This may not, technically, be an actual quiche. It is a baked egg dish, without the crust, so it is similar to a quiche, but much healthier. This dish is pretty easy, it uses seasonal ingredients, and it is inexpensive to make. It can also be made ahead and re-heated, or it can be all mixed up and refrigerated, then baked when you’re ready to eat!
Squash & Spinach Crustless Quiche
- 2 summer squash, cut into pretty thin half-moons
- 2 c chopped spinach
- 1/4 c chopped onion
- garlic powder
- olive oil
- 8 eggs
- 2 tsp milk (or half and half)
- 1/2 c shredded mozzarella
Preheat oven to 350.
Chop squash, spinach, and onion. Heat saute pan, add 1 Tbsp olive oil, then saute onion for 1-2 min. Add squash and toss to combine. Season with garlic powder, salt and pepper. Saute until lightly browned. Add spinach and quickly cook until barely wilted. Lay on the bottom of a greased casserole dish. (I used an 8×8 square dish).
Beat eggs, milk, and season with garlic powder, salt and pepper. Add the egg mixture to the casserole dish. Sprinkle 1/2 c mozzarella on top.
Bake at 350 for 15 minutes. Check to see if it is done. (Mine needed about 3 more minutes.) Cut into squares and serve hot!