Crustless Spinach and Goat Cheese Quiche

Below is my favorite quiche recipe, and my favorite part of it is the crispy-chewy, golden brown lard crust. Sadly, my cholesterol told me I don’t really need to eat lard. *sigh* I decided to try using my old standby quiche recipe and just skip the crust. It turned out great!

  • Beat…spinach quiche
    • Five eggs
    • 1/2 cup milk
    • Salt and pepper, to taste
  • Thaw and drain one 10 ounce package of frozen chopped spinach. Add to eggs.
  • Saute…
    • One large shallot, thinly sliced
    • Five crushed garlic cloves
    • Add to eggs
  • Stir into eggs…
    • Eight ounces sharp cheddar cheese
    • Three ounces crumbled goat cheese
  • Combine well and pour into greased 8 inch pie plate.
  • Bake at 375* for 45 minutes, or until eggs are set.
  • Serve with orange juice. 🙂

If I had been thinking, I would have added chopped mushrooms to this recipe for an even more delicious and filling quiche. Of course, you don’t have to get as crazy with the garlic as I do! I’m thrilled that I can lighten up this recipe by skipping the crust and still enjoy the yummy filling!


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