No-Crust Spinach Quiche

No-Crust Spinach Quiche

When my friend, Lengel, and her family stayed at the Wayside Inn in Maine a couple of years ago this Spinach Quiche was served and she loved it and asked for the recipe, which she then passed on to me, which I very slightly modified.

And wow!

This is one of those meals that I call satisfyingly delicious. While we were eating it Brent (my hubby) and I kept saying to each other, “This is so delicious. This is so delicious.” I know it sounds crazy to say that about a spinach quiche, but try it and see if you don’t say the same thing.

It’s chockfull of veggies so it’s super nutritious and the warmed up leftovers are just as good as eating it freshly cooked ~ which makes it a double winner.

Served with fruit and crusty bread this is one perfect meal.

No-Crust Spinach Quiche

No-Crust Spinach Quiche

Ingredients

  • 1 green pepper, finely diced
  • 1 medium onion, finely diced
  • 3 zucchini, finely shredded
  • 1 container sliced mushrooms
  • 2 {10 ounce} packages fresh spinach
  • 2 teaspoons minced garlic
  • 3 tablespoons butter
  • 10 eggs
  • 1-1/2 cups fresh parmesan cheese, shredded
  • 8 ounces cream cheese, cut into cubes
  • thyme
  • salt
  • pepper

Directions

  1. Sprinkle the zucchini with salt and let it sit for 10 minutes, then drain well in a colander or wrap in a dish towel to squeeze off the water.
  2. Melt the butter in a large skillet and saute the diced green pepper, onion, and zucchini.
  3. Add in the mushrooms and garlic, and simmer until mostly tender.
  4. Add the spinach and cook until tender.
  5. Season with thyme, salt, and pepper to taste.
  6. In a large bowl whisk the eggs, then add parmesan cheese and cream cheese.
  7. Combine all the ingredients together in the large bowl. Cover and put in the refrigerator over night. Or go to step 8.
  8. When ready to cook, spray springform pan or other cooking dish with cooking spray. Pour the mixture in the pan.
  9. Bake at 350 degrees for about 1 hour.

Notes

I prepare this quiche the day prior to baking and then just pop it into the oven and let it bake while putting the rest of the meal together. / Using a springform pan {lined on the bottom with parchment paper} makes it easier, and prettier, to cut and serve.

http://www.abrightandbeautifullife.com/no-crust-spinach-quiche/

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2 Responses to No-Crust Spinach Quiche

  1. Haley @ The Saucy Apple January 3, 2013 at 7:45 am #

    Can I just say that I love spinach quiche? This was one of the first dishes I ever made (with success) as a married woman. They are really hard to mess up, and for some reason, are almost always delicious. I can’t wait to try this version out! I can totally see myself eating it and only stopping to say This is so delicious, This is so delicious. 🙂

    • Lori January 3, 2013 at 10:34 am #

      Do you have some delicious quiche recipes you can pass my way, Haley? Let me know how you like this one compared with some of the ones you’ve made.

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