Introduction:

A creamy, nutritious dish made with fresh spinach and ricotta cheese perfect for a light meal or snack, without the hassle of a crust!

Ingredients:

2 cups fresh spinach, finely chopped
1 cup ricotta cheese

3 large eggs
1/2 cup milk (whole or your preference)
1/2 cup grated Parmesan cheese

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

1 tablespoon olive oil
1/4 teaspoon nutmeg (optional)

Instructions:

Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or nonstick spray.

Sauté the Spinach: In a medium skillet, heat the olive oil over medium heat. Add the chopped spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Set aside to cool slightly.
Prepare the Filling: In a large bowl, whisk together the ricotta cheese, eggs, milk, Parmesan cheese, garlic powder, onion powder, salt, pepper, and nutmeg (if using) until the mixture is smooth and well combined.
Add the Spinach: Once the spinach has cooled slightly, fold it gently into the ricotta mixture, ensuring it is evenly distributed.

Assemble the Quiche: Pour the filling into the prepared pie dish, smoothing the surface for even baking.
Bake: Place the dish on the center rack of the preheated oven and bake for 30–35 minutes, or until the quiche is set and the top is lightly golden.
Cool and Serve: Remove the quiche from the oven and allow it to rest for 5 minutes. Slice into portions and serve warm or at room temperature.

Variations

Add a Protein Boost: Incorporate cooked, crumbled turkey sausage or diced grilled chicken into the quiche mixture for added protein and flavor. These additions make the dish more filling and versatile as a lunch or dinner option.
Experiment with Cheeses: Swap out Parmesan for Gruyère, feta, or sharp cheddar to create a unique flavor profile. Different cheeses bring out distinct tastes, so you can customize the recipe to your preference.
Go Dairy-Free: Substitute ricotta with a plant-based alternative, and use almond or oat milk instead of regular milk. This adjustment is perfect for those with dietary restrictions or lactose intolerance while keeping the creamy texture.

Cooking Notes

This recipe can be customized with additional vegetables like mushrooms or bell peppers.
Use lactose-free milk and ricotta for a dairy-free version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

Pair with a Fresh Salad: Serve the quiche alongside a crisp arugula or mixed green salad dressed with a light vinaigrette. The refreshing tang of the salad complements the richness of the quiche beautifully.
Add a Side of Toast or Muffins: For a heartier meal, include a slice of whole-grain toast or a savory muffin. This combination makes the dish ideal for brunch gatherings or casual breakfasts.
Top with a Dollop of Yogurt or Sour Cream: Add a dollop of plain yogurt or sour cream on top for a creamy contrast and a slight tang that enhances the quiche’s flavor. Garnish with fresh herbs for an elegant touch.

Tips

Squeeze Excess Liquid from Spinach: If using frozen spinach, be sure to thaw and squeeze out excess water to prevent the quiche from becoming too watery. For fresh spinach, sautéing helps release moisture before mixing it in.
Ensure Even Baking: Place the quiche on the middle rack of the oven for even heat distribution. Avoid opening the oven door frequently to maintain a consistent temperature.
Let It Rest Before Serving: Allow the quiche to cool for at least 5 minutes after baking. This rest period helps it firm up, making slicing easier and ensuring each piece holds its shape.

Prep Time:

Prep Time: 10 minutes
Cook Time: 35 minutes

Total Time: 45 minutes

Nutritional Information (Per Serving):

Calories: 210 kcal
Protein: 13 g

Sodium: 280 mg

Frequently Asked Questions

Can I make this quiche ahead of time?
Yes! You can prepare the quiche mixture in advance, cover it tightly, and store it in the refrigerator overnight. When ready to bake, simply pour the mixture into the dish and bake as directed.
Can I freeze this crustless quiche?
Absolutely. Once baked, let the quiche cool completely, wrap it tightly in plastic wrap, and store it in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.

What other vegetables can I use?
You can substitute or add vegetables such as sautéed mushrooms, diced bell peppers, or caramelized onions. Just ensure they are cooked to remove excess moisture before adding them to the filling.
How do I know the quiche is done?
The quiche is ready when the edges are golden, and the center is set but still slightly jiggly. A toothpick inserted into the middle should come out mostly clean.

Conclusion

This Crustless Ricotta Spinach Quiche is a simple yet elegant dish that’s perfect for any meal of the day. With its creamy texture and savory flavors, it’s sure to become a household favorite. Whether you’re hosting a brunch or looking for a light dinner option, this quiche is as versatile as it is delicious. Give it a try and enjoy a wholesome, homemade treat that’s packed with flavor and nutrition!

Crustless Ricotta Spinach Quiche

Author: Avery
Total Time: 45 minutes
Yield: 6 servings 1x

Diet: Vegetarian

Print Recipe

Description

A creamy, nutritious dish made with fresh spinach and ricotta cheese perfect for a light meal or snack, without the hassle of a crust!

Ingredients

Scale

2 cups fresh spinach, finely chopped
1 cup ricotta cheese
3 large eggs

1/2 cup milk (whole or your preference)
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil

1/4 teaspoon nutmeg (optional)

Instructions

Preheat the Oven: Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan with olive oil or nonstick spray.
Sauté the Spinach: In a medium skillet, heat the olive oil over medium heat. Add the chopped spinach and cook for 2–3 minutes, stirring occasionally, until wilted. Set aside to cool slightly.

Prepare the Filling: In a large bowl, whisk together the ricotta cheese, eggs, milk, Parmesan cheese, garlic powder, onion powder, salt, pepper, and nutmeg (if using) until the mixture is smooth and well combined.
Add the Spinach: Once the spinach has cooled slightly, fold it gently into the ricotta mixture, ensuring it is evenly distributed.
Assemble the Quiche: Pour the filling into the prepared pie dish, smoothing the surface for even baking.

Bake: Place the dish on the center rack of the preheated oven and bake for 30–35 minutes, or until the quiche is set and the top is lightly golden.
Cool and Serve: Remove the quiche from the oven and allow it to rest for 5 minutes. Slice into portions and serve warm or at room temperature.

Notes

This recipe can be customized with additional vegetables like mushrooms or bell peppers.

Use lactose-free milk and ricotta for a dairy-free version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes

Cook Time: 35 minutes
Category: Breakfast, Light Meal
Method: Baking

Cuisine: American, Vegetarian

Nutrition

Serving Size: 1/6 of quiche
Calories: 210 kcal

Sugar: 1 g
Sodium: 280 mg
Fat: 14 g

Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g

Carbohydrates: 5 g
Fiber: 1 g
Protein: 13 g

Cholesterol: 140 mg

Keywords: Crustless Ricotta Spinach Quiche, Easy Quiche Recipe, Gluten-Free Quiche