Crustless Spinach Quiche

Add 2 tablespoons of olive oil to a skillet.

Cook 2 cups of chopped onions in the skillet for about 8 minutes until translucent and softened.

Add 2 cloves of minced garlic to the onions and cook for about 1 minute until fragrant.

Add 10 ounces of fresh spinach to the skillet a little at a time, allowing it to wilt as you go.

Once all the spinach is added and wilted, stir in 1/2 teaspoon of kosher salt and 1/4 teaspoon of crushed red pepper.

Let the spinach mixture cool down.

In a separate bowl, whisk together 6 large eggs until well mixed.

Add 1/4 cup of heavy whipping cream and the remaining 1/2 teaspoon of kosher salt to the eggs and mix well.

Stir in 1 1/2 cups of shredded mozzarella cheese to the egg mixture.

Once the spinach mixture has cooled, add it to the egg mixture and stir well to combine.

Grease the skillet used for cooking the vegetables with more olive oil.

Pour the spinach and egg mixture into the greased skillet, spreading the spinach evenly throughout.

Equipment Needed

Spice Level:

Dietary