Crustless Spinach Quiche

This Crustless Spinach Quiche makes an easy weeknight meal solution! #SmartMeals #ad

This conversation is sponsored by Horizon. The opinions and text are all mine.

Crustless Spinach Quiche

Are you a fan of quiche? I love them because the possibilities are endless, and really, they’re kind of easy to throw together! A popular one for me growing up was Quiche Lorraine. Quiche was always a great way to use up leftovers too – if you have leftover meat and/or veggies, add some eggs and a bit of cheese and you have an easy dinner!

All of the quiche recipe I ate growing up came in the traditional pie crust. I am sure you are familiar with the classic quiches. To be honest, I love the crust but I figured it was just wasted calories and added fat (that I don’t need, by the way!). While the traditional kinds of quiches are great, I am trying to make small changes to make some of our favorite meals just a little bit better for us. I love the idea of a crustless quiche and I am a big fan of adding more veggies to dishes whenever I can …. and believe it or not, this is one way I can get my entire family to eat spinach without one negative word! They actually kind of dig it!

Making the Quiche

For that added pop of color, I love to sprinkle fresh, ripe chopped tomatoes on my slice of Crustless Spinach Quiche. Soooo good! This makes a great weekend breakfast idea and it’s equally fantastic at dinner with a colorful side salad! I have even added a few sliced mushrooms or roasted red peppers to this quiche with delicious results!

By the way, leftovers, if there are any, are just as great reheated the next day! I usually have to make two of these Crustless Spinach Quiches … one quiche for dinner and I set aside the second one for breakfast or lunch the next day! You know it’s good when your kids actually look forward to eating their spinach! 🙂

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4.52 from 27 votes

Servings: 6 servings

Crustless Spinach Quiche

By Jamie Sherman

This Crustless Spinach Quiche makes an easy weeknight meal solution!

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

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Ingredients 

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• ▢ 1 box frozen chopped spinach, thawed and squeezed dry*, 10 oz.
• ▢ 4 green onions, finely chopped
• ▢ 4 large eggs, beaten
• ▢ 1 container cottage cheese, 16 oz.
• ▢ 1 ½ cups shredded Cheddar cheese, 6 oz.

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Instructions 

• Preheat oven to 325°F. Lightly grease a 9-inch pie or quiche pan.
• Place the spinach in a large mixing bowl. Stir in the green onions, eggs, cottage cheese, and Cheddar cheese. Pour the mixture into the prepared pan.
• Bake uncovered in the preheated oven for 60-65 minutes or until the eggs are set. Allow the quiche to stand 5 minutes before cutting and serving.

Notes

• It is important to squeeze as much water out of the spinach as you can. After I have squeezed the water out of the spinach by hand, I have found it best to place several layers of paper towels under and on top of the spinach and try to press out even more water.
• Usually, I serve this delicious quiche with freshly sliced tomatoes topped with salt and pepper or a side salad.

Nutrition

Serving: 1slice, Calories: 187kcal, Carbohydrates: 6g, Protein: 21g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 143mg, Sodium: 495mg, Potassium: 329mg, Fiber: 2g, Sugar: 3g, Vitamin A: 5974IU, Vitamin C: 4mg, Calcium: 265mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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