This is one of our favorite recipes for crustless spinach quiche. 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, sauteed broccoli or whatever you like.
Crustless Spinach & Cheese Quiche
1 teaspoon (5 ml) olive oil
2/3 cup (40 grams) diced onions
3-4 cups baby spinach leaves
1 clove garlic, minced
3 large eggs
1/4 teaspoon (1 ml) black pepper
1/4 teaspoon salt (feel free to use more or less)
1/2 to 1 teaspoon (.5 to 1 ml) unsalted seasoning mix (I use Trader Joe’s 21 Seasoning Salute)
1/2 tablespoon (8 ml) Worcestershire Sauce
1 cup (240 ml) low fat ricotta cheese
2 oz (56 grams) crumbled feta cheese
1/4 cup (28 grams) shredded Swiss cheese
1/4 cup (28 grams) shaved or grated Parmesan cheese
Preheat oven to 350 degrees F (176 C). Grease a 9 inch round pie dish (or a cake pan) with butter or spray with cooking spray.
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.
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.
Makes 4 servings
**If you are using salt-free Spike, you might want to add a pinch of salt.
sounds good, but can the spinach be substituted with something else?
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!
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Mmmmmmm….sounds wonderful! I’ve been looking for a new frittata/quiche and this may be one to try! Interesting with the ricotta.
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.
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.
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.
That looks delicious! I am always looking for a good quiche recipe…thank you1
Yes, eggbeaters has one with yolks now too, fake yolks? HAHAHA!
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.
UGH! I’m sorry! I just noticed the link above! 😛
I forgot to add…what is “Spike” seasoning? I haven’t heard of it. Is it in a pouch, a bottle?
This looks GREAT! I can’t wait to try it! 🙂
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.
Love the sound of this quiche, must make it! I’m glad you liked the Spike. I think it’s especially good in eggs.
My mom just made a quiche last night :0) What a fun version, making it without the crust!
That looks delicious. I just love quiche. If I made that for lunch, I would be tempted to eat the whole thing myself!