Oh, this crustless ricotta and spinach quiche! It’s become my absolute go-to for everything from a lazy Sunday brunch to a quick weeknight dinner. Seriously, if you’re looking for something incredibly satisfying without all the fuss of a pie crust, you’ve found your match. It’s so creamy and packed with flavor, but honestly, the best part is how ridiculously easy it is to whip up. I remember the first time I made it, I was a bit skeptical about skipping the crust, but trust me, it’s a game-changer!
Ingredients for Your Delicious Crustless Ricotta and Spinach Quiche
Alright, let’s talk ingredients! This is where the magic happens for our crustless wonder. You’ll need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1 1/2 cups whole milk ricotta cheese (trust me, whole milk makes a difference!)
- 4 large eggs, at room temperature (this helps them incorporate better!)
- 1/2 cup whole milk or half-and-half (for that extra creamy texture)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- A pinch of ground nutmeg (don’t skip this, it’s a secret flavor booster!)
- 1/2 cup shredded Gruyere cheese, optional (but highly recommended for a little cheesy goodness!)
Essential Pantry Staples
We’re starting with the basics here! A little olive oil to get things sizzling, salt and pepper to bring out all those lovely flavors, and milk to give our quiche that perfect creamy consistency. These are the unsung heroes that make everything else shine.
Fresh Produce for Flavor
Next up, the fresh stuff! A finely chopped onion and minced garlic are going to give us that wonderful aromatic base. And of course, the spinach! It wilts down beautifully and adds that gorgeous green color and healthy boost. Just make sure to give it a good squeeze!
The Creamy Core
This is where the quiche gets its name and its incredible texture. We’ve got luscious ricotta cheese – I really prefer the whole milk kind for ultimate creaminess – and four large eggs. Whisked together, they create that custardy, melt-in-your-mouth filling that makes this quiche so satisfying.
Optional Enhancements
Now, for a little something extra! If you’re a cheese lover like me, a little bit of shredded Gruyere is just divine. It melts in beautifully and adds a lovely nutty, savory note. You could also try a sharp cheddar or even some Parmesan if you like!
Crafting Your Crustless Ricotta and Spinach Quiche: Step-by-Step
Alright, let’s get this quiche in the oven! It’s really not complicated at all, and watching it transform is half the fun.
Preparing the Base
First things first, let’s get that oven preheated to 375°F (190°C). While it’s warming up, grab your favorite 9-inch pie dish and give it a good grease. I usually use a bit of butter or cooking spray – you want to make sure nothing sticks, especially since there’s no crust to hide behind!
Building the Flavor Foundation
Now, let’s build some flavor! Pop a tablespoon of olive oil into a skillet over medium heat. Toss in your chopped onion and let it soften up for about 5 minutes until it’s nice and translucent. Then, add your minced garlic and cook for just another minute until it smells amazing – be careful not to burn it! Next, throw in your chopped spinach. It’ll look like a mountain, but don’t worry, it cooks down super fast. Let it wilt for about 3-4 minutes. Once it’s all floppy, take it off the heat. This next step is SO important: let it cool just a little, then squeeze out as much liquid as you possibly can. Seriously, get in there and wring it out like a dishrag! This is your secret weapon against a watery quiche.
Creating the Silky Filling
In a big bowl, it’s time for the creamy part. Whisk together your ricotta cheese, those 4 large eggs, the milk (or half-and-half if you’re feeling fancy!), salt, pepper, and that little pinch of nutmeg. Whisk it all up until it’s smooth and lovely. You want it to be nice and creamy, with no big lumps of ricotta hanging around.
Combining and Baking to Perfection
Now you’ll gently stir that squeezed-out spinach mixture into your ricotta and egg blend. If you’re using that optional Gruyere cheese, toss it in now too! Give it a good stir to distribute everything evenly. Pour this beautiful, colorful mixture into your greased pie dish. It’s going to look quite full, and that’s perfect! Pop it into your preheated oven and bake for about 30 to 35 minutes. You’ll know it’s ready when the center is set – it shouldn’t jiggle too much – and the top has a lovely light golden color. Let it cool for just a few minutes before slicing. Trust me, the wait is worth it!
Tips for an Unforgettable Crustless Ricotta and Spinach Quiche
You want your quiche to be absolutely perfect, right? Here are a few little tricks I’ve picked up that make all the difference.
Ensuring the Perfect Texture
Room temperature eggs are your best friend here; they mix in so much smoother! And while you want to whisk until it’s combined, don’t go crazy over-whisking. We’re aiming for creamy and set, not airy and foamy. Gentle is key!
Flavor Boosts and Additions
Feeling adventurous? A little sprinkle of fresh herbs like chives or parsley stirred into the filling is lovely. You could also swap out the Gruyere for a sharp cheddar or even add some sun-dried tomatoes for a pop of color and flavor. Yum!
Make-Ahead and Storage Strategies
This quiche is a lifesaver for meal prep! You can totally make it a day ahead. Just let it cool completely, then cover it well and pop it in the fridge. Reheat gently in a low oven or even the microwave until warmed through. It’s just as good the next day!
Frequently Asked Questions About Crustless Ricotta and Spinach Quiche
Got questions about making this amazing crustless ricotta and spinach quiche? I’ve got answers!
Can I use frozen spinach?
Absolutely! Just make sure you thaw it completely and then squeeze out every last drop of water. Like, really wring it out. It’s the same amount, 10 ounces, but getting that moisture out is super important for a good quiche.
What if my quiche is watery?
Oh no! The most common culprit is not squeezing enough liquid from the spinach. Make sure you really get in there and press it dry. Also, ensure your oven temperature is correct and you’re not opening the oven door too much while it bakes.
Can I add other vegetables?
Yes, please do! Sautéed mushrooms, diced bell peppers, or even some blanched broccoli florets would be fantastic. Just make sure to cook them down a bit first and squeeze out any excess moisture, especially with things like mushrooms.
Serving Your Beautiful Crustless Ricotta and Spinach Quiche
This crustless ricotta and spinach quiche is so versatile! It’s wonderful served warm, but honestly, it’s delicious at room temperature too, making it perfect for picnics or potlucks. I love pairing it with a simple green salad tossed with a light vinaigrette. A side of roasted potatoes or some crusty bread is also fantastic. Just slice it up like you would any pie and enjoy that creamy, dreamy goodness!
Nutritional Estimate for Crustless Ricotta and Spinach Quiche
Just a heads-up, these numbers are estimates, since everyone’s kitchen is a little different! Based on the ingredients and serving size, one slice of this delicious crustless ricotta and spinach quiche generally offers about 180 calories. You’re looking at roughly 10g of fat, 15g of protein, and 8g of carbohydrates per serving. It’s a pretty balanced bite!
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Amazing Crustless Ricotta Spinach Quiche 3
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious crustless quiche featuring creamy ricotta cheese and healthy spinach.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 4 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded Gruyere cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Squeeze out excess liquid from the spinach.
- In a large bowl, whisk together ricotta cheese, eggs, milk, salt, pepper, and nutmeg until well combined.
- Stir in the cooked spinach and onion mixture. If using, stir in the Gruyere cheese.
- Pour the mixture into the prepared pie dish.
- Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
- Let cool for a few minutes before slicing and serving.
Notes
- For a richer flavor, use whole milk ricotta.
- You can add other vegetables like mushrooms or bell peppers.
- This quiche can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Crustless Ricotta Spinach Quiche, easy quiche recipe, low carb quiche, vegetarian breakfast, brunch recipe