Crustless Quiche Recipe with Spinach
This crustless quiche recipe with spinach is the classic addition to your french menu. A combo recipe including both options for crust lovers and for those who don’t like quiche with crust. This quiche recipe is perfect to have in brunch or with evening tea. A classic quiche with spinach to delight the guests with its creamy texture.
What is a Quiche?
A quiche is a savory dish consist of eggs, milk, butter, flour, and cheese. A creamy custard-like filling is put into a pastry crust or crumb-coated pie shell. The filling is on the sweet side with fruit, meat, vegetables or it can be savory with bacon or ham.
A quiche is made in many different flavors and styles. There are many variations on the recipe for this dish that vary in ingredients and also in cooking methods. It is difficult to pinpoint when the first quiche was created but it became more popular during the 20th century because of increased interest in high-end cooking in France.
What to use as a base of quiche; Crust or no crust?
I usually blind bake the crust before adding any filling but this step is not always necessary if the filling isn’t watery. The egg mixture is then poured into the pie crust either with metal cups called muffin tins with pie crust discs to keep them in place so they cook evenly in the middle as well. Before diving straight into the recipe let’s explore a bit about the fact of why quiche with spinach is famous.
What are some of the Benefits of Eating Spinach?
Spinach is a green leafy vegetable that comes from the same family as cabbage, mustard greens, and collard greens. It is an excellent source of vitamin K, A, B6, folate, manganese, potassium, magnesium, and iron.
Some of the benefits of spinach include its ability to lower blood pressure and the risk for heart disease. It’s beneficial for people with diabetes because it contains dietary nitrates which help regulate blood sugar levels. Spinach also contains quercetin which has anti-inflammatory properties that help with allergies or asthma symptoms.
How to Make Spinach Quiche
Ingredients to make spinach quiche
All you need for this dish is:
- 1 package of frozen spinach (thawed and drained)
- 2 eggs
- 1/2 cup of milk
- 1/2 cup of cooking oil
- Salt and pepper to taste
- A pie dish or quiche dish
Making the best spinach quiche crust
The best quiche crust is an all-butter crust with a few tablespoons of melted butter.
Mix the butter with the flour, salt, and water until it forms a dough. If the dough is too sticky, add more flour (not too much or you will end up with dry, tough quiche). It’s OK if the dough is crumbly and not very wet.
Next, fold in your cold butter by hand into small cubes and then press them into the dough.
How to make the crust perfect for quiche?
A perfect quiche crust is absolutely essential to the success of your dish. A quiche crust needs to be light but also sturdy enough to stand up to the weight of all the filling. It should be golden brown on the outside, chewy, and moist on the inside. And it should be cut easily with a fork or spoon.
There are many ways of achieving these goals, but this article will provide you with two recipes that are sure to impress your dinner guests!
The perfect crust for a quiche is not only golden brown outside but chewy and moist on the inside. When you slice into it with a fork or spoon, it should cut easily without crumbling and without too much effort.
Making quiche recipe without the crust
This is a recipe for a crustless quiche that is made with spinach instead of the traditional pastry crust. If you are looking for an easy and delicious quiche recipe without a crust, here is one that is as simple as it gets.
Crust less Quiche Recipe with Spinach
Equipment
- Skillet
- baking sheet
- crust pan
Ingredients
- 1 9 inch Frozen Pie Crust (Deep dish)
- 1 tbsp Butter (Unsalted Soften)
- ½ cup Shallots (chopped)
- 4 large Eggs (Organic)
- 1¼ cup Heavy Cream
- 1 pinch Nutmeg (freshly ground)
- 1 cup Gruyère (shredded)
- 10 ounce Spinach (Blanched and chopped)
Instructions
Spinach Quiche With Crust
- Preheat the oven at the usual 350 degrees Fahrenheit. If you are using ready-made quiche crust then place the baking tray in the middle to have equal heat from all sides.
- Get crust out of the freezer and let it thaw at room temperature unless soft enough to prick with a fork. Prick the crust in sequence leaving marks about an inch apart vertically.
- Bake this crust to get a beautiful golden color. Do not let it puff and make sure to prick right when it starts puffing. This will keep your crust nice golden without puffs in between.
- If you are not a savvy chef you may see cracks in the crust, but don't worry deal with them as I have recommended down below in notes.
- Heat unsalted butter in a skillet and saute shallot over medium heat. Sautee shallots until soft enough. Do not let the shallots caramelize.
- Whisk eggs, cayenne pepper, ground nutmeg, heavy cream, and sea salt, really well in a mixing bowl.
- Get the baking sheet and place quiche crust over it to easily place it in and out of the oven. Now comes the layering of spinach quiche filling. Spread cooked shallots over crust evenly in a thin layer.
- Sprinkle the cheese over shallots evenly and add a layer of spinach over it. Make sure to break all the lumps to make a smooth spinach layer.
- At last pour a liquid mixture of heavy cream, butter, and eggs over spinach.
- Place the baking sheet in the oven at 325 degrees Fahrenheit to bake for about 55 minutes. Prick the quiche with a toothpick to see if it forms a nice custard.
- Look for a golden layer over the quiche surface. Avoid over baking as it will dry the batter and won't taste that good.
Pro Tip if crust crack
- If it's your first time cooking crust for quiche there might appear some crack. Do not worry as these can be fixed in a jiff. Get one tablespoon of water and flour each to mix together a paste. Fill in the cracks with flour and water paste with your fingers and bake crust again for a few minutes. It's as new as before.
Making spincah quiche without crust
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Add any extra ingredients like onion, broccoli, and ham (optional).
- Pour mixture into a dish and bake for about 30 minutes or until eggs are set.
- Get the dish out of the oven and let it cool down at room temperature unless settled.
Notes
Storage Options for Spinach Quiche serving later
You may store spinach quiche pre-made into the freezer for visits from surprise guests. After getting the quiche completely ready from the oven let it cool before wrapping it in a cling sheet. Quiche can be stored in a cling wrap or an air-tight container.Pro Tip: Defrost the quiche at least 24 hours prior final presentation. Heat it again in the oven (not microwave) for about 15 minutes for perfect shape and color.
