Crustless Spinach Quiche

From: Chef #1132567

On Jul 3, 2009

i love quiche....i loved this quiche...first, it was perfectly proportioned...if one follows the ingredient list precisely, the aggregation exactly fills a nine inch pie pan....i browned two cut-up bacon slices and sauteed the onions in the resulting drippings...i followed the rest of the directions, adding my bacon bits to the egg mixture...to insure a moist quiche and to insure against sticking, i did place the loaded pie plate in a water bath for the first thirty minutes of oven time; i removed the water bath for the last ten minutes of baking....coming out of the oven, the quiche top was browned to perfection and a mere scrape of the quiche's edge with a knife allowed removal as a whole from the pie tin by inverting over a plate....the finished texture was chewy, moist to the tongue, and topped with parmesan cheese, the taste was sublime...an a+ recipe and leftovers great for breakfast with a bagel.

From: Joyd

On Jun 22, 2009

A great recipe and versatile too! Thanks!

From: Miss Annie

On Jan 18, 2006

This quiche makes a lovely dish. It was all pouffed up (almost like a souffle) when it came out of the oven. The flavors are wonderful together. I love the spincach and onion together. It is visually appealing. Not grayish looking like so many egg dishes. I made this as directed except I used Gouda cheese instead of the Muenster and used chopped fresh spinach, sauted with the onions. Very, very nice! Thank you for sharing this lovely recipe.

From: Tulip-Fairy

On Apr 15, 2003

This was very easy to make, i added mushroom with the onions and used a different type of cheese as i didn't have the one recommended but the end result as fantastic, thanks ellie2 i had never heard of a crustless quiche before i will definatly be making this again.