It's good to be back in L.A. and cooking again! After eating out so much the past couple weeks, I was really craving some good vegetables. Tonight, we whipped up some Baked Veggies and Crustless Mini Spinach Quiche. You can serve the quiche next to or on top of the veggies. For the Baked Veggie recipe, you can refer to this blog post from a few weeks ago. The only change I made tonight was adding a sliced onion to the pepper and mushroom mixture.
Here's the Quiche recipe:
Crustless Mini Spinach Quiche
Ingredients:
5 eggs
1 onion, chopped
1 (10 ounce) package frozen, chopped spinach, thawed and drained
1 cup Monterey Jack cheese, shredded
1 cup Swiss cheese, shredded
1/4 tsp salt
1/4 tsp pepper
1 tsp TexJoy
1/4 tsp red pepper flakes
6 tsp Parmesan cheese
Method:
Preheat oven to 350 degrees. Spray frying pan with cooking spray, add onion and cook until the onion is softened. Add spinach and cook until all water is evaporated.
In a medium bowl, beat the eggs. Add the Monterey Jack and Swiss cheese, veggie mixture and seasoning. Stir until combined.
Spray a 6-cavity mini pie pan with cooking spray and divide egg mixture evenly. Sprinkle each mini pie with 1 tsp Parmesan cheese.
Quiche before baking |
Quiche after baking |
Happy eating!
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