Did you hear? According to Punxsutawney Phil, there will be six more weeks of winter! Can’t hop on a plane and head to Florida, so might as well make the best of it. I have the perfect recipe for a Simple Easy Crustless Spinach Quiche which takes about twenty minutes of prep. With all that time you save making supper, why don’t you go out and build that snowman with the kids? Enjoy winter while it lasts!
There are so many reasons why I love this recipe. First of all, it’s easy. Sometimes, easy is good, especially after a long day at work, bad weather, and traffic. If you have frozen spinach, eggs, cheese and ONE onion, you can make this Simple Easy Crustless Spinach Quiche.
Second of all, it’s versatile. This is a basic recipe that can easily be altered to suit your specific tastes. For example, you can try incorporating sauteed mushrooms, smoked salmon, red peppers, sun dried tomatoes, anything you want! If you have some broccoli rabe, or even Swiss chard, you can use that too. Remember, we need to eat those green leafy vegetables, they’re good for you!
You can also use any combination of cheeses for this recipe. Gruyere, swiss, mozzarella, asiago, cheddar, feta, ricotta, low fat cottage cheese…all give different but wonderful results. You decide.
In this particular quiche, I combined 1 1/2 cups of mozzarella, 1 cup of cheddar and 1/2 cup of ricotta (homemade and well drained).
ORIGINS OF THE RECIPE FOR SIMPLE EASY CRUSTLESS SPINACH QUICHE:
I’ve adapted this recipe for a simple and easy crustless spinach quiche from one I found on allrecipes.com. It’s perfect for a no-fuss supper. Simple, quick and delicious. And the leftovers are great for those packed lunches.
Enjoy the quiche and have fun making that snowman!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 10 ounces fresh (washed) or frozen (thawed and drained) spinach
- 5 eggs, beaten
- 3 cups shredded cheese (see note)
- 1 tablespoon fresh parsley, chopped
- pinch nutmeg (optional)
- ⅛ teaspoon salt
- pinch pepper
- Spray a 10 inch pie plate with non-stick spray. Set aside.
- Preheat oven to 350℉.
- Over medium-high heat, heat olive oil in a large skillet.
- Add garlic, stir-fry for 1 minute.
- Add onions and cook for about 5 minutes or until softened.
- Add spinach and cook, stirring occasionally until mixture has lost its' moisture.
- Meanwhile, combine eggs, cheese, herbs and spices.
- Remove spinach mixture from heat and set aside to cool slightly for a few minutes.
- Combine cheese and spinach mixture.
- Pour mixture in prepared pie plate.
- Bake in oven for approximately 30-40 minutes or until mixture has set.
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Thanks for dropping by,
Ciao for now!
Maria 🙂
2016.03.31 post has been updated
I’ve been searching for a great crustless quiche that will satisfy the men in my life. After trying two other versions this recipe hit the mark!!! My son asked me if I could always make it this way 😀
I did cut the cheese to 2 cups and added 3 Tbsp of half n’ half. Other than that I stuck with the recipe. It was perfect and made for a delicious meatless meal. For my hearty eaters I paired the quiche with roasted red potatoes and vegetarian baked beans. For a lighter version I would pair it with mixed greens and sliced avocado. Thank you for this wonderful recipe!
Hi Linda,
Great suggestion…thanks for sharing! Thank-you you so much for taking the time to comment. I appreciate it 🙂
My family loved this recipe! I added an extra egg, subbed garlic powder and dried parsley but otherwise prepared as written. Next time I will use a bigger pan and even more eggs.
Hi Ashley,
That’s awesome! Great to hear…thanks for sharing. I really appreciate you taking the time to comment. 🙂 🙂 🙂
can you make this ahead?
Hi Heather,
That’s a great question…I have not tried to make it ahead. But I have frozen it in a “mini-quiche” form after I’ve baked it…and then its just a matter of reheating in the oven. Thanks for your comment 🙂
Yes you can make it ahead. Did all the prep the night before. Got up preheated oven and baked for 30 minutes. Perfect!
Fantastic! Thanks so much for taking the time to comment Lynn 🙂
Looks good! Wondering about the oven temp….375?
Hi Patty,
I will put it in a preheated oven at 350 F. Enjoy 🙂
Great site! Looking forward to enjoying trying your recipes! Thank you!
Linda M.
Thanks Linda! Really appreciate the comment. Enjoy 🙂
Yum! Found my dinner tonight ???? I’ve been trying to eat healthier leading up to the holidays, and this sounds perfect!
That’s great Katie! Hope you like it. Appreciate you taking the time to comment 🙂
I made the Spinach Quiche and it came out wonderful my grandson loved it and so did I ❤????
So glad to hear Karen! Thanks so much for taking the time to comment. Appreciate it ♥
We had at at my daughter’s house and everyone loved it!
Glad to hear Carmen! Thanks so much for taking the time to let me know. Enjoy your day 🙂
Can you use fresh spinach or just frozen?
Hi Karesa, you can use fresh or frozen. Thanks for dropping by 🙂
Can you use egg whites and if so, how many/much? Thanks!
Hi Jennifer, I have never made this quiche without the yolks, but my guess is that the final product should still be great since it is the egg whites which provide the structure to the quiche. I would use the same amount as indicated in the recipe. Great question! If you decide to try it, would love to hear about it! Thanks so much for dropping by. Have a great day ♥
dont you put any flour in it to help it set.
Hi Roz, I’ve never added any flour… it sets wonderfully! Thanks for dropping by 🙂
Delicious. I really enjoyed this dish and am planning to make it again this weekend! Thanks for a great recipe. ????
My pleasure Stephanie… glad to hear you enjoyed the recipe. Thanks so much for taking the time to comment. Have a wonderful week-end ♥
I just made this with egg whites only, frozen spinach (thawed and drained), reduced cheese of 1/2 cup part skim shreaded mozzarella and 1/2 cup low fat cottage cheese, and dried parsley instead of fresh…turned out delicious. Thank you for the base recipe!
Thanks for sharing Dana… I truly appreciate your comment and I am sure others will find value in your recipe ♥
I also love biscotti, and I love to cook. Like most Italian Americans I need to feed others. It’s a compulsion ! What can I say. This recipe is just what I’ve been looking for. The fresh spinich is a plus !
lol… birds of a feather… This recipe is a weekly occurrence in my family… I especially love it when there are leftovers… makes for an easy lunch. Hope you like the recipe. Marian, thanks so much for taking the time to comment and bringing a smile to my face. Have a great evening 🙂
This crustless quiche looks awesome and I can’t wait to make it. However, I am concerned about the amount of cheese. Could I add more eggs or some milk and less cheese ?
Hi Sandy, Yes, I think that would work. The recipe is extremely adaptable. If you are concerned about the total amount of cheese, I would decrease it by about 1 cup, and try adding another vegetable like mushrooms. You can also use up to 1/2 cup of a low fat cottage cheese (drained) in your mixture. Let me know if you have other concerns. Appreciate your comment ♥
Hi,
That looks wonderful. What cheese combination do you use and would recommend
Thanks
Hi Lili, One of my go-to combos is 1 1/2 cups of mozzarella, 1 cup of cheddar and 1/2 cup of well-drained ricotta. Hope you enjoy the recipe. Appreciate your comment. Have a lovely day 🙂
Thank you 🙂
I made my spinach crustless quiche
It came out yummy ty I wanted to leave a picture of it but I didn’t see what I could
Fantastic Gina! Appreciate you taking the time to comment ♥
I use 3/4 cup of milk in my quiche it’s the same recipe but mine’s have milk in it so next time I’m going to make it without the milk
I made the quiche yesterday. It came out delicious. All you could hear from my guests was, “amazing. delicious, insane, I’m making this.” 🙂 People had seconds an thirds. I prepared the spinach filling the day before and made the quiche fresh before my guests arrived. This is easy to make. It’s a keeper. Thank you
Fantastic Lili! I am thrilled to hear. Thanks so much for taking the time to write back to me. Have a great evening 🙂
Do you really use 10 oz of spinach? That seems like a lot
Yup, the whole bag. As the spinach cooks, there is some water loss and the leaves wilt, causing a big reduction in volume. Thanks for dropping by 🙂
We have been trying to increase our spinach intake and are tired of sauteed! Tried several creamed and crustless quiches. Made this 8/9/2017. Yours is excellent. I used ½ cheddar & ½ Monterrey jack cheese. Might be pretty to add sauteed red bell peppers or pimento. Three of us ate half the dish. Gonna warm up the leftover & add cheese, roll up in a warm tortilla for breakfast!
So glad you enjoyed the quiche Martha! The red peppers/pimento will definitely give the quiche a festive touch! Thanks so much for taking the time to comment. Have a great week-end 🙂
Would love to try your recipe. Can you please tell me if I were to use mushrooms do they need to be pre-sautéed prior to adding to the recipe? Or can they be used raw in the recipe? My concern is that they will release water if they are placed in raw and make the quiche soggy. Thank you for anything feedback.
Yes, I agree… I would sauté the mushrooms before adding them to the rest of the vegetables in the quiche. Appreciate your comment 🙂
This was my first time a king quiche–I came out PERFECTLY! Thank you!!!
My pleasure Denise! Appreciate you taking the time to comment 🙂
Is this good cold?
Yes, it taste equally great hot or cold. Thanks for dropping by 🙂
Well, I added sliced Mushrooms…sautéed with onions. I also added a cup of Parmesan cheese in addition to the 3 cups of Mozzarella cheese. Wonderful recipe!!
Fantastic variation! Thanks for dropping by Jill 🙂
Making this now, used some half n half, about a cup of chopped brie, a small winter pattypan squash, arugala and topped with cherry tomatoes. Baking in a 8 x 8 square pyrex… hoping for a yummy meal!
Sounds fantastic! Thanks for sharing Caresse 🙂