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top view of crustless spinach quiche slices

Crustless Spinach Quiche

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 Slices
Calories 191kcal

Ingredients

  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 2 Cups Onion chopped
  • 2 Garlic Cloves minced
  • 10 Ounces Spinach fresh
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 6 Large Eggs
  • 1/4 Cup Heavy Cream
  • 1 1/2 Cup Shredded Mozzarella

Instructions

  • Prep. Heat oven to 375 F and grease a 9” pie pan.
  • Cook veggies. Add oil (2 tablespoons) to a large skillet over medium heat. Add chopped onion (2 cups) and cook until translucent - about 8 minutes. Add minced garlic (2 cloves), and cook until fragrant - 1-2 minutes. Add spinach (10 ounces) in batches. As the spinach wilts and releases it's liquid, you'll be able to add more. Add salt (1/2 teaspoon) and crushed red pepper (1/4 teaspoon). Set veggies aside and allow them to cool slightly.
  • Assemble. In a large bowl, whisk together the eggs (6 large size), heavy cream (1/4 cup), and remaining salt. Stir in the shredded mozzarella (1 1/2 cups ) and veggies. Pour contents into the prepared pie pan.
  • Bake + enjoy! Bake quiche for 20-25 minutes. The quiche is done once the edges begin to brown and the center is firm. Allow the quiche to cool for 10 minutes before cutting. Then DIG ON IN!

Notes

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • Spinach. You can swap the fresh for 10 oz frozen spinach --  Just be sure to thaw and thoroughly drain the spinach before adding it in (you want to remove as much liquid as possible).
  • Nutritional information is based on 1 slice, if you slice this quiche into 8 slices:

Nutrition

Calories: 191kcal | Total Carbohydrates: 6g | Protein: 10g | Fat: 14g | Sodium: 501mg | Fiber: 1g | Sugar: 2g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com