Hey look, it’s another recipe! Been a while since I’ve posted one of these, eh? Mostly because I haven’t had as much time to experiment in the kitchen as I did in the past, sadly. When your main goal most evenings is just to slap together something that’s edible for tomorrow’s lunch, new recipes aren’t at the top of the list. This was one of the things I made back when I was still doing weekly menu planning, and it also happens to be quick and painless enough to keep around for the weekday lunch rotation.
So yes, naked quiche! Yeah, sure, the original recipe calls it “crustless”, but same thing, right?
Ingredients! There’s a lot of wiggle room here, since you’re basically making a giant baked omelette. The original Crustless Spinach Quiche was all about the spinach — so is mine, but I’m of the opinion that no egg is completely happy without the company of bacon. So that’s what we’ve got here – a bag of frozen chopped spinach, a packet of bacon, 5 eggs, 1 onion, vegetable oil, shredded cheese to your liking, salt, and black pepper.
Preheat your oven to 350 F or 175 C. In your frying pan over the stove, cook your chopped onions in a tablespoon of vegetable oil. Once the onions soften and are starting to look translucent, toss in the spinach. While it is advised that you thaw and drain the spinach beforehand, you can see that I was being super lazy and just threw the frozen cubes in. I just kept the mixture on the stove a bit longer to evaporate the extra moisture. After the spinach looked non-soggy, I threw in the chopped bacon and let that cook as well. Not to the point where it started getting crispy and brown, just to the not-raw stage. It’s not like crispiness will hold up when it’s baked inside a quiche, anyway.
Meanwhile, in a mixing bowl, stir together the eggs, cheese, salt and pepper. They say 3 cups of shredded Muenster in the original recipe, but I used a combination of edam and mozzarella instead. It’s really what you like, in the end. As much or as little cheese, as well — I really just used up whatever was left in the refrigerator. There might even be a few cubes of parmesan rind in there too, if I remember correctly. It’ll all melt down just fine in the end.
Combine the spinach mixture with the egg mixture, making sure to keep up the stirring so that the eggs don’t start cooking. Pour into your baking dish of choice. A 9-inch round pan is recommended, and it happened to be what I had on hand as well. Instead of greasing it, though, I lined it with wax paper. I find that this is much easier for cleanup and makes the finished quiche much easier to remove in one piece.
Bake for a little over half an hour (give or take, depending on the quirks of your own individual oven). Cool, cut, and serve. I prefer to serve eggy dishes like this with a generous helping of salsa. Nom. If you’re going to refrigerate to take to work, make sure you wait until it has cooled down, since nothing reheats into a pile of mush faster than soggy quiche. But at least you won’t have a soggy crust to go with it!
Tangential to the whole naked thing, when I was first deciding to make this dish, I discovered that my favorite whisk was rusted. I sent the hubby out to get me a new one and he came back with this thing. I cringed mightily. While I have nothing against his campaign for healthy eating, the nonstop retail barrage of Oliver-branded products just kinda makes me go ick. Seeing a smug little face printed on all the packaging doesn’t help either, I suppose. Whatever happened to a tasteful logo? I was just aesthetically offended.
The whisk, however, works great. Dammit.