Spinach Quiche(No Crust)
Spinach Quiche without a crust offers a delightful blend of flavors with ricotta and parmesan cheeses complementing the earthy spinach. This dish is perfect for a light lunch or brunch, catering to those seeking a gluten-free option that's both nutritious and satisfying.
Ingredients
Instructions
- Grease a 10-inch pie plate with margarine.
- Pour the mixture into the pie dish.
- Bake at 350° for 35 to 45 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the egg and cheese mixture. If you don't have ricotta, cottage cheese is a great substitute. You can also add diced onions, bell peppers, or even some cooked bacon for extra flavor. Don't forget to season with salt, pepper, and a pinch of nutmeg to enhance the spinach's taste. This recipe is a great way to use leftover vegetables.
Serving Suggestions
Serve the spinach quiche warm or at room temperature, garnished with fresh herbs like parsley or chives. It pairs beautifully with a side salad for a light meal or can be enjoyed alongside slices of toasted whole-grain bread. For a complete brunch spread, consider serving it with dishes like Cauliflower Dip or Layered Ice Cream for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 30-60 seconds or in a preheated oven at 350°F for 10-15 minutes until heated through. It can also be enjoyed cold, making it a perfect option for lunchboxes.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Quiche(No Crust) contains roughly 276 calories, with 12g protein, 37g carbohydrates, and 9g fat. It is an excellent source of protein (23% of the Daily Value) and calcium (23% of the Daily Value), and a good source of vitamin A.
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 instead. You'll need about 10 ounces of fresh spinach, wilted down and chopped. Sauté it briefly in a pan to reduce moisture before adding it to the egg mixture to prevent the quiche from becoming soggy.
How can I make this quiche dairy-free?
To make this quiche dairy-free, substitute the ricotta with a dairy-free cheese or blended silken tofu for creaminess. Use a dairy-free milk like almond or oat milk to replace the eggs if needed, ensuring it maintains a similar texture when baked.
Is it possible to add other vegetables to this quiche?
Absolutely! Feel free to incorporate other vegetables such as bell peppers, mushrooms, or zucchini. Just be sure to sauté them first to remove excess moisture, ensuring the quiche bakes properly without becoming watery.
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).