With many Christmas treats hanging around the house this year, Matt and I knew we wanted to inject some protein into our breakfast to get the day started off right. We made these adorable and tasty mini crustless spinach quiches that really hit the spot!
The original recipe called for Muenster cheese, but we had some cheddar in the fridge that needed to be used, and that worked just as well. Depending on your tastes, you can use any type of cheese that has a good “bite” to it. This recipe is easy to modify! You can bake them into a single 9-inch pie dish and cut them into slices to serve, or you can do what we did and use cute individual ramekins.
|Crustless Spinach Quiche||
- 1 TBS vegetable oil
- 1 onion, finely chopped
- 1 10 ounce package frozen chopped spinach, thawed and drained
- 5 large eggs, lightly beaten
- 3 cups shredded sharp cheddar cheese
- Salt and Pepper, to taste
- Preheat oven to 350F. Spray a 9-inch pie pan or 6 individual ramekins (4-5oz size) with cooking spray.
- Heat vegetable oil in skillet over medium high heat.
- Add onions to the oil and cook until translucent and soft.
- Add thawed and drained spinach and cook until some of the extra moisture has evaporated.
- In a bowl, combine the beaten eggs with cheese, salt, and pepper.
- Add the spinach and onion mixture and mix together.
- Spread mixture into pie pan or divide evenly between individual ramekins.
- Bake 25-30 minutes or until eggs have set. Let cool for about 10 minutes before serving.
What did you eat for Christmas breakfast this year? Leave a comment and let me know!