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Quiche Without Crust? Why not?

Published on January 14, 2010 By Emily. Updated on January 14, 2010

I made my first quiche the other night.  Granted, a quiche without crust, which  Brian was a bit skepitical of (can you have a quiche without crust?)  It made a perfect make-ahead meal for 2 of our dinners this week.  Despite the fact that, for some reason, the idea of making quiche seemed a little scary to me, this one was so easy I may try making “real” quiche some day.  Plus, when the recipe for appeared in this month’s issue of Food Network Magazine and I liked all of the ingredients and it was vegetarian and I could get two nights of dinner out of it during a rather busy week, I decided I needed to try it.

This quiche is less dense than many quiches I have had, to the point of being a bit crumbly.  But it tastes really, really great.   Even without the crust.

Crustless Spinach Quiche

Adapted from Food Network Magazine-Serves 4 as a main course

  • Olive oil
  • 4 ounces smoked Gouda cheese
  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 2 large eggs plus 2 egg whites
  • 1 15-ounce container part-skim ricotta cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly grated nutmeg
  • 1 small yellow onion, chopped
  • 1 tablespoon (or more) grated Parmesan cheese

  1. Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450º.
  2. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
  3. Shred the Gouda in your food processor.  Remove the cheese, put the standard blade in your food processor, add the cheese back to the food processor.*
  4. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the onions and pulse to mix.
  5. Pour the mixture into the prepared dish and sprinkle with the Parmesan.
  6. Place the quiche on the preheated baking sheet and bake 25 to 30 minutes, until the center is just set.
  7. Enjoy!

*FNM recommends just chopping the cheese with the standard blade, not the shredding disk.  It probably works, but that’s not what I did so I can’t say for sure.  But it would save time and dishes, so feel free to give it a shot.

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UPDATE: the giveaway is now CLOSED. Congrats @aloh UPDATE: the giveaway is now CLOSED. Congrats @alohr3!

 @thelazygenius' second book, The Lazy Genius Kitchen, is finally here and I'm so excited! I don't purchase many books, but I pre-ordered this last July because I knew it would be right up my alley and then I pre-ordered a second copy because I knew that I'd want to give one away.

Author Kendra Adachi has been one of my favorite voices in recent years. Her principles (shared through her first book, The Lazy Genius Podcast and her Instagram) have helped me focus my priorities and give myself more grace. 

This book is NOT a cookbook (it has just 2 recipes), it is a kitchen guide - to help you "have what you need, use what you have, and enjoy it like never before". It is beautiful (full color!) and thoughtful.

I'm very excited to send this book to one of you.

TO ENTER: Leave a comment below with one of your greatest kitchen struggles. 
I'll draw a winner at 8 pm on Friday, May 6.
This giveaway is not affiliated with Instagram or The Lazy Genius, Kendra Adachi.
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Link in profile.
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But, in the interest of full transparency, this pie was made with Pillsbury pie crusts and a $5 bag of Walmart Granny Smiths. I used the recipe on the pie crust box.
I am very excited to eat it.
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Recipe, as usual, from @breadin5
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Follow the link in my profile to see the post.
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My blog post with my 2022 theme word is now publis My blog post with my 2022 theme word is now published! Click the link in my profile to read more.
Did you choose a theme word for this year? Share it in the comments!
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