Crustless Spinach Quiche

"I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!"

  • Prep time: 20 Minutes
  • Cook time: 30 Minutes
  • Ready in 50 Minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 eggs, beaten
  • 3 cups shredded Muenster cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  • Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
  • In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
  • Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Nutritional Information

  • Total Fat: : 23.7g
  • Saturated Fat: : 23.7g
  • Sodium: : 23.7g
  • Potassium: : 23.7g
  • Total Carbohydrates: : 23.7g
  • Dietary Fiber: : 23.7g
  • Protein: : 23.7g
  • Sugars: : 23.7g
  • Vitamin C: : 23.7g
  • Iron: : 23.7g
  • Niacin: : 23.7g
  • Magnesium: : 23.7g

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.