6 Ingredient Crustless Spinach Quiche

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Crustless Spinach Quiche

DifficultyBeginner

This Crustless Spinach Quiche is an easy and super delicious dish to enjoy any time of the day. With only 6 ingredients, it's quick to make and with no fuss at all. You can eat it plain or with a simple green salad. NOTE: I wanted to use this darling little round baking dish of mine, which is only 16.5 cm wide and 3 cm deep. If your dish is bigger, just double all the ingredients. If you do that and have some left over, fry up the rest into a scramble, or bake alongside in muffin trays. Enjoy!

Crustless Spinach Quiche

Prep Time10 minsCook Time45 minsTotal Time55 mins

 1 tsp Extra Virgin Olive Oil
 0.25 Onion, diced
 75 g Chorizo, cut into small cubes
 4 Eggs
 1 Garlic Clove
 0.25 cup Fresh Mushrooms, cut into small cubes
 0.25 tsp Salt (Himalayan Sea Salt if possible)
 0.25 tsp Black Pepper

1

Preheat oven to 200-205 Celsius

2

Heat Olive Oil and Freshly Chopped Garlic in a pan. When it gets hot and you can start smelling the Garlic, add the Onions and Mushrooms.

3

When the Onions are looking translucent and the Mushrooms are softening, add the chopped up Chorizo to the pan. Stir and fry until all the ingredients are nicely mixed up and hot.

4

After about 5 minutes, add the Spinach (washed and left to dry, and loosely chopped so that the pieces aren't big). Once added to the pan, stir regularly and cook until Spinach is wilted and mixed in nicely with the other ingredients. Then, simply remove from heat and set aside to cool down.

5

In a separate bowl, mix the 4 Eggs together with a fork, and season with salt and pepper. Set aside.

6

Time to assemble the quiche! Arrange the Spinach-Chorizo mix at bottom of the (lightly oiled up) baking dish, so that it covers the whole bottom surface.

7

Now, slowly pour the Eggs over the top.

8

Bake for 40-50 min. Check up on it every 10-20 mins, just in case it is ready earlier. You will know when it is ready when the edges start to get a golden colour and the centre looks cooked through.

9

Leave to cool. Serve with a lovely fresh salad.

Ingredients

 1 tsp Extra Virgin Olive Oil
 0.25 Onion, diced
 75 g Chorizo, cut into small cubes
 4 Eggs
 1 Garlic Clove
 0.25 cup Fresh Mushrooms, cut into small cubes
 0.25 tsp Salt (Himalayan Sea Salt if possible)
 0.25 tsp Black Pepper

Directions

1

Preheat oven to 200-205 Celsius

2

Heat Olive Oil and Freshly Chopped Garlic in a pan. When it gets hot and you can start smelling the Garlic, add the Onions and Mushrooms.

3

When the Onions are looking translucent and the Mushrooms are softening, add the chopped up Chorizo to the pan. Stir and fry until all the ingredients are nicely mixed up and hot.

4

After about 5 minutes, add the Spinach (washed and left to dry, and loosely chopped so that the pieces aren't big). Once added to the pan, stir regularly and cook until Spinach is wilted and mixed in nicely with the other ingredients. Then, simply remove from heat and set aside to cool down.

5

In a separate bowl, mix the 4 Eggs together with a fork, and season with salt and pepper. Set aside.

6

Time to assemble the quiche! Arrange the Spinach-Chorizo mix at bottom of the (lightly oiled up) baking dish, so that it covers the whole bottom surface.

7

Now, slowly pour the Eggs over the top.

8

Bake for 40-50 min. Check up on it every 10-20 mins, just in case it is ready earlier. You will know when it is ready when the edges start to get a golden colour and the centre looks cooked through.

9

Leave to cool. Serve with a lovely fresh salad.

6 Ingredient Crustless Spinach Quiche