• David Locke

Sunday Brunch Crustless Spinach Quiche

My wife often makes this for our family for Sunday brunch. It is oh so easy and a crowd pleaser. The quiche a great way to be low carb and get some healthy greens into your diet. Best of all, it uses frozen spinach and you don't have to make a crust.



Ingredients


1 package frozen chopped spinach

2 shallots

3 tablespoons butter

3 garlic cloves

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon dry mustard

1/4 teaspoon red pepper flakes

6 eggs

1/2 cup heavy cream

1 cup Monterrey Jack cheese, shredded

1 cup Cheddar cheese, shredded



Method


Preheat oven to 350 degrees. Defrost frozen spinach per package directions. Chop shallots. Mince garlic. Sauté garlic and shallots in butter until translucent. Add spinach. Season with salt, pepper, dry mustard and red pepper flake. Grease glass pie plate or 8x8 casserole dish and pour in spinach mixture. In a separate bowl whisk eggs and cream. Shred cheeses and combine with egg mixture. Pour egg and cheese mixture into pie plate over spinach. Bake for 40 minutes or until the mixture is set. Begin checking 5-8 minutes before the time is up to make sure the top does not get too brown. If the quiche needs more time to firm up, you can gently cover the top with a piece of aluminum foil.

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