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No-crust quiche

Updated on January 18, 2015

Look at this quiche!

Quiche right out of oven.  It was risen up, but deflated after a minute of it being out of the oven.
Quiche right out of oven. It was risen up, but deflated after a minute of it being out of the oven. | Source
Quiche after deflating and a few pieces were eaten (it was so tasty).  Here you can see the melted cheesy top.
Quiche after deflating and a few pieces were eaten (it was so tasty). Here you can see the melted cheesy top. | Source
Quiche from another angle.  The bottom of the quiche was light brown.
Quiche from another angle. The bottom of the quiche was light brown. | Source

No-crust vegetable and cheese quiche

Ingredients: Ingredients are approximate, since I just threw it all together hoping for the best (which is what came out of my oven!).

Half a cup of torn up leaves of spinach; six whole eggs; two giant dollops of cottage cheese; one small zucchini, chopped/diced; half a cup chopped green onions (or to taste); two giant plashes of half and half; a couple dashes of garlic powder (I was being lazy. Fresh pressed garlic would be better); shredded Swiss and cheddar cheese; a bunch of black pepper; any other special spices you like to use.

Directions:

Preheat oven to 325.

Place spinach in bottom of a nine-inch glass pie pan. Beat eggs and pour them over the spinach. Add all other ingredients except for the shredded cheese to the egg mixture; just dump them in and mix it all up together. Lastly, sprinkle the shredded cheese over the top of the eggs, without mixing the cheese in--let it just float on top. Don't overdo the cheese. It's not necessary if you don't want to include it. It's just for a touch of flavor and to create a melted topping.

Preparation time is about 20 minutes.

Cook for half an hour or so. I threw it in the oven then got ready for my day, and when I came back it was done. I suspect you will know it's done when it puffs up and your kitchen starts to smell amazing!


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