Spinach Tomato Crust-less Quiche – an easy egg/milk pie filled with anything and everything you want.
As y’all know I am a huge breakfast for dinner fan. Yay Breakfast! So on days where I am running late or dinner didn’t turn out like I had hoped…I turn to breakfast to save the day. Well, tonight is no different!
As y’all have seen I am in Oregon on a road trip to visit my son for the week. Before I left town I had to use up everything in the fridge. I refuse to leave good food to go to waste and I refuse to come home to rotten spoiled food. So the night before we left I cleaned out the fridge with this easy recipe.
I had some cheese, spinach and tomatoes on hand so they all got thrown in – and here is the result; a Spinach Tomato Crust-less Quiche!
- 1 cup onion, chopped
- 1 package (10 oz) frozen chopped spinach, thawed and well drained
- ½ cup feta cheese
- 5 large eggs
- 1 cup milk
- ¼ cup grated Parmesan
- ½ tsp Carrie’s Seasoning
- 1 large tomato sliced thin and patted dry
- ½ cup shredded Mozzarella
- ½ cup shredded Monterey Jack cheese
- Preheat the oven to 350ºF.
- Squeeze the excess moisture from the thawed spinach.
- Coat a 9-inch pie dish with non-stick spray.
- Place the squeeze-dried spinach in the bottom of the pie dish; then add the onions on top of the spinach; then add the crumbled feta.
- In a medium bowl, whisk together the eggs, milk, and Parmesan; add seasoning.
- Pour the egg mixture over the vegetables and feta; top with the sliced tomatoes, shredded mozzarella and Monterey Jack cheese.
- Bake the crust-less quiche for 45-55 minutes, or until the top is golden brown.
- Cut into six slices and serve.
- The key to a good quiche is to get all of the moisture out of the veggies. I placed my spinach and tomatoes on paper towels to help soak up some of the moisture.