Easy Crustless Spinach Quiche (Print version)
A simple crustless spinach quiche with tender eggs, squeezed-dry spinach, sweet onion, and melty cheese.
# Ingredients:
For the spinach filling
01 -
1 tablespoon olive oil
02 -
1 small yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 (10 oz or 280 g) package frozen chopped spinach, thawed and squeezed very dry
For the egg custard
05 -
6 large eggs
06 -
1/2 cup (120 ml) whole milk
07 -
1/2 cup (115 g) cottage cheese
08 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
09 -
1/2 teaspoon fine salt
10 -
1/4 teaspoon black pepper
11 -
1/8 teaspoon ground nutmeg, optional
12 -
Cooking spray or butter, for greasing the pie plate
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-inch pie plate well with cooking spray or butter.
02 -
Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4-5 minutes, until softened. Stir in the garlic and cook for 30 seconds.
03 -
Add the squeezed spinach to the skillet. Cook for 2-3 minutes, stirring often, until no moisture pools in the pan. Let cool for a few minutes.
04 -
Whisk the eggs, milk, cottage cheese, salt, pepper, and nutmeg in a large bowl until combined. Stir in the spinach mixture and 1 cup of the cheddar.
05 -
Pour the mixture into the prepared pie plate. Sprinkle the remaining 1/2 cup cheddar evenly over the top.
06 -
Bake for 35-40 minutes, until the edges are golden and the center is just set with a slight wobble. Let rest for 10 minutes before slicing.
# Good to know:
01 -
Resting helps the quiche slice cleanly.
02 -
Use a 9-inch pie plate for the best thickness.
03 -
Fresh spinach can be used if wilted, chopped, and squeezed dry.