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Crustless Quiche with Spinach

Crustless Quiche with Spinach

No pastry is used in this! I just used beaten eggs to make this quiche-style dish. It contains lots of vegetables and is light and fluffy.

Ingredients: Serves 3

Eggs
3
Spinach
1/2
Carrots
1/4
Cabbage
100 g
Milk
2 tablespoons
Soup stock granules
1 teaspoon
Ketchup
as needed

Steps

1. Shred cabbage, mince carrots.
2. Cover cabbage and carrots from Step 1 with plastic wrap and microwave for 1 minute. Boil spinach and chop into 3cm pieces.
3. Crack eggs into a bowl. Add milk and soup stock granules. Mix well.
4. Add the vegetables from Step 2 into the eggs in Step 3. Mix evenly.
5. Heat 1 teaspoon of vegetable oil in a small frying pan (18cm). Pour in the mixture from Step 4. Cover the pan and cook for about 5 minutes over low to medium heat.
6. Flip over as if peeling from the edges. Cook the other side for about 2 minutes to finish. Cut into six wedges and serve!

Story Behind this Recipe

I want to make some quiche, but pie crust? No way! So, I made this using beaten eggs only.