Crustless Spinach Quiche

From: Chef #1416883

On Oct 22, 2009

This was so easy to make. I made it on a Saturday and baked it for about forty minutes. Then finished baking it Sunday morning...it was perfect! I didn't use the broccoli, I did however use more mushrooms. I will make this with broccoli soon. My company loved it too!

From: Kerry_H

On Mar 28, 2009

Yum! Thanks Nicole...this is a keeper. I used fresh spinach because I had some that I needed to use up, and I used two eggs and 3 egg whites because I was out of egg substitute. I also sauted the onions before adding them. GREAT!

From: Felix4067

On Apr 29, 2009

I came here to post my variation of this Weight Watcher's recipe (mine includes bacon), but here it is! This freezes well, and is amazing if you make it without meat and serve with salsa on top. I've made this in two 9-inch glass pie plates to feed more people without doubling the ingredients and it works like a charm. The WW recipe says to lightly saute the spinach, broccoli, onion and mushrooms until the liquid evaporates, which I've found works wonders for making sure all the liquid is gone and gives the onion and mushroom better texture.

From: Tiny_Toodles

On Mar 25, 2008

This quiche is amazing. Usually all egg casseroles that do not have bread, a crust, or some type of starch end up being really dry and rubbery but this was the best quiche I have ever had. I am an avid quiche lover and have been making them for years. Well, now I can make them weekly and not worry about the carbs because I will be using this as my new base recipe for all of my quiches. Thank you so much for a great recipe. My pictures will soon be posted! Thank you again!