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Crustless Spinach Quiche

This versatile crustless quiche is great for a potluck brunch and has made many appearances at my children’s soccer season-end celebrations and at PTA meetings. It is a regular for my family’s breakfasts and fills the kids with some veggies and protein before a busy day. Yet, it is worthy of being featured at your holiday buffet brunch and my family has enjoyed it on many Christmases. I often prepare it the night before and wait until morning to bake it, but it is delicious reheated on the stove in your cast iron. For variation, you can add or change veggies: try broccoli, red peppers, potatoes, or different cheeses, Monterey jack, mozzarella or mix in feta. You will never go wrong with this basic 5 ingredient recipe. Ingredients:

  • 2 T butter or olive oil

  • ½ to 1 onion, chopped (depending on your love of onion- in my house, the more, the better)

  • 4 cups chopped spinach (I use fresh, but if using frozen, use 10 oz thawed, squeezed and drained)

  • 12 eggs

  • 3 cups shredded sharp cheddar

  • Salt and Pepper

Preheat oven to 375

  1. Sauté onions in butter or olive oil, don’t allow to brown

  2. Add spinach after onions are softened and add salt and pepper to taste (a good base is 1 t salt and ½ t pepper)

  3. Crack and beat eggs into a large bowl

  4. Mix in shredded cheddar (shredded cheddar from a block is better than pre-shredded, but either works)

  5. Stir in onion-spinach mix into egg-cheese mixture

  6. Pour into greased 9 x 13 casserole dish

  7. Bake at 375 degrees for 30-40 minutes until set, when toothpick comes out clean (don’t overcook!)

  8. Serve hot or at room temperature


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