Crustless Spinach and Mozzarella Egg Quiche Recipe

Introduction

This crustless spinach quiche is a light and flavorful dish that’s perfect for breakfast, brunch, or a simple dinner. Packed with fresh spinach, tender onions, and gooey mozzarella, it’s an easy way to enjoy a classic quiche without the fuss of pastry.

Ingredients

• 2 tbsp mild oil (vegetable or canola)
• 2 cups chopped onion
• 2 garlic cloves, minced
• 10 oz fresh spinach
• 1 tsp kosher salt, divided
• 1/4 tsp crushed red pepper flakes
• 6 large eggs
• 1/4 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking pan.
2. Step 2: Heat the oil in a skillet over medium heat and sauté the chopped onions for about 8 minutes, until soft and translucent.
3. Step 3: Add the minced garlic and cook for 1 to 2 minutes until fragrant.
4. Step 4: Add the spinach in batches, stirring as it wilts. Once all the spinach has wilted, stir in ½ teaspoon of salt and the crushed red pepper flakes.
5. Step 5: Remove the skillet from heat and allow the spinach mixture to cool slightly.
6. Step 6: In a mixing bowl, whisk together the eggs, heavy cream, and remaining ½ teaspoon of salt until smooth.
7. Step 7: Stir in the shredded mozzarella cheese, then gently fold in the cooled spinach mixture.
8. Step 8: Pour the combined mixture into the prepared pie dish, spreading it out evenly.
9. Step 9: Bake for 20 to 25 minutes, until the quiche is set and lightly golden on top. A knife inserted into the center should come out clean.
10. Step 10: Let the quiche rest for 10 minutes before slicing and serving.

Tips & Variations

• For added flavor, try mixing in some crumbled feta or goat cheese instead of mozzarella.
• You can substitute kale or Swiss chard for the spinach if desired.
• Add diced cooked bacon or ham for a meatier version.
• To make it dairy-free, use a plant-based cream and cheese alternative.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in the microwave or oven until warmed through. This quiche also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess moisture before sautéing to avoid a watery quiche.

Can I make this quiche ahead of time?

Absolutely. Prepare it up to the baking step, then cover and refrigerate for up to one day before baking. You can also bake it in advance and reheat before serving.

Crustless Spinach and Mozzarella Egg Quiche Recipe

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★★★★★

4.5 from 106 reviews

• Author: Simon
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

This Crustless Spinach Quiche is a flavorful and healthy dish combining sautéed onions, garlic, and fresh spinach with eggs, cream, and mozzarella cheese, all baked to a golden perfection without the need for a crust. Perfect as a nutritious breakfast, brunch, or light dinner option.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 2 tbsp mild oil (vegetable or canola)
• 2 cups chopped onion
• 2 garlic cloves, minced
• 10 oz fresh spinach

Seasonings

• 1 tsp kosher salt, divided
• 1/4 tsp crushed red pepper flakes

Dairy and Eggs

• 6 large eggs
• 1/4 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese

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Instructions

1. Preheat and Prepare: Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking pan to prevent sticking.
2. Sauté Onions: Heat the oil in a skillet over medium heat. Add the chopped onions and sauté for about 8 minutes until they are soft and translucent, which brings out their sweetness.
3. Add Garlic: Stir in the minced garlic and cook for 1–2 minutes until fragrant, ensuring it does not burn.
4. Cook Spinach: Add the fresh spinach gradually in batches, stirring as it wilts down. Once all spinach is incorporated and wilted, season with ½ teaspoon kosher salt and crushed red pepper flakes. Remove the mixture from heat and allow it to cool slightly.
5. Mix Eggs and Dairy: In a separate large bowl, whisk together the 6 large eggs, heavy cream, and the remaining ½ teaspoon of kosher salt until thoroughly combined.
6. Combine Ingredients: Stir in the shredded mozzarella cheese, then gently fold in the cooled spinach mixture to maintain the mixture’s light texture.
7. Bake: Pour the combined mixture into the prepared pie dish and spread it out evenly. Bake in the preheated oven for 20–25 minutes until the quiche is set and lightly golden on top. A knife inserted in the center should come out clean.
8. Rest and Serve: Remove the quiche from the oven and let it rest for 10 minutes before slicing. This allows it to firm up for easier serving.

Notes

• You can substitute mozzarella cheese with another mild cheese like Monterey Jack or a blend of cheddar for a sharper flavor.
• For a dairy-free version, replace heavy cream and cheese with suitable substitutes, but expect a different texture and flavor.
• If preferred, add herbs like thyme or parsley for additional freshness.
• Ensure the spinach is well-drained to avoid excess moisture making the quiche watery.
• Use a non-stick or well-greased pie dish to make removal easier.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Keywords: crustless spinach quiche, spinach quiche, healthy quiche, easy brunch recipes, baked egg dishes, vegetarian quiche