This crustless quiche is pure weeknight magic: hearty diced potatoes for substance, fresh spinach for a pop of green goodness, and a generous blanket of melted cheese all held together by a creamy, herb-infused egg custard. No pastry dough means less fuss and fewer calories, but all the flavor of a classic quiche. It’s perfect for brunch, light dinners, meal prep lunches, or even breakfast-for-dinner vibes. Slice it up warm for gooey cheese pulls or enjoy it cooled for a portable treat—either way, it’s satisfying, nutritious, and family-approved!

Why You’ll Love This Crustless Wonder:

• Naturally gluten-free and lower-carb without sacrificing heartiness.
• Potatoes add filling texture and make it more substantial than traditional quiches.
• Spinach sneaks in nutrients while balancing the richness of cheese and eggs.
• Simple ingredients, minimal prep, and forgiving baking—no soggy bottom worries!
• Versatile: Customize with add-ins for endless variations.

Servings: 6 generous slices
Prep Time: 15–20 minutes
Cook Time: 40–45 minutes (including potato boiling and baking)
Total Time: About 1 hour
Approximate Nutrition per Serving: ~280 kcal | 14g protein | 20g carbs | 16g fat | 8g saturated fat | 3g fiber | 3g sugar | 460mg sodium (varies with cheese/milk choices)

Ingredients

For the Base:

• 2 cups Yukon Gold or baby gold potatoes (about 4–5 small), peeled and diced into ½-inch cubes (their buttery texture shines here!)
• 2 cups fresh baby spinach, roughly chopped (or use thawed frozen spinach, well-drained and squeezed dry)
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil (or butter for extra richness)
• Salt and freshly ground black pepper, to taste

For the Custard & Cheese:

• 4 large eggs
• 1 cup milk (whole for creaminess, 2% for lighter; or half-and-half for decadence)
• 1 cup shredded cheese (sharp cheddar for bold flavor, Gruyère for nutty elegance, or a mix!)
• ½ teaspoon dried thyme (or Italian seasoning, dried oregano, or fresh herbs like dill/chives)
• Optional boosts: Pinch of nutmeg for warmth, red pepper flakes for subtle heat

For Greasing:

• Extra olive oil or butter to grease the dish

Step-by-Step Instructions

1. Preheat and prep your dish:
   Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish, deep-dish pie plate, or oven-safe skillet with olive oil or butter. This prevents sticking and adds a nice edge.
2. Par-cook the potatoes:
   Place the diced potatoes in a medium pot, cover with cold salted water, and bring to a boil. Cook for 8–10 minutes until fork-tender but not falling apart (they’ll finish cooking in the oven). Drain well and set aside to cool slightly. Pat dry if they’re very wet.
3. Sauté the veggies:
   While the potatoes boil, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the diced onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Stir in the minced garlic and cook 30–60 seconds until fragrant (don’t let it burn!). Add the chopped spinach in batches if needed, stirring until wilted and bright green (2–3 minutes). Remove from heat and let cool a bit—excess moisture can make the quiche watery.
4. Whisk the custard:
   In a large mixing bowl, whisk the eggs until well beaten. Pour in the milk, then add salt, pepper, thyme (or your chosen herbs), and a pinch of nutmeg if using. Whisk until smooth and uniform. Stir in about ¾ cup of the shredded cheese (save the rest for topping).
5. Assemble layers:
   Spread the cooked potatoes evenly in the greased dish. Top with the spinach-onion mixture, spreading it out nicely. Pour the egg-milk mixture over everything slowly, letting it seep into the gaps. Gently shake the dish to settle. Sprinkle the remaining cheese on top for that golden, bubbly crust-like finish.
6. Bake to perfection:
   Bake in the center of the oven for 30–35 minutes, until the center is just set (no longer jiggly), puffed, and the top is golden brown with melty cheese spots. A knife inserted in the center should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
7. Rest and serve:
   Let the quiche cool on a wire rack for at least 5–10 minutes—this helps it firm up for clean slices. Serve warm for gooey cheese or at room temperature/room temp. Pair with a simple green salad, fresh fruit, or crusty bread for a complete meal.

Pro Tips & Variations:

• Make it ahead: Assemble through step 5, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes.
• Cheese swaps: Try feta for tang, Swiss for mildness, or add crumbled goat cheese for creaminess.
• Add protein: Stir in cooked bacon bits, diced ham, sausage, or leftover rotisserie chicken.
• Veggie twists: Add sautéed mushrooms, bell peppers, cherry tomatoes (halved), or roasted broccoli.
• Spice it up: Include smoked paprika, cayenne, or fresh herbs like parsley/basil for brightness.
• Storage: Leftovers keep covered in the fridge for 3–4 days. Reheat slices in the oven at 325°F or microwave gently.
• Freezer-friendly: Bake fully, cool, slice, and freeze individual portions wrapped tightly for up to 2 months. Thaw overnight and reheat.

This crustless quiche is cozy, wholesome, and endlessly adaptable—comfort food at its simplest and best. It’s a go-to for busy days when you want something homemade and nourishing. Bake one up soon and let me know your favorite twist! 👩‍🍳❤️

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