Delicious crustless spinach quiche, perfect for a healthy meal or brunch.

Crustless Spinach Quiche

by

introduction

This Crustless Spinach Quiche is simple and light. It uses eggs, milk, fresh spinach, cheese, and a little onion. You can make it fast for breakfast, lunch, or a light dinner. For a different take, see this cottage cheese spinach crustless quiche recipe for ideas on using cottage cheese.

why make this recipe

You make this when you want a quick, healthy meal with few ingredients. It is low on prep because there is no crust. The spinach adds color and vitamins. The eggs and cheese give good protein and flavor. It also feeds a few people and keeps well for later.

how to make Crustless Spinach Quiche

Preheat the oven and mix the eggs and milk first. Add the chopped spinach, onions, and cheese. Pour the mix into a greased pie dish. Bake until set and slightly golden on top. Let it cool a bit, then slice and serve.

Ingredients :

2 cups fresh spinach, chopped, 4 large eggs, 1 cup milk, 1 cup shredded cheese (such as cheddar or Swiss), 1/2 cup diced onions, Salt and pepper to taste

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the eggs and milk.
  3. Stir in the chopped spinach, onions, cheese, salt, and pepper until well combined.
  4. Pour the mixture into a greased pie dish or baking dish.
  5. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.
  6. Allow to cool for a few minutes before slicing and serving.

how to serve Crustless Spinach Quiche

Cut into wedges and serve warm or at room temperature. Serve with a small salad or fresh fruit. A slice pairs well with toast or a light soup.

how to store Crustless Spinach Quiche

Let the quiche cool completely. Cover and store in the fridge for up to 3 days. Reheat slices in the oven or microwave until warm. You can also freeze slices wrapped well for up to 1 month; thaw in the fridge before reheating.

tips to make Crustless Spinach Quiche

  • Squeeze excess water from cooked spinach to avoid a soggy quiche.
  • Beat the eggs and milk well for a smooth texture.
  • Use any mild cheese you like. Swiss or cheddar work well.
  • Check at 25 minutes if your oven runs hot.
  • Let it rest a few minutes after baking to finish setting.

variation (if any)

  • Add cooked bacon, ham, or diced bell peppers for more flavor.
  • Use kale or Swiss chard instead of spinach.
  • Swap milk for half-and-half for a richer quiche.
  • Stir in herbs like dill or chives for fresh taste.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out extra water before adding.

Q: Can I make this dairy-free?
A: Use a dairy-free milk and plant-based cheese, but texture may change.

Q: How long does it take to bake?
A: Bake 30–35 minutes, but check at 25 minutes if needed.

Q: Can I add more eggs?
A: You can add one more egg for a firmer set, but the texture will change.

Q: Is this good cold?
A: Yes. It tastes fine cold or at room temperature.

Conclusion

For more tips and a similar step-by-step recipe, see the full Crustless Spinach Quiche recipe on Jo Cooks: Crustless Spinach Quiche recipe on Jo Cooks.