Crustless spinach and cheese quiche
Typically, quiche is made as an open-faced pie served for breakfast or brunch. When my grandma or my mom make quiche it is usually a way for them to use up leftover ham, so they will probably be making it sometime after Easter.
I love quiche but I am also a busy mom and I just don’t always have the time to make a pie crust, though my pie crust recipe is very good! So, I decided to try a crustless quiche.
Mama’s Crustless Spinach and Cheese Quiche
Recipe by yours truly
- 4 large eggs
- 1-2 cups of baby leaf spinach
- Salt and pepper to taste
- 1 cup shredded cheese of choice, divided in half
- 1 cup water or milk
- ½ cup chopped white onion
- Nonstick spray
- Optional additions: cooked bacon bits, ham, garlic, potatoes, sausage, etc.
- Preheat your oven to 400 degrees Fahrenheit
- Using a mixing bowl, carefully crack all 4 eggs into it.
- Add water, spices, spinach, onion, and ½ the cheese (and any other ingredients you are using) to the mixing bowl.
- Using a whisk, carefully whisk everything together until ingredients are fully incorporated.
- Prepare your pie dish by spraying an even layer of nonstick cooking spray on it.
- Once all of the ingredients are mixed well, carefully pour it into the prepared pie dish. You may need to use the whisk to move some ingredients around and evenly disperse them.
- Top the mixture with the other half of the cheese and any additional spices or herbs that you may desire (i.e. Parsley flakes, etc.)
- Put the pie dish mixture into the preheated oven at 400 degrees Fahrenheit for about 20-30 minutes.
- Allow the crustless quiche to bake until solidified and cheese is golden brown on top.
- Remove from the oven and allow to rest for about 30 seconds to one minute before slicing and serving.
- Serve with a side of whole-grain buttered toast.
Flaky quiche crust from scratch
Now, if you just can’t imagine eating quiche without the delicious flaky crust to support it then this recipe may be right up your alley. While this isn’t my pie crust recipe, it is a good one and it works well with my quiche recipe above. But, instead of pouring the mixture into the empty pie dish, you would be pouring it on top of this pie crust. Enjoy!
- 1 large egg
- 2 + 1/2 tablespoons ice water
- 1 + 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 10 tablespoons unsalted butter, sliced into small cubes
- In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
- In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the cubed butter pieces and pulse until the mixture resembles a coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
- Transfer the dough onto a lightly floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
- Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust, it’s important that the crust is cold when it’s filled and cooked.
- Your cold quiche crust is ready to be filled and baked!