Crustless Spinach Quiche

Serves 6-8

1 Tbsp. vegetable oil

1 medium onion (about 1 cup), chopped

1 tsp. minced garlic

1 (10 ounce) package frozen chopped spinach, thawed and drained

5 large eggs, beaten

2 1/2 cups muenster cheese, shredded (or use whatever’s on hand)

1/4 cup grated parmesan cheese (plus 2 Tbsp. more for garnish – optional)

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

pinch of crushed red pepper

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 garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.

Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated parmesan cheese.

Original recipe found here

 

Spinach & Cheese Egg Muffins

Yield: 12 muffins

6 to 8 strips of bacon, chopped

½ large onion, chopped

1½ cups cheddar cheese, shredded

2 to 3 cups of spinach

12 eggs

cooking spray

Preheat oven to 350°F and spray cooking spray in a muffin pan. Set aside.

Beat together eggs. Add the shredded cheese and stir to combine. Set aside.

In a frying pan on the stove, cook the onion and bacon over medium heat for about 10 minutes. Add in spinach and stir to combine. Cook for about 3 minutes or until spinach is wilted. Remove from heat and let cool for five minutes.

Add spinach mixture to the egg mixture and stir to combine. Ladle the egg mixture into a muffin pan being careful to not overfill the muffin cups. Cook for 15 minutes.

Remove from oven and let cool for 5 minutes before removing from the muffin pan. I found it easy to loosen the sides of the muffins with a butter knife and then gently remove them with a fork.

Original recipe found here

 

Korean Spinach Banchan

Serves 2

200 g Spinach

2 cloves Garlic – minced finely

1 Green Onion – sliced thinly

1.5 tablespoon of Soy Sauce (or Tamari for gluten free option)

½ tablespoon Sesame Oil

½ tablespoon Sesame Seeds – toasted

1 teaspoon Sea Salt

Mix minced garlic, green onion, soy sauce and sesame oil in a large bowl.

In a medium pot of boiling water, add 1 teaspoon of salt and blanch a bunch of spinach for 30 seconds. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.

Cut the spinach a few times and place the spinach into the sauce bowl and mix by hand.

Transfer the spinach onto a serving plate and sprinkle toasted sesame seeds.

Original recipe found here

 

Paprika Chicken & Spinach w/ White Wine Butter Thyme Sauce

Serves: 2-4

2 large chicken breasts

1 tsp paprika

salt & pepper

5 Tbsp butter*

¼ cup fresh thyme leaves

3 large garlic cloves, minced

1 cup dry white wine

2 handfuls spinach (chopped if they’re huge pieces)

Season the chicken breasts with the paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.

Melt 1 Tbsp butter in a large skillet over medium-high heat, and add the chicken breasts. Cook on the first side for three minutes (or until crisping and golden), flip, and turn the heat down to medium, or slightly less. Let cook for another three minutes before adding the remaining butter, thyme and garlic.

Cook, stirring the thyme and garlic around, for about 2 minutes before adding the wine.

Bring the wine to a gentle simmer and let cook for 20 minutes. It will reduce, so add more if necessary.

Add the spinach, and let wilt fully. Season with salt and pepper, make sure the chicken is done, and serve with a grain of your choice.

Original recipe found here

 

Spinach Artichoke Chicken

Serves: 8

olive oil spray

8 chicken breasts

13.75 oz artichoke hearts packed in water, drained

10 oz frozen spinach, thawed and squeezed

2 shallots, chopped

1 clove garlic, minced

½ cup Greek yogurt

½ cup mayonnaise

½ cup Parmesan cheese

½ cup shredded mozzarella cheese

Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.

Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.

Let stand about 5 minutes before serving.

Original recipe found here

 

Spinach & Mozzarella Egg Bake

Serves 6

5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella (I used a low-fat mozzarella blend from Costco with 6 grams of fat in 1/4 cup.)
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. seasoning (any combination will do)
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C.  Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.
Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes.  Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered.  Layer the grated cheese and sliced onions on top of the spinach.
Beat the eggs with desired Seasoning and salt and fresh ground pepper to taste.  Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently “stir” so the eggs, spinach, and cheese are evenly combined.
Bake about 35 minutes or until the mixture is completely set and starting to lightly brown.  Let cool about 5 minutes before cutting.  (The egg bake will settle down some as it cools.)  Serve hot.
Original recipe found here