Crustless Spinach Quiche is one of our favorites. Made with a full cup of ricotta cheese, a bit of feta, and some Parmesan and Swiss, it's high in protein and relatively low in carbs. The only vegetables are onions and baby spinach, so feel free to add in some chopped peppers, sautéed broccoli or whatever you like.
How to Make Ricotta Cheese
Ricotta Cheese
I first made this recipe to use some ricotta. If you don't have any ricotta, you can substitute cottage cheese or make your own ricotta with milk and lemon juice. It's super easy, though it does require a ton of milk. I usually make this when I've bought too much milk and don't need it for baking. Since I'm usually short a cup or so, I scale it down to ⅔ or half and end up with a small amount of ricotta for one recipe (quiche, a pasta dish, whatever). It's amazing how much milk goes into ricotta. You can use the leftover whey in bread.
Ingredients
- 4 cups (1 quart) whole milk
- 2 tablespoons lemon juice
- ¼ teaspoon salt
Instructions:
- Heat Milk: In a large saucepan or pot, heat milk over medium until it reaches 180–190°F. Stir occasionally to prevent scorching and do not bring to a boil.
- Add Lemon Juice: Remove from heat and stir in the lemon juice. Let it sit undisturbed for 5–10 minutes. Curds should form and separate from whey.
- Strain: Line a sieve with cheesecloth or a coffee filter. Pour mixture through. Let it drain for:
- 5–10 minutes for a creamy ricotta
- 15–20 minutes for firmer ricotta
- Season & use: Sprinkle with salt to taste, if desired. Use right away or refrigerate for two days.
Storing Crustless Spinach Quiche
This is one of my oldest savory egg recipes. It's mostly a low calorie, high protein lunch type food around here, but it would make a great breakfast for those of you who don't need something sweet in the morning. If you make it ahead of time you can cut it into 3 or 4 servings, wrap individually and freeze.
Recipe
Crustless Spinach Quiche
Ingredients
- 1 teaspoon olive oil
- ⅔ cup diced onions
- 3-4 cups baby spinach leaves (or kale or another leafy vegetable)
- 1 clove garlic, minced minced
- 3 large eggs
- ¼ teaspoon black pepper
- ¼ teaspoon salt feel free to use more or less
- ½ to 1 teaspoon unsalted seasoning mix (Trader Joe's, Spike, Foddy)
- ½ tablespoon Worcestershire Sauce
- 1 cup ricotta cheese, I use low fat but any kind is fine
- 2 oz crumbled feta cheese
- ¼ cup shredded Swiss cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (176 C). Grease a 9-inch round pie dish (or a cake pan).
- Heat oil in a large skillet. Add onions and sauté for 3 minutes. Add spinach and garlic and sauté for another 2 minutes or until spinach is completely wilted. Remove from heat. Let cool slightly and chop.
- Whisk eggs, pepper, salt, seasoning mix, Worcestershire sauce, ricotta cheese, feta cheese and Parmesan cheese together in a mixing bowl. Stir in spinach mixture, then pour into pie plate.
- Bake on center rack of oven for 40 minutes. Let sit for about 5 minutes before slicing.
Anna says
Hi Phyllis,
I'm sure it would be great with a crust. Next time I make it I'll test it with a crust. This is an older recipe that needs new photos anyway.
Phyllis says
Hi... can I make this w/ a crust? I need a quiche that does not include ham or bacon... guests are religious and cannot eat ham or bacon...
any suggestions?
can I make this w/ a crust?
thanks
Phyllis
pam says
sounds good, but can the spinach be substituted with something else?
RecipeGirl says
Since my hubby just informed me that he'll be eating low carb for the next few weeks, this is a perfect choice for us 🙂 I think I'll try this for lunch tomorrow!
Lisa says
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Come on over 🙂
Claire says
Mmmmmmm....sounds wonderful! I've been looking for a new frittata/quiche and this may be one to try! Interesting with the ricotta.
Randi says
When I was in High school, we lived in Malibu. We used to frequent a health food cafe and they had jars of spike on all the tables. I always really liked it, but havent thought about it in years.
Joe says
Eggbeaters work well with recipes like this... I usually like to a combo, just to get the flavor from the yolks. I've try the fat-free ricotta and it just didn't work for us - the flavor was off and the texture was unappealing.
giz says
This is definitely one of my favourite quiches - quick and easy and you're right - with egg beaters it's great and less fat. I like the no crust part of it.
Janet says
That looks delicious! I am always looking for a good quiche recipe...thank you1
Deanna says
Yes, eggbeaters has one with yolks now too, fake yolks? HAHAHA!
Anna says
I think I'll make it again with Egg Beaters. The Egg version was great, but Egg Beaters would knock out about 4 grams of fat per serving.
There is such a thing as fat free ricotta, but I think I'll try changing one thing at a time.
Stephanie says
UGH! I'm sorry! I just noticed the link above! 😛
Stephanie says
I forgot to add...what is "Spike" seasoning? I haven't heard of it. Is it in a pouch, a bottle?
Stephanie says
This looks GREAT! I can't wait to try it! 🙂
Deanna says
I love crustless quiche's too. Sometimes I'll rub a little olive oil in the pan and dust it with dry breadcrumbs just for a little texture. For a lower fat version, you could use part egg beaters and lower fat cheese, except for the parm. I do and no one is the wiser.
Kalyn says
Love the sound of this quiche, must make it! I'm glad you liked the Spike. I think it's especially good in eggs.
VeggieGirl says
My mom just made a quiche last night :0) What a fun version, making it without the crust!
Lisa says
That looks delicious. I just love quiche. If I made that for lunch, I would be tempted to eat the whole thing myself!