Ina Garten Crustless Spinach and Mushroom Quiche Recipe

Introduction

This Crustless Quiche by Ina Garten is a delightful, savory dish that’s perfect for breakfast, brunch, or a light dinner. Packed with mushrooms, spinach, and melted Muenster cheese, it offers rich flavors without the fuss of a crust.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 cup sliced mushrooms (cremini or white)
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 5 large eggs
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 3 cups shredded Muenster cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set it aside.
2. Step 2: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook for about 3 minutes until it becomes soft and translucent.
3. Step 3: Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
4. Step 4: Stir in the thawed and well-squeezed spinach. Cook for 1 more minute, then remove the skillet from heat.
5. Step 5: In a large bowl, whisk the eggs together with salt and black pepper. Add the shredded Muenster cheese and mix well.
6. Step 6: Fold the cooked vegetables into the egg and cheese mixture until everything is evenly combined.
7. Step 7: Pour the mixture into the prepared pie dish and bake for 30 to 35 minutes. The quiche is done when the center is just set and the top is golden brown.
8. Step 8: Allow the quiche to rest for 10 minutes before slicing. This helps it hold its shape and makes serving easier.

Tips & Variations

• For added flavor, try adding a pinch of nutmeg or fresh herbs like thyme or chives to the egg mixture.
• Use different cheese varieties such as Gruyère or cheddar for a unique twist.
• To make this dish vegetarian-friendly, ensure your cheese does not contain animal rennet.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in a microwave or oven until heated through. This quiche can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. Use about 6 cups and sauté it until wilted, then squeeze out excess moisture before adding to the mixture.

Is it necessary to grease the pie dish?

Greasing the pie dish helps prevent sticking and makes it easier to remove the quiche slices cleanly. It’s recommended for the best results.

Ina Garten Crustless Spinach and Mushroom Quiche Recipe

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★★★★★

4.6 from 101 reviews

Ina Garten’s Crustless Quiche is a savory, vegetable-packed dish perfect for brunch or a light dinner. Made without a traditional pastry crust, it combines sautéed onions, mushrooms, and spinach with a rich mixture of eggs and Muenster cheese, baked to a golden perfection for a creamy and flavorful meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 cup sliced mushrooms (cremini or white)
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

Quiche Mixture

• 5 large eggs
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 3 cups shredded Muenster cheese

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish to prevent sticking and set it aside for later use.
2. Sauté Onions: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and cook for about 3 minutes until the onions are soft and translucent.
3. Cook Mushrooms: Add the sliced mushrooms to the skillet with onions. Cook until the mushrooms release their moisture and turn golden brown, enhancing their flavor.
4. Add Spinach: Stir in the thawed and well-squeezed dry chopped spinach to the skillet. Cook the mixture for an additional 1 minute, then remove the pan from heat.
5. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs with salt and black pepper until well blended. Then stir in the shredded Muenster cheese evenly.
6. Combine Mixtures: Fold the cooked vegetable mixture gently into the egg and cheese mixture until everything is thoroughly combined.
7. Bake the Quiche: Pour the combined mixture into the prepared pie dish. Place it in the oven and bake for 30 to 35 minutes until the center sets and the top turns a beautiful golden color.
8. Rest and Serve: Remove the quiche from the oven and let it rest for 10 minutes. This resting period helps the quiche hold its shape when sliced and enhances the texture and flavors.

Notes

• Make sure to squeeze the thawed spinach thoroughly to remove excess water, which can make the quiche soggy.
• You can substitute Muenster cheese with Gruyère or Swiss cheese for a different flavor profile.
• This quiche can be served warm or at room temperature, making it a versatile dish for any time of day.
• For a vegetarian option, ensure no meat-based broths or ingredients are used in any side preparations.
• Use a good quality vegetable oil or substitute with olive oil if preferred for a different taste.

Keywords: Ina Garten, crustless quiche, spinach quiche, Muenster cheese, brunch recipe, easy quiche