Crustless Spinach Quiche Recipe

Spinach: Fresh or frozen, finely chopped, adds a nutritious green element to the quiche.

Cheddar cheese: Shredded, provides a rich and creamy texture and flavor.

Eggs: The base of the quiche, giving it structure and richness.

Milk: Adds creaminess and helps to bind the ingredients together.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor profile.

When preparing the spinach for this quiche, make sure to thoroughly drain any excess moisture. Excess water can make the quiche soggy and prevent it from setting properly. If using frozen spinach, thaw it completely and press it between paper towels to remove as much liquid as possible. This step ensures a firm and well-textured quiche.

• chopped spinach - Substitute with kale: Kale provides a similar texture and nutritional profile, though it has a slightly stronger flavor.

• chopped spinach - Substitute with Swiss chard: Swiss chard offers a mild taste and similar leafy texture, making it a good alternative.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the quiche.

• shredded cheddar cheese - Substitute with gruyere cheese: Gruyere adds a rich, nutty flavor that enhances the overall taste of the quiche.

• eggs - Substitute with egg substitute: Commercial egg substitutes can be used for a lower cholesterol option.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture and is a good vegan alternative.

• milk - Substitute with almond milk: Almond milk provides a dairy-free option with a slightly nutty flavor.

• milk - Substitute with soy milk: Soy milk is a good dairy-free alternative that has a neutral taste.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor, though use it sparingly due to its strong taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, so use it sparingly.

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

• For short-term storage, place the quiche in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

• To freeze, first cut the quiche into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly with plastic wrap or aluminum foil. For extra protection, place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store the wrapped portions in the freezer for up to 2-3 months.

• When ready to enjoy, thaw the quiche portions in the refrigerator overnight.

• Reheat the thawed quiche in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can reheat in the microwave on medium power for 2-3 minutes, checking frequently to avoid overcooking.

• For best results, avoid reheating the quiche multiple times, as this can affect the texture and flavor.

• 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.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• 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. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving, as the heat will continue to distribute.

• 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 quiche slice in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until warmed through and slightly crispy on the edges.

• 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 to ensure it doesn't overcook.
  4. Remove and let it cool slightly before serving.

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

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

• Whisk: Used to mix the eggs and milk thoroughly.

• Measuring cup: Used to measure out the milk accurately.

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

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Knife: Used to chop the spinach.

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

• Baking dish: Used to hold the quiche mixture while it bakes.

• Cooking spray: Used to grease the baking dish to prevent the quiche from sticking.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-wash and chop spinach: Wash and chop the spinach ahead of time to save a few minutes during preparation.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to eliminate the need for grating.

Mix in a blender: Combine the eggs, milk, spinach, cheese, salt, and pepper in a blender for a quick and even mix.

Grease the dish in advance: Grease your baking dish before starting to mix ingredients to streamline the process.

Batch cook: Double the recipe and bake in two dishes; freeze one for a quick meal later.