Monday, May 13, 2013

Crustless Mini Spinach Quiche Recipe

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

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

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
Bake for 20 minutes or until golden brown and puffy.

Quiche after baking
I got my mini pie pan at Target.  You can buy it online here, or if you don't have a mini-pie pan, you can use a regular pie pan and increase cooking time to 30-40 minutes.  You can also experiment with different types of cheese.

Happy eating!

No comments:

Post a Comment