My aunt Sarah, who is well known in our family for her culinary skills, used to make this Crustless Spinach Quiche whenever we visited her for brunch. It was a family favorite, and I always looked forward to it. One day, I asked her for the recipe, and she gladly shared it with me. I have made a few tweaks to the original recipe to make it my own, but the essence of it remains the same. This quiche is a healthier alternative to traditional quiche as it does not have a crust, which reduces its calorie content. It is perfect for brunch, a light dinner, or a meal prep option for the week. The blend of spinach and muenster cheese makes it delicious and nutritious.
How to Prepare Crustless Spinach Quiche
Click here to get printable version
Ingredients for Crustless Spinach Quiche
- 1 tablespoon of vegetable oil
- 1 medium-sized onion, finely chopped
- 1 package (10 ounces) of frozen chopped spinach – thawed, drained, and excess water squeezed out
- 5 large eggs, whisked
- 1/4 teaspoon of salt
- 1/8 teaspoon of ground black pepper
- 3 cups of shredded Muenster cheese
Directions for Crustless Spinach Quiche
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9-inch pie pan.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onions and cook, stirring occasionally until they are soft, about 3 minutes. Add the spinach and continue cooking until the excess moisture has evaporated.
- In a large bowl, whisk together the eggs, salt, and pepper. Add the shredded Muenster cheese and the spinach-onion mixture and stir until well combined.
- Pour the mixture into the prepared pie pan.
- Bake in the preheated oven until the eggs have set, which will take about 30 minutes.
- Remove the quiche from the oven and let it cool for 10 minutes before serving.
- Serve hot and enjoy!
Can I use fresh spinach instead of frozen spinach?
Yes, you can use fresh spinach instead of frozen spinach. You will need about 1 pound of fresh spinach. Wash it thoroughly, chop it, and cook it in a skillet until it is wilted and the excess moisture has evaporated.
Can I use a different type of cheese?
Yes, you can use a different type of cheese. Cheddar, Monterey Jack, or Gruyere are all good alternatives to Muenster cheese.
Can I add other ingredients to this quiche?
Yes, you can add other ingredients to this quiche. Some popular additions are mushrooms, bell peppers, cherry tomatoes, or bacon.
Can I make this quiche ahead of time?
Yes, you can make this quiche ahead of time. Prepare the quiche as per the recipe and let it cool completely. Then wrap it in plastic wrap and store it in the refrigerator for up to 2 days. Reheat it in the oven at 350 degrees F (175 degrees C) for about 20 minutes before serving.
Can I freeze this quiche?
Yes, you can freeze this quiche. Prepare the quiche as per the recipe and let it cool completely. Then wrap it in plastic wrap and store it in a freezer-safe container or bag. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight and reheat it in the oven at 350 degrees F (175 degrees C) for about 20 minutes.
Is this quiche gluten-free?
Yes, this quiche is gluten-free as it does not have a crust.
I hope you enjoy making and eating this Crustless Spinach Quiche as much as my family and I do. Bon appétit!
Crustless Spinach Quiche
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 10 ounce package frozen chopped spinach - thawed, drained, and squeezed dry
- 5 large eggs beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 cups shredded Muenster cheese
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Stir in spinach and continue to cook until excess moisture has evaporated.
- Whisk together eggs, salt, and pepper in a large bowl. Add Muenster cheese and spinach mixture and stir until well blended.
- Pour into the prepared pan.
- Bake in the preheated oven until eggs have set, about 30 minutes.
- Remove from the oven and let cool for 10 minutes before serving.
- Serve hot and enjoy!
