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Crustless Spinach Quiche

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A light, savory pie featuring tender spinach and creamy eggs, perfect for a quick breakfast or brunch without the fuss of pastry.

Ingredients

Scale
  • 6 large eggs
  • 1 cup whole milk or ¾ cup milk + ¼ cup cream
  • 8 oz fresh spinach (or 10–12 oz frozen, drained well)
  • 1 cup shredded cheddar, gruyère, or a blend
  • 1 small onion or 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1–2 tbsp olive oil or butter
  • ½ tsp salt
  • ¼ tsp black pepper
  • Pinch of nutmeg (optional)
  • Fresh parsley or chives, chopped, for garnish

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
  2. Sauté onion and garlic in olive oil or butter over medium heat until soft and translucent, about 4–5 minutes.
  3. Add fresh spinach in batches, stirring until wilted, or add thawed and drained frozen spinach just to warm through. Season lightly and let cool slightly.
  4. Whisk eggs, milk (or milk + cream), salt, pepper, and nutmeg in a bowl until blended. Stir in ¾ cup of the cheese.
  5. Mix the cooled spinach mixture into the egg base, pour into prepared dish, and sprinkle remaining cheese on top.
  6. Bake for 35–45 minutes until the center sets and the top is light golden. Let rest for 10 minutes before slicing.

Notes

For a creamier center, use a mix of milk and cream. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://recipesunfolded.com/crustless-spinach-quiche/

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