Crustless Spinach-Swiss Quiche
You won't miss the crust in this quiche, and it's a great way to use up leftover spinach. The quiche makes a nice, filling but not-too-heavy, breakfast or brunch dish, or you can serve it for an easy supper with a salad and bread (sourdough!). The quiche includes no flours, so if you have gluten-sensitive people to feed, it's a good alternative. Best of all, the quiche tastes great with minimum work! Mildly flavored with plenty of cheesy goodness! Yum, yum.
Crustless Spinach-Swiss Quiche -- Serves 6
2 tablespoons of bacon crumbles
1/2 cup of cooked chopped spinach, drained well (leftover is just fine)
3/4 cup of shredded Swiss cheese
2 tablespoons of minced dried onions
1 cup of low-fat milk
4 large eggs
2 teaspoons of grainy Dijon mustard
1/2 teaspoon of onion powder
1/2 teaspoon of lemon pepper
1/2 cup of shredded sharp cheddar cheese
Preheat the oven to 400 degrees and coat a 9-inch pie dish with non-stick cooking spray. Sprinkle the bacon crumbles in the bottom of the dish, then sprinkle on the drained spinach, Swiss cheese, and dried onions. In a large bowl, whisk together well the milk, eggs, mustard, onion powder, and lemon pepper. Pour the mixture over the ingredients in the pie dish. Sprinkle the cheddar cheese over the top of the ingredients in the pie dish. Bake the quiche for about 30 minutes or until nicely browned on top.