If you’re trying to cut carbs to regulate your glucose, or if you’re going gluten free, this is the spinach quiche recipe for you. It’s easy and delicious, and trust me, you won’t miss the crust at all. After all, what’s in a crust? It’s only flour, lard and water, so you’re not missing much in the way of nutrients or flavor.
1 Tablespoon either Extra Virgin Olive Oil or Pure Coconut Oil
1 Chopped Onion
1 (10oz package frozen chopped spinach, thawed and drained) or 10oz fresh spinach, chopped
5 beaten Eggs
3 Cups Shredded Muenster Cheese (I use Colby/Jack cheese and it works very well)
1/4 teaspoon unrefined sea salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 350 degrees (175 degrees C). Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are 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.
Add MORE flavors and textures!
Also, don’t hesitate to add more ingredients to this recipe. I’ve added cooked bacon, sausage, mushrooms, and ham with great success. Also, don’t be confined to just one cheese, or just with the cheeses I’ve mentioned above. You can use cheddar, gouda, edam, etc. Be creative!
Yield: 8 servings