YOUR SOLIN GENERATED RECIPE
Crustless Spinach and Feta Quiche
Sautéed spinach and onions baked in a protein-rich egg and Greek yogurt custard, topped with savory crumbled feta for a silky, satisfying texture.
INGREDIENTS
2 large eggs
0.5 cup liquid egg whites
0.5 cup nonfat Greek yogurt
1.5 oz feta cheese
2 cups fresh baby spinach
1 tsp extra virgin olive oil
0.25 cup yellow onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a 9-inch pie dish or oven-safe skillet with a small amount of oil.
Heat the extra virgin olive oil in a pan over medium heat and sauté the diced yellow onion until translucent and fragrant.
Add the fresh baby spinach to the pan and cook just until wilted, then remove from heat and drain any excess liquid to prevent a soggy quiche.
In a large mixing bowl, whisk together the large eggs, liquid egg whites, nonfat Greek yogurt, sea salt, black pepper, and garlic powder until completely smooth.
Stir the sautéed onion, wilted spinach, and 1 ounce of the crumbled feta cheese into the egg mixture.
Pour the mixture into the prepared baking dish and sprinkle the remaining 0.5 ounce of feta cheese evenly over the top.
Bake for 30 to 35 minutes or until the center is set and the edges are lightly golden brown.
Allow the quiche to rest for 5 minutes before slicing to ensure the custard sets perfectly.