🥚 Crustless Spinach & Cheese Quiche
🧾 Ingredients (Serves 6–8)
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8 large eggs
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1 cup whole milk (or half-and-half for richer texture)
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1 cup shredded mozzarella
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1 cup shredded cheddar or Swiss
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1 cup fresh spinach (chopped)
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¼ cup grated Parmesan
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½ small onion (finely diced)
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1–2 cloves garlic (minced)
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1 tbsp olive oil
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½ tsp dried oregano
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½ tsp dried basil or Italian seasoning
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Salt & black pepper to taste
🔥 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
Grease an 8- or 9-inch round baking dish or pie dish.
2️⃣ Sauté Veggies
Heat olive oil in a skillet.
Sauté onion 2–3 minutes until soft.
Add garlic and cook 30 seconds.
Add spinach and cook just until wilted. Remove from heat and cool slightly.
3️⃣ Mix Egg Base
In a large bowl, whisk eggs and milk until smooth.
Stir in mozzarella, cheddar (reserve a little for top if desired), Parmesan, herbs, salt, and pepper.
4️⃣ Combine
Fold in the spinach mixture.
5️⃣ Bake
Pour into prepared dish.
Top with reserved cheese and a sprinkle of herbs.
Bake 35–45 minutes until center is set and top is golden.
6️⃣ Rest
Let cool 10–15 minutes before slicing for clean cuts.
❓ Q & A
❓ How do I know it’s done?
Center should be set and not jiggly. A knife inserted in center should come out clean.
❓ Why is my quiche watery?
Spinach may have released too much moisture. Always sauté and cool it first.
❓ Can I use frozen spinach?
Yes — thaw completely and squeeze out excess water VERY well.
❓ Can I make it crusted?
Absolutely. Use a pre-baked pie crust and follow the same filling method.
❓ Can I make it ahead?
Yes! Refrigerate up to 4 days. Reheat slices at 325°F for 10–15 minutes.
❓ Can I freeze it?
Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in fridge before reheating.