Beth Warren Nutrition Blog

Spanach Jibon - My Most Popular Client Recipe

by Beth Warren September 23, 2020

What do you do if you want a quickie veggie-based lunch, but don’t have tons of time to prep or even eat, and you don’t want to feel hungrier or less satisfied later?
My answer: crustless quiches (aka “gibbons” in Sephardic or “kugel” in Ashkenazie lingo)
I promise, throwing in some cheese and eggs (or even leaving cheese out if intolerant/allergic),
will at the very least give you some protein and fiber to keep you going with a coupla these bad boys. Add some crackers on the side (I ❤️ @marysgonecrackers or simple mills personally)
can we all stop leaning on the crutch of “I don’t like salads/not in the mood to salads/don’t have time to make or eat a salad” and actually EAT lunch!? (ps they are also awesome any-meal and snack choice too!)
Don’t be shy-
get creative! Practically any veg can make its way as a base for a quiche.

Spanach Jibon

A spinach quiche recipe that is a great grab n' go meal or snack


  • 2 24 oz bags frozen chopped spinach
  • 1 onion, chopped
  • 1 tbsp extra virgin olive oil
  • 8 oz cottage cheese
  • ½ cup part-skim mozzarella cheese
  • 3 eggs
  • 1 tsp garlic powder
  • salt and black pepper, to taste


Steam spinach to defrost and squeeze out extra liquid. Saute the onion in oil. Add the spinach and combine with cheese, eggs and spices. Pour into Pyrex or muffin tins. Bake for 1 hour at 350˚.

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