Crustless Spinach Quiche

The difference between a quiche and a frittata is The crust: A quiche contains a crust, while a frittata does not. A pastry crust—similar to a standard pie crust— holds the quiche’s filling. A frittata, sometimes called a crustless quiche, has no crust, and you can bake it directly in a pan or skillet.

Our girls at Go Girl Physique love the Crustless Spinach Quiche as it has many ingredients you would likely find around your kitchen every day.

Eggs are a great source of protein and will keep you going for a lot longer than alternative breakfast options. Especailly beneficial if you are taking part in one of our women’s gym workout classes or better still if you are part of the Warrior Goddess Program 

The following will give you an easy method of cooking a vegetarian Crustless Spinach Quiche. If you do not have spinach you can replace it with a leafay alternative such as silver beet or Bok Choi Cabbage.

Ingredients
1 tbsp coconut oil
1 onion, chopped
1 package frozen chopped spinach, thawed and drained
8 eggs, beaten
3 cups shredded raw cheese
¼ tsp sea salt
1/8 tsp black pepper

Method
Preheat oven to 350 degrees F and grease a 9 in pie pan with coconut oil
Heat coconut oil, and onions over medium heat in sauce pan until onions are soft. Stir in spinach and cook until excess moisture has evaporated.
In a bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and blend
Scoop into pan and bake for 30 minutes.