Bake at 350º F for 35 – 40 minutes or until the top is golden brown. I love how you’ve left out the crust — I can do without that these days… . Most likely you would have all of them in your pantry. I usually line my baking tins with parchment paper. I was wrong. Add the nutmeg and stir. It didn’t taste like an omelette, neither did it have a texture of a pie – bingo. The ingredients needed for this spinach and zucchini crustless quiche are: To start, dice up your onion. A crustless zucchini quiche is a delicious way to utilize an abundance of summer zucchini. Mix in spinach and sauté until wilted, about 2 minutes. Enjoy! Lightly press most of the water out of the spinach and add it to the pan. Add onion and saute for 1-2 minutes until onion is translucent. Low carb quiche may be one of my favorite “eat whenever you want” meals, and this zucchini quiche is no exception!. I love all the ingredients in this dish! The spinach and zucchini crustless quiche is an easy and healthy recipe. Let cool and then add into pie crust. Hope you give this recipe a try, I know you won’t regret it! Leave your comment or take a picture and add the hashtag #nashifood in Instagram. Sprinkle 1 tablespoon of water over part of the mixture and gently toss with a fork. Next add the zucchini and sautee for 2 more minutes or until there is no water in the skillet. Cook until the zucchini is fork tender and until the spinach is wilted but still green. It’s a great way to sneak in more veggies into your diet. After this add the chopped spinach and saute until they are wilted down. Let it cool for 5 minutes before cutting. Stuffed salmon fillet with spinach and cream cheese, Arroz con Piña Recipe (Pineapple and Rice Drink), Carrot Cake Overnight Oats, A Sweet Breakfast Treat, Quick and Easy Tuna Cakes ready in 15 minutes, Rice with Pigeon peas and coconut (Arroz con guandu y coco), seasonings: salt, black pepper, and nutmeg. Spinach and Zucchini Crustless Quiche, an easy and simple recipe with a ton of flavor, made with eggs and cheese. Zucchini or Spinach Quiche. Pulse until crumbly. Log in, Spinach and zucchini blend beautifully in this simple quiche t. In a mixing bowl stir together flour, flaxseed meal and salt. Then add the filling mixture and mix in with a spatula. Bake for 35 to 40 minutes or until puffed up and golden brown on top. My kids love this easy quiche. Mix well and pour over vegetables and cheese. Top egg mixture with … I love quiche! If you don’t have one of these types of tins, you can use a round cake tin. You can make the dough ahead of time and store in the refrigerator for a couple of days. Your email address will not be published. To answer some of the prior questions, I used a 10 ounce bag of spinach leaves for one quiche and broke off the harder stems. In a large mixing bowl beat eggs until frothy. In a large bowl, combine ricotta, mozzarella and Parmesan cheeses. Hello, my name is Nadja, and I'm Panamanian. Sprinkle the grated mozzarella on top. It melts in your mouth! Bob Red Mill’s All Purpose Gluten Free Flour, Simply Scrumptious Recipes, Quiches and Salads. Wrap dough around the rolling pin and ease into a 9 inch pie plate. Add chopped zucchini, bell pepper, oregano and thyme and saute for an additional 4-5 minutes or until zucchini is tender. Place flour, flaxseed meal, salt and butter in the bowl of a food processor. Your email address will not be published. I enjoy the most: eating (especially ☺️ ), cooking, traveling, and taking photos with my cell phone. Jump to Recipe Print Recipe. This quiche is my go to Sunday meal prep lunch. Then mix in the cheese mixture. Then add the zucchini and continue sauteing for a couple of minutes or until there is no liquid in the skillet. Tip: If you like a smoother texture, you can use a blender and add all the base ingredients and blend until everything is smooth.