Recipe: EASY Spinach Crustless Quiche
Serves 4
This tasty vegetarian dish is wonderful for lunch or dinner (great leftovers, even cold!) An excellent source of calcium, iron and protein. Add a big fresh salad and a slice of whole grain toast.
1 package (10oz/ 300g) frozen chopped spinach (thawed) OR FRESH spinach!
1 small onion (finely chopped)
4 eggs
1 cup 1% cottage cheese
2 tsp. dried dill (crushed between fingers) OR use 4 tbsp. fresh dill (always better!)
sea salt and freshly ground black pepper
Preheat oven to 325°F. Lightly grease a 9 or 10 inch pie plate with coconut butter.
Drain spinach by pressing out moisture with a slotted spoon. Spread half in prepared pie plate. Sprinkle the chopped onion over top. In a large bowl, beat eggs and cottage cheese (by hand). Add salt and pepper to taste. Stir in remaining spinach and pour into pie plate. Bake in preheated oven for 40-45 min. or until knife inserted in centre comes out clean. Remove from oven and let stand for at least 5 minutes before cutting into 4 wedges. Enjoy!
Wow! This sounds yummy! I'm going to have to make this for my husband. He loves quiche.
ReplyDeletethanks it really is yummy and so easy and much healthier without the crust!
ReplyDeleteis there any substitute for eggs when making a quiche?
ReplyDeletethat's a good question .... I know for baking you can substitute eggs with ground flax and water (set aside for 15-20) to thicken - but don't think it would work in a quiche....
ReplyDeletecan you not use tofu? but what kind? and do you mix it for liquid?
DeleteWell you could probably use tofu instead of the cottage cheese but not sure if you will still need a 'binding' ingredient like eggs (the eggs is what holds it together) so may be runnier without
ReplyDelete