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Spinach quiche recipe

Crust less 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.
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 30 mins
Course Side Dish
Cuisine French
Servings 6 Serves
Calories 235 kcal

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)
  • 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.

Have you baked this Spinach Quiche?

Let me know in the comment section below and share the love on Pinterest
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