This morning I woke up early and had the random urge to make breakfast for my morning meetings at work. (And not just any meetings…two back-to-back “creative planning” sessions. Why oh why they are scheduled with a group of artists first thing in morning still eludes me…hmmm….) Suffice it to say, any extra sustenance and energy for the team always seems like a wise idea. :)
So when a quick scan of my fridge and freezer revealed an abundance of eggs and shredded cheeses, and that nice package of frozen, chopped spinach that I always keep on hand (one of my favorite staples)…I decided it was a good morning for spinach quiche! Actually, make that a crustless spinach quiche, being that I had no pre-made pie crusts in the fridge, and had zero time or interest (surprise, surprise!) in making one.
In general, I tend to go with the “method” rather than “exact-recipe” approach with quiches, but today looked up a quick recipe online and was quite pleased with the results! It ended up being a snap to throw together, and the classic flavor combo and texture were fantastic. However, you can of course substitute in whatever cheeses you have on hand (I often find the sharper, the better), and/or add in any veggies that you’d like (mushrooms, green peppers, tomatoes, etc.). I also love throwing in some stronger cheeses to give it an extra kick (such as the parmesan, feta, blue cheese, etc.), or some extra spices to season it up (blackening spices, Italian blends, etc.).
The bottom line is that quiches are wonderfully forgiving. Just stick with some of the basic proportions, and you’re good to go! Enjoy!!
Crustless Spinach Quiche
- Prep Time: 5 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: 6 -8 servings 1x
Description
This crustless spinach quiche is so savory and delicious, you’ll want seconds…and thirds!
Ingredients
- 1 Tbsp. vegetable oil
- 1 medium onion (about 1 cup), chopped
- 1 tsp. minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 large eggs, beaten
- 2 1/2 cups muenster cheese, shredded (or use whatever’s on hand)
- 1/4 cup grated parmesan cheese (plus 2 Tbsp. more for garnish – optional)
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- pinch of crushed red pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.
- Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated parmesan cheese.
Notes
Adapted from All Recipes
Great recipe. Used 15 oz of low fat cottage cheese instead of the muenster cheese, and the result was a light quiche, that finished in minutes. Will make again, thank you!
My first time making a quiche and I was terrified, but this was fool proof and came out so great. Thank you thank you! I added in some mushrooms, sun dried tomatoes, and a half a cup of feta like you suggested, but stuck to the recipe otherwise.
Absolute delicious. I used 6 eggs instead of 5 and I defrosted the spinach before adding it to the sautéed onions/garlic. I plan to freeze the remainder and eat in the future…a great item to have in the freezer ready to eat.
Can I prepare this quiche with shrimp & bake it the next morning ?
Delicious and so fast to pull together! My family loved it! I used a potato ricer to dewater the thawed spinach