What is a great addition to a Saturday brunch? Spinach quiche! This crust-less version I believe is a healthier option. And the best part of any quiche is that you can have it for breakfast, lunch or dinner! For breakfast alongside an English muffin and a cup of fresh fruit, for lunch with an abundant side green salad, or for a quick dinner, either hot or cold, accompanying a hot cup of tea or coffee; a slice of quiche makes even for a great snack. So many options for a versatile dish that takes just a few minutes to put together, letting the oven do all the work for an hour at 350 degrees.
Here are the ingredients for this version of spinach quiche, with which two quiches were made.
1 package of creamed spinach
2 packages of frozen spinach
8 slices of baked bacon, crumbled
freshly grated black peppercorn and salt
2 cups coconut milk
1/2 cup heavy cream
2 cups shredded mozzarella cheese
1 cup fresh parmesan cheese
1 cup shredded cheddar cheese
Instructions: Whip 5 eggs in each bowl with one cup of coconut milk and 1/4 cup heavy cream. Then integrate a few turns of freshly grated peppercorn and a dash of salt, mixing in approximately half the crumbled bacon, and cheeses.
I microwaved the creamed spinach, and placed half in each bowl, mixing it into the eggs, along with the cooked and drained frozen spinach; placed in an oven safe dish in a 350 degree oven for 1 hour.