Easy Crustless Spinach Quiche
To the vegan family and gluten-free community, I bring before you, greatness. Something you may have heard of, that takes power from your mouth literally and leaves you begging like some old Colorado street mugger. What is it? Crustless spinach quiche is a delicious and healthy breakfast or brunch option that is perfect for anyone looking to incorporate more vegetables into their diet.
It’s a versatile dish that can be served hot or cold, making it great for on-the-go meals or for entertaining. Plus, it’s easy to make and can be customized with a variety of ingredients to suit your taste preferences.
This is a super easy recipe to put together for any breakfast, brunch, lunch, or dinner. I won’t judge, spinach quiche is good for any meal.
While I’m going to make it crustless today, you could easily add a crust if that’s your thing. Before we get started with everything else you’ll want to prep your spinach.
I buy my spinach frozen, but then once thawed, it has all of this liquid in it that you need to remove.
So what I do is just gather up a clump of the spinach and squeeze it in my hand and let the juices run out into a bowl, and once no more liquid is coming out I just set it aside on a paper towel which will absorb any remaining liquids.
You’ll need 10 ounces of spinach total, and while I know this isn’t the prettiest thing, it really is important to drain your spinach well. Otherwise, you’ll end up with a soggy quiche. It’s best to just get this done first thing so that you can then move on with the recipe.
How to Prepare Spinach Quiche
To begin, preheat your oven to 350°F and lightly grease a 9-inch pie dish. Next, heat a small amount of oil in a pan over medium heat and add chopped onion and mushroom. Cook the onion until it becomes translucent or sauté.
Add a couple of cloves of minced garlic and cook for an additional minute.
Next, add a bag of frozen spinach to the pan and cook until it is thawed and any excess moisture has evaporated.
While the spinach is cooking, whisk together a few eggs in a large bowl.
Add in some grated cheese, milk, a pinch of salt, and a pinch of black pepper. Mix in the cooked spinach mixture, then pour the mixture into the prepared pie dish.
Bake the crustless spinach quiche in the preheated oven for about 40-45 minutes, or until the center is set and the edges are lightly golden. Allow the quiche to cool for a few minutes before slicing and serving.
What to serve with this dish?
You can serve the spinach quiche as is, or add a few extra toppings for some extra flavor. Try diced tomatoes, chopped bacon, or sliced mushrooms for a savory twist.
If you prefer something a little sweeter, try adding some diced apples or pears. The possibilities are endless, so get creative and make it your own!
storing and reheating spinach quiche leftovers
Store any leftovers in an airtight container for up to 7 days. Reheat single servings in the microwave in 30-second increments until warmed through, approximately 60-90 seconds total.
Crustless Spinach Quiche
Ingredients
- 1 tbsp. extra virgin olive oil
- 1 small sweet onion, diced
- 4 ounces mushrooms, sliced
- 2 cloves minced garlic
- 10 ounces chopped frozen spinach, thawed and drained
- 6 ounces crumbled feta cheese
- 8 ounces shredded cheddar cheese
- 5 large eggs
- ½ cup milk
- ¼ tbsp. salt
- ¼ tbsp. black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9inch deep dish pie plate.
- Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and sauté until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
- Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10minutes before slicing and serving.
