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Home » Entrees

Crustless Spinach Quiche

Last updated on June 20, 2021 By Anna 19 Comments This post may contain affiliate links.

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.

Crustless Spinach Quiche
Crustless Spinach Quiche

Crustless Spinach Quiche

1 teaspoon (5 ml) olive oil
⅔ cup (40 grams) diced onions
3-4 cups baby spinach leaves
1 clove garlic, minced
3 large eggs
¼ teaspoon (1 ml) black pepper
¼ teaspoon salt (feel free to use more or less)
½ to 1 teaspoon (.5 to 1 ml) unsalted seasoning mix (I use Trader Joe's 21 Seasoning Salute)
½ tablespoon (8 ml) Worcestershire Sauce
1 cup (240 ml) low fat ricotta cheese
2 oz (56 grams) crumbled feta cheese
¼ cup (28 grams) shredded Swiss cheese
¼ 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.

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Reader Interactions

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  1. Anna

    April 06, 2021 at 4:38 pm

    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.

  2. Phyllis

    April 06, 2021 at 3:04 pm

    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

  3. pam

    May 31, 2008 at 1:57 pm

    sounds good, but can the spinach be substituted with something else?

  4. RecipeGirl

    May 22, 2008 at 7:39 am

    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!

  5. Lisa

    May 21, 2008 at 10:08 pm

    I have an award for you on my blog today.
    Come on over 🙂

  6. Claire

    May 21, 2008 at 9:12 pm

    Mmmmmmm....sounds wonderful! I've been looking for a new frittata/quiche and this may be one to try! Interesting with the ricotta.

  7. Randi

    May 21, 2008 at 6:29 pm

    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.

  8. Joe

    May 21, 2008 at 4:40 pm

    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.

  9. giz

    May 21, 2008 at 3:45 pm

    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.

  10. Janet

    May 21, 2008 at 3:33 pm

    That looks delicious! I am always looking for a good quiche recipe...thank you1

  11. Deanna

    May 21, 2008 at 3:01 pm

    Yes, eggbeaters has one with yolks now too, fake yolks? HAHAHA!

  12. Anna

    May 21, 2008 at 2:17 pm

    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.

  13. Stephanie

    May 21, 2008 at 2:16 pm

    UGH! I'm sorry! I just noticed the link above! 😛

  14. Stephanie

    May 21, 2008 at 2:15 pm

    I forgot to add...what is "Spike" seasoning? I haven't heard of it. Is it in a pouch, a bottle?

  15. Stephanie

    May 21, 2008 at 2:14 pm

    This looks GREAT! I can't wait to try it! 🙂

  16. Deanna

    May 21, 2008 at 2:13 pm

    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.

  17. Kalyn

    May 21, 2008 at 1:35 pm

    Love the sound of this quiche, must make it! I'm glad you liked the Spike. I think it's especially good in eggs.

  18. VeggieGirl

    May 21, 2008 at 12:17 pm

    My mom just made a quiche last night :0) What a fun version, making it without the crust!

  19. Lisa

    May 21, 2008 at 12:07 pm

    That looks delicious. I just love quiche. If I made that for lunch, I would be tempted to eat the whole thing myself!

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