Linda’s Crustless Quiche

About two months after I began my journey, my husband Greg and I went to Oglebay Resort in Wheeling West Virginia for our anniversary. While there we ate at the resort’s newest restaurant and had this amazing quiche. I ate the inside of the Quiche but left the carb filled crust untouched. On the way home that weekend I kept thinking about that quiche and wondered why can’t quiche be made without a crust. I looked online at several recipes and finally took what I liked from certain ones and created my own recipe based on my husband and I’s tastes. It is a huge hit with my son who is in college and a must make when he is home.

5 large eggs
1/2 onion
3 cups of raw spinach (can substitute one package of frozen but fresh is better)
2 pats of Butter
1 cup of shredded sharp cheddar cheese
2 cup of shredded mozzarella cheese
8 slices of bacon or 8 oz. of ground sausage
1/8 tsp pepper

Chop onion and cook over medium heat with one pat of butter. Mid-way through add washed spinach. Cook until onions are clear and spinach is wilted. Once cooked, remove from burner and set aside.

While mixture is cooking butter the bottom and sides of your quiche dish. If you don’t have a quiche dish a 9 in. pie plate will do.

For the sake of time and less mess, I use the precooked bacon. Chop bacon strips. If you choose to do sausage instead of bacon, cook sausage in skillet and drain before adding to eggs.

In a large bowl combine eggs and pepper and whisk with a fork. Fold in bacon or sausage, cheese, onions and spinach. Once everything is sufficiently mixed, transfer it to the quiche plate making sure the mixture is spread evenly over the plate.

Bake in the oven at 350 for 40-45 minutes.

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