Easy Crustless Spinach Quiche
Slide this Crustless Spinach Quiche onto your brunch table and watch it disappear in minutes! It’s a symphony of melted Gruyère, tangy feta, and fresh spinach, all coming together without the fuss of a crust. Perfect for when you want a hearty slice of comfort, minus the extra carbs, and trust me, it’s so chock-full of flavor, you’ll never look back.
Olive oil: Use olive oil to sauté your ingredients; if needed, substitute with butter for a richer flavor. Onion: To build flavor. You can replace with a shallot. Garlic: Use as much or as little as you like. Fresh spinach: Brings color and nutrition; frozen spinach is a great alternative, just squeeze out the excess water. Eggs: The key binder for all the ingredients. Milk: Lightens the egg mixture; you can use any dairy-free milk, like almond or soy, if you’re avoiding dairy. Gruyere cheese: Melts beautifully for a creamy texture, but you can substitute Swiss cheese for a similar melt. Feta cheese: Gives a salty kick; goat cheese can be a creamy and tangy substitute. Parmesan cheese: Provides a nutty, salty depth; use Asiago cheese for a comparable flavor if needed. Salt and pepper: Essential seasonings, tailor to your taste. Nutmeg: Adds a hint of spice; but you can use ground cloves as well.
Making this Crustless Spinach Quiche is a breeze, truly. It’s a straightforward dish with a few simple steps, and before you know it, you’ll have a delicious quiche ready to enjoy. First things first, heat your oven to 375°F (190°C) to get it nice and ready. While the oven’s heating up, grab a 9-inch pie dish and give it a good spray with cooking spray. Next, place a skillet over medium heat and pour in the olive oil. Once it’s shimmering, add the chopped onion and garlic, and cook them until they’re soft. Now, add the fresh spinach to the skillet. Toss it around and cook it until it wilts. In a mixing bowl, you’re going to whip the eggs and milk together. After they’re well-acquainted, stir in all that cheese – the Gruyère, feta, and Parmesan. Add that pinch of nutmeg for a subtle kick. Don’t forget to season with salt and pepper. Take your spinach mixture and spread it evenly in your prepared pie dish. Then, cascade the egg and cheese mixture over the spinach. Give it a gentle stir in the dish to make sure the goodies are evenly distributed. Slide the dish into your preheated oven and let it bake for 30-35 minutes. You’re aiming for a quiche that sets firm and sports a lovely golden-brown top. Once it’s done, let it sit for a few minutes before slicing and serving.
Storage
Once it’s cooled down, you can cover this crustless spinach quiche with aluminum foil or plastic wrap and keep it in the refrigerator for up to 4 days or in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge and reheat in the oven until it’s warmed through.
More Quiche Recipes
Quiche Florentine Quiche Lorraine Cheesy Zucchini Quiche Mini Quiche Easy Quiche Recipe
