Rosemary Turkey and Spinach Crustless Quiche

Wednesdays are my "slow" work days, when I find myself doing things that I normally have no time for before my daughter gets home from kindergarten. For instance, I am going to start going in every other Wednesday to volunteer in her kindergarten class for an hour starting next week. SO excited for that! Today, I found myself craving quiche. It has been forever since I made a quiche and I don't know why I've waited so long. The house smells wonderful in the process, it is super easy, extremely delicious, healthy and makes for great leftovers! I also get to check off an item from my to-cook list! 


Ingredients:

• 1 tbsp vegetable oil
  
• 1/4 c onion, diced
• 1 clove garlic, minced
  
• 2 tbsp fresh rosemary, diced
  
• 8 oz frozen spinach, thawed and drained
  
• 4 oz shredded Romano cheese
  
• 4 oz shredded cheddar cheese
  
• 1 c cooked turkey (I used honey-smoked turkey breast from the deli)
  
• 4 or 5 eggs (I am low on eggs, so I used 4 this time)
  
• Salt, to taste
  
• Freshly ground black pepper, to taste
  

Directions:

• Preheat oven to 350 degrees.
  
• Lightly grease a 9-inch pie plate.
  
• In a medium bowl, combine the egg and cheeses.

• Heat oil in a large skillet over medium heat. Add the onions and cook until tender.
  
• Add the garlic and rosemary, stir and cook for 1 minute.
  
• Add the spinach, season with salt and pepper; stir and cook for 1 minute. Remove the skillet from heat.
  
• Stir in the cooked turkey and the egg/cheese mixture to the skillet.

• Pour the contents of the skillet into the prepared pie plate.
  
• Bake for 30 minutes, until the eggs set.
  
• Allow to cool for about 5 minutes before slicing and serving.

• Take a slice... or two.
  

• Enjoy!