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Tuesday, December 10, 2013

Greek Crustless Quiche

A new Meatless Monday Recipe for you!  This recipe would also be great for brunches, showers, or when you have unexpected guests over for breakfast.  I made this for dinner, and served it with warm bread and a side salad.  I had a container of spinach approaching it's expiration date, and a lot of eggs.  So, here you go... Bonus, it's easy and low carb (if you're into that)!!

Greek Crustless Quiche

Serves 6-8, time 60 min (15 min hands on)

2 cup Fresh Baby spinach (packed)
4 eggs
1 1/2 cup milk (or cream, unsweetened almond/soy) *i used 1 cup skim milk, 1/2 cup heavy cream
1 cup feta cheese
2 tbsp Romano cheese (grated)
1/2 tsp oregano
1/2 tsp rosemary (chopped)
Dash ground nutmeg
Salt & pepper
1 tsp olive oil

Preheat oven to 375 degrees.
Sauté spinach with olive oil in a large pan, season with a little S & P, until bright green.
In a large bowl, whisk eggs and milk. Add oregano, rosemary, nutmeg, salt & pepper.
In a 9" deep pie dish, spread spinach on bottom, then top with feta cheese.  Pour egg mixture over top of spinach. Top with Romano cheese.

Bake quiche for 30-45 min, checking around 30 min. Quiche should be slightly browned, and a knife can be inserted and comes out clean, even though center is soft.  Remove from oven, let sit another 5-10 min, center will continue to cook.  Serve warm, room temp, or cold even...  Enjoy!

1 comment:

  1. This looks and sounds amazing! I Pinned it so I can make it sometime!