A moist and tender quiche that is full of flavour without all those added carbs. My crustless spinach quiche is proof that eating well doesn’t mean you have to sacrifice anything.
Breakfasts have been the biggest challenge for me so far for Bo. Breakfast was carb city in this house on the weekend. We always made a point to have a big family brunch on Sunday’s – a way to fill up the kids before carting all three of them off for a nap. You always sleep better on a full stomach. But those lazy Sunday’s were filled with french toast, waffles, cinnamon buns, and crepes. Some bacon thrown in for good measure. Those days are not good for my husband any more, but that’s not necessarily a bad thing for the rest of us either. I was getting used to cooking the same things all the time, not great for a food blogger.
So, time to start branching out. I’ve made it a mission to find ways to make the foods Bo loves, that I hate, in ways that I actually like them. Like spinach. Those nasty little leafs that are SO good for us, but I have a habit of refering to as old dirty socks. Fresh leafed in a mixed salad I can deal with, but cooked up all soggy… Look, I’m starting to get that “ugh” feeling writing about an ingredient that I ACTUALLY LIKED. Ok, enough about how I used to think of spinach.
Sautéed down with some onions and a bit of garlic, then squeezed within an inch of it’s life to get all the extra water out of it, this spinach was tasting pretty damn good before I even added it to the eggs. When it came out of the oven though, deliciously swirled with melted cheese and perfectly set eggs, it became my new best friend.
Crustless Spinach Quiche
- 1 tbsp olive oil
- 1 small onion, chopped fine
- 4 loosely packed cups or handfuls of fresh baby spinach leaves (or 1/2 package frozen chopped spinach, thawed and well drained)
- 1 clove garlic, minced
- 6 eggs
- 2 cups finely shredded cheddar cheese (I also love gruyere)
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat your oven to 375ºF with a rack in the middle position.
- Heat your oil in the deepest saute pan that you have, over medium heat. Add the onion and cook until just starting to turn translucent, stirring frequently (you don't want them to brown). Add the spinach, in handfuls, and cook down until the leaves are completely wilted. You may have to do this in batches. When the spinach is all added and wilted add the garlic and cook until fragrant, about 1 minute.
- Remove the spinach from the heat and drain well. I do this by putting it in the center of an old kitchen towel and ringing it to get all the extra water out. If you don't get this water out, your quiche will turn out too runny. When it's all drained, give it a quick chop so that you don't have any really large leafs in the quiche. If using frozen chopped spinach you don't have to do this.
- In a large bowl, whisk the eggs well. Add the salt, pepper, and cheese and stir to combine. Add the spinach mixture, and give it another good whisk.
- Pour the mixture into a deep dish pie plate, and bake for 30 to 45 minutes, until the eggs are set. Let cool for 5 minutes before serving.