Can you freeze spinach quiche?
Just like its crusted counterpart, crustless spinach quiche can also be frozen for later. After cooling it completely, simply wrap your quiche tightly and cover with aluminum foil, then pop it in the freezer. Crustless quiche will last in the freezer for up to three months. When you’re ready to enjoy it, simply unwrap your quiche, add it back to its original pie plate, and heat in a preheated 350° oven until completely warmed through and tender.
Crustless Spinach Quiche Tips
Can any quiche recipe be made crustless?
This crustless spinach quiche recipe is so wonderful because the technique can be used on just about any of your favorite quiche recipes. You can combine whichever meats and veggies you have lying around in the fridge, so a unique crustless quiche awaits you any day of the week.
How do you keep a crustless quiche from sticking?
The key to a crustless quiche that slides out of the pie plate every time is to really grease your pie plate well. Butter, cooking spray or canola oil should do the trick. Just be sure to grease every nook and cranny of your pie pan.
Why is my crustless quiche watery?
There are a few reasons why your crustless quiche might be watery. One is if you didn’t cook the meat and vegetables long enough, leaving excess moisture. That will make any quiche watery. Also, if the crustless quiche is baked too long or fast, the eggs might bind too quickly, releasing water and resulting in a soggy quiche. Be sure to cook your quiche at the proper temperature and remove it while the center is still a bit jiggly.
Watch How to Make Crustless Spinach Quiche
Ingredients
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon canola oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
Directions
1
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Nutrition Facts
1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.
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