Crustless Spinach Quiche

This flavorful crustless spinach quiche is perfect for breakfast, lunch, or a meatless dinner.

Course Breakfast

Cuisine French

Diet Gluten Free

Prep Time 15

Cook Time 30

Rest time 15

Total Time 1

Servings servings

Calories 132kcal

1 tablespoon butter for pan
16 ounces frozen chopped spinach
6 large eggs
½ cup sour cream
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
½ cup parmesan cheese grated

Preheat the oven to 400°F. Generously butter the bottom and sides of a 9-inch ceramic or glass pie plate.
Place the spinach in a microwave-safe bowl. Cover and microwave until thawed, about 4 minutes. Allow to slightly cool. Place the spinach in a colander and press on it repeatedly with the back of a large spoon to drain as much water as possible.
Whisk the eggs, sour cream, kosher salt, black pepper, garlic powder, onion powder, and dried thyme in a large bowl.
Using a spatula, stir in the spinach and parmesan.
Pour the mixture into the prepared pie plate. Bake until the quiche is puffed, its edges are browned, and its center appears set, and a toothpick inserted in its center comes out clean, 25-30 minutes.
Cool the quiche for 15 minutes in the pan on a cooling rack before slicing and serving.

You can replace the 16 ounces of frozen spinach with 2.5 pounds of fresh spinach leaves. Cook the fresh spinach and then press on it to remove as much liquid as possible. You can use these recipes for sauteed spinach or steamed spinach.
The only somewhat challenging part of this recipe is ensuring that the defrosted spinach is as dry as possible. You'll need to squeeze out as much water as you possibly can to ensure a firm, non-watery quiche.
This quiche keeps beautifully in an airtight container in the fridge for up to 4 days. You can also slice it into individual slices and freeze the slices. I reheat the leftovers in the microwave.