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Crustless Spinach Quiche

Crustless Spinach Quiche
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This crustless spinach quiche is light, savory, and versatile for any meal. Made with fresh spinach, eggs, and cheese, it’s perfect for brunch, lunch, or dinner.

Ingredients

Scale
  • 1 tablespoon olive oil or butter
  • 1 small onion, finely chopped (optional)
  • 2 cloves garlic, minced (optional)
  • 5 ounces fresh baby spinach, roughly chopped (or 10 ounces frozen spinach, thawed and well-squeezed)
  • 4 large eggs
  • 1 cup milk (whole or 2%; or use 1/2 cup milk + 1/2 cup half-and-half)
  • 1 cup shredded cheese (Gruyère, Swiss, cheddar, or mozzarella)
  • 2 tablespoons grated Parmesan (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg (optional)
  • 1–2 tablespoons chopped fresh herbs like parsley or chives (optional)
  • Nonstick spray or butter for the baking dish

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
  2. In a skillet, warm oil or butter over medium heat. Add onion and cook for 3-4 minutes until soft. Stir in garlic for 30 seconds.
  3. Add fresh spinach and cook until wilted and dry, about 2-3 minutes. If using frozen spinach, add it to the pan and cook off moisture. Season with salt and cool slightly.
  4. In a bowl, whisk eggs, milk, salt, pepper, and nutmeg together. Stir in cheeses and herbs.
  5. Spread the spinach mixture in the dish, then pour the egg mixture over it, leveling the top.
  6. Bake for 28–35 minutes, until the center is just set and the top is lightly golden. A knife inserted near the center should come out mostly clean, with a slight jiggle.
  7. Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.

Notes

For mini quiches, divide the mixture into a greased muffin tin and bake for 14–18 minutes. Squeeze spinach well to prevent a watery quiche.

Nutrition

Find it online: https://sourdoughvoyage.com/crustless-spinach-quiche/