This crustless quiche is made by pouring a spinach and cheese egg mixture into a tin and cooking it in the air fryer. Being flour-free makes it a good lunchbox option for those eating keto.
Sauté the onion in olive oil until translucent, add the spinach and cook for 5 minutes until it wilts and releases its liquid, then press it in a sieve to squeeze out the water thoroughly.
Whisk the eggs together with the cream, nutmeg and salt until smooth, then stir in the drained spinach and grated kashar cheese.
Pour the mixture into a greased tin, place it in a preheated air fryer basket and cook at 160°C for 25 minutes, until the centre is fully set. If you do not have an air fryer, bake it in a water bath in an oven preheated to 160°C for the same time.
Let the cooked quiche rest in the tin for 10 minutes before unmoulding, then slice and serve warm.
If you add the spinach without draining it, the quiche turns watery as it cooks; make sure to squeeze out the liquid thoroughly. Allergens: contains egg and dairy.
If your tin does not fit in the air fryer basket, you can split the mixture between two smaller tins and cook them for the same time, just check them in the last 5 minutes.
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