Vegetarian Crustless Quiche with Spinach Recipe

For years, brunch at our place meant one thing: a towering, golden-brown quiche. But as we leaned into healthier and more streamlined cooking, the traditional pastry crust started feeling a bit heavy, especially for a bright morning meal. That’s when we discovered the magic of the crustless quiche, and this Vegetarian Crustless Spinach Quiche quickly became a beloved staple. It’s funny how sometimes the simplest changes yield the most delightful results. Removing the crust not only lightens things up considerably, making it a guilt-free indulgence, but it also allows the star ingredients – the creamy eggs, rich cheese, and vibrant spinach – to truly shine. My kids, who are usually picky about vegetables, devour this quiche without a second thought, especially when I tell them it’s like a cheesy, eggy spinach cloud. Honestly, whether it’s for a relaxed weekend brunch, a light yet satisfying lunch, or even a simple and wholesome dinner, this recipe has become our absolute go-to. It’s incredibly versatile, forgiving, and consistently delivers a comforting and flavorful dish that everyone at the table, vegetarian or not, absolutely loves. The ease of preparation is another huge win; it’s so quick to throw together, making it perfect for busy weeknights or impromptu gatherings. If you’re looking for a recipe that’s healthy, delicious, and incredibly easy to make, look no further than this Vegetarian Crustless Spinach Quiche – it’s a guaranteed crowd-pleaser.

Ingredients

To create this delectable Vegetarian Crustless Spinach Quiche, you’ll need a selection of fresh, flavorful ingredients that work harmoniously to deliver a balanced and satisfying dish. Quality ingredients are key to maximizing the taste and texture of your quiche, so let’s delve into each component:

• Eggs: The foundation of any quiche, eggs provide structure, richness, and protein. You will need 6 large eggs. Opt for free-range or organic eggs if possible for richer flavor and better nutritional value. Eggs are the binding agent, creating that signature creamy texture we all love in a quiche. They also contribute significantly to the overall protein content, making this dish a substantial and energizing meal. Using fresh, high-quality eggs will noticeably elevate the flavor profile of your quiche.
• Dairy: Dairy components contribute to the creamy and luxurious texture of the crustless quiche. You’ll need a combination of:
  • Milk: 1 cup of milk is essential for diluting the eggs and adding moisture. Whole milk will provide the richest flavor, but you can also use 2% milk for a slightly lighter version. For a dairy-free option, unsweetened almond milk or oat milk can be substituted, although it will slightly alter the richness and creamy texture.
  • Heavy Cream: ½ cup of heavy cream is what truly elevates the creamy texture and richness of the quiche. While you can substitute with half-and-half for a lighter option, the heavy cream imparts a luxurious mouthfeel that is hard to replicate. If you are aiming for a truly decadent and restaurant-quality quiche, heavy cream is highly recommended. For a dairy-free alternative, full-fat coconut cream (the thick part from a chilled can) can be used, keeping in mind it may add a subtle coconut flavor.
• Cheese: Cheese is crucial for flavor and adds a delightful savory dimension to the quiche. For this recipe, we recommend a blend of:
  • Shredded Cheddar Cheese: 1 cup of shredded cheddar cheese. Sharp cheddar provides a robust and tangy flavor that balances the richness of the eggs and cream. You can use medium or mild cheddar if you prefer a less intense cheese flavor. Pre-shredded cheese is convenient, but freshly grated cheese will melt more smoothly and often has a better flavor.
  • Shredded Gruyere Cheese: ½ cup of shredded Gruyere cheese. Gruyere adds a nutty, slightly sweet, and complex flavor that complements the cheddar beautifully. It also melts exceptionally well, contributing to the smooth and creamy texture. If Gruyere is not available, you can substitute with Swiss cheese or Fontina cheese, which offer similar melting properties and flavor profiles.
• Spinach: The star vegetable, spinach provides both nutritional value and a vibrant color to the quiche. You will need 10 ounces of fresh spinach. Fresh spinach is preferred for its texture and flavor. Be sure to wash it thoroughly and remove any tough stems. Frozen spinach can also be used as a substitute (about 10 ounces thawed and squeezed dry), but fresh spinach will offer a brighter, less watery result. Spinach is packed with vitamins and minerals, making this quiche not only delicious but also a healthy choice.
• Onion: Onion adds a foundational savory flavor and aromatic depth to the quiche. You will need ½ cup of finely chopped yellow onion. Yellow onion provides a mild yet essential base flavor. Finely chopping the onion ensures it cooks through evenly and distributes its flavor throughout the quiche. For a milder flavor, you can use shallots or white onion.
• Garlic: Garlic enhances the savory notes and adds a pungent aroma that complements the spinach and cheese. You will need 2 cloves of garlic, minced. Freshly minced garlic is always best for flavor. Garlic powder can be used as a substitute in a pinch (about ½ teaspoon), but fresh garlic offers a more vibrant and nuanced taste.
• Olive Oil: Used for sautéing the onion and garlic, olive oil adds a healthy fat and enhances the flavors of the vegetables. You will need 1 tablespoon of olive oil. Extra virgin olive oil is recommended for its superior flavor and health benefits. Other cooking oils like avocado oil or coconut oil can also be used.
• Seasonings: Seasonings are crucial for bringing all the flavors together and enhancing the overall taste of the quiche. You will need:
  • Salt: ½ teaspoon of salt, or to taste. Salt enhances the flavors of all the ingredients and is essential for seasoning the egg mixture.
  • Black Pepper: ¼ teaspoon of black pepper, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor.
  • Nutmeg (optional): A pinch of freshly grated nutmeg adds a warm, slightly sweet, and aromatic note that pairs beautifully with spinach and cheese. While optional, it’s a classic addition to quiche and adds a layer of complexity.

Ingredient Substitutions and Variations:

This recipe is quite versatile, and you can easily adapt it to your preferences or dietary needs. Here are a few suggestions for substitutions and variations:

• Cheese Variations: Experiment with different cheese combinations. Feta cheese, goat cheese, mozzarella, provolone, or Monterey Jack would all be delicious additions or substitutes for cheddar or Gruyere. For a sharper flavor, consider adding a bit of Parmesan cheese.
• Vegetable Additions: Feel free to add other vegetables to your quiche. Sautéed mushrooms, bell peppers, sun-dried tomatoes, artichoke hearts, or asparagus would all be excellent additions. Just be sure to sauté any vegetables that are high in moisture content to prevent a watery quiche.
• Spice it Up: For a spicier quiche, add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.
• Herbs: Fresh herbs like thyme, chives, or parsley can be added to the quiche for extra flavor and freshness. Stir them into the egg mixture or sprinkle them on top before baking.
• Dairy-Free Option: As mentioned earlier, unsweetened almond milk or oat milk can replace cow’s milk, and full-fat coconut cream can substitute for heavy cream. For cheese, use your favorite dairy-free shredded cheese alternative.

Instructions

Creating this Vegetarian Crustless Spinach Quiche is a straightforward process, broken down into simple, manageable steps. Follow these instructions carefully to ensure a perfectly baked and delicious quiche every time:

1. Preheat the Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). This is the ideal temperature for baking a quiche, ensuring it cooks through evenly without browning too quickly. While the oven preheats, prepare your baking dish. A 9-inch pie dish or a similar-sized oven-safe dish works perfectly. Lightly grease the dish with butter, olive oil, or cooking spray. This will prevent the quiche from sticking and make it easier to remove after baking. Alternatively, you can line the dish with parchment paper, leaving an overhang to help lift the quiche out.
2. Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the ½ cup of finely chopped yellow onion and sauté for about 3-5 minutes, or until softened and translucent. Stir occasionally to prevent browning. Once the onion is softened, add the 2 cloves of minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Remove the skillet from the heat and set aside to cool slightly. Sautéing the onion and garlic first mellows their flavors and prevents them from being overpowering in the finished quiche.
3. Wilt the Spinach: If using fresh spinach, you’ll need to wilt it slightly. You can do this in the same skillet you used for the onion and garlic, or in a separate pot. Add the 10 ounces of fresh spinach to the skillet over medium heat. You may need to do this in batches as spinach wilts down considerably. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and tender. Remove from heat and drain any excess liquid from the spinach. Squeeze the spinach gently to remove as much moisture as possible. Excess moisture can make your quiche watery. If using frozen spinach, thaw it completely and squeeze out as much excess water as you can. Roughly chop the wilted or thawed spinach.
4. Prepare the Egg Mixture: In a large bowl, whisk together the 6 large eggs, 1 cup of milk, and ½ cup of heavy cream until well combined and smooth. Season the egg mixture with ½ teaspoon of salt, ¼ teaspoon of black pepper, and a pinch of nutmeg (if using). Whisk again to ensure the seasonings are evenly distributed. Taste the egg mixture and adjust seasonings as needed. This is your base for the quiche, so make sure it’s well-seasoned and flavorful.
5. Combine Ingredients: Add the sautéed onion and garlic, wilted and squeezed spinach, 1 cup of shredded cheddar cheese, and ½ cup of shredded Gruyere cheese to the egg mixture. Gently fold all the ingredients together until they are evenly distributed throughout the egg mixture. Make sure the spinach and cheeses are well incorporated.
6. Pour into Baking Dish and Bake: Pour the egg mixture into the prepared baking dish, spreading it evenly. If desired, you can sprinkle a little extra shredded cheese on top for a golden and cheesy crust. Bake in the preheated oven for 35-45 minutes, or until the quiche is set and lightly golden brown on top. The quiche is done when a knife inserted into the center comes out clean, or when the center is just slightly jiggly but mostly set. Baking times may vary depending on your oven and the depth of your baking dish.
7. Cool and Serve: Once baked, remove the quiche from the oven and let it cool in the baking dish for at least 10-15 minutes before slicing and serving. This allows the quiche to set further and makes it easier to slice. Cooling slightly also enhances the flavors. Serve warm or at room temperature.

Tips for Success:

• Don’t Overbake: Overbaking can make the quiche dry and rubbery. Keep an eye on it towards the end of the baking time and remove it from the oven as soon as it’s set.
• Squeeze Out Excess Moisture: Ensure you thoroughly squeeze out excess moisture from the spinach, whether using fresh or frozen. Excess water can lead to a soggy quiche.
• Even Distribution of Ingredients: Make sure the spinach, onions, garlic, and cheeses are evenly distributed throughout the egg mixture for consistent flavor in every bite.
• Allow to Cool Slightly: Letting the quiche cool slightly before slicing and serving is important for both texture and flavor. It also makes it easier to handle.
• Customize Your Cheese: Feel free to experiment with different cheese combinations to find your favorite flavor profile.

Nutrition Facts

(Per Serving – Approximate, based on 6 servings)

• Servings: 6
• Calories: Approximately 350-400 calories per serving

Nutritional Information (Approximate per serving):

• Protein: 20-25g
• Fat: 25-30g
• Saturated Fat: 15-20g
• Cholesterol: 200-250mg
• Sodium: 400-500mg
• Carbohydrates: 5-7g
• Fiber: 1-2g
• Sugar: 2-3g

Note: These are estimates and can vary based on specific ingredient brands, cheese types, milk fat content, and serving sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

This Vegetarian Crustless Spinach Quiche is a relatively healthy and nutrient-dense meal option. It is a good source of protein from eggs and cheese, calcium from dairy, and vitamins and minerals from spinach. However, it is also moderately high in fat, particularly saturated fat, due to the cheese and heavy cream. Portion control is recommended, especially for those watching their fat intake. Using 2% milk and reducing the amount of cheese or using lower-fat cheese options can help to lower the fat content. Adding more vegetables can also increase the fiber and nutrient content while potentially reducing the overall calorie density.

Preparation Time

The total preparation time for this Vegetarian Crustless Spinach Quiche is approximately 45-55 minutes, broken down as follows:

• Prep Time: 20-25 minutes (includes chopping vegetables, sautéing onion and garlic, wilting spinach, preparing egg mixture, and grating cheese if using block cheese)
• Cook Time: 35-45 minutes (baking time in the oven)
• Cooling Time: 10-15 minutes (time to cool slightly before serving)

Hands-on Time: The active time you’ll spend preparing this quiche is around 20-25 minutes. The rest of the time is oven time and cooling time, which requires minimal active involvement.

Make-Ahead Options: You can prepare the vegetable components (sautéing onion and garlic, wilting spinach) ahead of time, even a day in advance. Store them in the refrigerator and combine them with the egg mixture just before baking. You can also assemble the entire quiche (up to the baking step) and store it, covered, in the refrigerator for up to 24 hours. Bake it directly from the refrigerator, adding about 10-15 minutes to the baking time to ensure it cooks through properly. This makes it a great option for brunch or gatherings when you want to minimize prep time on the day of serving.

How to Serve

This Vegetarian Crustless Spinach Quiche is incredibly versatile and can be served in various ways for different occasions. Here are some serving suggestions:

• Breakfast or Brunch:
  • Serve warm alongside a fresh fruit salad or a mixed green salad with a light vinaigrette.
  • Pair it with toast, muffins, or croissants for a more substantial brunch spread.
  • Offer it as part of a larger brunch buffet with other breakfast favorites like pancakes, waffles, and bacon.
  • A side of yogurt with granola and berries complements the savory quiche beautifully.
• Lunch:
  • Enjoy a slice of quiche with a simple side salad for a light yet satisfying lunch.
  • Pair it with a cup of soup, such as tomato soup, lentil soup, or a creamy vegetable soup.
  • Serve it with a crusty baguette or a whole-grain roll for dipping into any leftover egg mixture.
• Dinner:
  • Make it the centerpiece of a light dinner, served with a large, hearty salad like a Caesar salad or a spinach salad with bacon and vinaigrette.
  • Roasted vegetables like asparagus, broccoli, or Brussels sprouts make excellent side dishes.
  • Serve it with a side of quinoa or couscous for a more filling meal.
• Appetizer or Party Food:
  • Cut the quiche into smaller squares or wedges to serve as appetizers at a party or gathering.
  • Serve at room temperature for easy handling and enjoyment.
  • Offer a variety of dipping sauces like ranch dressing, pesto, or a spicy aioli.
• Serving Temperature:
  • Warm: The quiche is delicious served warm, fresh from the oven or slightly cooled.
  • Room Temperature: It is also perfectly enjoyable at room temperature, making it ideal for picnics, potlucks, or make-ahead meals.
  • Cold: While less common, some people enjoy quiche cold, especially the next day.

Garnishing Ideas:

• Fresh Herbs: Garnish with fresh parsley, chives, or thyme sprigs for a pop of color and fresh flavor.
• Shredded Cheese: Sprinkle a little extra shredded cheese on top before serving for a cheesy finish.
• Red Pepper Flakes: Add a pinch of red pepper flakes for a touch of spice and visual appeal.
• Sour Cream or Crème Fraîche: A dollop of sour cream or crème fraîche adds a creamy and tangy element.

Additional Tips

Here are five additional tips to help you perfect your Vegetarian Crustless Spinach Quiche and make it even more enjoyable:

1. Customize Your Cheese Blend: Don’t be afraid to experiment with different cheese combinations to find your perfect flavor profile. Try using a mix of Gruyere and Parmesan for a nutty and sharp flavor, or combine mozzarella and provolone for a milder, meltier cheese pull. Adding a touch of goat cheese can also bring a tangy and unique dimension. Consider the flavor profiles you enjoy and tailor the cheese blend to your liking.
2. Make it Ahead for Easy Meals: This crustless quiche is an excellent make-ahead dish. You can assemble it completely, up to the baking stage, and store it in the refrigerator for up to 24 hours. This is perfect for busy weeknights or when you’re preparing for a brunch or gathering. Simply bake it directly from the refrigerator, adding about 10-15 minutes to the baking time to ensure it cooks through. Leftover baked quiche also reheats beautifully in the oven or microwave, making it ideal for meal prepping lunches or quick dinners.
3. Add a Crust for a Traditional Quiche (Optional): While this recipe is for a crustless quiche, you can easily adapt it to include a traditional pastry crust if desired. Use your favorite pie crust recipe or a store-bought pie crust. Blind bake the crust partially before pouring in the egg mixture to prevent a soggy bottom. This will transform the recipe into a more classic spinach quiche, offering the textural contrast of a flaky crust with the creamy filling.
4. Don’t Overcrowd the Pan: Ensure you use a baking dish of the appropriate size. Overcrowding the pan can lead to a quiche that doesn’t cook evenly and may be soggy in the center. A 9-inch pie dish is ideal for this recipe. If you are doubling the recipe, use a larger baking dish or divide the mixture between two 9-inch dishes. Proper spacing allows for even heat distribution and ensures the quiche sets beautifully.
5. Freeze for Future Enjoyment: Baked crustless spinach quiche freezes exceptionally well. Allow the quiche to cool completely after baking. Cut it into individual slices or leave it whole. Wrap tightly in plastic wrap and then in aluminum foil, or place slices in freezer-safe bags. Freeze for up to 2-3 months. To reheat from frozen, bake in a preheated oven at 350°F (175°C) until heated through, about 30-45 minutes, or microwave individual slices until warmed through. Freezing makes it easy to have a healthy and delicious meal readily available whenever you need it.

FAQ Section

Here are five frequently asked questions about making Vegetarian Crustless Spinach Quiche:

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, absolutely! Frozen spinach is a perfectly acceptable substitute for fresh spinach in this recipe. Use about 10 ounces of frozen spinach, thawed completely. The most crucial step when using frozen spinach is to squeeze out as much excess water as possible after thawing. Excess moisture from frozen spinach can make your quiche watery. Thaw the spinach in a colander and then press it firmly with your hands or use paper towels to extract the excess water before adding it to the quiche mixture.

Q2: Can I make this quiche dairy-free or vegan?

A: Yes, with a few substitutions, you can make this quiche dairy-free and even vegan. For a dairy-free version, use unsweetened almond milk or oat milk in place of cow’s milk, and substitute heavy cream with full-fat coconut cream (the thick part from a chilled can). Use your favorite dairy-free shredded cheese alternatives in place of cheddar and Gruyere. For a vegan version, you’ll need to replace the eggs. Commercial egg replacers designed for baking can work, or you can experiment with a mixture of silken tofu blended until smooth and nutritional yeast for a cheesy flavor. Keep in mind that vegan versions may have a slightly different texture and flavor compared to the traditional recipe.

Q3: How do I prevent my crustless quiche from being watery?

A: Preventing a watery quiche comes down to a few key steps. First, ensure you thoroughly squeeze out all excess moisture from the spinach, whether using fresh or frozen. Second, don’t over-sauté the onions, as they can release moisture if cooked too long. Third, make sure your baking dish is not too large for the amount of egg mixture, as a thinner layer can cook unevenly and become watery. Using the correct ratio of eggs to liquid and baking at the proper temperature are also important factors in achieving a well-set quiche.

Q4: Can I add other vegetables to this quiche?

A: Absolutely! This recipe is very adaptable, and you can easily add other vegetables to customize it to your taste. Sautéed mushrooms, bell peppers, asparagus, broccoli florets, sun-dried tomatoes, artichoke hearts, or roasted red peppers would all be delicious additions. Make sure to sauté or roast any vegetables that are high in moisture content before adding them to the quiche mixture to prevent a watery result. Limit the total amount of added vegetables to ensure the egg mixture still sets properly.

Q5: How long does leftover quiche last and how should I reheat it?

A: Leftover Vegetarian Crustless Spinach Quiche will last for 3-4 days in the refrigerator when stored properly in an airtight container. To reheat, you can warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes, or until warm. Reheating in the oven will help maintain a better texture compared to microwaving, which can sometimes make it slightly rubbery. However, microwaving is a quicker option for a single serving.

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