How long it takes: 15 minutes to prep, about an hour to bake Equipment you’ll need: deep dish pie dish, large skillet, mixing bowl Servings: 6 I love brunch. There’s something so relaxed about it, especially in the summer. Nowhere to go, nothing to do, except sit and enjoy good food with people you love. Honestly, what could be better? This recipe and its side dishes are perfect for a summer brunch thanks to a couple easy make-ahead ideas and letting the oven work double duty. While the quiche cooks, pop open a bottle of prosecco to make mimosas and throw together a quick fruit salad with fruit you have on hand. And don’t forget to put a pot of coffee on! I went to Family Fare (use their store locator to see if there is one near you!) to pick up all the ingredients I needed for the recipe, including the side dishes. Their stores have a great selection of food, including awesome store-brand products (I used their affordable Our Family line for this recipe, but they also have a great organic line called Full Circle that I love). You’ll also find great Spartan Nash products around the perimeter of the store, not just the aisles. When you shop at their bakery, produce, meat, and deli departments, you can be confident you’re getting fine and fresh products. And if you don’t, they will give you your money back AND replace the product for free. Isn’t that great?
Easy Crustless Quiche
A quiche that’s easy to make. There’s no crust to hassle with (and that’s the hardest part about making quiche)! You can have a crustless quiche in the oven in no time at all. A crustless quiche is healthier. Because there isn’t a crust, this quiche is lower in fat and calories. A generous slice (with two kinds of cheese!) is only 222 calories. Depending on how it’s made, traditional quiche Lorraine will run you 400 to 600 calories. This quiche recipe is delicious! With spinach, caramelized onions, sun dried tomatoes, mozzarella cheese and feta cheese, this crustless quiche certainly isn’t lacking in flavor. Every bite is exciting. I especially love the chewy bits of tangy sweet sun dried tomatoes. It’s vegetarian, gluten-free, and low in carbs. A crustless quiche is perfect for families with different dietary requirements.
Ingredient Notes
Eggs: Eggs are a good source of protein, vitamins, and nutrients. Healthline claims that they are the “healthiest food on the planet.” Although the white part of the egg contains protein, most of the important nutrients are in the yolk. You’ll need 8 large eggs to make this quiche. Family Fare offers a variety of eggs to choose from so it’s easy to choose what’s best for your family. Whole Milk: For the best results, use whole milk. It will yield the creamiest texture, as compared to 2% or nonfat which may make your quiche watery. Quiche is traditionally made with heavy cream.
Seasoning: Along with salt and pepper, season the quiche with a bit of Dijon and nutmeg. Fresh Baby Spinach: You’ll need a 5 oz. container of fresh baby spinach leaves or the equivalent. Fresh spinach has a superior flavor compared to frozen or canned spinach. When it’s cooked down, 5 oz. will yield about ½ cup of cooked spinach. Caramelized Onions: Make your own caramelized onions (learn how to make caramelized onions) or purchase a jar of pre-made caramelized onions. They add so much sweet/savory flavor. Sun Dried Tomatoes: I usually buy dry packed sun dried tomatoes but you can also purchase them packed in oil. If you buy oil-packed, pat the excess oil off with paper towels. Feta Cheese and Mozzarella Cheese: Although there are lots of possible cheese combinations, I really love mild tasting mozzarella with tangy salty feta cheese. See the recipe card for more suggestions.
How to make This Quiche Recipe
Sauté the spinach: Heat a large skillet over medium heat and add a splash of olive oil. Add the spinach. It will look like a lot but it really cooks down. Cover the pan for a couple of minutes so the spinach steams. Remove the lid, and continue to cook the spinach for a couple minutes until it’s completely wilted. If you notice liquid in the skillet, put the spinach in a colander and press out the excess water. You don’t want to add any water to your quiche! Whisk together quiche ingredients: In a large mixing bowl, whisk the eggs and milk. The mixture should be completely blended together with no discernible whites or yolks. Add the seasoning you’re using (salt, pepper, nutmeg, and mustard) and whisk again. Stir in your add-ins: These are the flavor-makers you decided to add. I suggest spinach (that you sautéed), caramelized onions, sun dried tomatoes, mozzarella cheese, and feta cheese. There are more options on the recipe card. Bake the quiche: Pour the quiche mixture into the prepared pie dish. Carefully place the filled pie dish on a rimmed baking sheet to contain spills that may occur while you are transferring the dish to the oven. The quiche will take about an hour to bake. Once you remove it from the oven, allow it to cool for five to ten minutes before slicing it into six to eight portions.
Tips for Success
Serving Ideas
I like to serve crispy bacon and toasted English muffins with quiche. Baked bacon is the way to go with this meal. It is so easy and you can put it in the oven with the quiche. No muss, no fuss! It turns out perfectly crisp every time. Thick cut bacon will take 20 to 30 minutes. The Our Family extra thick double smoked applewood bacon from Family Fare was amazing! I couldn’t believe how thick and flavorful it was. While the quiche is cooling, spread the split English muffins generously with butter and toast them under the broiler until they are golden brown (watch them carefully!). Serve them with your favorite jam or preserves. (PS: If you have leftovers, make English muffin pizzas.) If you’re looking for something a little lighter, serve the quiche with a crisp green salad, like this arugula salad with lemon basil vinaigrette. A citrus fruit salad goes well, too. Remember, a quiche isn’t just for breakfast or brunch! It makes a very lovely lunch or light dinner, too. Small slices of quiche make popular appetizers, too.
Recipe Variations
There are so many ways you can change up this crustless quiche. Take a look in your refrigerator and be creative. Here are a few suggestions:
Classic flavors: Ham, broccoli, and shredded cheddar cheese. Spring vegetable: Asparagus, Gruyère cheese, and snipped chives. Meat lovers: Bacon, sausage, ham, and shredded cheddar cheese. Vegetable lovers: Asparagus, mushroom, red bell pepper, red onion, and crumbled goat cheese. This one is wonderful with a spoonful of pesto or balsamic reduction drizzled on top.
Make Ahead Ideas
Make double: Make two quiches: one for today, and one for a future meal. Baked quiche can be refrigerated or frozen, and reheats quite well. Plan ahead. We also highly recommend making the caramelized onions a day or two in advance because it’s a slightly time-consuming process (but so worth it!). In the post linked in the last sentence, we teach you how to caramelize onions, including storage recommendations. They can be frozen, so make a lot and freeze them in small portions. You’ll be glad you did!
Storage & Reheating Tips
Refrigerate: Leftover quiche will keep in the refrigerator in a covered container for up to 3 days. Freeze: Crustless quiche will keep in the freezer for up to 3 months, wrapped securely. I like to slice the quiche first, wrap each slice individually, and take it out to reheat for a quick breakfast or lunch. Reheat: Reheat individual portions in the microwave in 30 second intervals until heated through. It reheats rather quickly so don’t overheat it. Larger amounts can be reheated in the oven at 350ºF until heated.
This content and recipe is in partnership with Spartan Nash and Family Fare. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home. Sponsored posts like these help me cover some of the expenses involved with keeping this site free for you to use!
Interested in weekly meal plans that include this recipe? Take a look at my Meal Plan #35, Meal Plan #63, or Meal Plan #75. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
