Okay, so you know how some mornings are just a whirlwind? You need something delicious, satisfying, and let’s be honest easy to whip up. That’s where this amazing Cheese and Spinach Crustless Quiche comes in! It’s become my absolute go to when I’m short on time but still want a super wholesome meal. Forget fussy pie crusts; this beauty is all about the creamy, cheesy filling packed with healthy spinach. Trust me, it’s a game changer for busy breakfasts, a light lunch, or even a quick dinner.
# **Why You’ll Love This Cheese and Spinach Crustless Quiche**
Seriously, this quiche is a lifesaver. Here’s why it’s earned a permanent spot in my recipe rotation:
- It’s SO Easy: No crust means way less fuss! You can literally throw it together in minutes.
- Packed with Flavor: The salty cheese and savory spinach are a classic combo that just works.
- Healthy & Wholesome: It’s naturally low-carb and gluten-free, making it perfect for so many diets.
- Super Versatile: Great for breakfast, lunch, or a light dinner. Plus, it’s fantastic for meal prep!
Essential Ingredients for Your Cheese and Spinach Crustless Quiche
Alright, let’s talk about what you’ll need to make this magic happen! It’s pretty straightforward, and you probably have most of it in your kitchen right now. For our Cheese and Spinach Crustless Quiche, here’s the rundown:
- 6 large eggs: The backbone of our quiche!
- 1 cup milk: Or you can totally use half-and-half for an even richer texture. Go with whatever you have on hand!
- 1 cup shredded cheddar cheese: I love cheddar here, but feel free to mix it up with your favorite cheese blend.
- 1 cup frozen chopped spinach: This is key! Make sure you thaw it out and give it a really good squeeze to get all that extra water out. Nobody wants a watery quiche!
- 1/4 teaspoon salt: Just to make all those flavors pop.
- 1/8 teaspoon black pepper: A little kick of pepper is always good.
- 1/4 teaspoon garlic powder: Adds a lovely subtle savory note that ties everything together beautifully.
Tips for Success with Your Crustless Quiche
Okay, so making this Cheese and Spinach Crustless Quiche is super easy, but there are a couple of little tricks that make *all* the difference. I’ve definitely had my share of less-than-perfect quiches when I started out, and learning these brought mine to a whole new level!
First things first: that spinach! Seriously, squeeze out as much water as you possibly can. If you skip this, you’ll end up with a watery quiche, and nobody wants that. You can use a clean kitchen towel or even a cheesecloth to really wring it out. Trust me, it’s worth those few extra seconds.
When it comes to baking, don’t be tempted to bump up the oven temperature to make things go faster – stick to 375°F (190°C). A gentler heat cooks it evenly without burning the outside before the middle is set. To test if it’s done, you want the center to be firm, not jiggly. A knife inserted near the middle should come out *mostly* clean. If it has a few moist crumbs, that’s perfect! If it’s still wet batter, pop it back in for a few more minutes. This is a bit like howother crustless quiches handle baking; patience is key!
Step-by-Step Guide to Making Cheese and Spinach Crustless Quiche
Alright, let’s get this delicious Cheese and Spinach Crustless Quiche into the oven! It’s really just a few simple steps, and before you know it, you’ll have a perfect, golden quiche ready to go.
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First things first, let’s get that oven warmed up. Preheat it to 375°F (190°C). While that’s heating, grab your 9-inch pie plate and give it a little grease. A quick spray of cooking oil or a tiny bit of butter works wonders to make sure nothing sticks.
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Now, grab a big bowl – this is where all the magic happens! Crack in your 6 large eggs. Add the milk (or half-and-half!), then sprinkle in the salt, pepper, and that little bit of garlic powder. Whisk it all together until it’s nice and bubbly and well combined. You don’t need to go crazy, just get it all mixed up.
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Time for the stars of the show! Gently stir in your shredded cheddar cheese and that super-important squeezed-dry spinach. Give it another gentle mix so everything is evenly distributed throughout the egg mixture. You want to see those lovely green flecks and cheesy bits!
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Carefully pour this wonderful, eggy mixture into your greased pie plate. Try to get it as even as you can. This makes for a prettier final dish!
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Into the oven it goes! Let it bake for about 30 to 35 minutes. You’ll know it’s ready when the center looks set – no more jiggling! – and if you poke a knife gently near the middle, it comes out pretty clean. If it looks a little wet, just give it a few more minutes.
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Patience, my friend! Once it’s out of the oven, let it sit for a few minutes to cool down slightly. This makes it easier to slice and serve, and the flavors really meld together. Serve it up warm and enjoy your amazing homemade quiche!
This method is pretty standard for most crustless quiches, so checking out other recipes like this cottage cheese spinach quiche can give you even more ideas for variations!
Ingredient Notes and Substitutions for Cheese and Spinach Crustless Quiche
You know, the beauty of this Cheese and Spinach Crustless Quiche is how forgiving it is! If you don’t have exactly what’s listed, don’t sweat it. For the milk, I often use regular milk because it’s what I always have, but if you want a really decadent quiche, go for half-and-half – it makes it so creamy!
Cheese-wise, cheddar is fantastic, but seriously, throw in what you love! Monterey Jack, Swiss, or even a good sprinkle of Parmesan would be delicious. For my friends who are keeping things dairy-free, you can totally use a good plant-based milk and your favorite dairy-free shredded cheese. It works like a charm!
Serving Suggestions for Your Delicious Crustless Quiche
This Cheese and Spinach Crustless Quiche is so versatile, it can be a star player any time of day! I love serving it with a big, fresh salad. A lovely quinoa apple salad is fantastic, or even a simple chickpea and feta salad adds a great Mediterranean vibe. It also pairs beautifully with some roasted potatoes or a small cup of creamy tomato soup. Honestly, whatever you serve it with, it just disappears!
Storage and Reheating Instructions
Got leftovers of this amazing Cheese and Spinach Crustless Quiche? Lucky you! To keep it tasting its best, pop any extra slices into an airtight container. It’ll stay delicious in the fridge for about 3 to 4 days. When you’re ready for a reheat, just pop a slice in the microwave for about 30-60 seconds, or pop it in a toaster oven at 350°F (175°C) for about 10-15 minutes until it’s warm and lovely again. Easy peasy!
Frequently Asked Questions about Cheese and Spinach Crustless Quiche
Got questions about my favorite Cheese and Spinach Crustless Quiche? I’ve got answers! This recipe is pretty straightforward, but I know sometimes you just need a quick clarification.
Can I make this dairy-free?
Yes, you absolutely can! Just swap the regular milk for your favorite unsweetened plant-based milk, like almond or soy. And for the cheese, use your go-to dairy-free shredded cheddar alternative. It works wonderfully!
What can I use instead of spinach?
Spinach is great, but if it’s not your favorite, no worries! You can easily swap it out for other finely chopped veggies. Sautéed mushrooms or finely diced bell peppers work really well. Just make sure you cook them down a bit first to get any excess moisture out, similar to how you prep the spinach.
My quiche came out watery. What did I do wrong?
Oh, that’s almost always because of the spinach! The biggest culprit for a watery quiche is not squeezing out all the excess liquid from the thawed frozen spinach. Give it a really good squeeze, maybe even wrap it in a clean kitchen towel and twist it hard. That’s usually the fix!
Can I add other ingredients besides cheese and spinach?
Absolutely! This crustless quiche is super adaptable. Cooked crumbled bacon or sausage is a fantastic addition. Diced onions, sautéed mushrooms, or even some chopped cooked broccoli would be delicious. Just make sure any veggies are pre-cooked and not too watery.
Nutritional Information Estimate
Okay, so talking numbers! For one serving of this glorious Cheese and Spinach Crustless Quiche, you’re generally looking at around 150-180 calories. It’s packed with about 10-12 grams of protein and around 3-5 grams of carbs, with 10-13 grams of fat, depending on the milk and cheese you use. Remember, this is just an estimate – your mileage may vary a bit!
Cheese and Spinach Crustless Quiche
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.
- Stir in the shredded cheddar cheese and the thawed, squeezed spinach.
- Pour the mixture into the prepared pie plate.
- Bake for 30-35 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche cool for a few minutes before slicing and serving.