Crustless Spinach Quiche
Spinach and feta cheese quiche with lettuce and cucumber ** Note: Shallow depth of field

Crustless Spinach Quiche

I have another great egg dish for you to make this weekend: Crustless Spinach Quiche!

I’ve mentioned before that I didn’t have a love of eggs. I just didn’t like the texture or flavor growing up. Oddly, I enjoyed hard boiled eggs. My mom should have just made me that instead of scrambled or omelettes. So when I had my own kid, I never forced her to eat anything. I encouraged her to try things, but never insisted.

Some may say she’s picky. She does know what she likes. And I see her trying more things.

But back to me. A friend invited me over to her house for lunch once and served a classic Quiche Lorraine. My need to be polite overrode my need to run screaming from the idea of an egg. And I loved every bite of its cheesey bacony goodness. So that started me down the road to “Hrm, if I add enough cheese and stuff, I won’t taste the egg.”  If you’ve signed up for my email list on my website, you’ve received the recipe for my favorite breakfast scramble.

Being as I’m trying to eat lower carb and more non-meat protein, I love making quiches.  I’ve made crusts out of hash browns that turned out good (and not so good….). But I’ve never tried without the crust.

Watch this video and see how easy it is.

I would have been tempted to leave it in the cast iron pan and bake it in that, but I’m lazy. Remember the recipe for making egg muffins? You could bake the quiche in smaller ramekins or muffin tins as well. It will bake faster so keep an eye on them.

You can see the full recipe at Taste of Home.

How Different Than Frittata?

Believe it or not, there is a key difference. Quiches use an egg custard with milk or cream. Frittatas don’t. Some people liken frittatas to omelettes that are finished in the oven.

Make With Shredded Hash Browns

If you want a crust, you can make this with shredded hash browns or shredded sweet potatoes as a crust.

The key for a successful and crisp crust is to thaw the browns if they were frozen. If you shredded them, soak them in water for a bit.  No matter how you got them, dry the heck out of them. Some people use salad spinners. But they need to be very dry or they won’t crisp up.

Toss with a little oil or melted butter, and then bake at 425F for 20-25 minutes. It should just start to be golden brown and crisping up.

Then add in your egg custard, cheese, and goodies and bake at 350F for 30-40 minutes or until the egg has set. You can stick in a butter knife to the center. If it pulls out clean, the egg is set and ready for cooling down.