Description
A simple, healthy, and delicious crustless spinach quiche recipe that is low-carb and packed with flavor. Perfect for breakfast, brunch, or a light meal.
Ingredients
Scale
- 2 tablespoons mild-tasting oil (e.g., vegetable oil, canola oil)
- 2 cups onion, chopped
- 2 garlic cloves, minced
- 10 ounces fresh spinach
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon crushed red pepper flakes
- 6 large eggs
- 1/4 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie pan.
- In a large skillet over medium heat, add oil. Add onions and cook until translucent (about 8 minutes).
- Add garlic and cook for 1-2 minutes until fragrant.
- Gradually add spinach in batches, allowing it to wilt and release liquid. Add 1/2 teaspoon salt and red pepper flakes. Set aside to cool slightly.
- In a large bowl, whisk eggs, heavy cream, and remaining 1/2 teaspoon salt.
- Stir in mozzarella cheese and the cooled veggie mixture. Mix well.
- Pour the mixture into the prepared pie pan.
- Bake for 20-25 minutes, or until edges are lightly browned and the center is set.
- Let cool for 10 minutes before slicing and serving.
Notes
- You can substitute mozzarella with cheddar or Swiss cheese.
- Other vegetables like bell peppers, mushrooms, or zucchini can be added.
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure frozen spinach is fully thawed and drained to avoid sogginess.
- This quiche can be made ahead and stored in the fridge for up to three days.
- Freeze baked and cooled quiche for up to two months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 191 kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: 14 g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: Not specified