I love crustless quiches because they're easy to prepare and they make a delicious high protein meal. The ingredients in this flavorful spinach quiche include Cheddar cheese, bacon, and seasonings.
Serve this quiche with a cup of soup, baked beans, or a simple tossed salad for a fabulous lunch, brunch, or evening meal. Feel free to saute 1/2 to 1 cup of sliced fresh mushrooms with the onions.
- 4 thick slices bacon (diced)
- 1/2 cup onion (chopped)
- 1 package fresh spinach (about 5 to 6 ounces)
- 1 cup (4 ounces) Cheddar or a Cheddar Jack blend (shredded)
- 1 1/4 cups milk, low-fat
- 1/4 cup all-purpose flour
- 5 large eggs
- 1 large egg white
- 1/4 teaspoon pepper
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- Pinch leaf oregano
- Sweet paprika (optional)
- Heat oven to 350 F. Butter an 8-inch square baking dish or spray with baking spray.
- In a large skillet or sauté pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels.
- Pour off all but about 1 teaspoon of the bacon grease. Save the bacon grease to use in cornbread or for a flavorful fat for sauteing onions or other vegetables.
- Add the onion to the pan and cook over medium heat, stirring, until just tender.
- Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated.
- Transfer the spinach mixture to the baking dish. Top evenly with the bacon, then with the cheese.
- In a bowl, whisk together the milk and flour until smooth.
- Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano.
- Pour over evenly over the spinach and cheese mixture. Sprinkle very lightly with the paprika, if desired.
- Bake for 30 to 40 minutes, or until the quiche is firm.
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|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||11 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||3 g|