Print
Save this recipe!
Get this recipe sent to your inbox, plus get new recipes from C+K every week!

Crustless Quiche

  • Author: Kathryne Taylor
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 slices
  • Diet: Gluten-Free, Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

This crustless quiche recipe offers the tender texture that you love in a regular quiche. It’s an easy, healthy, high-protein egg dish! This spinach, onion and cheese version was inspired by traditional quiche Florentine. Check the post for variations. Recipe yields 6 medium slices; you could likely bake two quiches in the oven at once.

crustless quiche

Ingredients

  • 8 large eggs
  • 1 cup (8 ounces) cottage cheese (4% milkfat or higher, made with whole milk)
  • ¼ teaspoon fine salt
  • 10 twists of freshly ground black pepper
  • 2 teaspoons unsalted butter, plus more for greasing the pan
  • ½ cup chopped yellow onion
  • 2 cups (3.5 ounces) finely chopped spinach
  • 1 packed cup (4 ounces) freshly grated Gruyère or Swiss cheese

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit, and grease a glass pie plate with butter. In a kettle or medium saucepan, bring 3 cups of water to a boil and maintain a simmer until it’s needed.
  2. In a blender, combine the eggs, cottage cheese, and the salt and pepper. Blend on high for 8 to 10 seconds, just until the mixture is smooth and frothy (no longer!). Set it aside.
  3. Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt, and stir to combine. Cook until the onion is tender and translucent, about 3 to 5 minutes. Add the spinach, and cook until the spinach is wilted and reduced in volume, about 1 to 2 minutes. Remove the mixture from the heat and let it cool for a couple of minutes, then stir it into the blender mixture. Stir in half of the cheese.
  4. Place the prepared pie plate on a large, rimmed baking sheet. Carefully pour the egg mixture into the pie plate. Sprinkle the remaining cheese on top, then transfer the stacked pans to the oven. Carefully pour the hot water into the sheet pan, enough to submerge the bottom of the pie pan by at least ⅛ inch.
  5. Bake for 34 to 39 minutes, until the eggs are puffed and appear cooked, and the center of the quiche jiggles just a bit when you give it a gentle shimmy.
  6. Remove the pie plate from the sheet pan of water in the oven, and let it cool for at least 10 minutes on a cooling rack before serving. Leftover quiche will keep in the fridge, covered, for up to 4 days, or in the freezer for up to 3 months. Reheat slices in a microwave or on a rimmed baking sheet in a 300-degree oven until warmed through (they will release some moisture while reheating, which you can discard).

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Find it online: https://cookieandkate.com/crustless-quiche/