Spinach & Feta Crustless Quiche (low carb/keto)

Ingredients

10 oz frozen chopped spinach, thawed 2 TB butter, divided ½ small shallot, minced 1/2 cup crumbled feta cheese 6 large or 9 medium eggs 1 cup of heavy cream salt & pepper

Directions

Preheat oven to 350F. Grease a pie dish with 1 tablespoon of the butter.

In a skillet, add butter and saute the diced shallots and cook until slightly softened.

Place the thawed chopped spinach into a towel or paper towel and wrap it around the spinach into a ball and squeeze until you remove as much liquid as possible.

In a large bowl, crack in the eggs and add the cream, salt & pepper, then whisk until foamy and increased in volume. Fluff up the spinach with a fork and add it to the egg mixture. Add the crumbled feta and fold both in.

In the greased pie dish, and then pour the egg mixture and bake at 350 for 35-40 minutes. Let cool for 10-15 minutes before serving.

Reheating and leftovers The best presentation and clean cuts will come from chilling for several hours or overnight in the fridge. To reheat, place a serving onto a microwave-safe plate and cover with a paper towel and heat for 30-40 seconds. It's also great cold.

Makes 6-8 servings.