Spinach Potato Crustless Quiche

+ how to use this recipe for an endless variety of easy meals

Enter your email address:

Delivered by FeedBurner

Sign up now to get the free monthly newsletter & new posts directly in your inbox

(Your email will never, ever

be shared, I promise!)

You could call these either crustless quiches, no-crust quiches, or oven-baked frittatas. Sometimes I even think of them as simply as ‘egg bakes’. Whatever you call them, they are a great way to throw together a quick and easy dinner (or lunch, or breakfast, or brunch). Without the crust you save a ton of time in the kitchen and also keep out the gluten and other special-diet offenders.

 

(If you want to try a grain-free, gluten-free crust, check out my Onion Thyme Sweet Potato Crust Quiche. It’s definitely more work, but a great dish for those times you want something extra special.)

 

Not only does a crustless quiche make an easy and healthy meal, but the options for variety are nearly endless...

Beet greens and/or chard, mixed pepper and onion, broccoli with italian parsley and basil, sweet potato cilantro, tomato basil asparagus, herbed potato onion and spinach, pure tomato, and kale...to name just a few.

 

I usually just see what I have on hand and go from there.

 

And the leftovers, even cold, are great the next day. Try a piece on a sandwich or sliced/cubed on top of a salad. Take some to work: It’ll be room-temperature by the time you eat it, which is perfect. I often just grab it straight out of the fridge and throw a little avocado on top.

 

Most versions of this dish can be made with just one pan. If using spinach, chard, or beet greens, you should wilt the greens first in a pot and squeeze out the excess water. Then add them to the pan just before you pour in the eggs. (This it not required with kale which doesn’t get too juicy.) So, that’s technically two pans; however, the pot for the greens is super easy to clean up, so it barely counts.

 

Unless you are using the greens mentioned above, begin by roasting your vegetables of choice to just-tender in a baking dish in a hot oven. Then add the egg mixture. (Mix in 1 cup of milk, grated cheese or ricotta, if you like a little dairy.) Bake hot for the first 10 minutes until it puffs up beautifully, then turn down the heat to let the eggs fully set for another 5 minutes or so more.

 

That’s it. Super simple and delicious every time.

 

Below is the recipe for a Spinach Potato Crustless Quiche, which is a little more complicated than other versions and includes instructions for how to wilt the greens. I’ll also throw in a some photos of other options at the end. Really, the same principles apply no matter what you use for the filling.

 

This is a meal that suits all types of special diets (except vegans who don’t eat eggs). It’s also a great source of protein and uses only good whole foods.

 

For more easy weeknight meal ideas in the same vein, check out my post on Roasted Vegetables. Simple... but never boring!

 

Besos!

 

Emily

 

 

Recipe for Spinach Potato Crustless Quiche

 

 

Makes one 9x12 pan which equals 8 square individual servings.

 

Ingredients-

 

Potatoes (your choice, I like waxy new potatoes)- washed and cut into cubes or thin slices

1 large onion- diced

Olive oil

Salt & Pepper

Red pepper flakes (optional)

 

1 very large bundle fresh spinach- washed and wilted (see below for instructions)

Salt

Fresh lemon juice

 

12 eggs

Salt & Pepper

Coconut oil (or butter) for the pan

 

 

Instructions-

 

Heat oven to 400F (200C).

 

Prepare the potatoes and onion. They should make about one layer in the bottom the baking dish. In the pan, toss them with about 1 teaspoon salt, 1/2 teaspoon black pepper, and enough olive to coat everything well. Try 1 teaspoon or so of red pepper flakes for a little spice.

 

Bake about 25 minutes until the potatoes are just tender. Stir halfway through to prevent sticking.

 

Meanwhile, wash and wilt the spinach. See below for instructions if you don’t know how to approach this step.

 

Once you’ve gotten as much water out of the greens as possible, turn them out onto a cutting board. Lightly salt & add a few good squeezes of lemon juice. Roughly chop into bite-sized pieces. (You can wait and add the lemon right before adding the spinach to the pan in order to avoid discoloration, in case you are ahead of schedule.)

 

Whisk together the eggs with about 1 teaspoon salt and a half teaspoon black pepper.

 

(Add a cup of milk, grated cheese, or ricotta now, if you plan to do so. I used to do this but have weaned myself off the extra dairy, and now I prefer this dish without. Feel free to experiment and discover what you like best.)

 

When the potatoes are just tender, remove from the oven and stir again to loosen in the pan.

 

Drop in small bits of butter or coconut oil (about 6-8 quarter teaspoons) in the corners of the pan and in the center. This will help prevent the eggs from sticking.

 

Use your fingers to add the spinach in a fairly even layer over the potatoes and onions.

 

 

Now, pour the eggs over the potatoes, onions and spinach. Be careful to pour slowly for even coverage. Press any spinach into the egg mixture that is sticking up.

 

 

Put back in the oven 10 minutes until the eggs have puffed up nicely.

 

Turn the heat down to 350F and bake another 5-8 minutes until the center is set and the top and sides are just starting to brown.

 

Remove from the oven and let cool.

 

 

Cut into pieces and serve with your choice of condiments- lemon juice, avocado, salsa, tabasco, ketchup, etc.

 

Enjoy!

 

 

 

As mentioned in the notes above, any type of veggie (or mix of vegetables) can be used to make a one-pan crustless quiche. The following are some more ideas to help inspire you. Regardless of what you choose, the steps are the same: First roast the veggies until just tender (remember they will continue to cook another 15 minutes or so with the eggs). Then pour the egg mixture over the veggies and finish baking. That’s all! (Use the recipe above for the step by step guide.) The only slight difference is when you want to include greens. See below for notes on preparing spinach, chard, beet greens or kale.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How To Wash and Wilt Spinach:

 

Cut off the bulk of the stems and put the leaves in the sink. Under the tap, generally rinse the leaves, separating them well and getting off any obvious dirt and picking out any bad leaves. Then plug the sink and fill with water. Agitate the spinach. If you have a double sink, remove the spinach from the full basin, draining off as much water as possible, and set the leaves in the second sink basin. Otherwise, you can use a large bowl or pot. Drain the sink with the now dirty water and rinse away any residual grit. Put the spinach back in the sink and repeat (fill with water, agitate, drain off excess water, remove). If this spinach is really dirty, do this one more time until the water is pretty clear. I find twice is usually sufficient. But don’t skimp, grit will ruin the enjoyment of the dish.

 

Then place the whole leaves, with any clinging water, in a large pot. No need to add water or anything else. Cover and turn the heat to medium. Let wilt until just soft. Maybe 5 minutes total. Turn/stir once or twice if needed. (I like to use kitchen tongs, but a big spoon works too.)

 

Then remove as much water as possible. Either leave the spinach in the pot and tilt over the sink while pressing/draining; Or place the wilted spinach it in a fine mesh strainer or colander to press/strain thoroughly.

 

 

How To Wash and Prepare Chard, Beet Greens or Kale:

 

For these types of greens, I lightly rinse each leaf individually under the tap and set aside in a stack. (I use my fingers to gently wash each leaf with water and to remove any dirt or small hiding bugs.)

 

If using chard or beet greens, I then line up the bases of the stems (at the leaf-end) and finely chop the stems. The stems can then get prebaked with any other vegetables you are using in your crustless quiche, or they can go in a sauté pan before the leaves. (Give them a few minutes of cooking before adding leaves). Roughly chop the leaves, add them to the pan, and sauté with a bit of olive oil until just wilted and barely tender.

 

With kale, I cut out the stems, unless they are very, very fine. As mentioned above, kale doesn’t require wilting. Just chop the leaves and place them directly in the pan with salt, pepper and olive oil. Oven-roast for about 10 minutes before adding the egg mixture.

 

 

Chard Crustless Quiche- Ready to Bake

 

Kale ready to roast in the oven for about 10 minutes before adding eggs

 

Kale Crustless Quiche- Ready to bake

 

Ask me anything or leave a comment here.

 

And if you like this, don't forget to share!