Spinach Cheddar and Feta Cheese Crustless Quiche
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup milk
- 2 cloves garlic minced
- salt and pepper to taste
- 6 large eggs
- 2 cups fresh baby spinach
- 1/4 cup feta cheese
- 1 box frozen spinach thawed
- 1/2 cup cream (i used half and half)
- 1/4 cup fresh parmesan cheese grated
- 1 cup shredded sharp cheddar cheese (or a mixture of whi
- Carbohydrate 2.79239166764696 g
- Cholesterol 434.22916667306 mg
- Fat 13.1560833350071 g
- Fiber 0.241000003814697 g
- Protein 16.0642250012952 g
- Saturated Fat 5.13419000110498 g
- Serving Size 1 1 Serving (141g)
- Sodium 301.80842888517 mg
- Sugar 2.55139166383226 g
- Trans Fat 1.90268500012309 g
- Calories 193 calories
Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. And when I say squeeze, I mean SQUEEZE THE LIVING DAYLIGHTS OUT OF IT. This will ensure the quiche doesn't have a liquid bottom after it's baked.Add garlic and a pinch of salt and pepper to a skillet either spritzed lightly with non-stick spray (or a splash of olive oil). Sauté the and garlic and the fresh baby spinach until the soft.Coat a 9-inch pie or quiche dish with non-stick spray.Place the squeeze dried thawed spinach in the bottom of the pie dish. Place the sauteed baby spinach on top, followed by the crumbled feta cheese.In a medium bowl, whisk together the eggs, milk, cream and Parmesan cheese. Season lightly with pepper. Pour the egg mixture over the spinach and feta in the dish. Top with the shredded cheddar. Top with a few additional baby spinach leaves.Place the dish on a baking sheet for easy transfer in and out of the oven. Bake quiche for 45-55 minutes, or until the top is golden brown. Serve hot.
