A quick, healthy egg and spinach dish that cooks fast and tastes good.

introduction

This crustless spinach quiche is simple and light. It uses eggs, fresh spinach, and cheese. You can make it for breakfast, lunch, or a light dinner. It is easy to follow and fills a small baking dish.

why make this recipe

It cooks fast and needs few ingredients.
It is low on carbs because there is no crust.
It uses fresh spinach and protein from eggs.
It works for meals any time of day and for guests.

how to make Crustless Spinach Quiche

Preheat the oven to 375°F (190°C).
Grease a baking dish with olive oil or butter.
In a bowl, whisk together eggs and milk; add salt and pepper.
Stir in the fresh spinach and shredded cheese.
Pour the mixture into the prepared dish.
Bake for 25-30 minutes or until the quiche is set and lightly golden on top.
Allow to cool slightly before slicing and serving.

Ingredients :

2 cups fresh spinach
4 large eggs
1 cup shredded cheese (such as cheddar or mozzarella)
1/2 cup milk
Salt and pepper to taste
Olive oil or butter for greasing the baking dish

Directions :

Preheat the oven to 375°F (190°C).
Grease a baking dish with olive oil or butter.
In a bowl, whisk together eggs and milk; add salt and pepper.
Stir in the fresh spinach and shredded cheese.
Pour the mixture into the prepared dish.
Bake for 25-30 minutes or until the quiche is set and lightly golden on top.
Allow to cool slightly before slicing and serving.

how to serve Crustless Spinach Quiche

Slice and serve warm or at room temperature.
Pair with a simple salad or fresh fruit.
Add a spoon of salsa or a dash of hot sauce for more flavor.

how to store Crustless Spinach Quiche

Let the quiche cool fully before storing.
Cover and keep in the fridge for up to 3 days.
Reheat in the oven or microwave until warm.
You can freeze slices in an airtight container for up to 1 month; thaw before heating.

tips to make Crustless Spinach Quiche

Squeeze excess water from spinach after washing to avoid a soggy quiche.
Beat eggs well for a smooth texture.
Use a nonstick or well-greased dish so slices come out clean.
Check oven a few minutes early; ovens vary.
Let it rest 5–10 minutes after baking to finish setting.

variation (if any)

Add cooked bacon, ham, or sautéed mushrooms for more flavor.
Swap cheese types: feta, goat cheese, or Swiss work well.
Use baby spinach or chopped kale instead of fresh spinach.
Add herbs like dill, chives, or parsley for freshness.

FAQs

Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water first so the quiche is not watery.

Q: Can I make this dairy-free?
A: Use a plant milk and a dairy-free cheese or skip the cheese. Texture will change but it will still work.

Q: How do I know when it is done?
A: The quiche is set when the center is firm and a toothpick comes out clean. The top should be lightly golden.

Q: Can I double the recipe?
A: Yes. Use a larger dish and bake a bit longer until set.

Conclusion

For a simple, crustless spinach quiche you can try this recipe and see tips and photos on Crustless Spinach Quiche – Jo Cooks.