Crustless Spinach Quiche

Ingredients

1 tbsp olive oil or butter

1 small onion, finely diced

2 cloves garlic, minced

5 oz (150 g) fresh spinach, chopped (or 10 oz/300 g frozen spinach, thawed and squeezed dry)

6 large eggs

1 cup (240 ml) whole milk or half-and-half

1 cup (100 g) shredded cheddar, Swiss, Gruyère, or mozzarella cheese

¼ cup (25 g) grated Parmesan cheese

½ tsp salt

¼ tsp black pepper

¼ tsp ground nutmeg (optional)

½ tsp dried thyme or Italian seasoning (optional)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.

Heat the olive oil in a skillet over medium heat. Sauté the onion for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.

Stir in the spinach and cook until wilted (or just heated through if using frozen spinach). Remove from the heat and let cool slightly.

In a large bowl, whisk together the eggs, milk, salt, pepper, nutmeg, and herbs.Stir in the shredded cheese, Parmesan, and the spinach mixture.

Pour the mixture into the prepared baking dish and spread evenly.

Bake for 35–40 minutes, or until the center is set and the top is lightly golden.

Let the quiche rest for 10 minutes before slicing and serving.

Serving Suggestions

Pair with a fresh green salad or sliced tomatoes.

Enjoy warm or cold for breakfast, brunch, lunch, or meal prep.

StorageRefrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap individual slices and freeze for up to 2 months. Reheat in the oven or microwave before serving.