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Crustless Spinach Quiche

User Rating 4 Star Rating (1 Review)


Spinach Quiche

Spinach Quiche -Large Photo

Photo of Spinach Quiche © Diana Rattray
I love crustless quiches because they're easy to prepare and they make a delicious high protein meal. The ingredients in this flavorful spinach quiche include Cheddar cheese, bacon, and seasonings. Serve this quiche with a cup of soup, baked beans, or a simple tossed salad for a fabulous lunch, brunch, or evening meal. Feel free to saute 1/2 to 1 cup of sliced fresh mushrooms with the onions.

Here's a large photo of the spinach quiche.

Yield: Serves 4.


  • 4 thick slices bacon, diced
  • 1/2 cup chopped onion
  • 1 package fresh spinach, about 5 to 6 ounces
  • 1 cup (4 ounces) shredded Cheddar or a Cheddar Jack blend
  • 1 1/4 cups milk, low fat
  • 1/4 cup all-purpose flour
  • 5 large eggs
  • 1 large egg white
  • 1/4 teaspoon pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • pinch leaf oregano
  • sweet paprika, optional


Heat oven to 350°. Butter an 8-inch square baking dish or spray with baking spray.

In a large skillet or saute pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels. Pour off all but about 1 teaspoon of the bacon grease. I save the bacon grease to use in cornbread or for a flavorful fat for sauteing onions or other vegetables. Add the onion to the pan and cook over medium heat, stirring, until just tender. Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated.

Transfer the spinach mixture to the baking dish. Top evenly with the bacon, then with the cheese.

In a bowl, whisk together the milk and flour until smooth. Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano. Pour over evenly over the spinach and cheese mixture. Sprinkle very lightly with the paprika, if desired.

Bake for 30 to 40 minutes, until firm.

Serves 4.

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User Reviews

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 4 out of 5
Crustless Spinach Quiche, Member lejack

I doubled this for July 4th brunch and it was well-received. I varied it in that I used frozen spinach, which I put into a nonstick skillet and on medium heat cooked it until it was thawed and the excess water had disappeared. I also microwaved my chopped onion until somewhat transparent (1 or 2 minutes) and used Hormel Real Bacon Bits instead of frying bacon because I always have that on hand. I used Four-cheese Mexican Blend cheese. I will make this again.

5 out of 5 people found this helpful.

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