Tomato Spinach and Feta Crustless Quiche
This Tomato Spinach and Feta Crustless Quiche is light, healthy with LOTS of flavor! Sautéed onions and garlic are tossed with baby spinach, tomatoes and roasted red pepper before being mixed with eggs and cheese. Baked with a sprinkle of feta for an incredibly satisfying breakfast.
olive oil spray 1 cup yellow onion diced 2 cloves garlic minced kosher salt 3 cups baby spinach roughly chopped 1 medium roasted red pepper diced 1 medium roma tomato seeded and chopped 6 large eggs black pepper freshly ground 3/4 cup fontina mozzarella cheese freshly grated 1 tablespoon dill chopped 2 tablespoons feta regular, reduced fat or fat free, plus more for serving
Preheat your oven to 350° and lightly spray a 9-inch pie plate with olive oil spray.
Spray a non-stick skillet with olive oil and add the onion and garlic with a pinch of kosher salt. Heat on medium-low, sautéing until the tender and the onions translucent.
Remove the pan off of the heat and add the chopped baby spinach, roasted red pepper and tomatoes with a pinch of kosher salt and black pepper. Stir until the spinach just starts to wilt.
In a mixing bowl, crack and add in the eggs. Add a pinch of kosher salt and freshly ground black pepper. Using a whisk, beat the eggs until thoroughly combined.
Once the spinach mixture has cooled (can be warm, just not hot) add it to the eggs along with the fontina and dill. Stir to combine.
Pour this into the prepared pie plate and sprinkle with feta.
Bake on the middle rack of your preheated oven for 30 to 35 minutes or until set. Rotate the pan half way through baking.
Allow the crustless quiche to cool 5 minutes before serving.
Serving: 1 g | Calories: 207 kcal | Carbohydrates: 7 g | Protein: 13 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 7 g | Cholesterol: 210 mg | Sodium: 360 mg | Fiber: 1 g | Sugar: 4 g