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Crustless Spinach Quiche Recipe
Ash Tyrrell

Crustless Spinach Quiche Recipe

I recently made this crustless spinach quiche on a busy weekend morning, and I couldn’t believe how simple and delicious it turned out. I wanted something comforting but not too heavy, and skipping the crust made it lighter and quicker. After one bite, I knew this recipe would become part of my regular rotation.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 10 ounce package frozen chopped spinach, thawed and drained
  • 5 large eggs
  • 3 cups shredded Monterey Jack cheese
  • 1 cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Method
 

  1. Start by preheating your oven to 350°F (175°C). I like to lightly grease my pie dish to make sure nothing sticks and serving is easy later. Preparing the oven first ensures even baking from the start.
  2. Heat the oil in a skillet over medium heat and cook the chopped onion until it becomes soft and translucent. Add the thawed and well-drained spinach, stirring until any remaining moisture evaporates. This step deepens the flavor and prevents a watery quiche.
  3. In a large bowl, whisk together the eggs and milk until smooth and slightly frothy. Stir in the salt and pepper to evenly distribute the seasoning. This mixture forms the creamy foundation of your quiche.
  4. Add the shredded Monterey Jack cheese to the egg mixture and stir gently. Then fold in the cooked onion and spinach mixture, making sure everything is evenly combined. The filling should look thick and well blended.
  5. Pour the mixture into the prepared pie dish and spread it evenly. Place it in the preheated oven and bake for about 45 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean when it’s done.
  6. Once baked, remove the quiche from the oven and let it cool for at least 10 minutes. This resting time helps it firm up and makes slicing much easier. Serve warm or at room temperature for the best flavor.

Notes

  • I always squeeze the spinach in a clean kitchen towel to remove every bit of extra moisture. It makes a huge difference in texture.
  • I prefer grating my own cheese because pre-shredded cheese doesn’t melt as smoothly. The flavor is also fresher.
  • I let the quiche rest before slicing. When I rush this step, it tends to crumble slightly.
  • I sometimes sprinkle a little extra cheese on top during the last 10 minutes of baking for a golden, bubbly finish.
  • If I want cleaner slices, I chill the quiche slightly before cutting. It holds together beautifully.