Crustless spinach quiche

Crustless spinach quiche

Today I woke up earlier along with the unique urge to create morning meal for my morning conferences at the job. (And not simply any meetings…two back again-to-back “creative planning” classes. Why oh why these are timetabled with a team of designers very first thing in morning continue to eludes me…hmmm….) Suffice it to state, any extra sustenance as well as for your crew constantly may seem like a sensible idea. 🙂

So when a quick check of my fridge and freezer exposed a great deal of chicken eggs and shredded cheeses, which great package deal of iced, chopped spinach which i keep on hand (one of my personal favorite staples)…I decided it absolutely was an excellent early morning for green spinach quiche! Really, make that a crustless kale quiche, getting which i had no pre-produced cake crusts inside the refrigerator, and had zero time or curiosity (big surprise, big surprise!) to make one.

Generally speaking, I have a tendency to select the “method” as opposed to “exact-recipe” approach with quiches, but today appeared up a quick formula on the web and was quite pleased with the results! It ended up becoming a click to chuck with each other, and the classic flavour combination and consistency were great. Nonetheless, it is possible to needless to say alternative in whatever cheeses you might have available (I often discover the sharper, the greater), and/or put in any vegetables that you’d like (fresh mushrooms, environmentally friendly peppers, tomatoes, etc.). Furthermore, i enjoy organizing in some more robust cheeses allow it an additional strike (like the parmesan, feta, light blue cheeses, etc.), or some extra spices or herbs to season it (blackening seasoning, Italian blends, and so forth.).

In essence that quiches are beautifully forgiving. Just stick to some of the fundamental dimensions, and you’re all set! Enjoy!!

Crustless Kale Quiche

This crustless kale quiche is really savory and scrumptious, you’ll want seconds…and thirds!

Total Time: 47 mins

Prep Time: 5 mins

Prepare Time: 32 mins


  • 1 Tbsp. organic oil
  • 1 medium onion (about 1 mug), cut
  • 1 tsp. minced garlic cloves
  • 1 (10 ounce) package deal frosty sliced spinach, thawed and emptied
  • 5 large eggs, beaten
  • 2 1/2 cups muenster dairy products, shredded (or use whatever’s on hand)
  • 1/4 cup grated parmesan dairy products (in addition 2 Tbsp. much more for garnish – optional)
  • 1/4 tsp. sodium
  • 1/4 tsp. freshly ground black pepper
  • crunch of crushed red pepper


Preheat your oven to 350 degrees F (175 degrees C). Casually grease a 9 in . cake pan.

Warmth oils in a huge skillet over medium-substantial heat. Add garlic cloves and onions and cook, mixing from time to time, until red onion are smooth. Blend in spinach and keep on cooking food until excessive moisture has evaporated.

In a huge container, mix ovum, cheese, sodium, pepper, and crushed red pepper. Put in kale mix and blend to mix. Fill into well prepared pie pan.

Prepare in preheated stove until eggs have set up as well as the leading is slightly browned, about 25-thirty minutes. Eliminate and let cool for 10 mins just before servicing. If you’d like, top with additional freshly grated parmesan cheese.

I also love by using this menu to create person-size little quiches. You can either use typical-sized muffin tins (15-twenty or so minutes prepare time), or the adorable small ones (about 10-a quarter-hour). It is important to get ready the tins well with cooking apply (or use muffin liners), and see to make certain that they don’t get overcooked!

All pictures and text © Gimme Some Oven

If one makes this formula, be sure to snap a photo and hashtag it #gimmesomeoven. I’d like to see everything you prepare food!

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