Crustless Spinach Quiche

 Spinach, Sharp Cheddar Cheese, Sliced Green Onions in this Crustless Quiche. Prepared in a 6 inch round baking pan, just enough for two…

Crustless Spinach Quiche

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 green onions sliced
  • 5 ounces fresh spinach
  • 4 eggs
  • 2 tablespoons milk
  • 2 tablespoons grated parmesan cheese
  • salt and pepper to taste
  • 1/2 cup Sharp cheddar cheese
  • 6 small tomatoes cut in half, for top, optional (I saw this on Ree’s site)

DIRECTIONS

  • Preheat oven to 375°. I made quiche in a toaster oven.
  • In a large skillet add the butter and olive oil, turn heat on medium, add the green onions, next add the fresh spinach stir and cook until wilted, a few minutes. Turn off heat.
  • In a mixing bowl add the eggs, beat with a fork, add the milk, parmesan cheese, salt and pepper, to taste, beat again with fork, set aside.
  • Spray a 6 inch round baking pan generously with cooking spray, add the cooked spinach and green onions in the baking pan.
  • Next add the cheddar cheese, now add the egg mixture and stir lightly to mix ingredients together evenly.
  • Top with tomatoes, lightly set around top of the quiche.
  • Bake in preheated oven for about 25-30 minutes, or until middle doesn’t jiggle.
  • Set on cooling rack, let sit a few minutes, slice in half, lift out with a spatula, place on plates. Serves 2. Enjoy.