Crustless Spinach Quiche: A Simple Go-To Recipe for Multiple Occasions

crustless-spinach-quiche-on-a-plate1Well, I’m not a food blogger or a chef, but I am a busy mom and I do believe everyone should have a go-to recipe in her arsenal. And I am all about making things as simple as possible. This delightful dish is quick, uncomplicated, inexpensive, versatile, and delicious. It has only a few ingredients that I almost always have on hand. It’s also gluten-free and can be made ahead of time, making it a perfect dish for morning commitments. (It’s usually all I can do to get myself and my children out the door, so the last thing I can think about is trying to whip together some breakfast casserole in the morning. Problem solved!) I have prepared this for breakfast, lunch, brunch, and dinner, and I often take it as a baby meal for new moms (as long as there are no dietary restrictions involved.)

Today was a pretty hectic day full of activities, and I didn’t make it to the grocery store as planned so I needed something quick and easy for supper. This was the perfect thing. I was able to whip this together from start to plate in 45 minutes (including the time it took to take pictures.) Everyone in the family gobbled it down and asked for seconds, further solidifying my love for my go-to recipe, Crustless Spinach Quiche. The original recipe can be found here. I have tweaked it just a little bit.

Ingredients:  1 tablespoon olive oil

1 onion, chopped (I have used the frozen pre-chopped “recipe starters” as well, which cuts down more on time)

1 package of frozen chopped spinach, thawed and drained (I just take pop it in the microwave for 5 minutes, because I usually don’t think to thaw and drain ahead of time)

5 eggs, beaten

3 cups shredded cheese (the original recipe called for Muenster, but I have seriously used whatever cheese I had on hand. Tonight I made it with 1 1/2 cups of  cheddar blend, 1/2 cup Monterey Jack, and 1 cup of parmesan and it was delicious. This is a great way to use smaller blocks of cheese so they don’t go to waste.)

1/4 teaspoon of salt

1/8 teaspoon of black pepper (I don’t measure the salt and pepper. I just give the salt/pepper grinder a few cranks and it’s fine.)

quiche ingredients

1. Preheat oven to 350 degrees. Lightly grease a 9 inch pie pan.
2. Heat oil in large skillet over medium-high heat. Add onions and stir occasionally until onions are soft. Stir in spinach and cook until excess moisture has evaporated.
3. Combine eggs, cheese, salt, and pepper in a large bowl. Add spinach and onions and stir. Scoop into prepared pie pan.

4. Bake in preheated oven for 25-30 minutes. When the quiche is finished baking, the edges will be golden brown. Cool for 10 minutes before serving.  ( Tonight, I popped this into the oven and then went to the next room and did a quick 30-minute workout while waiting for it to cook. Sometimes, you just need to multitask.)crustless spinach quiche_done

And that’s it. The pairing options are endless too. Depending on the meal, I have served this with cinnamon rolls, muffins, fruit, salad, sweet potato fries, red potatoes, a baguette, sausage, bacon, soup, and a variety of other combinations. I have also substituted broccoli for spinach. The base can easily be adapted for many different flavors of quiche.

If you are feeling really festive,  you can put it on a pretty plate. Enjoy!

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