Easy Crustless Cheesy Potato and Spinach Quiche
This quiche is fluffy, cheesy, and hearty, packed with tender potatoes, fresh spinach, and a blend of cheeses, baked without a crust for a lighter, easier version. Creamy and savory, it’s ideal for meal prep, brunch, or a vegetarian main course.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
📝 Ingredients
For the Quiche
2 cups potatoes, peeled and diced (Yukon Gold or red potatoes work best)
2 cups fresh spinach, roughly chopped
1 cup shredded cheese (cheddar, mozzarella, or Gruyère)
4 large eggs
1 cup milk or cream
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
Salt & black pepper to taste
½ tsp dried thyme or oregano (optional)
🥣 Instructions
1. Preheat the Oven
Preheat oven to 180°C / 350°F.
Grease a 9-inch (23 cm) pie dish or baking dish lightly with olive oil.
2. Cook the Potatoes
In a skillet, heat olive oil over medium heat.
Sauté onion and garlic for 2–3 minutes until fragrant.
Add diced potatoes, season with salt, pepper, and optional thyme/oregano.
Cook 8–10 minutes, stirring occasionally, until potatoes are slightly tender. Remove from heat and let cool slightly.
3. Prepare the Spinach
Wilt spinach in the same skillet for 1–2 minutes until soft. Drain excess moisture.
4. Make the Egg Mixture
In a large bowl, whisk together eggs and milk (or cream).
Stir in shredded cheese (reserve a small handful for topping), cooked potatoes, onions, garlic, and spinach.
Adjust seasoning with salt and pepper.
5. Assemble and Bake
Pour the mixture into the prepared baking dish.
Sprinkle remaining cheese on top.
Bake 35–40 minutes until quiche is set and lightly golden on top.
Test with a knife — it should come out clean.
6. Serve
Let cool 5 minutes before slicing.
Serve warm or at room temperature.
💡 Notes & Tips
Non-spicy: Naturally mild.
Cheese alternatives: Feta or goat cheese for Mediterranean flavor.
Make ahead: Bake in advance, refrigerate, and reheat slices.
Extra flavor: Add fresh herbs like parsley, chives, or dill.
Vegetable swaps: Bell peppers, zucchini, or mushrooms work well.
❓ frequently Asked Questions FAQ
Q: Can I use frozen spinach?
Yes — thaw and squeeze out excess water before adding.
Q: Can I make this gluten-free?
Yes — it’s naturally gluten-free since there’s no crust.
Q: Can I make mini quiches?
Yes — divide mixture into muffin tins and bake 20–25 minutes.
🔢 Nutrition information
Calories: 220
Protein: 12g
Carbs: 18g
Fat: 12g
Fiber: 3g