Crustless Spinach Quiche

We decided on breakfast for dinner tonight, aka "brinner" =)
This dish would be a wonderful addition to a brunch as well.

So here is my twist on a simple spinach quiche!

YOU WILL NEED:

5 Large Eggs

1/4 yellow onion

1 cup cooked & drained chopped spinach

1 cup Monterey & Cheddar cheese (& some additional for topping)

1/4 cup Parmesan cheese

1 TBSP butter

Bread crumbs

Seasonings:

Salt & Pepper

sour cream (optional)

DIRECTIONS:

Preheat your oven to 325 degrees

& butter a 9 in pie pan or quiche dish

cook and drain spinach, set aside.

Now you want to put your 1/4 yellow onion in the food processor and pulse until finely chopped.

Saute your onions with 1 TBSP butter and a little salt.

Now put 5 whole Eggs into food processor..

Add to that, onions, salt and pepper.

Pulse 6 or 7 times to blend well.

Now add your cooked & drained spinach, 1 cup of shredded cheese and 1/4 cup of Parmesan cheese

Pulse again until mixed very well.

Pour into your buttered Pie pan or quiche dish

Cook in a preheated oven of 325 degrees for 20 minutes.

Then you want to take out of the oven and spread a light, even amount of bread crumbs on the top

of the quiche.

Then a thin layer of shredded cheese on top of that.

Return to oven for 15 more minutes, then put under the broiler for 2 minutes to crisp the breadcrumbs and cheese.

Let it cool for a few minutes before cutting into pie size pieces.

We topped ours with a little sour cream but that's totally up to you! =)

With a few adjustments to this recipe you could make mini quiches in muffin tins!

Hope you enjoy!