Tomato Spinach Quiche but Not Really a Quiche
Looking for a light and flavorful breakfast, brunch, or even dinner idea? This "Tomato Spinach Quiche but Not Really a Quiche" recipe is a delightful crustless twist on the classic quiche, blending wholesome ingredients with minimal fuss. Made with fluffy eggs, creamy milk, savory shredded cheese, and packed with nutrient-rich baby spinach and juicy cherry tomatoes, this dish is as nutritious as it is delicious. Sautéed garlic and a hint of oregano elevate the flavors, while an optional sprinkle of Parmesan adds a golden, cheesy finish. Ready in just 40 minutes, this no-fuss baked egg dish is perfect for serving a crowd or making ahead for meal prep. Whether you’re searching for a low-carb breakfast option or a comforting vegetarian dinner, this versatile recipe has you covered.
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Recipe Information
Ingredients
- 6 Large eggs
- 1 cup Milk (any type, but whole milk preferred)
- 1 cup Shredded cheese (cheddar, mozzarella, or Swiss)
- 2 cups Baby spinach, fresh
- 1 cup Cherry tomatoes, halved
- 1 clove Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Dried oregano or Italian seasoning (optional)
- 0.25 cup Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or oven-safe baking dish with non-stick spray or a bit of olive oil.
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach is wilted. Remove the skillet from heat and set it aside.
In a large mixing bowl, crack the eggs and whisk until smooth. Add the milk, shredded cheese, salt, pepper, and oregano (if using). Whisk to combine.
Stir the cooked spinach into the egg mixture, making sure it is evenly distributed.
Pour the egg and spinach mixture into the prepared pie dish. Scatter the halved cherry tomatoes on top, cut side up, ensuring even distribution.
If desired, sprinkle Parmesan cheese over the top for an extra layer of flavor and golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is set and lightly golden, and a toothpick inserted in the center comes out clean.
Let the dish rest for 5 minutes before slicing and serving. Enjoy your Tomato Spinach Quiche but Not Really a Quiche!
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1308 mg | 436% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 16.1 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 1984 mg | 153% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
