Crustless Spinach Quiche Recipe
User Reviews
4.2
Crustless Spinach Quiche Recipe
Description
The Crustless Spinach Quiche Recipe uses olive oil to soften diced sweet onion and minced garlic before adding chopped spinach to wilt gently. This vegetable mixture provides a flavorful base suspended in a custard of beaten eggs, almond milk, salt, and black pepper. Chopped artichoke hearts add texture and a mild tang. Mozzarella and Parmesan cheeses sprinkled on top melt during baking to create a golden, savory crustless quiche.
Baked at 375°F for about 27 to 30 minutes, this dish sets into a tender, cohesive sliceable form without the need for pastry, resulting in fewer calories and easier preparation. Cooling slightly before serving improves slicing. The texture is creamy and moist with distinct vegetable pieces.
This quiche suits varied meals including brunch or light dinners, easily complemented by a salad or fresh bread. It can be prepared ahead and refrigerated, but is best enjoyed within a few days for optimal freshness.
For storage, refrigerate leftovers up to 3-4 days in airtight containers. Freezing is not recommended because it changes the egg texture unfavorably. Reheat by allowing to come to room temperature, then warming gently in a 300°F oven for 12-15 minutes.
Ingredients
- 1 Tbsp. olive oil
- ½ sweet onion finely diced
- 2 cloves garlic minced
- 4 cups spinach finely chopped
- ¾ cup artichoke hearts coarsely chopped
- 6 egg large
- ½ cup almond milk cashew or soy milk
- 1 tsp salt
- ¼ tsp. black pepper
- ½ cup mozzarella cheese
- ¼ cup Parmesan Cheese
Instructions
- Preheat oven to 375 degrees.
- Sauté the Veggies. Sauté olive oil and onion in a medium-sized skillet over medium heat for 4-5 minutes. Add crushed garlic and continue sautéing for 1-2 minutes. Mix in chopped spinach and sauté for 2-3 minutes, or until spinach has wilted.
- Build the Quiche. In a large bowl whisk together eggs, milk, salt, and pepper. Evenly spread room temperature sautéed spinach and chopped artichokes in a 9-10 inch round pie dish that has been sprayed liberally with non-stick cooking spray. Pour in egg mixture and sprinkle both cheeses on top.
- Bake the quiche for 27-30 minutes, or until the top turns golden brown.*
- Cool and Serve. Let crustless quiche sit for 5-10 minutes before serving and enjoy!
Notes
- Pull quiche out of the refrigerator 20-30 minutes before reheating for even warming.
- Reheat in a 300°F oven for 12-15 minutes to restore texture without drying out.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing is not advised as it alters the egg custard texture significantly.
- For best flavor and texture, do not bake more than 24 hours in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 173mg | 58% |
| Sodium | 713mg | 30% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2460IU | 49% |
| Vitamin C | 11.9mg | 13% |
| Calcium | 175mg | 18% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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