Spring Breakfast Quiche
By canningandcooking on April 10, 2014
A family tradition in the Spring, eating quiche with fresh OJ and bacon on the side as part of a brunch. Yum! One of my favorites is my families crust-less version with Spinach and Swiss Cheese. It's so simple, tasty, easy and inexpensive - it's crazy! My oldest sister swears that it's also a cure of a hangover. I've made traditional quiche, and a more custard like traditional crust less one too but, I still think this one - with the cheese browning under the broiler to form a 'crust' on top - is perfection for me. ~Enjoy! Diane
Crustless Spinach Quiche
1 tablespoon butter
1 bunch green onions, chopped
1 shallot, diced
1 large roma tomato, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 eggs, beaten
1 1/4 cups shredded swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
dash of nutmeg *optional
Preheat oven to 350 degrees. Lightly grease/spray a 9 inch pie pan.
Heat butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and tomatoes and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, 3/4 cup of the cheese, salt, pepper and nutmeg. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Sprinkle remaining cheese on top, around edges and a little in middle (I also place a few tomato rings around the middle.)
Bake in preheated oven until eggs have set, about 30 minutes. I switch the broiler on for approx 3-4 minutes at the end of cooking time to brown up the cheese a bit - this also makes an upside down 'crust' of cheese.
Let cool for 5-10 minutes before serving.
Family Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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