Spread tahini honey spread on toast in the morning for a tasty but filling meal. Although it’s a delightful complement, the cinnamon can be skipped. I never do.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 1 9-inch quiche |
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (10 ounce) package frozen chopped spinach – thawed, drained, and squeezed dry
- 5 large eggs, beaten
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 cups shredded Muenster cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.
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- Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended.
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- Pour into the prepared pan.
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- Bake in the preheated oven until eggs have set, about 30 minutes.
- Remove from the oven and let cool for 10 minutes before serving.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 209 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 546 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I love how versatile this recipe is and how easy it is to prepare. I used an assortment of different cheeses (sharp white cheddar, sharp cheddar, and provolone) and some turkey along with the spinach. It was SO good, I just think next time I’ll use a little less cheese as it was slightly too gooey for my taste. But the flavor was perfect, Ill be using this recipe again for sure.
Really yummy! I used a lot of garlic instead of onion, fresh spinach, and I didnt have enough muenster so I used a mozzarella/provolone mix to supplement. I also put some tomato sauce in the mixture and it turned out delicious!
I loved it. I didn’t have Muenster cheese. I used cheddar cheese, Parmesan cheese, 1 TBSP of Dijon mustard and a bag of fresh spinach.
Simple and delicious. I make it all the time and everyone loves it.
Eggcellent! I have made this recipe a few times, different cheeses, add bacon or ham sometimes. Always a delicious meal and gluten free.
I don’t bake anything ever. I don’t have a quiche pan so made them this way. I didn’t have enough spinach. I had part of a 250g bag of frozen so put in some frozen celery in as well. I didn’t have much cheese so just burried a slice in each one before cooking. They took between 20-25 min to cook. I like the idea of muffins so I can easily freeze them for breakfasts or lunches. I also added a sprinkle of nutmeg as many other recipes use this. Very nice!!! Yum
Simple & delicious! I followed the basic recipe, but used cheddar & a blend of mozz/provolone. With the spinach & onion sauté, I threw in mushrooms & ham with kale & basil from the garden. Baked to perfection in 35 mins. I couldn’t resist trying a piece right away (!), next will freeze it for camping, when we can easily heat it up in the toaster oven. This is very easily modified for different combos. Will be my new go-to egg dish, thanks for sharing this great recipe! I’m a Happy Camper
The only cheese I had on hand was Monterrey Jack with jalapeno so I substituted that for the muenster. I also had to use fresh spinach because I didn’t have any frozen. I had some leftover sauteed mushrooms so I added them too.
Delicious! My family loved it! I had spinach that wasn’t bad but not quite fresh enough for salad, so cooking it up for this recipe was perfect. I used cheddar because we didn’t have muenster on hand. I made it again (also with cheddar) and cut it up to go into bento boxes for lunch, eaten cold, and *chef’s kiss* yum! Thank you ANY14TNS for posting this recipe!
I used fresh spinach. The quiche was yummy!
Good for those w/diet restrictions. Low carb Gluten allergy
This was so easy to make. My husband and I both LOVED it. I will definitely make it again!!
I will definitely be making this and serving for guests again and again. I used avocado oil instead of vegetable, 5 ounces of fresh baby spinach, the onion, and eggs as directed. I was trying to use up some cheeses that I had, so I used 1 cup each of shredded sharp cheddar, reduced fat mild cheddar, and low fat mozzarella. I baked at 350 for 30 minutes in my Ninja combination air fryer and oven using the oven setting. This is absolutely delicious. I plugged those ingredients into an app that I use for counting calories. 6 servings are 156 calories each. The reduced fat cheeses helped to cut the calories!
I was planning on making a quiche when my son informed me that he really wasn’t a fan of the crust. This recipe came out great. I sautéed my onion and a little bit of meat, mixed it with the eggs and cheese, and baked for the recommended amount of time. It came out perfect, and my son declared it to be “amazing.” I’ll be making it again soon.
We loved this! Made as directed. I used fresh spinach (large leaves) from my garden and two stuffed gallon bags of picked spinach yielded about one pound which is supposed to be the equivalent of one box frozen. I will make again and freeze. We have an abundance of garden spinach to use up ! So tasty!
Quick and easy – I used a bag of riced vegetables ( cauliflower and broccoli ) and it turned out great!
This is a popular breakfast at home. The last time I made it I added Cooked bacon pieces and subbed the muenster cheese with provolone and grated parmesan. DELICIOUS!
Delicious! I went with the 1/2 C cottage cheese + 1/4 C sharp white Cheddar suggestion, plus 1/4 C 2% milk. Texture was very good and we didn’t miss the crust. Thanks!
This is GREAT! I make it all the time and get rave reviews from everyone. I use cheddar instead of muenster.
I love it and what a great way that have all the veggies you love . Ty I love it
Very, very tasty! I had so many veggies, I thought I should add an extra egg. Nope. It was a little wet in the center. I’ll definitely bake again, but with just 5 eggs. I followed the suggestion of another reviewer and used 1/2 cottage cheese in lieu of Munster & added 1/3 cup crumbled Feta. Chopped & sauteed 1 medium onion, 3 cloves of garlic, 2 cups white mushrooms, 1/4 cup sun-dried tomatoes, 4oz can diced green chiles, 1 red and yellow bell pepper & sauteed/drained 5 oz of fresh spinach. Added all the veggies to the egg mixture & then added 1/4 cup milk. Baked longer, about 50 minutes. Wonderful!!!