Crustless Spinach Quiche

August 11, 2009 by Ali

crustless-spinach-quiche

This morning I woke up early and had the random urge to make breakfast for my morning meetings at work. (And not just any meetings…two back-to-back “creative planning” sessions. Why oh why they are scheduled with a group of artists first thing in morning still eludes me…hmmm….) Suffice it to say, any extra sustenance and energy for the team always seems like a wise idea. :)

So when a quick scan of my fridge and freezer revealed an abundance of eggs and shredded cheeses, and that nice package of frozen, chopped spinach that I always keep on hand (one of my favorite staples)…I decided it was a good morning for spinach quiche! Actually, make that a crustless spinach quiche, being that I had no pre-made pie crusts in the fridge, and had zero time or interest (surprise, surprise!) in making one.

In general, I tend to go with the “method” rather than “exact-recipe” approach with quiches, but today looked up a quick recipe online and was quite pleased with the results! It ended up being a snap to throw together, and the classic flavor combo and texture were fantastic. However, you can of course substitute in whatever cheeses you have on hand (I often find the sharper, the better), and/or add in any veggies that you’d like (mushrooms, green peppers, tomatoes, etc.). I also love throwing in some stronger cheeses to give it an extra kick (such as the parmesan, feta, blue cheese, etc.), or some extra spices to season it up (blackening spices, Italian blends, etc.).

The bottom line is that quiches are wonderfully forgiving. Just stick with some of the basic proportions, and you’re good to go! Enjoy!!

spinach-onion-and-garlic

Crustless Spinach Quiche Recipe
(Adapted from AllRecipes)

Crustless Spinach Quiche

Total Time: 45 minutes

Yield: 6-8 Servings

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 medium onion (about 1 cup), chopped
  • 1 tsp. minced garlic
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 5 large eggs, beaten
  • 2 1/2 cups muenster cheese, shredded (or use whatever's on hand)
  • 1/4 cup grated parmesan cheese (plus 2 Tbsp. more for garnish - optional)
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • pinch of crushed red pepper

Method

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.

Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you'd like, top with additional freshly grated parmesan cheese.

Adapted from All Recipes

Ali's Tip: I also love using this recipe to make individual-sized little quiches. You can either use regular-sized muffin tins (15-20 minutes cook time), or the cute mini ones (about 10-15 minutes). Just be sure to prepare the tins well with cooking spray (or use muffin liners), and watch to be sure that they don't get overcooked!

(c) 2013 Gimme Some Oven. All rights reserved.

 

crustless-spinach-quiche-whole

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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17 thoughts on “Crustless Spinach Quiche

  1. Love this recipe! I came across it recently and am currently making it for the second time. It’s delicious and I wouldn’t change a thing.. and I’m a quiche lover! Thanks so much!

    - Liz

  2. Making this now- looks delish! I had a bit of feta cheese and mozarella cheese so using those . Can’t wait until it comes out of the oven!!

    - Barb

  3. Love the frittata recipe…Nothing as good as spinach, eggs and cheese!
    So homey and healthy. Nice bio…good luck with everything forever. (64 year old RN, with a gourmet husband Joe and a love for life!) Bec.

    - Becky Maddox

  4. Just made this and it was SO DELICIOUS! I added some leftover sundried tomatos that I really needed to use and it blended ever so well with the spinach and cheeses. The parmeson really took it to the next level, nice touch. Would you mind if I shared this recipe on my blog and gave you credit for it? Either way won’t hurt my feelings!

    Have a good one :)

    - FellowFoodBlogger

  5. This is SO good! Yep, it went directly to Pinterest!

    - Lois

  6. delicious and fun to make.
    i used the cheese i had on hand which was a pizza blend and fresh romano.
    baked about 10 extra minutes.
    delightful website too.
    thanks

    - julie

  7. INGREDIENTS CALORIES CARBS FAT PROTEIN
    Crisco – Oil, 1 tablespoon 120 0 14 0
    Onions , 1 cup, chopped 67 16 0 1
    Garlic, Minced, 1 Clove 4 1 0 0
    Spinach – Frozen, (10 oz) 88 12 2 11
    Eggs – Grade A Large Egg, 5 egg 350 5 23 30
    Cheese Muenster, 2.5 cup, 1,040 3 85 66
    Cheese Parmesan, 0.25 cup 108 1 7 10
    Table Salt – 1/4 tspn (dash) 0 0 0 0
    Pepper, black, 0.5 tsp 3 1 0 0

    Total 5 servings per recipe 1780 39 131 118
    Per Serving: 356 8 26 24
    calculated using myfitnesspal.com

    - julie

  8. Do you by any chance have the nutrition values for this recipe? My husband recently suffered a heart attack and I am trying to cook low-fat and low sodium. If I knew around what I was starting with it would help me adjust to fit his needs. Love that there is no crust; that helps right off the bat. Thanks.

    - Cyndi Honeycutt

  9. I’ve been wanting to try this and my friend so happened to make it for a brunch…it was so good! Now I will have to make it myself :) Do you think you could make the quiches in a muffin pan (to make mini ones) and then freeze them for another day??

    - Amanda N

  10. You are the best! Thanks for the blog and recipe…I feel no worries now as I embark on this!

    - Jill Davis

  11. bonjour.
    Je voulais faire cette recette mais je me demande si il n’y a pas une érreur , 2 tasses 1 / 2 de munster ça me semble énorme, Pouvez vous me dire si c’est bien ça ?
    merci d’ avance .

    - Na

    • bonjour na! merci pour votre réponse! oui, 2.5 tasses de muenster est réellement correcte pour cette recette. c’est une quiche avec un bon nombre de fromage, mais si vous voudriez la rendre plus saine, vous pouvez substituer en fromages qui sont inférieurs en graisse. Ou juste utilisation moins. :) Espérez que des aides! Merci!

      - ali

  12. Hi Ali,
    What a cheerful blog you have here! As for the quiche, I love you for making it crustless. They’re such a pain!

    - susan from food blogga