Crustless Spinach Quiche
An easy to make quiche which is low in calories and easy on the hips I love it it has lots of spinach
An easy to make quiche which is low in calories and easy on the hips I love it it has lots of spinach
- Carbohydrate 4.9050378125 g
- Cholesterol 173.17375 mg
- Fat 8.901764375 g
- Fiber 1.33032816541195 g
- Protein 21.1346421875 g
- Saturated Fat 4.222940625 g
- Serving Size 1 1 Serving (204g)
- Sodium 402.696375 mg
- Sugar 3.57470964708805 g
- Trans Fat 1.163545625 g
- Calories 182 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9" pie pan.
- Add spinach and chopped onion to a microwave safe dish; microwave until the onions are translucent and the spinach is cooked; drain in a colander to remove excess liquid.
- In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
- Bake in preheated oven until eggs have set, about 45 minutes. Let cool for 10 minutes before serving.
Frozen spinach contains cellular water locked inside plant walls that standard draining will not remove entirely unless pressure is applied. Squeezing thawed spinach through a clean kitchen towel forces out residual moisture that would otherwise weep during baking and dilute the protein network. Onions release free water as they soften, meaning raw alliums added directly to egg mixtures will destabilize the coagulating custard. Microwave the onions alongside the greens to evaporate excess moisture before combining them with the dairy and eggs.
Egg whites provide high protein content without added fat, but whipping or blending them too vigorously introduces excessive air that expands in the oven and collapses upon cooling. Whisk whole eggs and whites just until homogenized to maintain a dense, stable custard matrix that supports the heavy curd of cottage cheese. Cottage cheese contains high moisture levels and varying curd sizes, so puréeing it smooth guarantees an even emulsion with the Colby Jack cheese instead of a grainy texture. Shred your own Colby Jack cheese rather than buying pre-bagged varieties coated in cellulose powder, which inhibits smooth melting at 350 degrees Fahrenheit.
Bake the mixture until a knife inserted two inches from the edge emerges clean while the absolute center maintains a slight wobble. Residual carryover heat finishes setting the center during the mandatory ten-minute rest period outside the oven. Slicing the pie immediately releases steam prematurely and causes the structure to fracture before proteins fully set. Let the pan cool completely on a wire rack before storing.
Refrigerate leftovers within two hours in an airtight container for up to three days. Freezing crustless quiche alters the texture significantly because water expands and ruptures the egg protein gel, resulting in a spongy consistency upon thawing. Reheat individual portions in a 350 degree Fahrenheit oven for fifteen minutes rather than using a microwave, which heats unevenly and toughens dairy proteins.
