Speedy Cheese and Spinach Crustless Quiche

Ugh, mornings! Anyone else find themselves rushing out the door, grabbing whatever’s closest, and regretting it later? Yeah, me too. That’s why I’m so obsessed with breakfast recipes that are FAST but still feel like a real treat. And this Cheese and Spinach Crustless Quiche? It’s my absolute go-to! It’s packed with good-for-you stuff like spinach and protein from the eggs, but it tastes like pure comfort. Seriously, it’s so easy – you can practically make it with one hand while finding your car keys. It’s my secret weapon for actually enjoying breakfast again!

Why You’ll Love This Cheese and Spinach Crustless Quiche

Okay, so why is this quiche my kitchen hero? Let me count the ways:

• It’s ridiculously speedy – seriously, under 10 minutes prep!
• Super healthy, packed with protein and veggies.
• The flavor combo of cheesy spinach goodness is just perfection.
• It’s incredibly versatile; breakfast, brunch, lunch, you name it!
• No crust means less fuss and fewer carbs.
• It reheats like a dream, so leftovers are a win!

Gather Your Ingredients for Cheese and Spinach Crustless Quiche

Alright, time to round up our little flavor buddies! For this amazing crustless quiche, you’ll want to grab:

• 6 large eggs: Make sure they’re, you know, *large*. It makes a difference in how the quiche sets up, trust me!
• 1/2 cup milk: Whole milk gives you a richer result, but any milk works. Or, for a super decadent treat, try heavy cream – yum!
• 1/4 teaspoon salt: Just enough to wake up all those flavors.
• 1/8 teaspoon black pepper: Freshly ground is always best if you have it!
• 1 cup shredded cheddar cheese: I love sharp cheddar for a good punch, but Monterey Jack or even a mix is fantastic. Grate it yourself from a block if you can – it melts so much better than the pre-shredded stuff!
• 1 cup fresh spinach, chopped: Baby spinach wilts down perfectly. Give it a quick chop so it mixes in easily.
• 1/4 cup chopped onion: A little bit of onion adds a lovely depth of flavor. Sweet onions are great here!

That’s literally it! Simple ingredients, big flavor payoff.

Simple Steps to Make Your Cheese and Spinach Crustless Quiche

Okay, making this quiche is so straightforward, it’s almost too easy! You’re going to whisk, stir, and bake your way to pure breakfast bliss. It’s really just a few simple moves. If you want to see another super easy quiche recipe, check out this easy breakfast quiche!

Preheating and Preparing Your Baking Dish

First things first, let’s get that oven ready. Crank it up to 350°F (175°C). While that’s warming up, grab a 9-inch pie plate – or even an oven-safe skillet if you don’t have one. Give it a good greasing! Butter, cooking spray, or a little bit of oil will do the trick. This just makes sure your beautiful quiche doesn’t stick.

Mixing the Quiche Base

Now for the magic potion! In a good-sized bowl, crack in your 6 large eggs. Pour in that milk, salt, and pepper. Whisk it all together until it’s nice and smooth – no eggy streaks allowed! I like to use a whisk here because it really helps to get air into the eggs, making the quiche a bit lighter.

Adding the Cheese and Spinach

This is where all the yummy goodness comes in! Gently stir in your shredded cheddar cheese, that chopped fresh spinach, and the onion. Give it a gentle fold so everything is distributed nicely. It looks so vibrant at this stage – all those greens and yellows just waiting to bake!

Baking Your Cheese and Spinach Crustless Quiche to Perfection

Carefully pour that glorious mixture into your prepared pie plate. It should fill it up nicely, but don’t worry if it looks a bit full – it’ll set up. Pop it into your preheated oven and let it bake for about 30 to 35 minutes. You’re looking for the edges to be set and lightly golden brown, and the center should be firm, not jiggly. A quick poke with a knife or toothpick should come out clean!

Cooling and Serving Your Delicious Quiche

Once it’s done perfectly, take it out of the oven. Let it sit for just a few minutes to cool down slightly. This helps it set up even more, so when you slice into it, you get beautiful, neat pieces. Serve it warm and enjoy the lovely aroma!

Tips for the Best Cheese and Spinach Crustless Quiche

You know, so many things can make or break a quiche, but this one is pretty forgiving! I’ve learned a few little tricks over the years that really make it shine. Firstly, if you’re worried about getting a watery quiche (a big NO for me!), squeeze out the spinach really well after you chop it. Seriously, give it a good squeeze with your hands or wrap it in a paper towel. It makes a world of difference! I also sometimes skip the milk and use half-and-half, or even a splash of heavy cream, for extra richness, but the recipe as is works beautifully. Oh, and for an even bake, make sure your oven rack is in the center. If you’re looking for other protein-packed breakfast ideas, check out my roundup of protein breakfast recipes! And if you’re ever craving something low-carb and green, these keto spinach wraps are amazing.

Variations for Your Cheese and Spinach Crustless Quiche

The beauty of this crustless quiche is how easily you can jazz it up! If you’re feeling a bit adventurous, try adding some sautéed mushrooms or colorful diced bell peppers right along with the spinach and onion. Me? I sometimes toss in a bit of chopped cooked ham or crumbled bacon for a heartier punch. Cheeses are super fun to play with too – a little feta, Swiss, or even goat cheese can totally change the vibe! For a touch of freshness, a sprinkle of chives or parsley stirred into the egg mixture is lovely. If you love these kinds of veggie-packed dishes, you’ll adore my cheesy vegetable chowder, and these spinach cottage cheese flagels are a must-try too!

Frequently Asked Questions about Cheese and Spinach Crustless Quiche

Can I make this Cheese and Spinach Crustless Quiche ahead of time?

Oh, absolutely! This quiche is a total lifesaver for meal prep. You can bake it a day or two in advance, let it cool completely, then cover it tightly and pop it in the fridge. To reheat, just pop a slice in the microwave for about 30-60 seconds, or until warmed through. It’s also delicious served chilled if you’re in a hurry!

What can I substitute for milk in this crustless quiche recipe?

That’s a great question! If you don’t have milk or prefer something else, you can totally use half-and-half or even heavy cream for a richer, more decadent quiche. Just be aware that using a richer liquid might slightly change the baking time. For a dairy-free option, unsweetened almond milk or soy milk can work, though the texture might be a little less creamy.

Can I add meat to this spinach and cheese quiche?

You bet! This recipe is super forgiving and loves additions. Cooked, crumbled bacon, sausage, or diced ham are fantastic in here. Just make sure to cook any raw meat thoroughly and drain off any excess grease before stirring it in with the spinach and cheese. It adds such a lovely savory depth!

How do I prevent my quiche from becoming watery?

Good question! The main culprit for a watery quiche is usually excess moisture from the vegetables. For the spinach, make sure you give it a *really* good squeeze after chopping it to get all the water out. If you add other veggies like mushrooms or tomatoes, make sure they’re sautéed and any liquid has evaporated before adding them to the egg mixture.

Nutritional Information

So, the deets on what you’re actually eating! This recipe makes about 6 servings, and each one is packed with goodness. We’re looking at roughly 180 calories per slice, with about 12g of protein to keep you full and satisfied. It’s a great way to sneak in those veggies and have a healthy start to your day. Remember, these numbers are just estimates, and they can totally change depending on the exact ingredients you use, but it’s a good ballpark! If you’re digging these kinds of healthy ideas, you should totally check out the healthy recipes over on Pinterest!

Share Your Delicious Creations!

I absolutely LOVE hearing from you guys! Did you try this cheesy spinach quiche? What did you think? Did you add anything special, or maybe swap out the cheese? If you made it, please leave a comment below and let me know how it turned out, or even give it a star rating! It helps me know what you’re loving, and it helps others find this recipe too. And if you’re curious about my kitchen adventures, you can always check out my about me page!

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