How To Make Crustless Spinach Quiche | Easy Spinach And Zucchini Bake

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How to make crustless spinach and zucchini quiche:

If you love quiche but don't like all the calories that come with it, try this crustless spinach and zucchini quiche. It has the perfect milk/egg custard base with all the nutrition and goodness of spinach and zucchini.

Ingredients for crustless spinach and zucchini quiche:

Onion - 1
Grated zucchini - 1/2 cup
Chopped spinach - 2 cup
Grated cheddar cheese - 1 cup
Milk - 1 cup
Salt and pepper to taste
Nutmeg - 1 tsp
Eggs - 6
Grated garlic - 1 tsp

1. Preheat oven to 170 C.
2. In a skillet or frying pan, heat about 3 tbsp of olive oil.
3. Add grated garlic and onion and saute until slightly softened.
4. Add grated zucchini and cook for a couple of minutes.
5. Now add chopped spinach and cook for a couple of minutes.
6. Lightly season with salt and pepper and stir well.
7. Cook this until the water is almost evaporated.
8. Once the moisture is evaporated, turn off the stove and let this mixture cool down.
9. Crack the eggs in a bowl and add the milk and whisk it slightly.
10. Season with salt, pepper and nutmeg and whisk until well mixed.
11. Combine the cheese and set aside.
12. Now brush a pie dish with a few drops of oil. Spoon over the cooked spinach and zucchini and pour the milk and egg mixture on top.
13. Bake in the preheated oven for about 40 to 45 minutes or until the center is set.
Once baked, let it cool before serving.

Serve your healthy quiche with a salad or soup, or like me, with fried plantains.
Links to purchase the items I've used in this video:

Pyrex measuring cup: https://amzn.to/3f4rL58
Cast iron skillet: https://amzn.to/2OVHqcp

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