Saturday, November 5, 2011

Crustless Broccoli and Spinach Quiche

This recipe is one I have been making for years. This is my first time making it crustless. It was perfect! You do not miss the crust at all. It is full of flavor and filling. My mother in law was in town with us and, as you can tell, the three of us really enjoyed it!

Serves: 6
1/2 large onion, diced
1 head broccoli, stem removed and florets chopped (around 1 cup)
2 cups torn baby spinach leaves
7 eggs
1/3 cup almond milk
1/3 cup mayo
1 cup shredded provolone cheese (I really recommend you buy good cheese and shred it yourself)
1/2 tsp sea salt
freshly ground black pepper

1. Heat 1 tsp olive oil in a large skillet over medium high heat. Add onion and broccoli. Saute 5 minutes or until slightly tender. Add spinach and allow it to wilt, stirring occasionally. Remove pan from heat and allow vegetables to cool slightly.
2. In a large bowl, whisk eggs. Add rest of ingredients and stir. Add cooked vegetables. Stir.
3. Pour mixture into an approximately 11 X 7 pan sprayed with cooking spray.
4. Bake at 375 degrees for 35 minutes.

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