Name: Crustless Spinach & Cheese Quiche
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 2 tbsp olive oil (30 ml); 1 small yellow onion, finely chopped (100 g); 3 cups fresh spinach, roughly chopped (90 g); 4 large eggs (200 g); 1 cup milk (240 ml); 1 cup shredded cheddar cheese (100 g); 1/2 cup grated Parmesan cheese (50 g); 1/2 cup ricotta cheese (125 g); 2 cloves garlic, minced (6 g); 1/2 tsp dried thyme (1 g); 1/2 tsp kosher salt (3 g); 1/4 tsp black pepper (0.5 g); 1/4 tsp ground nutmeg (0.5 g)

Description

Crustless Spinach & Cheese Quiche is a simple, savoury baked dish made with tender spinach, sautéed onions, fluffy eggs, and a delicious blend of cheddar, Parmesan, and creamy ricotta. With no pastry crust to prepare, this easy quiche is perfect for breakfast, brunch, lunch, or a light family dinner.

Ingredients

For the Quiche:

2 tbsp olive oil (30 ml)

1 small yellow onion, finely chopped (100 g)

3 cups fresh spinach, roughly chopped (90 g)

4 large eggs (200 g)

1 cup milk (240 ml)

1 cup shredded cheddar cheese (100 g)

1/2 cup grated Parmesan cheese (50 g)

1/2 cup ricotta cheese (125 g)

2 cloves garlic, minced (6 g)

1/2 tsp dried thyme (1 g)

1/2 tsp kosher salt (3 g)

1/4 tsp black pepper (0.5 g)

1/4 tsp ground nutmeg (0.5 g)

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Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish with olive oil or nonstick cooking spray.

2. Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened.

3. Add the minced garlic and cook for another 30 seconds, just until fragrant.

4. Add the chopped spinach and cook for 2–3 minutes, stirring until wilted. Remove from the heat and let the mixture cool slightly. Drain any excess liquid.

5. In a large mixing bowl, whisk together the eggs, milk, cheddar cheese, Parmesan, ricotta, dried thyme, salt, black pepper, and ground nutmeg until evenly combined.

6. Fold the cooked spinach, onion, and garlic mixture into the egg and cheese mixture. Stir gently to distribute the vegetables evenly.

7. Pour the mixture into the prepared pie dish and spread it evenly with a spatula.

8. Bake for 35–45 minutes, or until the centre is set, the top is lightly golden, and a knife inserted near the centre comes out clean. Continue baking for a few more minutes if the centre is still too soft.

9. Remove the quiche from the oven and let it rest for 10 minutes before slicing. Serve warm or at room temperature for breakfast, brunch, lunch, or dinner.

Notes

Drain excess moisture from the cooked spinach to help the quiche set properly. Allow the spinach and onion mixture to cool slightly before combining it with the eggs. Freshly grated cheddar and Parmesan can blend more smoothly into the mixture. Avoid overbaking to keep the texture tender. Remove the quiche when the centre is set and the top is lightly golden. Let the quiche rest for 10 minutes before slicing for neater portions. Adjust the salt to taste because cheddar and Parmesan already contribute saltiness. Frozen spinach can be used. Thaw it completely, squeeze out as much liquid as possible, and add it to the sautéed onion and garlic. Mozzarella or Gruyère can replace cheddar. Ricotta adds creaminess, while Parmesan provides a savoury flavour. Serve with a fresh green salad, sliced tomatoes, roasted vegetables, wholegrain toast, fresh fruit, or sautéed mushrooms. Garnish with fresh parsley or chives if desired. Cool leftovers and refrigerate in an airtight container for 3–4 days. Reheat individual slices gently in the oven or microwave. Avoid leaving cooked eggs and dairy at room temperature for more than two hours.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: French