Really EASY crustless spinach quiche recipe that you will love. Makes a great appetizer, kids love them, and perfect for parties.
I cook crustless spinach quiche a few times a month. Yes even my kids love it now. It took several times of serving it and calling it “cheese pie”, but not it’s one of our all time favorite meals! I make “regular” spinach quiche as well but this is a fun way to mix it up. (affiliate links present)
Crustless Quiche
If you’ve read my blog for any time you know I am a little obsessed with my muffin pan! I love making anything in smaller sizes.
They cook faster and kids think it’s “fun”!! When it comes to quiche the same applies, plus it is great to serve as an appetizer when people come over.
All you have to do is use a mini muffin pan that is non stick.
The recipe for the crustless spinach quiche mixture is super easy, you can follow or print it out below.
It is really a quick recipe to throw together, low in carbs if you are concerned with that and really tasty! We pair it with some sliced sausage or just have another veggie on the side and call it dinner!
If you want to make a “regular” quiche just use the same recipe, add it to a pie shell and cook for closer to 25 minutes or until lightly browned.
Frozen prepackaged by Green Giant works, or make your own homemade creamed spinach.
This is what they should look like when you take them out. You want them to feel slightly firm in the center but not really browned as they will end up a bit overcooked if you do that.
You can try it differently and make this mini quiche recipe or one with a tater tot pie crust sometime too.
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Crustless Spinach Quiche
Ingredients
- 3 eggs
- 1 pkg. creamed spinach frozen – Green Giant has one
- 1 cup swiss cheese
- 1 tbsp bacon bits optional
- 3-4 diced mushrooms optional
- pinch salt
Instructions
- Shred the swiss cheese, add 3 eggs and other ingredients to the bowl.
- Microwave the package of creamed spinach according to the directions and add that too
- Spray muffin tin with non stick spray. Fill mini muffin tin cups about 3/4 full and cook at 350 degrees for 12-14 minutes or until lightly brown.