Crustless Spinach Quiche Recipe

Introduction

This crustless spinach quiche is a delicious and easy way to enjoy a savory, protein-packed meal without the fuss of making a crust. Filled with fresh vegetables, tender ham, and melted cheese, it’s perfect for breakfast, brunch, or a light dinner.

Ingredients

• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 1 tablespoon canola oil
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 2/3 cup finely chopped fully cooked ham
• 5 large eggs
• 3 cups shredded Muenster or Monterey Jack cheese
• 1/8 teaspoon pepper

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Heat the canola oil in a large skillet over medium heat. Add the chopped onion and sliced mushrooms and sauté until they are tender.
3. Step 3: Add the thawed and well-drained spinach and the chopped ham to the skillet. Continue cooking until the mixture is dry and no moisture remains. Remove from heat and allow to cool slightly.
4. Step 4: In a large mixing bowl, beat the eggs until well blended. Stir in the shredded cheese.
5. Step 5: Add the cooled vegetable and ham mixture along with the pepper to the eggs and cheese. Mix everything until fully combined.
6. Step 6: Grease a 9-inch pie plate or quiche dish with butter, cooking spray, or canola oil. Pour the mixture into the prepared dish.
7. Step 7: Bake the quiche for 40 to 45 minutes, or until a knife inserted into the center comes out clean.

Tips & Variations

• For a vegetarian version, omit the ham and add extra mushrooms or diced bell peppers.
• Try using different cheeses like Swiss or sharp Cheddar for varied flavor.
• Make sure to drain the spinach well to prevent a watery quiche.
• To add more texture, sprinkle some breadcrumbs or crushed nuts on top before baking.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for about 1 to 2 minutes, or warm in the oven at 325°F (160°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach. Use about 5 cups of fresh spinach, cook it down until wilted, and then drain well before adding to the quiche mixture.

Do I need to use a pie crust for this quiche?

No, this recipe is specifically designed to be crustless, making it easier and lighter. If you prefer, you can add a crust, but it is not necessary.

Crustless Spinach Quiche Recipe

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★★★★★

4.9 from 72 reviews

This crustless spinach quiche is a delicious, low-carb alternative to traditional quiche that features sautéed onions, mushrooms, spinach, ham, eggs, and melted cheese. It’s easy to prepare, packed with savory flavors, and perfect for breakfast, brunch, or a light dinner.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables:

• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained

Protein & Dairy:

• 2/3 cup finely chopped fully cooked ham
• 5 large eggs
• 3 cups shredded Muenster or Monterey Jack cheese

Other:

• 1 tablespoon canola oil
• 1/8 teaspoon pepper

Instructions

1. Sauté the veggies: Preheat your oven to 350°F (175°C). Heat the canola oil in a large skillet over medium heat. Add the chopped onions and sliced mushrooms and sauté until they are tender and lightly browned, about 5 to 7 minutes. Then add the thawed and well-drained spinach along with the finely chopped ham. Cook the mixture, stirring frequently, until all excess moisture has evaporated and the mixture is fairly dry. Remove from heat and let it cool slightly to prevent scrambling the eggs in the next step.
2. Assemble the quiche: In a large mixing bowl, beat the 5 large eggs until smooth. Stir in the 3 cups of shredded Muenster or Monterey Jack cheese until evenly combined. Add the cooled spinach, onion, mushroom, and ham mixture to the eggs and cheese. Season with 1/8 teaspoon pepper and stir everything together thoroughly.
3. Prepare the baking dish: Grease a 9-inch pie plate or quiche dish using room-temperature butter, cooking spray, or canola oil to prevent sticking.
4. Bake the quiche: Pour the combined mixture into the prepared pie plate, spreading it evenly. Place the pie plate on the middle rack of the preheated oven. Bake the quiche for 40 to 45 minutes, or until the top is set and a knife inserted into the center comes out clean. The quiche should be lightly golden on top.
5. Serve: Remove the quiche from the oven and allow it to cool for a few minutes before slicing. Serve warm or at room temperature.

Notes

• Make sure to thoroughly drain the frozen spinach to avoid excess moisture making the quiche soggy.
• You can substitute the ham with cooked bacon or omit meat for a vegetarian version.
• Feel free to add your favorite herbs like thyme or parsley for extra flavor.
• This quiche can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
• Using a non-stick or well-greased pie plate helps prevent sticking without a crust.

Keywords: crustless quiche, spinach quiche, low carb quiche, easy quiche recipe, breakfast quiche, ham and cheese quiche, low fat brunch