Crustless Spinach Quiche

Ingredients

• 30 ml (2 tablespoons)mild-tasting oil
• About 300 g (2 cups)onion, chopped
• 2 clovesgarlic, minced
• 283 g (10 ounces)fresh spinach
• 5 g (1 teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)crushed red pepper flakes
• 6 largeeggs
• 60 ml (¼ cup)heavy cream
• About 170 g (1½ cups)shredded mozzarella

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F) and grease a 23 cm (9-inch) pie dish.

2. 2

   Sauté the vegetables

   Warm the oil in a frying pan and cook the onion and garlic until translucent. Add the spinach, salt and red pepper flakes, and cook until the spinach has wilted. Take the pan off the heat.

3. 3

   Mix the eggs

   Whisk the eggs and heavy cream together in a bowl. Stir in the cooked spinach mixture and mozzarella.

4. 4

   Bake the quiche

   Pour the mixture into the prepared pie dish. Bake for 25–30 minutes, until set and golden on top.

5. 5

   Cool and serve

   Leave the quiche to cool slightly before slicing and serving.

What is crustless spinach quiche?

Quiche is a savoury egg custard traditionally baked in pastry and associated with French cuisine. This American-style crustless version skips the pastry and sets the eggs, cream and fillings directly in a pie dish.

Spinach, onion and garlic bring savoury flavour, while mozzarella melts through the egg mixture. Sautéing the vegetables first helps soften them before they go into the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 15g protein, 8g carbs, 18g fat.

The eggs contribute most of the protein, while the onion and spinach provide some of the carbohydrates. Oil, cream and mozzarella account for much of the fat. Serve a slice with salad or extra vegetables to round out the plate.

Why sauté the vegetables first?

Onion and garlic: cooking them until translucent softens their texture and takes the raw edge off their flavour.

Spinach: add it after the onion and garlic, then cook just until wilted. Removing the pan from the heat before mixing prevents the vegetables from continuing to cook in the skillet.

Getting the egg mixture right

Eggs and cream: whisk them together before adding the vegetables and cheese so the cream is distributed through the custard.

Mozzarella: stir it through rather than reserving it for the top, as the method calls for it to be mixed into the filling.

How to tell when it is done

Bake the quiche at 175°C for 25–30 minutes. The top should be golden and the centre should look set rather than liquid.

Ovens and dishes can vary, so begin checking towards the earlier end of the stated baking time. A short rest after baking makes the quiche easier to slice.

Serving it for brunch

Let the dish cool slightly before cutting so the slices have time to settle. Serve warm or at room temperature.

A crisp green salad or fresh fruit makes a simple accompaniment. Toast or roasted potatoes can make the meal more substantial.

The role of the ingredients

Spinach and onion: these provide the vegetable filling and flavour base. The onion is measured chopped, so chop it before measuring for a closer match.

Eggs, cream and mozzarella: eggs provide the structure, while cream and cheese add richness. The crustless format lets this filling set without a pastry shell.

Recipe notes & tips

• Chop the onion before measuring it so the stated amount is easier to match.
• Cook the spinach only until wilted; it will continue to soften as the quiche bakes.
• Grease the pie dish well to help the slices release cleanly.
• Let the quiche rest briefly after baking before cutting it.
• Check the centre near the beginning of the 25–30 minute baking window.

Variations

• Add mushrooms: sauté sliced mushrooms with the onion until softened.
• Use cheddar: swap the mozzarella for the same amount of shredded cheddar.
• Make it milder: leave out the red pepper flakes.
• Add herbs: stir chopped fresh chives into the egg mixture.
• Use frozen spinach: thaw it and squeeze out excess liquid before adding it to the pan.

Common mistakes to avoid

• Adding spinach too early: cook the onion and garlic first, then add spinach so it does not overcook.
• Skipping the rest: allow the quiche to cool slightly so the filling is easier to slice.
• Overbaking: check during the stated time range and remove the dish once the centre is set.
• Using an ungreased dish: grease the pie dish before adding the filling to help prevent sticking.
• Adding watery spinach: cook fresh spinach until wilted and avoid carrying excess liquid into the egg mixture.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat slices in the oven or microwave until warmed through.

Frequently asked questions