Crustless Spinach Quiche

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This recipe was super easy and yummy. One suggestion: Gently fold the spinach in at the last minute before pouring into the pan instead of processing it. This made the quiche turn an undesirable green color even after the short 30 seconds of pulsing with the food processor. Although my husband said it was delicious, he referred to it as "turf"!!! I would also turn the oven temp down to 375 or 400. It baked up quickly.

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This is just a wonderful light dish a a main meal for lunch or dinner. It goes together quick and bakes very well. It as is would make a great filling for shells covered with a tomato based sauce. This is a GREAT base to use for lots of variations like adding bacon, onions or fresh tuna. This also would make an excellent appetizer if done in the small muffin pan or cheese cake pan with the removable bottom. This is a keeper!

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I was very pleased with how this recipe turned out! Because I don't eat any type of onions, I left the scallions out, but still found the quiche to be very flavorful. I would certainly make this again!

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If you like this, you will love pork spinach pie.
2 deep-dish pie crust
8 oz. package shredded montery jack cheese
1 package frozen spinnach(thawed and drained
1 package stove top stuffing mix (unprepared
1 tube regular breakfast sausage (cooked and drained
1 2/3 cup milk
2 lg eggs
Preheat oven to 425F, add 1 cup shredded montery jack to pie crust and bake for 15 min. Remove from oven and reduce heat to 350F.
In a lg mixing bowl combine: stuffing mix, sausage,and spinnach. Mix well, until the spinnach is well distributed.
In a seperate bowl beat the milk and egg together.
Add half of the stuffing-spinnach-sausage mix to each of the pie crusts.
Pour half of the egg mixture evnly over the top of each pie and bake for 45 minutes to an hour. Let set for 15 minutes before serving.

This is an old family recipe, and it's awesome...

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This quiche is delicious. I love the idea of a crustless quiche but had my doubts on how easy it would be to cut and serve. I was very pleased with how easy it cut, especially after leaving it in the refrigertor overnight. Next time I would not sprinkle a full teaspoon of paprika on the top before baking because to me it makes it look like it is burned. I found my oven to be too hot at 450 degrees and lowered it to 430. The texture is excellent and I will use this recipe again.