 degrees. 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.
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