Who said quiche has to have crust? To make up for the lack of crust, I added potatoes to my quiche to provide some healthy carbohydrates and extra nutrients such as potassium (good for your heart) and vitamin C (antioxidant, good for your skin). This recipe actually reminds me of a tortilla espanola due to the lack of crust and the addition of potatoes. However, unlike the tortilla espanola, this dish is baked in the oven like a quiche.
Crustless Quiche with Potatoes and Spinach
5 Large Eggs
3/4 C Skim Milk
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Onion Powder
1/2 Tsp Dried Oregano
1/2 Tsp Dried Basil
1/3 C Chopped Spinach, Cooked (excess water removed)*
1 C Diced Potatoes, Cooked**
1 C Shredded Reduced Fat Cheese ( I used Reduced Fat Four Cheese Italian)
Preheat oven to 350 degrees. Spray a 9″ glass pie pan with cooking spray. Add eggs and milk to a large mixing bowl and whisk together. Add salt, pepper, onion powder, oregano and basil to egg mixture and whisk until uniform. Evenly distribute spinach in the sprayed pie pan and layer potatoes on top. Sprinkle cheese over spinach and potatoes. Pour egg mixture into pie pan. Bake in oven for approximately 45 minutes or until quiche is set.
* I microwaved frozen chopped spinach per package directions and squeezed out excess water with paper towels
** I microwaved the potatoes (because I am lazy and didn’t want to make a mess) but you could also sautee them in a small amount of olive oil