I bake two at a time to ensure I have yummy leftovers! They’re excellent reheated, and you can also enjoy them cold straight out of the fridge. Crustless quiches are awesome. As much as I like a flaky crust, most of the flavor is in the filling. I enjoy crustless vegetable quiche, crustless broccoli quiche, and crustless quiche Lorraine. I especially like this crustless spinach quiche. It’s easy to make and, just as important, delicious. The combination of spinach, garlic, and parmesan is delightful. It’s like eating creamed spinach in a pie form! It’s so very flavorful.
Ingredients
Variations
You can use whole-milk Greek yogurt instead of sour cream, although sour cream is better. I don’t recommend using low-fat yogurt. Add ¼ cup of chopped sun-dried tomatoes. Add ¼ cup of chopped cooked bacon or ham cubes. Before baking, you can sprinkle the quiche with ¼ cup of shredded white cheddar.
Instructions
More Crustless Quiche Recipes
Recipe Card
Frozen chopped spinach: I use it because it’s so convenient. I always have a package or two of frozen spinach in my freezer. You can replace the 16 ounces of frozen spinach with 2.5 pounds of fresh spinach leaves. Cook the fresh spinach and then press on it to remove as much liquid as possible. You can use these recipes for sauteed spinach or steamed spinach. Eggs: I use large eggs in most of my recipes, this one included. Sour cream: You can use whole milk Greek yogurt instead, but sour cream is richer and better. To season: Kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Grated Parmesan: Using finely grated cheese is best, not coarsely shredded.
Place the spinach in a microwave-safe bowl. Cover and microwave until thawed, about 4 minutes. Allow it to cool slightly, then place the thawed spinach in a colander and press on it repeatedly with the back of a large spoon to drain it. Whisk the eggs, sour cream, kosher salt, pepper, garlic powder, onion powder, and dried thyme in a large bowl. Pour the mixture into a greased pie plate and bake the quiche until it’s puffed and fully cooked. This should take 25-30 minutes in a 400°F oven. Cool the quiche in the pan for 15 minutes on a cooling rack before slicing and serving. I’ve been known to sneak a slice straight from the fridge! It’s delicious even when cold. I also like to serve it for dinner. It’s substantial and filling enough. I pair it with a simple tomato salad or arugula salad for a quick and easy meatless dinner. This quiche keeps beautifully in the fridge, in an airtight container, for up to 4 days. You can also slice it into individual slices and freeze the slices. I reheat the leftovers in the microwave.
