Crust-less Spinach and Broccoli quiche is an amazing savory dish. This is my go to dish for meatless hearty lunch, but I also prepare it as a side dish.
Did you know that 2 cups of Spinach has only 20 calories and 2 cups of Broccoli has 60?
1 pound package frozen broccoli spears or (1 bunch fresh)
4 cups fresh Baby Spinach (approximate)
1/2 small onion (finely minced)
1 cup whole milk
1 cup shredded cheese
1 tablespoon melted butter or margarine
1/2 teaspoon salt
crushed black pepper
Pre heat oven to 350 degrees F.
Steam or cook broccoli in a small amount of water until tender. Drain, chop into small pieces and place in a bowl. Cook spinach in a skillet with butter and cook until slightly wilted. Drain any moister and add to the broccoli. Let mixture cool.
Beat eggs with milk, salt and pepper. Add to the broccoli mix and mix well.
Grease a deep dish souffle pan or baking dish with margarine or cooking spray. Add broccoli mix evenly submerging the mix into eggs. Top with the cheese.
Bake at 350 for 25-30 minutes until a tooth pick comes out clean.
Let sit for 5-10 minutes before serving. Enjoy!