I’m glad I wrote down my ingredients because preparing this quiche was an experiment! Excellent for menus on the Atkins diet!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 eggs
- 1 (16 ounce) container sour cream
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup shredded Cheddar cheese
- ½ cup crumbled feta cheese
- ½ cup shredded Parmesan cheese
- ½ cup chopped onion
- ½ cup chopped tomato
- 1 (4 ounce) can canned chopped green chiles, drained
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- ¼ teaspoon cayenne pepper
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
- Beat eggs in a large bowl. Whisk in the sour cream; mix until smooth. Mix in the spinach, Cheddar cheese, feta cheese, Parmesan cheese, onion, tomato, green chiles, garlic, cumin, paprika, and cayenne pepper.
- Pour the egg mixture into the prepared pie plate. Set pie plate on a baking sheet. Bake quiche until a knife inserted into the center comes out clean, about 1 hour.
Nutrition Facts
| Calories | 401 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 202 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 19 g |
| Sodium | 796 mg |
| Sugars | 3 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for company. Big mistake! It was barely edible. I followed the recipe exactly…tho hesitated at the 1 Tablespoon of Paprika. Not that tasty at all. No one asked for seconds and no one wanted any of the leftovers the next day. I threw away more than half of it.
I made this three times. Ultimately, omitted chilies, cayenne and cumin; cut the paprika to 1/2 tsp. Change to fresh baby spinach, sauteed and chopped, very well drained. Added Swiss Guyere cheese, 1 tsp black pepper, 1 tsp nutmeg; substituted feta with fresh mozzy and kept the cheddar. More ‘French’ in flavor and texture; very delicious. Cheers.
The whole family loved it! Fantastic! Made very slight substitutions with what I had in the house, cottage cheese for sour cream, colby-jack for cheddar, no cayenne & didn’t use quite a tsp of cumin.
I was looking for a crustless quiche recipe and found this one. So glad I did! My husband ate half of the quiche by himself and he is a picky eater! Thanks for sharing the recipe!
Delicious! I made the recipe basically as written except I swapped out the cumin for oregano as someone else recommended. I went easy on the cayenne. I had some mushrooms in the fridge, so I threw some of those in. And I added an additional egg because I was cooking it in a 9×11 rectangular dish. Delicious!!!! The feta and chopped green chiles amp up the flavor and keep it from tasting too “rich”, if that makes sense. And there are so much veggies in it, it doesn’t taste “eggy” at all. Love it!
Husband LOVED it. It did have too much cumin for my taste, next time I will use 1/2 the amount it calls for. it IS cheesy. Overall really good!
My family loves this quiche! I double the ingredients and add half a lb of turkey bacon, fried and chopped. Put it in a 9×13 pan for 1 1/2- 2 hours . it’s a main dish. easy, yummy. I don’t like cumin, so didn’t use it. salt pepper and some cayenne pepper.
Pretty good! I had to work with what I had on hand, which means no cayenne, no cumin, and I used Mexican cheese blend instead of Parmesan and feta. The result was tasty, but pretty heavy on the sour cream. I think I’ll try it next time with a crust-it needed a crunch. My 8 month old LOVED it, my two year old, not so much
Too hot for my palette and to serve to guests without knowing if *hot* is of their liking. Will halve the cayenne next time. Also, used shredded zucchini instead of spinach and was yummy.
I thought I had feta cheese in the fridge, but I didn’t, so I left it out and just added some more cheddar & parmesan. I also threw in about 5 sliced mushrooms that were hanging out in the fridge, waiting to be used up. This made for a nice, light lunch – served with a side salad and a piece of focaccia bread.
Easy peasy! Loved it!! I sliced tomatoes and put them on top-beautiful!
Great recipe for south beach. Adjustments I made, I used an rectangular glass pan, lined the bottom with 1 layer of sliced swiss cheese from the deli for crust. I made it with 1 1/2 cups chopped asparagus that i microwaved for 2 min. I ommited tomatoe, spinach, green chilies, and used 2 tsp of Penzys paris spice in place of cumin. I sauted the onions before adding and left out garlic powder, and paprica. We ate for breakfast and late night snack!
Way salty. I would try it again with much less feta and swiss instead of cheddar. It was overpoweringly cheesy, something I never thought I would say as a cheese lover, I think switching the cheeses as I plan to on the next try would solve that. Very easy to make though, and will try again with some tweaks
I really liked this one. I only made a few changes. First, I traded the cumin for Oregano. Oregano goes well with Feta so that was a no-brainer. Second, I added Bacon. but only one strip more for flavor than anything else. third I left out the green chilies. the last thing i did was sub the frozen spinach for fresh.
The cumin is very overpowering. I reduced the paprika from 1 TBSP to 1 tsp but even then the flavor seemed off. While I liked the fact that it was crustless and had a good texture, nobody in my family said they’d eat it again.