Best Spinach Tomato Crustless Quiche Recipes

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Crustless Spinach, Mushroom, and Tomato Quiche (Keto) image

Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.

Provided by Fioa

Categories Breakfast and Brunch Eggs Quiche

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
1 tablespoon butter
1 onion, sliced
½ cup halved cherry tomatoes
1 cup sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
3 eggs
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded Gouda cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 3.7 g, Cholesterol 131.4 mg, Fat 18.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 11 g, Sodium 323.8 mg, Sugar 1.3 g

SPINACH TOMATO QUICHE (CRUSTLESS)

Spinach Tomato Quiche (Crustless) image

Easy quiche for anytime. I especially like it for dinner with nothing more than fresh fruit on the side. I often make it with only egg whites and fat-free cottage cheese to lighten it up.

Provided by alijen

Categories Savory Pies

Time 44m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed
1 large tomatoes, sliced
1 1/2 cups cottage cheese
1 cup grated sharp cheddar cheese
3 large eggs
1 tablespoon canola oil
1 teaspoon garlic salt
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 350.
Lightly grease or spray with Pam a 9-inch pie plate.
Press all the water out of the thawed spinach.
Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper.
Pour half of the mixture into the lightly greased pie plate.
Arrange tomato slices over spinach.
Cover with the remaining spinach mixture.
Bake 40 minutes, or until a knife inserted in the center comes out clean.

SPINACH & TOMATO CRUSTLESS QUICHE

Spinach & Tomato Crustless Quiche image

This recipe is slightly altered from Holly Clegg's "Meals on the Move", so it's meant to be fast and healthy. I only changed the garlic and basil, since I've learned to appreciate fresh ingredients. This is tasty and she says it serves 6. Maybe so, but unless it's an appetizer, I say 4 for a light lunch with some fruit on the side. Looks low carb to me, too.

Provided by GinnyP

Categories Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
1 -2 clove garlic, minced
1/2 teaspoon dried basil (I use 1 T fresh chopped)
1 (12 ounce) container 2% fat cottage cheese
1 large egg
2 large egg whites
1 (10 ounce) package frozen chopped spinach, thawed and drained very well
1 cup shredded monterey jack cheese
4 roma tomatoes, sliced

Steps:

Preheat oven to 350 degrees F.
Coat a large skillet with nonstick cooking spray.
Over medium-high heat, saute' the onion, stirring occasionally, until tender, about 5 minutes.
In a food processor or blender, puree the cottage cheese with the egg and the egg whites.
Add to the onion mixture.
Mix in the spinach and cheese.
Spoon into a lightly oiled 9-inch pie plate.
Smooth the top and bake, uncovered, for 25 minutes.
Remove from oven and arrange the tomatoes in an overlapping circle on the top of the quiche.
Bake, uncovered, for 20 minutes more or until a knife inserted near the center comes out clean.