Spinach Mozzarella Crustless Quiche is the perfect excuse for inviting loved ones over for a fun, easy brunch that won’t disappoint. Gather round to enjoy this tasty, mouthwatering meal that is both healthy and satisfying.
Quiche is quite possibly one of my favorite dishes. Originating in Germany, and eventually gaining popularity in France, it is a favorite amongst food connoisseurs far and wide. With so much versatility, it has even become a staple in America. Brunches in particular are one gathering where people really enjoy this rich eggy dish.
Personally, I love them. I, however, do not always have the time to make a fresh pie crust from scratch. And since I’m not keen on pre-made varieties sold in stores, I opt instead for a crustless quiche, made in a cast-iron skillet–for those days when time is short.
I created this recipe during the holiday season when I decided to host a Christmas brunch for my family. I knew an egg dish was necessary, but figured this would be easier and more delicious to serve than traditional scrambled eggs.
Spinach Mozzarella Crustless Quiche starts with caramelizing onions and cooking spinach until tender. I then combine eggs and whole milk together for a rich base, and finally I add in some freshly shredded mozzarella cheese to give it a bit more flavor and texture.
It practically melts in your mouth and is served up in less than an hour. I like to serve this alongside cinnamon rolls or french toast and fruit for a big breakfast if you’re going a more traditional route. If you prefer something a bit more modern, a brunch menu consisting of this dish, salad, salmon, and crispy potatoes works well.
Whatever you decide to serve it with, it will stand out in a good way. With vibrant color, different textures and flavors, and lots of nutrition, this dish is a crowd pleaser. You don’t even have too much work to do to create it!
Now, let’s get into how to make Spinach Mozzarella Crustless Quiche…
Spinach Mozzarella Crustless Quiche
Do I have to use a cast-iron skillet for this recipe?
You do need to use a cast iron skillet for this recipe. If you don’t have one, you may be able to adjust this recipe a bit to work with baking it in a greased pie plate (or two). Baking time may change, though. Be aware of this if you plan on attempting it that way.
Can I use half and half or cream instead of milk?
Traditionally, cream is used in a quiche recipe. That being said, cream is pricey. I use milk because of its cheaper price, and because it works just about as well as using any of the other mentioned ingredients. It just makes sense to use what you already have on hand and save a few bucks if you can. But any of them will do.
Tools You Need | Spinach Mozzarella Crustless Quiche
12-inch cast iron skillet
Cutting board and knife
Large mixing bowl
Measuring cups and spoons
Ingredients | Spinach Mozzarella Crustless Quiche
Egg – Eggs are the base of this dish and create structure for the quiche to hold up.
Milk – Whole milk is important to use in this recipe because you need fat to help flavor it and provide the rich flavor that quiche embodies. Cream or half and half may also be used.
Olive oil – I use extra virgin olive oil, but you can also use butter to saute the veggies beforehand. It helps caramelize these up and enhances the flavors of the quiche.
Onions – Yellow or white onions work well for this recipe, as do red onions. Be sure to finely dice them up first.
Spinach – Chopped spinach is sauteed until it wilts and adds a hint of flavor and texture to this rich dish, giving a healthy boost of vitamins A, K, and C.
Mozzarella cheese – I personally like to use a block of mozzarella that I shred up myself. It feels fresher this way and has a better consistency, melting more evenly into the quiche dish.
Salt – Sea salt or table salt work great. Season as you please to enhance the overall flavors.
Black pepper – Cracked black pepper goes a long way in this quiche recipe and adds a slight bite to this dish.
How to Make Spinach Mozzarella Crustless Quiche
Preheat the oven to 350ºF.
Start by chopping the onions and spinach into fine pieces.
Heat the olive oil on medium heat in a cast iron skillet before adding the chopped onions in.
Sauté the onions until caramelized and add in the spinach for a couple minutes until it wilts and is tender. Remove from stovetop to slightly cool.
In the meantime, whisk the eggs with milk, salt, black pepper, and shredded mozzarella in a mixing bowl.
Then add in the sautéed onions and spinach to the mixing bowl. Set aside.
Brush the cast-iron skillet generously with the olive oil (1-2 tbsp) using a pastry brush. Add the egg mixture into the skillet.
Bake at 350 for 30-40 minutes. When it’s done, the center will have set up but have a slight give when lightly pressed.
Cool for 10 minutes before slicing and serving.
Tips for Success | Spinach Mozzarella Crustless Quiche
Feel free to switch out the veggies for ones you already have on hand. Spinach, onion, and mozzarella are a classic combo, but peppers, broccoli, and cheddar are also divine. Any veggies or cheeses you love will work fine.
Be sure to heat the oil in the skillet before adding any veggies. Cast iron must have a heated fat in it beforehand to prevent sticking. Furthermore, be generous with brushing the olive oil up the sides and all around the skillet. The sides will be more prone to sticking.
If you choose to use heavy cream or half & half instead of whole milk, the taste and texture will be slightly different. Heavy cream creates a very thick filling and very rich flavor. Half and half is usually regarded as the best for texture and taste. Whole milk will create a lighter texture and flavor. I usually always have more milk on hand and tend to use that and it is still delicious. Any will work, but they will all result in slightly different quiches.
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Spinach Mozzarella Crustless Quiche
- 12-inch cast-iron skillet
- cutting board and knife
- large mixing bowl
- cheese grater
- pastry brush
- measuring cups and spoons
- 8 large eggs
- 2 cups whole milk
- 1 1/2 cups fresh, chopped spinach
- 8 oz grated mozzarella
- 3-4 tbsp olive oil
- 1/2 onion, chopped
- salt and pepper, to taste
- Preheat the oven to 350ºF.
- Start by chopping the onions and spinach into fine pieces.
- Heat the olive oil on medium heat in a cast iron skillet before adding the chopped onions in.
- Sauté the onions until caramelized and add in the spinach for a couple minutes until it wilts and is tender. Remove from stovetop to slightly cool.
- In the meantime, whisk the eggs with milk, salt, black pepper, and shredded mozzarella in a mixing bowl.
- Then add in the sautéed onions and spinach to the mixing bowl. Set aside.
- Brush the cast-iron skillet generously with the olive oil (1-2 tbsp) using a pastry brush. Add the egg mixture into the skillet.
- Bake at 350 for 30-40 minutes. When it’s done, the center will have set up but have a slight give when lightly pressed.
- Cool for 10 minutes before slicing and serving.