Quiche is the quintessential fancy breakfast food. Just say the word a few times. Quiche, quiche, quiche. It sounds very French and thus, sophisticated. Even though it sounds difficult, crustless spinach quiche is super easy to make. Basically, quiche is a savory baked custard made with eggs, milk, and filling and requires no fancy ingredients or cooking techniques.
I always cook with ingredients I have on hand. Since I have a 3 pound bag of spinach, a 2 pound block of cheese, and 50+ eggs from Costco, crustless spinach quiche is an easy, delicious way to use these up. Really, any vegetable filling works, so quiche is a great way to repurpose leftovers.
Crustless Spinach Quiche
With tender eggs, fresh spinach, and plenty of cheesy goodness, who needs pie crust? Omitting the crust, using milk instead of cream, and adding plenty of tender spinach make crustless spinach quiche a healthier, protein-packed meal.
Actually, wait. It's not very wholesome, but pie crust is buttery, flaky, and delicious. I just don't have any, and I don't find it worth 200 additional calories per serving.
- 1 tablespoon of oil
- 1 clove of garlic, minced
- 8 ounces of spinach
- 4 eggs, beaten
- 1 cup of milk
- ¼ teaspoon of salt
- ¼ teaspoon of pepper
- 1 cup of shredded cheddar cheese (4 ounces)
- Preheat the oven to 350 degrees. Lightly grease a 9 inch pie pan.
- Heat oil in a large pan over medium heat. Add the garlic. Stirring often, cook for 3-5 minutes until golden brown.
- Add the spinach, and cook until the excess moisture has evaporated, about 5 minutes.
- Set aside the spinach, and let cool.
- In a large bowl, mix the eggs, milk, salt, and pepper. Stir in the spinach.
- Pour the egg and spinach mixture into the prepared pie pan. Lightly sprinkle the cheese on top.
- Bake for 30-40 minutes until the quiche has set. Let cool for 10 minutes before serving.
Crustless quiche is surprisingly similar to Chinese steamed eggs because both are savory custards and have similar egg-liquid ratios.
- Oil: Used for cooking the spinach. Any sort of neutral oil (vegetable, olive, canola) works. Can be omitted.
- Garlic: Adds flavor. Use up to 4 cloves of garlic.
- Spinach: Required for crustless spinach quiche. You can use fresh or frozen spinach, but fresh will taste better. Substituting 1 cup of any other dry, cooked vegetable should work, or you can omit for plain crustless quiche.
- Eggs + milk: Required for crustless spinach quiche. You want about 1/4 cup of milk for each egg. For a lower fat option, you can substitute 2 egg whites for each whole egg. Cow milk works best because it doesn't add additional flavor. Higher fat percentages will be richer. For a very rich quiche, you can substitute some of the milk for half and half or cream.
- Salt + pepper: Season and flavor the quiche.
- Cheddar cheese: Adds cheesy goodness. Any sort of good melting cheese works.
Step by Step Photos
Preheat the oven to 350 degrees. Lightly grease a 9 inch pie pan. If you don't have a pie pan, you can use a square baking pan. However, the crustless spinach quiche will be thicker, so you will need to increase bake time.
Let's start by cooking the spinach so that it has a chance to cool. Heat oil in a large pan over medium heat. Add the garlic. Stirring often, cook for 3-5 minutes until golden brown. Add the spinach, and cook until the excess moisture has evaporated, about 5 minutes.
Spinach is 92% water, so it shrinks a lot after it cooks. The spinach still has water left in it, so the quiche may have some excess liquid when it's done.
Set aside the spinach, and let cool. Adding hot spinach to raw eggs is a baaaddddd idea. You may prematurely cook the eggs and get scrambled egg quiche. To prevent this, you should transfer the spinach out of the pan and spread it out onto a plate.
In a large bowl, mix the eggs, milk, salt, and pepper. Normally, when you make scrambled eggs, you can beat the eggs with a fork. However, you have enough volume here that using a whisk would be better.
By now, the spinach should be reasonably cool. Stir in the spinach. If you want any other fillings, add them in at this step.
Pour the egg and spinach mixture into the prepared pie pan. Lightly sprinkle the cheese on top. I blended up the cheese for a finer texture.
Bake for 30-40 minutes until the quiche has set. To check if the quiche is done, gently jiggly the pan. The inside should no longer be liquid. Amusingly, the quiche will be SUPER PUFFY fresh out of the oven.
Let cool for 10 minutes before serving. The crustless spinach quiche needs some time to deflate and set. I've scorched my tongue enough times that I know molten egg is really painful to eat. The leftovers make an excellent breakfast.
Have you ever tried quiche? It took me a while before I dared to make quiche for the first time, but now, I'm hooked, and I hope you find it as eggs-cellent as I do.
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