Easy Crustless Spinach Quiche
User Reviews
5
Easy Crustless Spinach Quiche
Description
The quiche preparation starts with cooking diced sweet onions and sliced mushrooms in olive oil until softened, then stirring in garlic briefly. Thawed, drained spinach and crumbled feta combine with shredded cheddar before being poured into a greased deep-dish pie plate.
A whisked mixture of eggs, milk, salt, and pepper is poured over the vegetable and cheese mix, then baked at 350°F until the eggs are set and the surface begins to golden. The absence of crust allows the filling's texture and flavors to remain the focus, resulting in a delicate and moist custard.
This dish serves well as a light meal or brunch item, providing richness from the cheeses and balance from the earthy vegetables. It can also be adapted to include a pre-made crust if desired, but baking without one simplifies the process and reduces preparation time.
The recipe permits flexibility in cheese types or adding ingredients, but keeping the moisture managed is important to maintain the quiche’s texture.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion diced
- 4 ounces white mushrooms sliced, or cremini mushrooms
- 2 cloves garlic minced
- 10 ounces spinach thawed and drained, frozen, chopped
- 6 ounces feta cheese crumbled
- 8 ounces cheddar cheese shredded
- 5 large egg
- 1/2 cup milk 1%, 2%, or whole
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate.
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the diced onion and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until softened. Add 2 cloves minced garlic and cook for 1 more minute, until fragrant.
- Remove from heat and stir in the thawed and drained spinach, 6 ounces crumbled feta cheese, and 8 ounces shredded cheddar cheese. Spoon this mixture into the prepared pie plate.
- In a medium mixing bowl, whisk together 5 large eggs, 1/2 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Pour the egg mixture evenly over the spinach and cheese mixture in the pie plate.
- Place the pie plate in the preheated oven and bake for 40-45 minutes, or until the eggs are set and the top is lightly golden. Let cool 10 minutes before slicing and serving.
Notes
- To add a crust, spoon the filling into a pre-made or homemade pie crust without the need to par-bake.
- Ensure frozen spinach is fully thawed and drained to prevent excess moisture in the quiche.
- Let the quiche cool 10 minutes before slicing to help it set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 272kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 573mg | 24% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4745IU | 95% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 400mg | 40% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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