Palatable Crustless Spinach Quiche Recipe

Crustless Spinach Quiche

Crustless Spinach Quiche A quiche needs no introduction as it is a well-known French dish which is characterized by an amazingly flavored filling made of eggs, cheese and other ingredients which may be either vegetarian or non-vegetarian.

The best thing about a quiche is that it offers a lot of options and variations to the cook for as far as the ingredients are concerned. For instance, this spinach quiche is made of spinach which makes the quiche taste great and is also very beneficial to health.

Servings: 6-8
Preparation Time: 10-15 minutes
Cooking Time: 25-30 minutes


6 large eggs, at room temperature
4 tablespoons of grated parmesan cheese
2 teaspoons of vegetable oil
1 cup + 1/4th cup of frozen spinach, thawed and chopped
A pinch of salt
4-5 garlic, peeled and minced
2 cups + ½ cups of shredded Muenster cheese
2 tablespoon s of grated parmesan cheese
A pinch of red pepper flakes
1 large white onion, peeled and finely chopped
A pinch of freshly ground black pepper

Cooking Process

1. Set a temperature of 350 degrees Fahrenheit to preheat your oven and then grease a 9-inch pie pan with butter or cooking spray. After that, take out the frozen spinach from the refrigerator and place it in a tray or dish to thaw it. Once the spinach is thawed, drain away the excess water and then chop it into medium sized pieces. Next, take the garlic head and extract 4-5 cloves from it. Peel off the skin of the garlic cloves and then mince them finely. Once done, set aside the minced garlic cloves and then take the parmesan cheese.

2. Grate the parmesan cheese in a bowl and set it aside. Follow that by peeling and chopping the onion finely. After that, take the eggs and crack them open one by one. Add the content of the egg to a large bowl and then whisk them until all of them are thoroughly broken and nicely mixed together. Once done, set aside the whisked eggs and then take a skillet. Place the skillet on your stove and light it up. Maintain the flame on medium high and then grease the skillet with 1 tablespoon of vegetable oil.

3. Wait until the oil heats up and then throw the garlic into the skillet. Stir and cook the garlic until it turns aromatic and then immediately add the chopped onion. Cook the onion while stirring it constantly to avoid burning it. Once the onion turn soft and translucent, add the spinach. Give a brief stir to the mixture to combine the onions and garlic with the spinach and then continue cooking it by stirring occasionally until the entire water evaporates out.

4. Now take the bowl of whisked eggs and add the grated parmesan cheese, salt, shredded Muenster cheese, red pepper flakes and freshly ground black pepper. Stir to combine all the added ingredients nicely with the eggs mixture and then check the spinach mixture. If the spinach is entirely cooked and wilted, add that to the eggs mixture and then stir immediately to avoid scrambling of eggs.

5. Once done pour the mixture into the prepared pie pan and then pop it into the preheated oven. Bake the quiche for 25-30 minutes or until the top is set and almost firm. Once done, remove the pie pan from oven and place it on a wire rack. Let the quiche cool down for 10 minutes and then cut it into wedges to serve.