Crustless Spinach Quiche Recipe

Olive oil: Used for sautéing the onion and spinach to bring out their flavors.

Onion: Adds a sweet and savory depth to the quiche.

Frozen chopped spinach: Provides a nutritious and flavorful base for the quiche. Be sure to thaw and drain it well.

Eggs: The main binding ingredient that gives the quiche its structure.

Cheddar, mozzarella, or a mix of shredded cheese: Adds richness and a gooey texture to the quiche.

Milk: Helps to create a creamy and smooth consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and balances the flavors.

When working with frozen chopped spinach, ensure it is thoroughly thawed and drained to prevent excess moisture from making the quiche soggy. You can press the spinach between paper towels or use a clean kitchen towel to squeeze out as much water as possible.

• olive oil - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle, pleasant flavor.

• chopped onion - Substitute with shallots: Shallots offer a milder, sweeter taste that can enhance the overall flavor profile.

• frozen chopped spinach - Substitute with fresh spinach: Fresh spinach can be sautéed and drained to provide a similar texture and flavor.

• beaten eggs - Substitute with egg whites: Egg whites can reduce cholesterol and fat content while maintaining the quiche structure.

• shredded cheese - Substitute with feta cheese: Feta cheese adds a tangy flavor and creamy texture that complements spinach well.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a similar consistency.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though use sparingly to control sodium levels.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile that can be more subtle.

• Allow the quiche to cool completely before storing. This helps prevent condensation, which can make the quiche soggy.

• For short-term storage, cover the quiche tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• If you plan to store individual slices, wrap each slice in plastic wrap and then place them in an airtight container. This makes it easy to grab a slice for a quick meal.

• For longer storage, freezing is an excellent option. First, wrap the quiche or individual slices in plastic wrap, then place them in a freezer-safe bag or container. Be sure to label the container with the date.

• When you're ready to enjoy your frozen quiche, transfer it to the refrigerator to thaw overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 20-25 minutes, or until warmed through.

• For a quicker option, you can reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure it's heated evenly.

• If you notice any excess moisture after thawing, gently blot the quiche with a paper towel before reheating. This helps maintain its delightful texture.

• Remember, while freezing can slightly alter the texture of the quiche, the flavors will remain delicious and satisfying.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover crustless spinach quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes or until warmed through. The cheese should be melty and the quiche should be heated evenly.

• Microwave Method:

  1. Place a slice of the quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes. Check the quiche and continue heating in 30-second intervals until it is warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the slice of quiche in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the quiche is heated evenly and the cheese is melty.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. The quiche should be warmed through and slightly crispy on the edges.

• Oven: Used to bake the quiche at a consistent temperature of 350°F (175°C).

• Large skillet: Used to sauté the onions and spinach, ensuring they are cooked evenly.

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper, and to combine all ingredients.

• Whisk: Used to beat the eggs and mix them thoroughly with the other ingredients.

• 9-inch pie dish: Used to hold the quiche mixture while it bakes in the oven.

• Measuring cups: Used to measure the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Spatula: Used to stir the spinach mixture and to transfer it into the mixing bowl.

• Knife: Used to chop the onion finely.

• Cutting board: Used as a surface to chop the onion safely.

• Olive oil dispenser: Used to pour the olive oil into the skillet for sautéing.

• Cooling rack: Used to let the quiche cool down slightly before slicing and serving.

Prepare ingredients ahead: Thaw and drain the spinach the night before. Chop the onion and shred the cheese in advance.

Use pre-shredded cheese: Opt for pre-shredded cheese to save time on grating.

One-pan cooking: Cook the onion and spinach in the same skillet to reduce cleanup time.

Batch cooking: Double the recipe and freeze extra portions for quick meals later.

Quick cooling: Place the quiche on a wire rack to cool faster before slicing.