Crustless Spinach Quiche: Your New Go-To!

Crustless Spinach Quiche: Your New Go-To!

Enjoy this easy crustless spinach quiche featuring creamy eggs, cheddar, and Parmesan for a delightful breakfast or brunch.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 5 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 tbsp olive oil
• 1 small yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 10 oz fresh spinach (roughly chopped)

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.
2. In a large bowl, whisk together eggs, milk, cheddar cheese, Parmesan cheese, salt, and pepper.
3. In a skillet over medium heat, warm 1 tbsp olive oil. Add 1 small yellow onion and cook until soft (4-5 mins). Add 2 cloves garlic (1 min).
4. Stir in 10 oz. fresh spinach and sauté until wilted (2-3 mins). Remove from heat, let cool slightly, drain thoroughly, pressing out excess liquid until no more than 1 tbsp of liquid remains. Add to egg mixture.
5. Pour into the prepared dish. Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
6. Cool for 5-10 minutes before slicing. Serve warm or at room temperature.

Notes

– Ensure spinach is thoroughly drained to prevent a soggy quiche.
– Use a good quality cheese blend for maximum flavor.
– Let the quiche cool slightly before slicing for cleaner cuts.

Allergens: Milk, Eggs, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful crustless spinach quiche lies in managing the moisture content of the spinach and ensuring even cooking. Fresh spinach, when raw, contains a significant amount of water. If this water is not removed before incorporating it into the egg mixture, it will release during baking, leading to a watery, unappetizing quiche. The recommended method is to sauté the spinach with the onion and garlic. This process not only wilts the spinach, making it easier to handle and chop, but also cooks off much of its excess liquid. The residual moisture is then further reduced as the spinach cooks down in the pan. Ensure the pan is not overcrowded, allowing steam to escape. After sautéing, it’s beneficial to gently press the spinach mixture against the side of the pan with a spoon to squeeze out any remaining visible liquid before adding it to the egg mixture. This simple step is crucial for achieving a firm, set quiche.

Another critical technique is the proper whisking of the eggs and milk. Whisk until the yolks and whites are fully combined and slightly frothy, but avoid over-whisking, which can incorporate too much air and lead to a spongy texture. The cheeses, cheddar and Parmesan, contribute to the quiche’s structure and flavor. The cheddar melts and binds the ingredients, while the Parmesan adds a salty, nutty depth. Baking at the correct temperature (350°F or 175°C) is essential for even cooking. The outside should be set, and a knife inserted near the center should come out clean. Allowing the quiche to rest for at least 10 minutes after baking lets it firm up further, making it easier to slice and serve.

Troubleshooting

• Problem: Watery Quiche
  Fix: Ensure spinach is thoroughly sautéed and excess liquid is pressed out before adding to the egg mixture. Overcrowding the pan during sautéing can trap moisture; cook in batches if necessary.
• Problem: Undercooked Center
  Fix: The quiche may not have baked long enough, or the oven temperature might be too low. Verify oven temperature with an oven thermometer and bake until a knife inserted near the center comes out clean.
• Problem: Rubbery Texture
  Fix: This is often caused by over-whisking the eggs or over-baking. Whisk just until combined, and remove the quiche from the oven as soon as it’s set.
• Problem: Crumbly or Dry Quiche
  Fix: This can happen if too much liquid was removed from the spinach, or if the milk-to-egg ratio is off. Ensure you’re using the full cup of milk and don’t over-press the spinach to the point of dryness.

Substitutions

• Milk: Heavy cream or half-and-half can be used instead of milk for a richer, creamier quiche. The result will be a more decadent texture.
• Cheese: Gruyere, Swiss, or Monterey Jack can replace cheddar for a different flavor profile. Feta or goat cheese can be added for a tangy kick, but may require slight adjustment to salt.
• Spinach: Frozen spinach can be used, but it must be thawed completely and squeezed very dry to remove all excess water. Kale or chard can be substituted, but will require longer sautéing to become tender.
• Onion: Shallots or leeks (white and light green parts only) can be used in place of yellow onion for a milder, sweeter flavor.

Pro tips

• Ensure spinach is thoroughly drained to prevent a soggy quiche.
• Use a good quality cheese blend for maximum flavor.
• Let the quiche cool slightly before slicing for cleaner cuts.

Enjoy this delightful crustless spinach quiche as a healthy and flavorful addition to your meal rotation. Experiment with different cheeses or add other vegetables for endless variations.

Try this next: Crustless Ham & Cheese Quiche: Easy Breakfast!

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