You know those mornings, right? The ones where you hit snooze like, five times and suddenly you have to be *out the door* in ten minutes, but your stomach is rumbling like a freight train? Yeah, me too. That’s exactly why I’m obsessed with this Cheese and Spinach Crustless Quiche. It’s seriously a lifesaver! It’s packed with flavor, super healthy, and tastes way more complicated than it actually is. You get all that yummy eggy goodness, melty cheese, and fresh spinach without any of the fuss of a crust. Trust me, this has become my go-to for a satisfying and speedy breakfast or brunch!
Why You’ll Love This Cheese and Spinach Crustless Quiche
Seriously, you’re going to want to make this again and again. Here’s why:
- Super Speedy: It’s practically foolproof and comes together so fast.
- Healthy & Guilt-Free: Totally low-carb and gluten-free, so you can feel good about eating it.
- Packed with Flavor: The combo of gooey cheese and fresh spinach? Yes, please!
- So Versatile: Perfect for breakfast, brunch, lunch, or even a light dinner.
- Customizable: Tastes amazing as is, but you can totally sneak in other veggies too!
- Effortless Cleanup: No crust means less mess, which is always a win in my book!
Get ready to find your new favorite quick, low-carb recipe!
Ingredients for Your Cheese and Spinach Crustless Quiche
Alright, gathering your ingredients is the super easy part for this quiche. You probably have most of this stuff already! Here’s what you’ll need:
- 6 Large Eggs: These are the base of our lovely, eggy quiche.
- 1 Cup Milk: I like to use whole milk or even half-and-half for a richer taste, but any milk works!
- 1 Cup Shredded Cheddar Cheese: Sharp, mild, whatever your heart desires! It melts beautifully.
- 1 Cup Fresh Spinach: Make sure it’s chopped up so it mixes in nicely.
- 1/4 Teaspoon Salt: Just to bring out all those yummy flavors.
- 1/8 Teaspoon Black Pepper: A little kick to make it interesting!
That’s it! See how simple that is? Just grab these and you’re halfway there.
Equipment Needed for the Cheese and Spinach Crustless Quiche
You don’t need a fancy setup for this one, promise! Just a few basics and you’re golden. You’ll need:
- A 9-inch pie plate: This is where all the magic happens.
- A bowl: For mixing up all those yummy ingredients.
- A whisk: To get that egg mixture perfectly smooth!
That’s really it! Easy peasy, right?
How to Make the Perfect Cheese and Spinach Crustless Quiche
Alright, buckle up because this is where the magic happens! Making this Cheese and Spinach Crustless Quiche is actually super straightforward. It’s one of those recipes that makes you feel like a kitchen wizard, even when you’re rushing. Just follow these simple steps and you’ll have a delicious, healthy meal ready in no time.
Preheating and Preparing Your Pie Plate
First things first, let’s get that oven nice and hot. Preheat it to 375°F (190°C). While that’s warming up, grab your 9-inch pie plate and give it a light greasing. You can use cooking spray, butter, or a little bit of oil – just enough so our quiche doesn’t decide to stick around!
Whisking the Egg Mixture for Your Crustless Quiche
In your trusty bowl, crack those 6 large eggs. Now, pour in that cup of milk, the salt, and the pepper. Grab your whisk and give it a good whirl! You want to make sure everything is really well combined – no streaks of egg white or yolk hiding in there. A nice, smooth, frothy mixture is what we’re aiming for.
Adding Cheese and Spinach to the Quiche Base
Once your egg mixture is looking perfect, it’s time to get fancy! Stir in that cup of shredded cheddar cheese and the chopped fresh spinach. Give it another gentle stir just to make sure everything is nicely distributed throughout the batter. You’ll already see those pretty green flecks and cheesy goodness!
Pouring and Baking Your Cheese and Spinach Crustless Quiche
Now, carefully pour that glorious mixture into your prepared pie plate. Smooth it out a bit if needed. Pop it into your preheated oven and let it bake for about 30 to 35 minutes. You’ll know it’s ready when the center is set and the top is a lovely, lightly golden brown. Give it a little jiggle – it shouldn’t be liquidy anymore!
Cooling and Serving Your Delicious Quiche
The hardest part is waiting! Let your beautiful quiche cool in the pie plate for about 5-10 minutes. This makes it much easier to slice and helps it hold its shape. Then, just slice it up like you would a regular pie and serve warm. Enjoy every single bite!
Tips for the Best Cheese and Spinach Crustless Quiche
Okay, so the recipe itself is pretty foolproof, but if you want to take your Cheese and Spinach Crustless Quiche from good to absolutely phenomenal, here are a few little tricks I swear by:
- Don’t Overbake! This is probably my biggest tip for any quiche. An overbaked quiche can get a little rubbery. Keep an eye on it around the 30-minute mark. If the center is just set and jiggles slightly, it’s perfect. It’ll continue to cook a bit as it cools.
- Fresh is Best: Seriously, use fresh spinach if you can! It has way more flavor and a better texture than frozen, which can sometimes release too much water. Also, shred your own cheese if possible – it melts so much smoother than pre-shredded stuff which can have anti-caking agents.
- Room Temperature Eggs: This is a little thing, but it makes a difference! If your eggs are at room temperature, they’ll incorporate into the milk mixture much more easily and create a smoother batter. Just let them sit out for about 15-20 minutes while you gather everything else.
- Give it a Rest: I know you’re probably hungry, but letting it cool for at least 5-10 minutes is key. It helps the quiche set up beautifully so you get nice, clean slices instead of a crumbly mess.
Follow these little hints, and you’ll have the most amazing crustless quiche!
Ingredient Notes and Substitutions for Crustless Quiche
So, you want to play around with the ingredients a bit? I totally get it! While this Cheese and Spinach Crustless Quiche is fantastic just as it is, here are some ideas if you want to switch things up or if you’re missing something:
- Milk: I usually reach for whole milk or half-and-half because they make the quiche extra creamy. But honestly? Almond milk, soy milk, or even evaporated milk will work in a pinch! If you use a plant-based milk, just know the flavor profile might change a *tiny* bit.
- Cheese: Cheddar is my go-to because it’s got that perfect melty factor and a nice sharp flavor. But don’t be afraid to experiment! Gruyere, Monterey Jack, Colby, or even a sprinkle of Parmesan would be delicious here. Mix and match if you can’t decide!
- Spinach: Fresh is definitely best for flavor and texture, but if you’re in a bind, you can use frozen spinach. Just make sure you thaw it completely and squeeze out ALL the extra water. Seriously, squeeze it like you mean it, or your quiche might end up a little watery.
- Other Veggies: This recipe is a blank canvas! Feel free to toss in some finely chopped onions, bell peppers, mushrooms, or even some cooked broccoli. Just make sure whatever veggies you add aren’t too watery, or again, squeeze out any excess moisture.
Have fun making it your own! It’s all about what YOU love.
Frequently Asked Questions about Cheese and Spinach Crustless Quiche
Got questions about this amazing crustless quiche? I’ve got answers! Here are some things people often ask:
Can I make this Cheese and Spinach Crustless Quiche ahead of time?
Absolutely! This quiche is fantastic for making ahead. You can bake it completely, let it cool, then store it in the fridge for up to 3 days. Just reheat slices gently in the oven or microwave. It’s perfect for meal prep!
What other vegetables can I add to this crustless quiche?
Oh, the possibilities are endless! Besides spinach, try adding some sautéed mushrooms, finely diced bell peppers, cooked broccoli florets, or even some caramelized onions. Just make sure any veggies you add aren’t too watery, or they might make your quiche a bit soggy. Squeeze out any excess moisture!
Is this recipe actually low-carb and gluten-free?
Yes, it totally is! Because there’s no crust, this crustless quiche is naturally gluten-free. And with eggs, cheese, and spinach, it’s also wonderfully low in carbohydrates, making it a great option for anyone watching their carb intake.
My quiche was a little watery. What did I do wrong?
That usually happens if there’s too much moisture from the spinach or other veggies. If you’re using frozen spinach, make sure you squeeze out every last drop of water after thawing it. For fresh spinach or other veggies like mushrooms, give them a quick sauté to cook off some of their liquid before adding them to the egg mixture.
Nutritional Information for Cheese and Spinach Crustless Quiche
Just a heads-up, these numbers are estimates, okay? They can totally change depending on the exact ingredients you use (like if you go for full-fat milk or a lighter version, or a super sharp cheddar!). Based on the recipe as written, each serving typically has about:
- Calories: 180
- Protein: 12g
- Fat: 12g
- Carbohydrates: 5g
It’s a pretty healthy little slice, right? You can find more info on diet and nutrition on my other posts!
Share Your Cheese and Spinach Crustless Quiche Creations!
Okay, now it’s YOUR turn to shine! I absolutely LOVE seeing what you all make in your own kitchens. Did you try this Cheese and Spinach Crustless Quiche? How did it turn out? Drop a comment below and tell me all about your experience – I read every single one! And if you snapped a pic, be sure to tag me on social media; I’d be thrilled to see your delicious creation. You can check out more about me here!
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 bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the shredded cheddar cheese and chopped spinach.
- Pour the egg mixture into the prepared pie plate.
- Bake for 30-35 minutes, or until the quiche is set and lightly golden brown.
- Let the quiche cool slightly before slicing and serving.