Recipe: Crustless Spinach Quiche From the Kitchen Window column

Crustless Spinach Quiche

Who knew quiche could be so simple? I like bringing this dish to new moms because it's nutritious and filling, can be served hot or cold and can be eaten with one hand. This recipe is adapted from The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg (Andrews McMeel Publishing 2011).

Michele Kayal for NPR
Crustless Spinach Quiche
Michele Kayal for NPR

Makes 8 servings

8 large eggs, beaten

1 1/2 cups milk

1/2 cup chopped onion

5 slices bacon, cooked and crumbled

1 16-ounce package frozen chopped spinach, thawed, water squeezed out

1 cup (4 ounces) grated Gruyere or Swiss cheese (optional)

Pinch freshly grated nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees. Butter a 9- or 10-inch pie plate.

In a large bowl, combine the eggs and milk. Add the rest of the ingredients and stir well. Pour the mixture into the prepared pie plate and bake until puffed and the center is just set, about 45 minutes. Cut into wedges. Serve warm, cold or at room temperature.