Cheesy Potato & Spinach Quiche (No Crust)
Description
Cheesy Potato & Spinach Quiche (No Crust) is a rich, comforting, and protein-packed dish that delivers all the creamy goodness of a traditional quiche without the extra carbs from pastry. Tender potatoes form a hearty base, while sautéed spinach adds freshness and nutrients, all bound together in a fluffy egg custard with melted cheese. Perfect for breakfast, brunch, lunch, or a light dinner, this gluten-free dish is simple to prepare and great for meal prep.
It’s creamy, cheesy, and satisfying — with a golden top and soft, custardy interior.
Time Required
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 slices
Difficulty: Easy
Ingredients
Main Ingredients
2 medium potatoes (about 2 cups), peeled and diced small
2 cups fresh spinach (or 1 cup frozen, thawed and drained)
5 large eggs
1 cup milk (whole or low-fat)
1 cup shredded cheese (cheddar, mozzarella, or Swiss)
½ cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika (optional)
¼ tsp nutmeg (optional — enhances flavor)
Optional Add-Ins
Cooked mushrooms
Diced bell peppers
Cooked chicken or turkey
Fresh herbs (parsley, chives, thyme)
Instructions
Step 1: Prepare Oven and Pan
Preheat oven to 180°C (350°F).
Lightly grease a 9-inch pie dish or baking dish.
Step 2: Cook the Potatoes
Boil diced potatoes in salted water for 6–8 minutes until slightly tender but firm.
Drain and set aside.
Step 3: Sauté Vegetables
Heat olive oil in a skillet over medium heat.
Cook onion until soft (3–4 minutes).
Add garlic and cook 30 seconds.
Add spinach and cook until wilted (or heated through if frozen).
Remove from heat.
Step 4: Prepare Egg Mixture
In a large bowl, whisk eggs, milk, salt, pepper, paprika, and nutmeg.
Stir in shredded cheese and Parmesan.
Step 5: Assemble the Quiche
Spread potatoes evenly in the greased dish.
Add spinach mixture over potatoes.
Pour egg mixture evenly on top.
Step 6: Bake
Bake for 45–50 minutes until center is set and top is golden.
A knife inserted should come out clean.
Step 7: Rest and Serve
Let cool 10 minutes before slicing.
Serve warm or at room temperature.
Serving Suggestions
Fresh green salad
Yogurt or sour cream topping
Toast or roasted vegetables
Fresh fruit for brunch
Frequently Asked Questions
1. Why make a crustless quiche?
It’s lower in carbs, gluten-free, quicker to prepare, and lighter than traditional quiche.
2. Can I use frozen spinach?
Yes. Thaw completely and squeeze out excess water to prevent a watery quiche.
3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
4. Can I freeze it?
Yes. Slice, wrap individually, and freeze for up to 2 months. Reheat in the oven or microwave.
5. How do I know when it’s fully cooked?
The center should be firm and not jiggly. Internal temperature should reach about 74°C (165°F).
6. Can I make it dairy-free?
Yes — use plant milk and dairy-free cheese alternatives.
7. Can I skip the potatoes?
Yes. Replace with more vegetables like zucchini or mushrooms.
Nutritional Information (Per Serving — Approximate)
Calories: 260 kcal
Protein: 15 g
Carbohydrates: 18 g
Fat: 15 g
Saturated Fat: 7 g
Fiber: 2 g
Sugar: 3 g
Sodium: 360 mg