"Preheat your oven to 325 degrees. Place your pie plate on a cookie sheet and lightly coat with non stick cooking spray. Sauté the onion in the butter until the onion is soft and golden. Add the spinach and saute 2 to 3 minutes. Set aside to cool while you prepare the custard. Beat eggs until well blended. Whisk in the milk, salt pepper, and nutmeg."
"Arrange half the cheese in the bottom of the prepared dish, add the sauteed vegetables, pour in the egg mixture to fill to the top and sprinkle with the remaining cheese. Bake until just set and slightly puffed around the sides as in the photo, but still a tiny bit jiggly or soft in the two inch circle of the center when you gently shake the oven rack."
"Note: We prefer to use fresh spinach in this recipe however if you only have frozen spinach make sure to thaw first and squeeze out as much liquid as possible. After it's thawed and the liquid has been removed measure out 10 ounces of frozen spinach. Add some meat! We kept this quiche recipe vegetarian for ease, however, you could easily add in some crispy bacon, diced ham, or a sliced sausage like chorizo to add a little extra protein and flavor."
Crustless spinach quiche uses sautéed onion and fresh spinach folded into an egg-and-cream custard with Swiss cheese for a rich, French-style dish. The vegetables are cooked briefly, then combined with beaten eggs, heavy cream, salt, pepper, and nutmeg before being layered with cheese in a pie plate. The quiche bakes at 325°F until just set and slightly puffed, usually about 20–25 minutes, and should rest 15 minutes before slicing. Fresh spinach is preferred, but thawed, well-drained frozen spinach may be substituted; optional additions include bacon, ham, or chorizo.
Read at Alternative Medicine Magazine
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