Spinach Quiche
Here’s a delicious crustless quiche. Simple to prepare for breakfast, lunch, or dinner. Also perfect for a holiday brunch.
Prep Time: 15min | Cook Time: 25min | Total Time: 40min | Yield: 8
Ingredients:
8 cups trimmed fresh spinach leaves or 2 10oz. frozen chopped spinach packages drained well.
2 Tbsp. unsalted butter
¾ cup chopped, peeled shallots
3 plum tomatoes
½ cup nonfat milk
10 eggs or 2 eggs plus: 2 cups egg substitutes or 16 egg whites
1 cup shredded Swiss and Gruyere cheese
¼ cup chopped fresh dill
2 tsp. grated lemon zest
½ tsp. salt
Freshly grounded pepper, to taste
1 Tbsp. dried bread crumbs
1 Tbsp. freshly Parmesan cheese
Instructions:
Rinse the fresh spinach well and place it in a large saucepan with just the water that clings to the leaves. Place saucepan over low heat and stir to wilt the spinach, 3-4 minutes. Drain well. Chop coarsely and set aside.
Preheat oven to 350 degrees.
Melt the butter in a small skillet, and sauté the shallots over medium-low heat until translucent, 5 minutes. Set aside.
Halve the tomatoes and squeeze them, releasing and discarding the seeds and juice. Coarsely chop and set aside.
In a medium-size bowl, whisk together the milk, eggs, cheeses, dill lemon, zest, salt and pepper. Stir in the reserved spinach, tomatoes and shallots.
Thoroughly butter an 8 inch square baking pan. Add the filling, and sprinkle with the bread crumbs and Parmesan.
Bake until golden, 25 minutes; Let the quiche stand for 10 minutes before serving.
Serve with your favorite salad and French baguette.
Nutrition Facts:
Calories: 135
Equivalents: 2 oz. lean protein and 1 vegetable