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This easy crustless spinach quiche is my go-to solution whenever I want a wholesome, no-fuss meal that tastes like home. No need to roll out a crust or fuss over complicated steps—just a handful of savory, honest ingredients baked into a creamy sliceable dish you can serve for breakfast, brunch, or a light weeknight dinner.
I fell in love with this after bringing it to a potluck and watching even the pickiest eaters go back for seconds. Now it is one of those recipes I know by heart.
Ingredients
- Extra virgin olive oil: brings out flavor and prevents sticking look for cold pressed for best taste
- Sweet onion: adds a mellow base choose one that feels heavy and firm
- Fresh mushrooms: provide earthy flavor and moisture pick ones with tight caps and no dark spots
- Garlic: elevates the whole mixture use fresh cloves for the brightest punch
- Chopped frozen spinach: gives nutrition and color squeeze out as much water as you can after thawing
- Crumbled feta cheese: adds tang and creamy bits buy from a block and crumble for best flavor
- Shredded cheddar cheese: melts for a rich top layer use freshly shredded over prebagged for meltiness
- Large eggs: help bind and set the quiche use pasture raised if available for extra richness
- Milk: gives a custardy texture whole milk works best for creamy results
- Table salt: seasons every bite use a fine grain so it dissolves well
- Black pepper: brightens the flavor grind fresh for best peppery warmth
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350 degrees Fahrenheit and lightly grease a deep dish pie plate measuring nine inches wide with a little olive oil or nonstick spray making sure to cover every bit so your quiche does not stick
- Sauté the Vegetables:
- Warm up the olive oil in a large skillet set over medium high heat then toss in your diced onion and sliced mushrooms Cook them gently for about five to seven minutes stirring now and then until the onions are translucent and the mushrooms tender This sweating brings out their sweetness and softens their edges
- Add Garlic and Wilt Spinach:
- Stir in the minced garlic and let it cook for one minute just long enough for it to smell fragrant without turning brown Turn off the heat then stir in the well drained chopped spinach making sure to break up any clumps so the greens distribute evenly in the mixture Next fold in the crumbled feta and shredded cheddar so cheese is in every bite
- Assemble the Quiche:
- Carefully spoon the warm vegetable and cheese filling into your prepared pie plate spreading it in an even layer all the way to the rim
- Mix and Pour the Egg Custard:
- In a separate bowl whisk together the eggs milk salt and black pepper Beat until the mixture turns pale yellow and a bit frothy This gives you a smooth custard for the best texture Pour this over the filling in the pie plate tilting the plate a little if needed so everything settles into place
- Bake:
- Set the dish on the center oven rack and bake for forty to forty five minutes Watch for the center to look set and the edges to just barely golden The aroma is a great hint Let your quiche cool for ten minutes before slicing as this helps the eggs finish setting and keeps your pieces neat
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Every time I make this I am amazed how the feta and spinach play off each other—salty and green in the best way. My little trick is to use extra feta sprinkled over the top for savory pops of flavor. The first time my daughter helped whisk the eggs for this quiche she proudly declared it the best breakfast ever.
How to Store Leftovers
Slip any leftover slices into an airtight container and store in your refrigerator for up to three days. I often reheat individual wedges in the microwave for a speedy breakfast or pack a cold slice in lunchboxes since it holds together beautifully after chilling.
Ingredient Swaps That Work
No cheddar No problem You can use Swiss Monterey Jack or even mozzarella in a pinch. If you do not have feta try goat cheese or a handful of grated parmesan. For veggies try bell peppers or chopped broccoli instead of mushrooms—they both taste great with eggs.
Serving Suggestions
This crustless quiche needs little accompaniment A simple green salad or a handful of cherry tomatoes on the side makes for a balanced meal. At brunch I love piling sliced avocado and a spoonful of salsa alongside mine.
A Little Background
Quiche hails from France but the crustless version became popular with home cooks craving simplicity and flexibility. It is a perfect base for cleaning out your crisper drawer but always feels special at the table.
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With these easy tricks you will get a sliceable, flavorful quiche every time. Enjoy a piece for an effortless breakfast, brunch or dinner.
Frequently Asked Questions
- → Can fresh spinach be used instead of frozen?
Yes, sautéed fresh spinach works well. Use about 16 ounces and cook it down before adding to the mixture.
- → What cheese substitutes work for feta and cheddar?
You can try goat cheese, Swiss, or Monterey Jack for different flavors and textures.
- → How can I tell when the quiche is set?
The center should be slightly firm and not jiggle when gently shaken. A clean knife should come out mostly clean.
- → Is this dish suitable for meal prep?
Absolutely! It keeps well in the fridge for up to four days. Reheat gently for best results.
- → Can this quiche be frozen?
Yes, slice after cooling and freeze individually wrapped portions. Reheat from frozen or thaw overnight.
- → What sides pair well with this quiche?
Fresh green salad, roasted potatoes, or a fruit medley complement the flavors beautifully.