Crustless Spinach Quiche Recipe
2 teaspoons extra-virgin olive oil
½ sweet onion, diced (about 1 cup)
1 shallot, diced (about ¼ cup)
5 cups fresh spinach, chopped
6 large eggs
¼ cup half-and-half
½ teaspoon salt
1 cup grass-fed cheddar cheese, shredded
Preheat the oven to 375 degrees Fahrenheit.
Heat the olive oil in a medium-sized pan over medium heat.
Add the onion and shallot and sauté until translucent, about 4 to 5 minutes.
Add the spinach and sauté until the spinach just begins to wilt, about 1 to 2 minutes. Remove from heat.
Meanwhile, in a medium- to large-sized bowl, beat the eggs with a hand whisk, along with the half-and-half and salt.
Stir in the sautéed vegetables.
Gently stir in the cheese.
Pour the mixture into a prepared 8-inch pie dish or pan.
Bake for 18 to 20 minutes, until the center is set and the edges begin to brown.
Allow the quiche to cool for 10 minutes before slicing and serving.