Crustless Spinach Quiche

“This recipe was excellent! I’m counting calories and was amazed at how much I could eat for very little calories and fat. I reversed the amounts of broccoli and spinach since spinach I find is harder to drain. I also used 2 Flame Grilled Boca Burgers instead of the suggested bacon/ham. I’m not a vegetarian but I find they add a lot of flavor on their own. Also, reserved a cup of cheddar to sprinkle over the top towards the end but next time I’d opt to just mix it in since it got a little dried out instead of melty.This is a hearty quiche recipe that I will definitely make again!”

“I enjoyed this, but it was all veggies and not much quiche/egg.I subbed artichoke hearts for the mushrooms and subbed mizithra cheese for the cheddar (but I cut back by more than half on the cheese since it is very sharp and salty).The taste was very good.Served with salsa, but didn’t need it.I made half the recipe and baked it in a regular size pie plate per the suggestion of another reviewer.”

“Wow, this is really good. I’ve made crustless quiches before, but have not been happy about how they turned out. This one, however, is a keeper. I browned some ground turkey (93/7) that I seasoned with chili powder, cumin, ground red pepper (just a touch) and, added a diced green bell pepper, a diced red bell pepper, a diced onion and crushed garlic. I kept the spinach, but did not use broccoli or mushrooms. I used only 2 cups of shredded low fat Mexican blend cheese, because that is all I had – but it turned out excellent.Mine was done in 45 minutes. I am thinking up other vegetable combinations to use in this. Thank you for posting!”

“This was so easy to make.I made it on a Saturday and baked it for about forty minutes. Then finished baking it Sunday morning…it was perfect!I didn’t use the broccoli, I did however use more mushrooms.I will make this with broccoli soon.My company loved it too!”

“I came here to post my variation of this Weight Watcher’s recipe (mine includes bacon), but here it is!This freezes well, and is amazing if you make it without meat and serve with salsa on top.I’ve made this in two 9-inch glass pie plates to feed more people without doubling the ingredients and it works like a charm.The WW recipe says to lightly saute the spinach, broccoli, onion and mushrooms until the liquid evaporates, which I’ve found works wonders for making sure all the liquid is gone and gives the onion and mushroom better texture.”

“Yum!Thanks Nicole…this is a keeper.I used fresh spinach because I had some that I needed to use up, and I used two eggs and 3 egg whites because I was out of egg substitute.I also sauted the onions before adding them.GREAT!”

“I used 4 whole eggs and a half-and-half mix of sharp cheddar and part-skim mozzarella (because that’s what we had) and it turned out wonderfully. I might also try sauteing the onions first in the future, but this recipe is definitely a winner.”

“My husband and I recently started eating low-carb. We (and our two young boys) loved this quiche! I used low-fat mozzarella and cheddar cheeses and about 1/2 cup crumbled, pre-cooked bacon. I also cooked the onion and mushrooms in a bit of olive oil before adding to the egg mixture. I will be making this often, thanks!”

“This was really good!I used this recipe as a jumping off point since I didn’t have all of the ingredients on hand.I liked that it is so versatile!Overall we really, really enjoyed it and it will be back on our table soon.I browned the onion along with 6 ounces turkey kielbasa and 2 red potatoes that I had cooked in the microwave and then skinned and sliced.I put all of that into my quiche pan and topped it with roasted red peppers and some left over roasted brocolli that was hanging out in my frig. I did not use the spinach.I used about 2 ounces shredded cheese because it was full fat and I just sprinkled it on top. Additionally I added extra egg substitute (used 2 cups) because it seemed like it needed more to cover all of my ingredients.My husband was so thrilled with this recipe and I’m thrilled when he is happy with new experiments.As someone else noticed, it is not rubbery at all – probably due to the cream cheese and milk.Thanks for sharing!”

“This quiche is amazing.Usually all egg casseroles that do not have bread, a crust, or some type of starch end up being really dry and rubbery but this was the best quiche I have ever had.I am an avid quiche lover and have been making them for years.Well, now I can make them weekly and not worry about the carbs because I will be using this as my new base recipe for all of my quiches.Thank you so much for a great recipe.My pictures will soon be posted!Thank you again!”

“Awesome!Very easy to make, and very tasty.This one goes into our “tried and true” file.I used real eggs because that’s what we use, and I mixed 1 cup extra sharp cheddar with 2 cups low-fat cheddar.I also left out the mushrooms in deference to the mushroom-haters (aka kids).I wasn’t crazy about the still-kinda-raw onions in it, and thought I might want to saute them first next time, but my husband liked them that way.The mushroom-haters mostly picked the onions out.”

“This recipe was soo good and hearty! I was full for hours afterwards! Mine was a little too watery, but that is because I forgot to squeeze the water out of the spinach. This is a keeper!”

“I served this at a friendly get together and everybody loved it!”

“This recipe is fantastic. I used low fat chopped ham, this is a very light and low fat dish.”

“This is a delicious and healthy quiche recipe.I added a little more spinach,broccoli and onion.I also omited any meat.The flavors are wonderful in this dish.”