This recipe for crustless spinach quiche, originally published in 2008, is hands-down my most requested and most viewed recipe. This quiche is the perfect brunch dish - a make-ahead entree that is simple, delicious, filling, and inexpensive.
Over the years I have made this quiche dairy-free, when needed, so feel free to use your favorite non-dairy cheese and ricotta (Kite Hill makes an excellent almond milk ricotta that works well).
Crustless Spinach Quiche
- 8 eggs
- 8oz low fat whipped cottage cheese or ricotta. (use non-dairy, if needed)
- 4oz cheddar cheese, shredded (low fat or non-dairy work well)
- 4oz Cabot chipotle cheddar cheese or pepper jack, shredded (use non-dairy if needed)
- 1 large red bell pepper, chopped
- 1 medium yellow Spanish onion, chopped
- 2 garlic cloves, chopped
- 1 bunch of spinach, stems removed and chopped (or 1 bag of pre-washed baby spinach, chopped)
- 1 Tbs. olive oil (or cooking spray)
- Kosher salt
- Fresh ground black pepper
- Splash of Tabasco sauce, optional (use if you cannot find the chipotle cheese)
- Preheat oven to 350 degrees. Coat a large ceramic fluted quiche dish or glass pie dish with a light layer of cooking spray.
- Heat the olive oil (or cooking spray) in a large nonstick skillet over medium-high heat. Sautee the onion until translucent. Reduce heat to medium and add the garlic and red peppers. Once the red peppers have softened, add the chopped spinach. Sautee until spinach is completely wilted and most of the moisture has cooked off. If you have time to cool the vegetables you can do so and add them directly into the egg mixture (below). If they are still warm put the vegetables in the bottom of your prepared dish. Make sure that the vegetables are evenly spread around the bottom of the dish.
- In a large bowl, whisk together the egg beaters, cottage cheese, shredded cheeses, a pinch of kosher salt and some fresh ground black pepper. If you are using the Tabasco (not necessary if you are using chipotle cheese), add a splash to the mixture and continue whisking. Either mix the cooled vegetables (see step 2) into the egg mixture or pour the egg mixture over the warm vegetables in the bottom of the quiche dish. Make sure the egg mixture is evenly distributed over the vegetables so the top of the quiche is level.
- Place the quiche in the center of the oven and bake for 45 minutes. You will know it's done when the cheese is bubbling, the center is firm and the top is golden brown. Cool slightly before cutting into eight wedges and serve warm.