23 October 2011

Famous Crustless Spinach Quiche

I have such a FABULOUS group of girlfriends from high school. Over the years, we have all spread out over the country. It is super fun when we all reunite at holiday parties back in Minnesota, weddings, showers, etc. The day before our wedding, one of my friend's mom brought over her famous quiche. It was such a thoughtful gesture. Thanks Karen! We all were so busy the day before the wedding and it was nice to just go to the kitchen and have some quiche. Karen always says, "Enjoy the famous quiche for breakfast, lunch or dinner - hot or cold!" I couldn't agree with her more!

I used up the rest of our mushrooms from the farmers market in the quiche below. YUM! A gluten free version of this recipe can actually be found on Karen and Meg's wonderful blog: A Life Unprocessed.

Famous Crustless Spinach Quiche
(Adapted from Karen M.)
Yield: 1 quiche

1 (10 oz.) pkg. Frozen Chopped Spinach
1/4 lb. Mushrooms, sliced
1 C. Onion, chopped
1 Tbsp. Olive Oil
1/2 C. Plain Yogurt
1 Tbsp. Flour
5 Eggs, lightly beaten
4 oz. Cheese (Monterey Jack or Mozzarella), shredded
Salt and Pepper, to taste

1 Tomato, thinly sliced (optional)

Thaw spinach and drain out excess liquid through a strainer or paper towel. Saute mushrooms and onions in oil until just tender. In a medium bowl, combine all ingredients; mix well. Pour into quiche pan or prepared pie crust, if desired. Place tomato slices on top of quiche (optional). Bake at 375F degrees for 40-50 minutes. Let set before serving.


  1. This sounds delicious Becky!! Glad to see ya back in the blog world :)

  2. This looks and sounds delicious. I'm always on the prowl for figure friendly recipes. I've found one here today. Have a great weekend. Blessings...Mary

  3. I'm so glad you're blogging again. I kept checking every once and a while just to see! Love your recipes.

  4. And, Karen calls this her "healthy" quiche so enjoy!!!!