why make this recipe
This crustless spinach quiche is quick, light, and full of flavor. It uses simple ingredients you likely have at home. You get a protein-rich dish with vegetables and cheese. For ideas on what to serve with spinach dishes, see this guide on best foods to eat with spinach.
introduction
This recipe makes a soft, savory quiche without a crust. It cooks faster and has fewer carbs than a regular quiche. You can make it for breakfast, lunch, or a light dinner. If you like spinach in simple ways, try a related spinach with boiled eggs recipe for another quick meal.
how to make Crustless Spinach Quiche
Preheat the oven and cook the onions and spinach. Mix eggs, milk, and spices. Stir in the cooked vegetables and cheese. Pour into a greased dish and bake. This method keeps steps clear and fast. For another easy quiche idea, you can look at an easy quiche bake idea for more inspiration.
Ingredients :
- 4 cups fresh spinach, chopped
- 1 cup milk
- 4 large eggs
- 1 cup shredded cheese (e.g., cheddar or feta)
- 1/2 cup onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Olive oil for cooking
Directions :
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat, add onions and sauté until translucent, about 5 minutes.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg.
- Stir in the sautéed spinach mixture and shredded cheese.
- Pour the mixture into a greased pie dish.
- Bake for 30-35 minutes or until the quiche is set and lightly golden.
- Let it cool for a few minutes before slicing and serving.
how to serve Crustless Spinach Quiche
Serve warm or at room temperature. Cut into wedges and place on a plate with a fresh salad. You can also serve it with toasted bread or light soup. For side ideas that match quiche-style dishes, try a simple way to serve with a simple quiche side.
how to store Crustless Spinach Quiche
Cool the quiche fully before storing. Cover and keep in the fridge for up to 3–4 days. Reheat slices in the oven at 325°F (160°C) for 10–15 minutes or in the microwave for 1–2 minutes until warm. You can freeze slices in a sealed container for up to 1 month; thaw in the fridge before reheating.
tips to make Crustless Spinach Quiche
- Use fresh spinach for best texture and flavor.
- Squeeze excess liquid from cooked spinach to avoid a soggy quiche.
- Beat eggs well so the quiche sets evenly.
- Let the quiche rest a few minutes after baking to firm up for cleaner slices.
- Use a mix of cheeses for more flavor.
variation (if any)
- Add cooked bacon, ham, or mushrooms for extra taste.
- Swap cheddar for feta for a tangy version.
- Use half-and-half instead of milk for a richer texture.
- Add fresh herbs like dill or parsley for brightness.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before using.
Q: Can I make this dairy-free?
A: Use a dairy-free milk and a non-dairy cheese alternative. Texture may change slightly.
Q: How do I know the quiche is done?
A: The center should be set and not jiggly. The top will be lightly golden.
Q: Can I double the recipe?
A: Yes. Use a larger dish or two pie dishes and bake until set, adding a few extra minutes if needed.
Crustless Spinach Quiche
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat, add onions and sauté until translucent, about 5 minutes.
- Add the chopped spinach and cook until wilted, about 2-3 minutes.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg.
- Stir in the sautéed spinach mixture and shredded cheese.
- Pour the mixture into a greased pie dish.
- Bake for 30-35 minutes or until the quiche is set and lightly golden.
- Let it cool for a few minutes before slicing and serving.