What's For Dinner: Crustless Spinach, Sun-dried Tomato, and Goat Cheese Quiche

When it comes to weeknight dinners, I much prefer simple and convenient over complicated and time-consuming. I think that's why I love making quiche so much -- aside from the tastiness factor, of course! We eat quiche literally once a week, but the great thing about a quiche is that it is the ultimate in customizable meals -- switch out the vegetables, change up the cheeses, add in some cooked meat -- every week it has the potential to be completely different. Although I've been on a cheese and broccoli kick of late, this week I went a completely different direction with the combination of spinach, sun-dried tomatoes, and goat cheese. Oh, man, the goat cheese! So ridiculously creamy and delicious.

I tend to always start all my quiches with a base of sauteed onions, mushrooms, and garlic, which brings in plenty of caramelized and savory flavor to the end-product. Served with a salad on the side, a quiche makes for a filling -- yet light -- evening meal.

Crustless Spinach, Sun-dried Tomato, and Goat Cheese Quiche
(printer-friendly version)
makes 6-8 servings

2 teaspoons olive oil
1 small white onion, chopped
1/2 cup mushrooms, chopped
1 garlic clove, minced
2 cups loosely packed baby spinach leaves
1/4 cup chopped sun-dried tomatoes

2 eggs 

4 egg whites
1 cup organic skim milk
1/4 cup organic half-and-half
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
pinch of red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon freshly grated Parmesan cheese
3 ounces (about 1/2 cup) goat cheese, crumbled

1. Preheat the oven to 350 degrees. Spray a 9- or 10-inch glass pie plate with cooking spray. Set aside.

2. Add the olive oil to a large skillet and heat over medium-high heat. Add the chopped onion and mushrooms and saute until softened and the onion is golden brown, 3-5 minutes. Add in the minced garlic and saute until fragrant, 30 seconds. Stir in the spinach and saute until wilted, 1-2 minutes. Stir in the chopped sun-dried tomatoes and remove the pan from the heat.

3. In a large bowl, whisk together the eggs, egg whites, skim milk, and half-and-half. Stir in the Dijon mustard, salt, pepper, red pepper flakes, herbs, and grated Parmesan.

4. Carefully spread the cooked vegetables into the prepped pie dish. Then carefully pour the egg mixture over the vegetable mixture. Finally, add the crumbled goat cheese evenly over top.

5. Bake in the oven for 45 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool for five minutes before serving.