CRUSTLESS SPINACH QUICHE w/ CHICKEN - Not Just for Brunch

Preheat the oven to 350 degrees.

In a skillet over medium-high heat, melt 1 tablespoon of butter.

Add 1 chopped onion to the skillet and sauté until tender, without browning.

Thaw and drain 10 ounces of frozen chopped spinach, removing as much moisture as possible.

Add the drained spinach to the sautéed onions and cook briefly to evaporate any remaining moisture.

Add a couple dashes of nutmeg to the spinach mixture, adjusting to taste.

Remove the spinach and onion mixture from heat and set aside.

In a large bowl, crack 5 eggs and whisk them together with salt and pepper.

Add 3 cups of colby jack cheese to the eggs and mix until combined.

Stir in the spinach and onion mixture until well blended.

Shred 1 cooked chicken breast and add it to the egg mixture, stirring to combine.

Spray a square baking dish with cooking spray and pour the mixture into the dish, evening it out.

Bake in the preheated oven for about 30 minutes, or until the eggs are set and the edges are golden brown.

Let the quiche rest for about 10 minutes before cutting into it.

Equipment Needed

Spice Level: