Ingredients:

For the Quiche:

  • 1 tbsp olive oil (for greasing the pan)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, chopped (or 1 1/2 cups frozen spinach, thawed and squeezed dry)
  • 1 cup shredded cheese (cheddar, mozzarella, or a mix of both; you can also use feta or goat cheese)
  • 6 large eggs
  • 1 cup half-and-half (or use whole milk for a lighter version)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg (optional but adds a nice depth of flavor)
  • 1/4 tsp crushed red pepper flakes (optional for a little heat)
  • Fresh herbs (optional, such as parsley, dill, or basil), finely chopped for garnish

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan with olive oil, or line it with parchment paper for easy removal.

2. Sauté the Vegetables:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the minced garlic and sauté for another 30 seconds, until fragrant.
  • Add the fresh spinach to the skillet (or thawed frozen spinach) and cook until the spinach is wilted and any excess moisture has evaporated. This should take about 3-4 minutes. Remove from heat and let cool for a few minutes.

3. Prepare the Egg Mixture:

  • In a large bowl, whisk together the 6 eggs, half-and-half (or milk), salt, pepper, nutmeg (if using), and crushed red pepper flakes (if using).

4. Combine the Ingredients:

  • Stir the sautéed spinach and onion mixture into the egg mixture. Add the shredded cheese and mix until evenly distributed.

5. Bake the Quiche:

  • Pour the egg and spinach mixture into the prepared pie dish.
  • Bake in the preheated oven for about 35-40 minutes, or until the quiche is set in the middle and lightly golden on top. You can check for doneness by inserting a knife into the center; it should come out clean when the quiche is fully cooked.

6. Cool and Serve:

  • Let the quiche cool for a few minutes before slicing into wedges.
  • Garnish with fresh herbs if desired, and serve warm or at room temperature.

Tips & Variations:

  • Add-ins: You can add other veggies like mushrooms, bell peppers, or zucchini. Just sauté them along with the onions before adding the spinach.
  • Meat options: For extra protein, try adding cooked bacon, sausage, or diced ham. Stir them into the egg mixture along with the spinach.
  • Cheese variations: Swap the cheddar and mozzarella for crumbled feta, goat cheese, or parmesan for a different flavor.
  • Meal prep: This quiche stores well in the fridge for up to 4 days. It’s also freezer-friendly! Just slice it up and freeze individual portions for a quick breakfast or lunch later.

Nutritional Information (per serving, assuming 6 servings):

  • Calories: ~160-200 (depending on the cheese and milk used)
  • Fat: ~12g
  • Protein: ~10g
  • Carbohydrates: ~3g
  • Fiber: ~1g
  • Net Carbs: ~2g (perfect for low-carb or keto diets)

This crustless spinach quiche is a light yet satisfying dish, full of flavor and nutrition. Whether you’re looking for a healthy breakfast, brunch, or dinner option, this quiche is sure to be a hit! Enjoy!