Crustless Spinach Quiche

Photo From: Crustless Spinach Quiche

photo credit: Bobbi Misiti


  • 1 TBSP coconut oil
  • 1 onion, chopped
  • 1 package frozen chopped spinach, thawed and drained (or 2 bags of greens) I like to use 1/2 spinach and 1/2 tat soi or other green
  • 8 eggs, beaten
  • 3 cups shredded raw cheese
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper


Preheat oven to 350 degrees F.  Grease a 9-inch pie pan with coconut oil.

Heat 1 TBSP of coconut oil in a large sauce pan and cook onions over medium heat until they are soft. Stir in spinach and cook until excess moisture has evaporated — or wilted if using fresh.

In a bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and blend.

Scoop into pan and bake for 30 minutes or until set.

This is very versatile!  The quiche in the picture I made with arugula instead of spinach and topped it with the tomatoes.  Farmer John has lots of tomatoes this season!


In South Central PA, you can get dairy products from here.

In South Central PA, you can find organic veggies here.

Excellent culinary salts are available from here.

High quality salts, herbs & spices can be found here.


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