Crustless Spinach and Cheddar QuicheKelsey Banfield
I love serving quiche for special occasions. But I usually keep it just for special occasions because it is sooo heavy. What makes it heavy and decadent, I think, is the crust. The buttery pie crust I usually serve it in is amazing, but filled with calories. To lighten the load a little bit I’ve started making quiche without crust and — surprise — it is just as delicious. It’s even easier to make since there is no pie crust-rolling involved. This dish is perfect for serving a crowd or just a quick weekend brunch at home. Our personal favorite is spinach and cheddar, but you could really try anything. I recommend bacon, ham, or lots of cooked, chopped vegetables!
Crustless Spinach and Cheddar Quiche:
-1 10-ounce package frozen chopped spinach, thawed and squeezed dry
-1 cup shredded cheddar cheese (about 4 ounces)
-1 cup whole milk
-2/3 cup heavy cream
-6 large eggs
-1 teaspoon kosher salt
1. Preheat the oven to 350 degrees F. Generously butter 10-inch pie dish and set aside.
2. Arrange the spinach over the bottom of the pie dish and sprinkle the cheese on top. Whisk together the milk, cream, eggs, salt, and pepper until light and foamy. Pour over the spinach and cheese.
3. Bake the quiche for 35 to 40 minutes or until the center is set and the top is lightly browned. Allow to cool slightly before slicing and serving.