Veggie-Packed Crustless Quiche

The only slightly tedious part of making quiche is taking the time to make a good homemade dough. For that reason, it can be hard to make quiche on a busy weeknight. I also find that dough usually makes for a heavy meal, especially in the evening. This recipe is my solution to the issue - crustless quiche! My recipe is packed with baby spinach, zucchini and feta. It's perfect straight out of the oven and maybe even better the day after, at room temperature with a nice green salad.

This quiche also works great with leftovers. Try it with some leftover roast chicken, peppers, goat cheese or prosciutto and pour the quiche mixture over top.

Veggie-Packed Crustless Quiche
Serves 4-6

5 eggs
1 cup of whole milk
1 cup of heavy cream
A pinch of nutmeg
5 heaping cups of baby spinach
1 medium zucchini
1 tsp of dried oregano
1/4 cup of Parmesan
1/4 cup of crumbled feta
Salt and freshly ground pepper

Preheat your oven to 425F. In a bowl, beat the eggs. Whisk in the cream, milk, nutmeg and add a good pinch of salt and pepper. Reserve.

In a pan on medium heat, add a drizzle of olive oil. Add the spinach and cook until it just starts to wilt, for 4-5 minutes. In the meantime, grate the zucchini. Place the zucchini in a dish towel and ring out as much liquid as possible. Add to the just wilted zucchini. fold in the dried oregano and cook for 1-2 minutes. Place the spinach and zucchini on a chopping board and coarsely run your knife through the mixture. Add to the milk and cream mixture. Fold in the feta and half of the Parmesan Pour into a 9 x 1.5 inches greased pie plate. Top with the remaining Parmesan. Bake for 20-25 minutes or until the top of the quiche is golden brown. Leave to cool for a couple minutes and unmold onto a plate. Serve warm or at room temperature with a green salad. Enjoy!