Crustless Spinach Quiche
While the traditional recipe for quiche requires a pastry crust, a recent culinary trend has left all of the usual components in it except for the crust. The French egg dish boasts a light, fluffy texture with plenty of cheese and spinach, bacon, onion, or any number of other components.
Besides simplifying the making process, crust-less quiches have the added benefit of being gluten free. There are lots of options for flavors and different kinds, so here are a few options to springboard your creativity.
- 6 Eggs
- 3 oz. Cream Cheese, softened
- 1 1/2 cups Cheddar Cheese, grated
- 1/2 cup Monterey Jack Cheese, grated
- 1 cup Milk
- 8 oz. Spinach, thawed and chopped
- 1/4 tsp. Black Pepper
- 1/2 tsp. Salt
- Preheat oven to 375. Beat the cream cheese, and then the eggs until smooth. Add in the milk and then grated cheeses along with salt and pepper. Drain and rinse the spinach and mix in with egg mixture, making sure to break apart any clumps.
- Bake for 20 minutes and then sprinkle with some more cheddar cheese. Return to oven for another 20-25 minutes or until it is set and knife inserted in the center comes out clean. Allow it to set for 5-10 minutes before slicing and serving.
Quiche is noted for it's light texture, so try not to serve with any heavy sides. For a bread, muffins or croissants are a wonderful accompaniment, and a fruit salad or side of fruit make a wonderful compliment. Or you could consider a light lettuce salad. The more Francais the menu, the better!
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