Crustless Spinach Quiche
Prep:
|
Cook:
30 minutes
6 servings
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Ingredients
1 TBSP extra virgin olive oil
1 onion, chopped,
1 (10-ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese, reduced fat if possible
¼ tsp salt
⅛ tsp ground black pepper
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1 TBSP (15 ml) extra virgin olive oil
1 onion, chopped,
1 (283-gram) package frozen chopped spinach, thawed and drained
5 eggs, beaten
336 grams shredded Muenster cheese, reduced fat if possible
¼ tsp (1.25 ml) salt
⅛ tsp (0.625 ml) ground black pepper
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Nut Free
Soy Free
Meal Type
Lunch
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease a 9-inch (23-cm) pie pan.
- Heat oil in a large skillet over medium-high heat.
- Add onions and cook, stirring occasionally, until soft.
- Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt and pepper.
- Add spinach mixture and stir to blend.
- Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 30 minutes.
- Let cool for 10 minutes before serving.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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