Crustless Spinach Quiche
A savory crustless spinach and cheese quiche with a tender egg base, perfect for brunch or light dinners, offering rich flavors and a nutritious boost.
Ingredients
Instructions
- Thaw the frozen spinach and squeeze out excess moisture.
- Saute the chopped onion in vegetable oil until translucent.
- Add the spinach to the onion and cook until any remaining moisture evaporates. Let cool.
- Beat the eggs in a bowl and stir in the grated Cheddar cheese.
- Combine the egg and cheese mixture with the cooled spinach and onion.
- Pour the mixture into a greased 9-inch pie plate or quiche pan.
- Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes until set and golden.
Tips & Substitutions
To enhance flavor, consider adding herbs like dill or thyme to the mixture. If you don't have Cheddar, any firm cheese like Gruyère or mozzarella works as a substitute. For a lighter version, use egg whites or a mix of whole eggs and egg whites. Ensure the spinach is well-drained to avoid a watery quiche.
Serving Suggestions
Serve the crustless spinach quiche warm or at room temperature. It pairs beautifully with a fresh salad, such as one featuring Miss Jessie'S Vidalia Onions And Cucumbers, or with crusty bread. This dish is perfect for brunch, lunch, or a light dinner and makes a great addition to a potluck.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave for 30-60 seconds or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This quiche can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Crustless Spinach Quiche contains roughly 457 calories, with 12g protein, 11g carbohydrates, and 42g fat. It is an excellent source of vitamin A (88% of the Daily Value), calcium (28% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 660mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Simply sauté about 1 pound of fresh spinach until wilted, then drain and squeeze out any excess moisture before adding it to the mixture. This will give the quiche a fresher taste and vibrant color.
How can I make this quiche dairy-free?
To make a dairy-free version, replace the Cheddar cheese with a non-dairy cheese alternative and use plant-based milk instead of whole eggs. Silken tofu can also be blended as a substitute for eggs, giving it a creamy texture while keeping it vegan.
Can I freeze the quiche?
Yes, you can freeze the quiche! Allow it to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).