Mediterranean Crustless Quiche

I saw this recipe on Spark PeopleDOTcom originally but I wanted to put my twist on it. Their recipe is a Spinach and Feta Cheese Quiche.However,  I didn’t have any feta cheese this time, so I use what I had on hand fresh mozzarella cheese. Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides. This is great as a main dish or as a light brunch meal. The variations are endless! Sorry no pictures.. I deleted them before I put them on the my computer. But I will update this recipe with pictures when I make it again.


 1 medium Onion, diced
6-oz Fresh Baby Spinach
¼ cup Black Olives
1clover of Fresh Garlic
2 large Eggs
1/2 cup Egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt (may need more)
pinch cayenne pepper
1 1/3 cups non fat milk
1 Ball of Fresh Mozzarella Cheese


Preheat oven to 400F.
1. Lightly grease a 10-inch quiche/tart pan (or a pie plate)
2. In a medium frying pan, cook diced onion with a bit of butter (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
3. In a large mixing bowl, whisk together eggs, flour, baking powder, and salt. Whisk in milk, and then stir in spinach-onion mixture.

4. Cut mozzarella ball in half. Cut half into small pieces and put in mixture.
5. Pour quiche base into prepared pan.

6. Slice the remaining mozzarella and place on top of quiche.
7. Bake for 25 minutes, or until center is set and the outside edge is golden brown.
8. Let set for 5 minutes, then slice and serve.

Servings: 6-8


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