I really love quiche but when I pack it for lunch it seems soggy and the crust flakes. I tried this crustless spinach and Monterey jack cheese version and made it in a muffin tin.
There isn’t anything super special in this but I was glad I went with a lighter protein & veggie option for a few days worth of lunch. It would be good for a bunch item but this didn’t rock my socks.
4 cups fresh baby spinach
2 cups shredded Monterey Jack cheese
1 1/3 cups all-purpose flour
1 1/2 cups milk
1 teaspoon salt
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
Preheat oven to 350°.
Spray 13 x 9-inch baking dish or muffin tins with cooking spray. Place chopped spinach evenly in bottom of dish; sprinkle evenly with cheese.
Combine flour and remaining ingredients in a medium bowl; stir with a whisk until blended.
Pour milk mixture over cheese. Bake at 350° for 40 minutes or until lightly browned.
I omitted 1 teaspoon of baking powder, by accident. These turned out a bit more spongy than I expected, probably because I forgot the baking powder.