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Easy Crustless Spinach and Cheese Quiche Recipe

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★★★★★

4.4 from 91 reviews

This easy crustless spinach quiche is a delicious and healthy dish packed with sautéed mushrooms, onions, spinach, and a blend of feta and cheddar cheeses. Perfect as a savory breakfast, brunch, or light dinner option, this quiche is baked without a crust, making it lower in carbs and gluten-free. The combination of flavors from the garlic, cheeses, and vegetables creates a comforting and satisfying meal that’s simple to prepare.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small sweet onion, diced
  • 4 ounces white or cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and drained

Dairy and Eggs

  • 6 ounces crumbled feta cheese
  • 8 ounces shredded cheddar cheese
  • 5 large eggs
  • 1/2 cup milk (1%, 2%, or whole)

Seasoning and Oil

  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate to prevent sticking.
  2. Sauté Vegetables: In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the diced onion and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Combine Filling: Remove the skillet from heat. Stir in the thawed and drained chopped spinach, crumbled feta cheese, and shredded cheddar cheese, mixing well. Transfer this mixture evenly into the greased pie plate.
  4. Prepare Egg Mixture: In a medium mixing bowl, whisk together the 5 large eggs, 1/2 cup milk, salt, and black pepper until fully combined and smooth.
  5. Assemble and Bake: Pour the egg mixture evenly over the spinach and cheese filling in the pie plate. Place the pie plate in the preheated oven and bake for 40-45 minutes, or until the eggs are fully set and the top is lightly golden brown.
  6. Cool and Serve: Allow the quiche to cool for 10 minutes before slicing and serving. This helps it set further and makes slicing easier.

Notes

  • This quiche is naturally gluten-free since it contains no crust.
  • Use fresh spinach if preferred; be sure to cook and drain it well to avoid excess moisture.
  • Milk fat content can be adjusted based on dietary preference—whole milk yields a richer texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Add herbs like dill or parsley for extra flavor variation.

Keywords: crustless quiche, spinach quiche, easy quiche recipe, gluten free breakfast, vegetarian quiche, spinach and cheese quiche

Find it online: https://kitchenbyrita.com/easy-crustless-spinach-and-cheese-quiche-recipe/