Ingredients:
- 10 large eggs
- 1 cup heavy cream (or you can use half-and-half or milk for a lighter version)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1 tablespoon olive oil (or butter) for sautéing
- 1 medium onion, diced
- 1 clove garlic, minced
- 4 cups fresh spinach (or 1 package frozen spinach, thawed and drained)
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup crumbled feta cheese (optional, for added flavor)
- 1/2 cup cooked bacon, chopped (optional, for added protein)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with cooking spray or butter.
- Prepare the spinach:
- If using fresh spinach, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for another 1 minute.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside. (If using frozen spinach, make sure it’s fully thawed and well-drained before adding it to the pan.)
- Prepare the egg mixture:
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, thyme (if using), salt, and pepper.
- Combine the spinach and egg mixture:
- Stir the cooked spinach and onion mixture into the egg mixture. Add in the shredded cheese, feta cheese (if using), and chopped cooked bacon (if using). Mix until everything is evenly distributed.
- Bake the quiche:
- Pour the egg and spinach mixture into the prepared pie dish or quiche pan.
- Bake for 30-35 minutes, or until the quiche is set in the center and golden brown on top. A knife inserted into the center should come out clean.
- Serve:
- Let the quiche cool for a few minutes before slicing and serving. It can be enjoyed warm or at room temperature.
Tips:
- Cheese options: Feel free to use any cheese you like! Gruyère, Swiss, or even goat cheese can give the quiche a unique flavor.
- Make ahead: This quiche stores well in the refrigerator for up to 4-5 days. You can also freeze individual slices for later use.
- Add-ins: Try adding sautéed mushrooms, bell peppers, or sun-dried tomatoes for more variety.
- Low-carb/Keto option: This quiche is already naturally low in carbs without a crust, so it’s perfect for keto diets!
This Crustless Spinach Quiche is nutritious, versatile, and full of flavor. It’s the perfect dish for busy mornings, meal prep, or anytime you want a savory, satisfying meal! Enjoy!
