How do I keep my crustless spinach quiche from being watery?

The key to avoiding a watery crustless spinach quiche is thoroughly draining your spinach. After thawing, press it through a fine mesh sieve or wring it out using a clean kitchen towel. Also, be sure to cook off any excess moisture from the vegetables during sautéing. This ensures your quiche sets properly and has the right texture.

Can I freeze crustless spinach quiche?

Yes, this quiche freezes very well. Once cooled completely, slice it and wrap individual portions tightly in plastic wrap and foil. Store in an airtight container in the freezer for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 350°F until heated through, or microwave in short bursts.

Can I make crustless spinach quiche dairy-free?

Absolutely! To make a dairy-free crustless spinach quiche , swap the cheese for a dairy-free alternative that melts well (like plant-based mozzarella or cheddar), and use a dairy-free milk if desired to lighten the texture. Keep in mind that the taste and creaminess may vary slightly, but it will still be a flavorful and satisfying dish.

Crustless Spinach Quiche – Easy Recipe You'll Love

Name: Crustless Spinach Quiche
Prep time: 25 min
Cook time: PT-491086H9M42S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup chopped onion: adds a sweet, aromatic base to the quiche; 1 cup sliced fresh mushrooms: brings earthiness and texture; 1 tablespoon canola oil: used for sautéing; neutral flavor and healthy fat; 1 package (10 ounces) frozen chopped spinach, thawed and well-drained: star ingredient, rich in iron and vitamins; 2/3 cup finely chopped fully cooked ham: adds a salty, savory protein boost; 5 large eggs: the main binder and protein base; 3 cups shredded Muenster or Monterey Jack cheese: melts beautifully for creamy texture; 1/8 teaspoon black pepper: enhances flavor with subtle spice

Description

This crustless spinach quiche is a low-carb, gluten-free, and protein-rich dish perfect for breakfast, brunch, or a light dinner. Loaded with spinach, ham, cheese, and eggs, it’s flavorful, easy to make, and requires no crust—ideal for meal prep or entertaining.

Ingredients

Scale

1 cup chopped onion: adds a sweet, aromatic base to the quiche
1 cup sliced fresh mushrooms: brings earthiness and texture
1 tablespoon canola oil: used for sautéing; neutral flavor and healthy fat
1 package (10 ounces) frozen chopped spinach, thawed and well-drained: star ingredient, rich in iron and vitamins
2/3 cup finely chopped fully cooked ham: adds a salty, savory protein boost
5 large eggs: the main binder and protein base
3 cups shredded Muenster or Monterey Jack cheese: melts beautifully for creamy texture
1/8 teaspoon black pepper: enhances flavor with subtle spice

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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch pie plate or quiche dish.
Heat canola oil in a skillet over medium heat. Add chopped onion and sliced mushrooms. Sauté until tender, about 5–7 minutes.
Add the thawed and well-drained spinach and chopped ham to the skillet. Cook until excess moisture evaporates. Remove from heat and cool slightly.
In a large mixing bowl, beat the eggs thoroughly. Stir in the shredded cheese until well combined.
Add the cooled spinach mixture to the egg and cheese mixture. Season with black pepper and mix well.
Pour the mixture into the greased pie dish, spreading evenly.
Bake for 40–45 minutes or until a knife inserted in the center comes out clean.
Let the quiche cool for 5–10 minutes before slicing and serving.

Notes

Make sure to squeeze out as much moisture as possible from the spinach to prevent sogginess.
Let the cooked veggie mixture cool before adding to eggs to avoid scrambling them.
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Use freshly shredded cheese for best melting results and texture.

Prep Time: 25 minutes
Cook Time: 40–45 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 251 kcal
Sugar: 2 g
Sodium: 410 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 145 mg