Crustless Spinach Quiche
This Crustless Spinach Quiche is a creamy, savory breakfast or brunch dish packed with spinach and melted cheese, making it gluten-free and easy to prepare.
Ingredients
Main Ingredients
- 1 Tbsp vegetable oil
- 1 cup chopped onion
- 1 10 oz package frozen chopped spinach, thawed, drained, and squeezed very dry
- 5 large eggs, lightly beaten
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3 cups shredded Muenster cheese (about 12 oz)
Optional Ingredients
- to taste crushed red pepper for a gentle heat
- to taste garlic powder or minced garlic if you want more savory depth
- a pinch of nutmeg classic with spinach and eggs, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch pie plate with oil or cooking spray.
- Thaw the spinach if it’s still frozen, then drain and squeeze it extremely well.
Mixing / Assembling
- Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat.
- Add the chopped onion and cook, stirring occasionally, until softened—about 3 minutes.
- Stir in the spinach and cook for another 1–2 minutes, just until any extra moisture evaporates.
- In a large bowl, whisk together the eggs, salt, and pepper until evenly combined.
- Add the shredded Muenster cheese and the warm spinach-onion mixture. Stir until everything is well blended.
Baking
- Pour the mixture into your prepared pie plate and smooth the top.
- Bake for about 30 minutes, or until the top is golden and the center looks set (no wet jiggle).
Resting / Finishing
- Let the quiche cool on a wire rack for 10 minutes before slicing.
- Sprinkle with crushed red pepper if you like a little kick, then serve warm.
Notes
Best texture tip: The drier the spinach, the better the set. Flavor boost tip: Sauté the onion until it’s sweet and translucent. Common mistake to avoid: Don’t overbake until it’s dry.