Monday, September 21, 2009

Crustless Tomato Basil Spinach Quiche

When I started growing herbs in my Aerogarden, I seriously didn’t know what I was getting myself into. I really thought I would be able to use up fresh herbs whenever I want, but it seemed like the basil would grow super fast, and the rest didn’t. So far, I have only used the basil from the Aerogarden, and it’s been pretty good. I’m not so hopeful for the other plants though, they don’t seem to be growing so well.

When pressed for time and having nothing defrosted, I had to look up recipes for things I had on hand. I was thinking of making a vegetarian meal, but ended up adding meat to it. I wanted to work around the basil, so I had to think quick. I didn’t want to make pesto again, because I think I’ve had my fill already. I thought of the eggs I had in the fridge that I needed to use up, so I was thinking a quiche this time. Since the last quiche didn’t really fill me up, I wanted to bulk this one up so it would be more filling.

I couldn’t find a recipe I liked, so I decided to throw everything together and be hopeful. I didn’t have time to make a crust, so I opted for a crustless quiche again. I’m glad I tried this because it turned out great! It was filling and tasted great! The addition of the tomatoes and basil gave it a great flavor. I’m also glad I discovered the vegan cheese as well because it really helped with the flavor and texture. Gary thought this was a winner as well!

Crustless Tomato Basil Spinach Quiche

Crustless Tomato Basil Spinach Quiche
printable recipe

1 TBSP oil
1 onion, diced
1 10-oz pack frozen leaf spinach, defrosted and drained
2 frozen turkey breakfast sausages, chopped
5 eggs, beaten
1 tomato, chopped
a handful of fresh basil, roughly chopped
1 cup shredded mozzarella cheese (I used vegan cheese)
salt and pepper to taste

Preheat oven to 375°F. Spray cooking spray on a 9” pie pan or quiche pan. Set aside.

On medium-high heat, add oil to a saucepan. Sauté onions for a few minutes until clear. Add spinach and chopped sausage. Cook until spinach is wilted and sausage is cooked through. Add salt and pepper to taste.

Meanwhile, in a large bowl combine eggs, basil, tomatoes, cheese, more salt and pepper to taste (about 1/4 tsp each here). Remove spinach from heat, add to bowl and combine well. Transfer to prepared pan.

Bake in preheated oven for 30 minutes, or until fully cooked through. Let rest for 10 minutes before serving.

quiche slice


  1. I feel like a do-do for not realizing that quiche could be made without a crust. I *love* quiche, but I don't love all the butter in the crust! I'll try this recipe ASAP!

    PS -- My Aerogarden is the same way. Once it gets started, my basil grows like a weed, but the other herbs I've tried don't grow quite as quickly (the dill is sputtering right now).

  2. That looks delicious & would be a different way to help use up the basil & tomatoes from my garden.

  3. This looks delicious and a great dish any time of day!

  4. I've never had a quiche without the crust--I am definitely a crust gal, but this still looks divine!


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