Crustless Spinach Quiche

Crustless Spinach Quiche

For easy entertaining, serve this flavorful egg dish at your next brunch or lunch gathering.

Prep Time

05

Minutes

Total Time

38

Minutes

Makes

6

servings

2
cups shredded mozzarella cheese (8 ounces)
1/2
cup whipping (heavy) cream
1/3
cup basil pesto
1
package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
5
eggs
1
cup chunky-style spaghetti sauce
  1. Heat oven to 375°F. Spray quiche dish, 9x1 1/2 inches, with cooking spray.
  2. Mix 1 1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish.
  3. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 2 to 3 minutes longer or until cheese is melted.
  4. While quiche is baking, heat spaghetti sauce in small saucepan until hot; keep warm. To serve, cut quiche into wedges. Serve with spaghetti sauce.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Oh, the sourdough! Its delightful crust and tangy flavor are just the right match for this quickie quiche.
Substitution
No whipping cream on hand? Just swap half-and-half or whole milk.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 235 ),
  • Total Fat 26 g
    • (Saturated Fat 11 g,),
  • Cholesterol 220 mg;
  • Sodium 610 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 2 g,
  • Protein 19 g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 2 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.