When I think of a quiche I think of it as a dainty dish served at a lady’s affair, like a bridal shower or jewelry party. I don’t think any of my male friends or family have said, “Hey, I could go for a good quiche.” I was using a deep man voice when I said that. 😉 However, every time I serve this quiche to my friends and family (whether they are male or female), they rave about it!
Quiches are so versatile. You can pretty much do whatever you want in it and you can eat it hot, cold, or room temperature. What other dish can do that?
Crustless Spinach Quiche Recipe
- 1 tablespoon oil
- 1/2 cup onion, chopped
- 10 ounces frozen chopped spinach
- 5 eggs, beaten
- 3 cups (equivalent to about 8 ounces) muenster cheese, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat the oven to 350 degrees F.
- Grease a 9 inch pie pan and set it aside.
- Heat the oil in a large skillet over Medium heat.
- Add the onions and cook until they are soft.
- Stir in the spinach and continue cooking until all the moisture is evaporated. Set this aside.
- Shred the cheese.
- In a large bowl, combine the beaten eggs, shredded cheese, salt, and pepper.
- Add in the spinach mixture and stir until combined.
- Pour the mixture into the greased pie pan and bake it in the preheated oven for 30 minutes or until the eggs have set. It’s okay if it jiggles a little bit because it will continue to cook in the pan even after you’ve taken it out of the oven. It will also firm up as it cools.
- Let it cool for about 1 hour before serving.
Store in an air tight container in the refrigerator.
I cannot even begin to tell you how many times I’ve made this quiche…too many to count. Everyone I know has loved it! I make it often because it’s a quick and easy dish to prepare as an appetizer or brunch item when I have guests over. You can even do more than one step at one time (wahoo for us multi-taskers). 😉
While the chopped onions and spinach are cooking on the stove you can prepare the rest of the dish. As a side note, a quiche is very adaptable. As long as you have your egg base you can use whatever you like or have handy in the house. If you don’t like spinach, try some asparagus or broccoli, or even some chopped ham or bacon (does the meat option make it more “manly”?)
Shred the cheese. Muenster cheese is a mild and relatively soft cheese, which pairs perfectly with the spinach in this quiche. You can use a different kind of cheese if you prefer, but make sure it’s a kind of cheese that will melt well, like mozzarella, Swiss, or cheddar cheese. For example, Parmesan cheese might not be a good option because it’s hard consistency may prevent it from congealing with the rest of the quiche ingredients.
Beat the eggs a bit and then mix it together with the shredded cheese, salt, and pepper. Once the onions and spinach are done cooking, add it to the egg mixture, and stir it all together. Pour the whole mixture into the pie pan and bake it.
I love the pockets and flavors of the spinach and onions. Every bite is tender and loaded with cheesy goodness!
Mmm, it’s so moist and fluffy!
I usually serve this quiche as an appetizer, but it’s also a great vegetarian dish to serve at dinnertime with a small side salad.
I skipped the pie crust for this recipe to make it a healthier version, but if you would like to add one then try my homemade Flaky Awesome Pie Crust. It would certainly be a great addition.
Speaking of pie, if you have a pie pan and haven’t used it because you’ve been too intimidated to actually bake a pie, then this recipe is a great way to use that pan. Also, baking a pie isn’t difficult, I promise. 🙂
Source: All Recipes
Looking for other appetizer ideas? How about some Easy Hummus.