Crust-less Spinach Quiche

Do you need a tried and true, totally delicious, easy to put together, flavor loaded dish for an event or dinner?  I have the recipe for you.   Totally gluten free, sugar free but not dairy free.  I apologize in advance as I usually like to give a dairy free option but this recipe is just too yummy not to share and it is so versatile to fit whatever you like.


Spinach Quiche

Saute fresh spinach in a pan with a tbsp of coconut oil (however much you like) or you can use a 10 oz frozen spinach.    I personally use 4 oz as I watch my Vitamin K intake.

(here is where you can do different things like add onions, peppers, garlic etc.  I personally like it simple)

Set aside:

In a bowl,

Combine 4 eggs
1 cup sour cream
1 cup cottage cheese
1/2 cup grated Parmesan
2 tbsp cornstarch
salt and pepper to taste (keep in mind this is salty already from all the cheese)

Use an immersion blender to make sure all the lumps are gone.  You can also put into a food processor or blender depending on what you got in your home.

Fold in 2 cups of Monterrey Jack cheese and the spinach and pour into a greased 8×8 dish.

Bake at 350 degree for 50-60 minutes until the sides pull away from the pan and it is a nice golden brown.


If you prefer even more cheese, this can be sprinkled on top and placed back into the oven until melted.

Without extra cheese this is 6 servings at 342 calories each.



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