Crustless Spinach Quiche Recipe

Olive oil: Used for sautéing the onion and garlic to bring out their flavors.

Onion: Adds a sweet and savory base to the quiche.

Garlic: Provides a fragrant and aromatic flavor.

Frozen chopped spinach: The main vegetable component, thawed and drained to remove excess moisture.

Eggs: The binding agent that holds the quiche together.

Milk: Adds creaminess to the egg mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

Ground nutmeg: Provides a subtle warmth and complexity.

Mozzarella cheese: Melts beautifully, adding a gooey texture.

Parmesan cheese: Adds a sharp, nutty flavor.

When cooking the onion and garlic, make sure to sauté them until they are translucent and fragrant, but not browned. This will ensure that they add a subtle, sweet flavor to the quiche without overpowering the other ingredients. Additionally, thoroughly draining the spinach is crucial to avoid excess moisture, which can make the quiche soggy. Use a clean kitchen towel to squeeze out as much liquid as possible from the spinach.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the quiche well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• frozen chopped spinach - Substitute with fresh spinach: Fresh spinach can be sautéed and drained to replace frozen spinach, offering a fresher taste.

• eggs - Substitute with flax eggs: For a vegan option, mix ground flaxseed with water to create a binding agent similar to eggs.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the creaminess needed for the quiche.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile, which can be interesting in a quiche.

• ground nutmeg - Substitute with ground mace: Ground mace has a similar warm, nutty flavor and can be used in the same quantity.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese provides a stronger flavor and melts well, making it a good alternative.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor, which can enhance the quiche.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the quiche soggy.
• Wrap the quiche tightly with plastic wrap or aluminum foil. Alternatively, place it in an airtight container to maintain its freshness.
• Store the wrapped quiche in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or oven before serving.
• For longer storage, freeze the quiche. First, wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its freshness. It can be stored in the freezer for up to 2 months.
• To reheat from frozen, preheat your oven to 350°F (175°C). Remove the foil and plastic wrap, then cover the quiche loosely with foil. Bake for 20-25 minutes or until heated through.
• For a quicker option, thaw the quiche overnight in the refrigerator before reheating. This will reduce the reheating time and ensure even warming.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover crustless spinach quiche on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. This method keeps the eggs fluffy and the cheese melty.

• Microwave Method: Place a slice of the quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through. Be cautious not to overheat, as this can make the eggs rubbery.

• Stovetop Method: Heat a non-stick skillet over low to medium heat. Add a small amount of olive oil or butter to the pan. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until warmed evenly. This method can help maintain a slightly crispy exterior.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the quiche slice in the air fryer basket. Heat for about 5-7 minutes, checking halfway through. This method can give a nice crisp to the edges while keeping the inside moist.

• Oven: Used to bake the quiche at a consistent temperature of 350°F (175°C).

• Pie dish: A 9-inch dish to hold the quiche mixture while baking.

• Skillet: Used to cook the onion, garlic, and spinach mixture over medium heat.

• Spatula: Handy for stirring the ingredients in the skillet and ensuring even cooking.

• Whisk: Essential for beating the eggs and combining them with milk and spices.

• Large bowl: Used to mix the eggs, milk, spinach mixture, and cheeses together.

• Measuring cups: Necessary for accurately measuring the milk, cheeses, and other ingredients.

• Measuring spoons: Used to measure out the salt, pepper, and nutmeg precisely.

• Garlic press: Useful for mincing the garlic clove quickly and efficiently.

• Cutting board: Provides a safe surface for chopping the onion.

• Knife: Essential for chopping the onion finely.

• Colander: Used to drain the thawed spinach thoroughly to remove excess moisture.

• Olive oil spray: Convenient for greasing the pie dish to prevent sticking.

Use pre-chopped ingredients: Save time by using pre-chopped onions and pre-minced garlic from the store.

Thaw spinach quickly: Thaw frozen spinach in the microwave to speed up the process.

One-bowl mixing: Mix all ingredients in one bowl to reduce cleanup time.

Preheat efficiently: Preheat the oven while preparing the ingredients to save time.

Batch cooking: Double the recipe and freeze extra portions for quick future meals.