This low-carbohydrate diet I’m on is really forcing me to seek out new recipes. As challenging as it is I’m really enjoying this aspect; I’ve already found some new family favorites. My new Crustless Spinach, Onion and Sundried Tomato Quiche is no exception. My husband asked me to put it on the weekly rotation before polished off the rest of the entire pie! The Bonus: It’s a quick and easy to make weeknight family dinner and only 3 smart points for 1/4 of the quiche!

Crustless Spinach, Onion and Sundried Tomato Quiche

First, saute the onion until translucent. Add the sundried tomato and spinach, evaporating as much of the moisture as possible.

Meanwhile, beat the 6 eggs (you may use egg whites or egg beaters to cut the calories) in a separate bowl.

Mix in the cheese, and then the vegetables before pouring the entire mixture into a lightly greased pie plate. I prefer clear glass because it makes easy to check for doneness.

Bake in the oven preheated at 350 degrees for 30 minutes, and dinner is served!

Crustless Spinach, Onion and Sundried Tomato Quiche

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

You won't miss the carbs in this delicious crustless quiche.

Author: Heather @ GirlGoneMom.com

Recipe type: Brunch

Cuisine: French

Serves: 4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 10 oz frozen chopped spinach, thawed
• 1 cup sundried tomatoes, chopped
• 6 eggs
• 2 cups reduced fat colby jack shredded cheese (or your favorite cheese)

Instructions

1. First, saute the onion until translucent. Add the sundried tomato and spinach, evaporating as much of the moisture as possible.
2. Meanwhile, beat the 6 eggs (you may use egg whites or egg beaters to cut the calories) in a separate bowl.
3. Mix in the cheese, and then the vegetables before pouring the entire mixture into a lightly greased pie plate. I prefer clear glass because it makes easy to check for doneness.
4. Bake in the oven preheated at 350 degrees for 30 minutes, and dinner is served!

3.4.3177

Originally published June 25, 2012