Crustless Spinach Quiche
This crustless spinach quiche is very easy to prepare as you will not need to spend time preparing a pie crust.
Servings: 6 people
- 1 whole onion finely chopped
- 10 oz. spinach fresh or thawed and drained and chopped
- 1½ cups cheddar cheese grated
- 1½ cups Mozzarella cheese grated
- 5 eggs beaten
- ½ tsp. crushed red pepper flakes
- salt and pepper to taste
- 2 tbsp. Coconut oil
Preheat the oven at 350 degrees F (175 degrees C). Lightly grease a 9 inch pie or quiche pan or dish.
If the spinach was frozen, drain a bit to remove some excess water. Chop the spinach and set aside.
In a frying pan, heat two tablespoon of oil over a medium heat. Then add the onions and cook until soft and clear. Add the chopped spinach, stirring occasionally until soft. Cook until all the excess moisture has evaporated.
In another bowl, whisk the eggs. Add the salt and pepper to taste, cheese and spinach mixture. Stir and then pour the mixture into the prepared baking pan.
Bake uncovered for 35minutes. Remove from oven and allow to set for 10 minutes before serving.
This spinach variety takes a little extra time to cook, compared to the other types of spinach which are usually softer. This variety is also a bit crunchy with a slightly bitter taste. So the extra cooking is necessary to reduce the bitterness and make it softer. You may have to add a some drops of water is the bhaji is drying a bit. Once the bhaji is cooked, it will have pleasant taste and the cooked onion would have added a bit of sweetness to it.
If you are using a glass pie dish, decrease the oven temperature by 25 degrees F once you start baking your quiche.
Calories: 304kcal | Carbohydrates: 3g | Protein: 19g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 440mg | Potassium: 363mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5101IU | Vitamin C: 13mg | Calcium: 412mg | Iron: 2mg