Recipe for egg, spinach and two cheese crustless quiche
What's in a name? In the case of this egg, spinach and two cheese crustless quiche, you could call it an egg casserole, breakfast casserole, even a frittata. In our house, we use the generic term "eggy cheesy thing". Crustless quiche -- the dish we make when we're watching what we eat, and don't want the added calories and carbs in a crust -- accommodates mix-ins of leftover cooked pasta, vegetables, beans, or even shredded rotisserie chicken, in any combination. At least once a week, we eat eggy cheesy things for dinner, because I always keep eggs and cheese in the pantry and the dish comes together with a minimum of work. When I have dark leafy greens like spinach in my refrigerator, I like to make this quiche and portion it for a week's worth of breakfasts, so I know I'm eating my vegetables right at the beginning of the day.
Egg, spinach and two cheese crustless quicheFrom the pantry, you'll need: eggs, shredded cheese, olive oil, thyme, fresh black pepper, cooking spray.
Cooking spray (canola or olive oil)
1 Tbsp olive oil
1 medium onion, diced
7 oz baby spinach (fresh, not frozen)
10 large eggs
7 oz grated or shredded low-fat mozzarella cheese
2 Tbsp skim milk
1/2 tsp dried thyme leaf
1/2 tsp fresh black pepper
2 Tbsp grated romano or asiago cheese
Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray.
In a nonstick frying pan, heat the olive oil, and sauté the onion for 2 minutes. Add the spinach, and stir for 2 minutes, until the spinach wilts. Spread the spinach mixture in the bottom of the casserole dish.
In a large bowl, whisk the eggs until frothy. Then, stir in all of the remaining ingredients. Pour the mixture into the casserole dish. With a fork, stir gently, here and there, to bring some of the spinach to the surface.
Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.
(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes. Or, cut into individual portions and reheat in the microwave.)
More recipes in The Perfect Pantry:
Kale, mushroom and caramelized onion breakfast casserole
Egg and cheese casserole with chayote squash and green chiles
Zucchini, goat cheese and basil frittata
Lobster, corn and basil quiche
Egg and cheese casserole with leeks, red pepper and bacon
Other recipes that use these pantry ingredients:
Crab, scallion and tomato quiche, from Cooking On the Side
Purple potato and carrot quiche, from Gluten-free Goddess
Sausage, mushrooms, and feta baked with eggs, from Kalyn's Kitchen
Baked egg breakfast casserole with mushrooms, spinach and salsa, from Cookin' Canuck
Sausage apple egg casserole, from $5 Dinners