Crustless spinach quiche

In recipe on April 14, 2010 at 6:57 am

I deeply enjoy cooking. I find it a relaxing task, and much more of a hobby than a chore.

Baking is another kettle of fish entirely. Bakers are the Marines of the culinary world: highly detailed and militant about their processes. A golden brown flakiness cannot be achieved with the right brand of butter, the proper amount of dough handling (I confess! I overmix!), the correct temperature of water, the wire racks at the right height, and a strict cooling procedure. THERE IS NO ROOM FOR ERROR.

Baking is far more permanent because it takes a while to figure out if you’ve made a mistake. Case in point: if I am sauteing mushrooms and they get dry, I can add something. Turn down the heat. I am part of the process. But with baking? Once you put that sucker in the oven, it’s on its own. And don’t you dare open the oven to peek because your concoction WILL suffer (I confess! I peek!).

Because of my fear of baking, I have no problem with store-bought pie crusts and phyllo dough. It’s like penicillin and indoor plumbing – a confirmed perk of modernity!

My dear friend J., however is a baker. And her eyes get wide with shock when I admit my weakness.

So when J. came to dinner, I found this recipe. A crust-less quiche! Crisis and judgment, averted. I can still hold my head up with pride.

CRUSTLESS SPINACH QUICHE, found and adapted from

  • 1 tbl olive oil + extra for pan
  • 1 onion, diced
  • 1 clove garlic, minced
  • 10 oz of frozen spinach, thawed and drained OR 2 c. fresh baby spinach, washed and dried
  • 5 to 6 eggs
  • 1 c. flour
  • 1 to 1.5 c. shredded cheese (cheddar, Muenster, gouda…your choice)
  • .25 tsp of each salt and pepper
  • optional: sliced deli ham

1. Preheat oven to 400 degrees F. Lightly grease pie pan and set in heating oven.
2. Heat olive oil in medium skillet over medium-high heat. Cook onions until soft (approximately 5 minutes). Add the garlic and cook for another minute. Add spinach and cook until moisture has evaporated. Tae off heat.
3. Mix eggs, flour, cheese, salt and pepper and ham, if using, in large bowl. Add spinach-onion mixture and stir.
4. Remove pie dish from oven. Carefully add the egg mixture. Bake until set and quiche is golden brown on top, approximately 25 minutes. Let sit for 5 minutes.

  1. […] were a few weeks there when we first moved in, that I made a crustless quiche and lasagna each […]

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