Crustless Spinach Quiche
User Reviews
5
Crustless Spinach Quiche
Description
This quiche starts by softening chopped onion and garlic in olive oil, then wilting fresh chopped spinach in the same pan. The mixture is spread into a prepared pie dish and topped with an egg mixture comprising beaten eggs, milk, and flavorful cheeses: Gruyère for nuttiness, feta for tang, and Parmesan for umami and sharpness. A pinch of nutmeg enhances the savory profile.
Baking at a moderate temperature allows the egg custard to set gently, forming a golden top and a creamy, firm interior. The absence of crust highlights the combined textures of tender spinach and smooth cheese custard. The dish balances creamy richness with vegetable freshness.
This quiche can be eaten warm or at room temperature and pairs well with salads or fresh fruit sides. It suits meal planning since it can be prepared ahead and reheated. Adding cooked bacon or ham is an option for extra protein as noted.
Instructions on handling frozen spinach and cheese substitutions provide flexibility. Storage in the refrigerator keeps leftovers good for several days.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 10 ounces spinach roughly chopped, fresh
- 4 large egg
- ½ cup milk
- 1½ cups gruyere cheese shredded
- ½ cup feta cheese crumbled
- ½ cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- 1 pinch nutmeg
Instructions
- Preheat your oven to 375°F (190°C). Generously spray a 9-inch pie dish with cooking spray.
- Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until they’re soft and smelling heavenly, just a couple of minutes. Add the spinach to the skillet and cook until wilted, which should take about 3-4 minutes.
- In a mixing bowl, beat together eggs and milk. Stir in the Gruyère, feta, and Parmesan cheeses, along with a pinch of nutmeg. Season with salt and pepper, and whisk it all together.
- Spread your spinach mixture in the prepared pie dish. Pour the egg and cheese mixture over the spinach. Give it a gentle stir in the dish to make sure the goodies are evenly distributed.
- Pop your dish into the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
- Let it cool for a few minutes before slicing. This helps everything set nicely.
Notes
- If using frozen spinach, thaw and squeeze out water thoroughly to prevent sogginess.
- Adjust cheese types based on preference or availability.
- For richer custard, substitute half the milk with heavy cream.
- Add cooked bacon or ham for more protein.
- Serve with fresh salad or fruit for a balanced meal.
- This dish can be made ahead and reheated; store leftovers in the fridge up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 451kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 32g | 64% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 268mg | 89% |
| Sodium | 910mg | 38% |
| Potassium | 616mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7593IU | 152% |
| Vitamin C | 22mg | 24% |
| Calcium | 883mg | 88% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
