Healthy and Delicious Crustless Quiche Florentine
Healthy and Delicious Crustless Quiche Florentine will Become a Family Favorite!
Two weeks ago our neighbors across the street welcomed their third beautiful daughter to their family. And I wanted to make them a meal to help with the transition of having a newborn at home, once again. In the past I’ve made everything from a pasta dish, to pulled chicken BBQ, and even baked goods. But this time I wanted to do something different. I wanted to avoid the normal casseroles and pasta bakes. And come up with some unique. I ended up settling on a Quiche. I felt that something like a Quiche can really be enjoyed for any meal. My grandmother always made them for brunch, but at our house they are a dinner favorite.
Not only are they great for any meal, but you can add so much variety to your Quiche. You can add meat, cheese, and potatoes for a hearty meal. Or you can add a whole bunch of different veggies for a lighter meal. The options are really as endless as your imagination (and taste buds) will allow.
One of my families favorite varieties of Quiche is my Crustless Quiche Florentine. It is full of savory flavors. Made with spinach, garlic, fresh herbs, some juicy tomato, and fresh grated parmesan cheese. And since I make it crustless it has less carbs than a traditional Quiche.
Making the Quiche
You want to start by heating about a tablespoon of olive oil over a medium-high heat in a large skillet. While the oil is heating up you can use a hand-held grater to grate the garlic cloves directly into the oil. I also recommend adding a pinch of salt and pepper at this time as well. Cook the garlic by stirring often until the garlic begins to look golden brown in color.
Then add the spinach to skillet and cool not the spinach is wilted and bright green in color.
Remove the spinach from the heat and allow it to cool while you mix together the eggs and milk, and slice up the tomato. Once the spinach is cool, you can add it to the egg and milk mixture and stir until well combined.
Then simply pour your egg and spinach mixture into a lightly greased pie plate. Top with your slices of tomato and sprinkle with the freshly grated parmesan cheese.
Bake at 350 degrees for about forty to fifty minutes, or until the top of the Quiche is a lightly brown in color and the Quiche itself is firm in texture.
Ingredients
- 4 Eggs
- 2 Cloves Garlic
- 2 Cups Fresh Spinach
- 2-4 Leaves of Basil
- 1 Cup Milk
- 1 Medium Tomato-Cut into slices
- 1/4 Cup Fresh Shredded Parmesan Cheese
- Drizzle of Olive Oil
- Salt & Pepper to Taste
Instructions
- In a large skillet heat a drizzle of olive oil (about 1 Tablespoon) over medium high heat.
- While warming up, grate the garlic cloves into the oil.
- Add pinch of salt and pepper.
- Cook stirring often, until garlic begins to brown.
- Add Spinach and cook until spinach is wilted and bright green in color (about 2-3 minutes).
- Remove from heat and let cool.
- In a mixing bowl, whisk together eggs and milk, and a pinch of salt and pepper.
- Add spinach garlic mixture and whisk until well combined.
- Pour into a lightly greased pie plate.
- Top with slices of tomato.
- Sprinkle with fresh grated parmesan cheese.
- Bake at 350 degrees for 40-50minutes. Until top is golden brown and the egg is firm and cooked throughout.
