crustless spinach quiche recipe
- The Best crustless spinach quiche recipe
- Crustless Spinach Quiche with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Crustless Spinach Quiche with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Crustless Spinach Quiche with Garlic Tomato Sauce
The Best crustless spinach quiche recipe
I love this recipe because it’s so adaptable. Swap in whatever veggies you have on hand—maybe some mushrooms or bell peppers if spinach isn’t fresh—and it’ll still taste great. It’s also a great way to use up any leftover eggs or cheese you’ve got stashed in the fridge. And honestly, it’s foolproof. Even if you’re not the most experienced cook, this dish doesn’t require precise measurements or fancy techniques—just a little bit of attention and a few simple steps. It’s the kind of meal that feels special without needing to be. Whether you’re serving it for breakfast, brunch, or a light dinner, it’s always a crowd-pleaser.
Crustless Spinach Quiche with Garlic Tomato Sauce
A savory, no-bake quiche featuring tender spinach in a rich tomato-garlic sauce, perfect for meal prep or a quick weeknight dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/4 cup milk
- 2 cups fresh spinach, roughly chopped
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 large egg
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, mix flour and salt. Add cold butter cubes and use your fingers to work it into a crumbly texture. -
2
Add the egg and milk, then stir until a dough forms. Divide the dough in half and flatten each into a thin, even circle. Place one circle in a greased 9-inch oven-safe dish. -
3
In a separate bowl, sauté minced garlic in a bit of olive oil until fragrant. Stir in chopped spinach until wilted. Mix in tomato sauce and set aside. -
4
Crack an egg into the spinach mixture and stir gently. Sprinkle cheddar and Parmesan evenly over the top. Pour the egg mixture over the dough. -
5
Bake for 20–25 minutes, until the edges are golden and the center is set. Let cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe baking dish (9-inch)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of dried herbs like thyme or basil to the dough.
- Make ahead: Assemble the quiche, refrigerate overnight, then bake as directed.
Watch Video Of How Crustless Spinach Quiche with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Crustless Spinach Quiche with Garlic Tomato Sauce
Can I substitute any of the ingredients in the crustless spinach quiche recipe?
Yes, you can make adjustments, but keep the balance of ingredients in mind. For example, you could use feta cheese instead of goat cheese if you prefer a milder flavor, or swap fresh spinach for frozen, thawed spinach. If you’re avoiding dairy, a dairy-free cheese alternative could work, though texture might differ slightly.
How long should I preheat the oven to for baking?
Preheat your oven to 375°F (190°C) for at least 15 minutes before adding the quiche to ensure even baking.
What’s the best way to handle soggy bottoms from the crustless quiche?
To prevent a soggy bottom, ensure the pie crust is fully baked before adding the filling. Bake it alone for 8–10 minutes at 375°F (190°C) before assembling. Also, avoid overfilling the crust—leave some space to prevent overflow.
Can I make this quiche ahead of time?
Yes, you can prepare the crustless quiche up to 24 hours ahead. Store it in an airtight container at room temperature for up to 6 hours, or refrigerate for 3–4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through.
What if my spinach isn’t perfectly wilted before adding it to the crust?
If your spinach isn’t fully wilted, steam or sauté it in a dry pan for 2–3 minutes until just softened. Overcooking can make it bitter, so keep the heat low. Alternatively, use a blender to quickly wilt it in a bowl before mixing.
