There is nothing like a beautifully made quiche. The problem is, that flour crust. Yes, it does make the quiche taste better, if it was made well. That's a big if. So often, the crust is anything but light and flakey. To be honest, 80 to 90% of the delicious flavor is coming from the other ingredients.
So, after a little bit of experimenting, I've been able to come up with a crustless and therefore flourless quiche. This is actually also low cal, low carb, low fat and low sodium!
I like this for breakfast, brunch, lunch or dinner. I may have it a half a dozen times in one week. So, there is one thing I make ahead of time so that when I make the quiche, it takes about 3 minutes total.
Ahead of time:
Microwave one 10 oz frozen package of chopped spinach* for 5 minutes. Drain.
Microwave one large chopped onion in water for 3 minutes. Drain.
Mix spinach and onion. Refridgerate until needed for quiche.
* you can alternatively steam fresh chopped spinach
Quiche (this is for one serving):
1 egg
1/3 cup of cooked chopped spinach and onion mixture
1 tsp. parmesan cheese
Olivio Buttery Spray
Using a microwavable cereal bowl, mix egg (whip) with a fork until blended (approx 15 seconds)
Put chopped spinach and onion mixture in with egg, mix.
Sprink parmasan cheese on top.
Cook on microwave high for 1 minute. Check.
Turn over and optionally move to small microwavable plate. Cook on high for up to 1 more minute.
Spray with Olivio Buttery Spary (5 times). Enjoy!
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