Crustless Quiche - Low Carb Spinach, Tomato and Feta #healthy #keto

Spinach is a hot most loved with The Husband, in practically all structures: crisp, solidified, or canned. I've heard stories of him as a child opening jars of spinach and eating up them after school, Popeye style. Lol.

In my home, spinach is basically dependably on the basic need rundown, and I incorporate it in the same number of things as I can. (I've been known to cook and puree spinach, and add a glass to our spaghetti sauce and snicker as my youngsters chow down on it joyfully – in the event that you let them know, I will deny it, and never heat you treats. Ever!)

He's not all that brilliant at dish-washing, or table clearing. Yet, we're taking a shot at it! I've discovered that the more included I enable the children to be, the all the more ready they are to attempt diverse things, and eat whatever we make since they're so glad to have "made it".

This crustless quiche tastes incredible hot, room temp, OR chilled! You'll see there is no salt and pepper in this - the feta is bounty sufficiently salty, so there's no compelling reason to include it. You may appreciate some pepper in yours however!

Superfood spinach is the superstar in this solid low carb crustless quiche with tomatoes, onions and feta. Heavenly warm, room temp, or chilled - this is a flexible and nutritious dish!

Ingredients

• 1 Tbs olive oil
• 1 medium onion diced (about a cup)
• 6 oz fresh baby spinach leaves
• salt and pepper to taste
• 4 eggs
• 1/2 cup flour
• 1/2 tsp baking powder
• 1 1/2 cups milk
• 1/2 cup feta cheese (save a little for garnish)
• 1/2 cup grape or cherry tomatoes halved
• fresh basil leaves (optional, for garnish)

Directions

1. Preheat oven to 400F.
2. Lightly grease a 10-inch quiche or tart pan (or a deep dish pie plate)
3. Heat the olive oil over medium high heat in a skillet, and saute the onion until softened.
4. Add in the spinach and cook until just wilted (you may need to do this in batches if your skillet is too small). Season with salt and pepper to taste. Set aside to cool 5 minutes.
5. Whisk together eggs, flour, and baking powder. Whisk in milk, then stir in spinach-onion mixture. Add pepper, mix well.
6. Pour egg mixture into quiche pan. Top with feta.
7. Place the tomato halves on top, and press gently so only the surface is visible.
8. Bake for 25-30 minutes, or until center is set and the edge is golden brown - and pulling away from the pan.
9. Cool for 10 minutes.
10. Garnish with extra feta, and some basil (optional).
11. Slice, and serve.

For more detail : bit.ly/2z9nDi4