Crustless Spinach Quiche

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Egg

  Whole, fresh eggs

  5 extra large or 280g

• Swiss cheese

  3 cup, shredded or 324g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Spinach

  Raw

  1 package (10 oz) or 284g

Directions

1. Preheat the oven to 350°F. Lightly grease a 9-inch pie pan. Finely chop the onion and beat the eggs in a medium bowl.
2. Warm the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4–6 minutes. Stir in the spinach and cook until wilted and most moisture evaporates, 2–4 minutes.
3. In a large bowl, whisk the beaten eggs with the cheese, salt, and pepper. Fold in the warm spinach-onion mixture until evenly combined, then spread into the prepared pie pan.
4. Bake at 350°F until the center is set and the top is lightly golden, about 30 minutes. Let rest 10 minutes before slicing and serving.