Does spinach need to be cooked before putting in quiche?

Cook the Spinach: You'll want to cook the spinach until it's completely thawed, then drain it well . You want to remove as much excess moisture as possible! This helps avoid the dreaded “soggy quiche”. Sauté the Onion: You can use the same skillet you used to cook the frozen chopped spinach.

Why is my crustless quiche soggy?

" Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes. Instead, he recommends roasting vegetables such as mushrooms or eggplant before adding them to your egg mixture.

Is milk better than heavy cream in quiche?

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better .

What is the difference between a frittata and a crustless quiche?

Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk . Some frittatas are made with egg whites only. Pan: Quiche is baked in pie dish or tart pan, while a frittata is cooked in a skillet.

What not to put in quiche?

Using too many eggs in the custard. The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Why is my spinach quiche watery?

Why is my spinach quiche watery? If you've ever cooked a big bag of spinach, you know that it wilts down to practically nothing! That's because spinach is mostly water . Let the spinach thaw overnight in the fridge or use the defrost setting on your microwave to speed things up.

Should quiche be cooked at 350 or 375?

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Can you put too many eggs in a quiche?

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked , while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Do you need to prebake pie crust for quiche?

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

Do you have to cook spinach before baking it?

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

Should I cook spinach before baking?

But in general it's best to cook the spinach first because the natural water in spinach will be released during cooking and can make your recipe too watery.. Many recipes call for cooked spinach to be mixed in with the ricotta cheese filling.

What happens if you don't cook spinach?

Studies have found that eating cooked spinach and carrots – versus raw – results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer .” Raw spinach also contains oxalic acid, an organic compound found in many leafy green plants, including spinach.

Is it okay not to cook spinach?

Incorporating spinach into raw and cooked dishes can maximize its health benefits. Mix up how you consume spinach—some raw, some cooked—but avoid overcooking your leafy green vegetables.

Crustless Quiche Recipe with Spinach & Bacon (2024)

33 Responses

We do something similar frequently for dinner. Sometimes I take it down the Spanish tortilla route w/ potatoes and other times I load it it up with mushrooms and bacon, like you have here. It’s less of a recipe than method: saute everything until wonderful, add beaten eggs, cook on the burner until set, and finish under the broil.
I’d give it another try with other ingredients your family may be more interested in, unless it was a texture thing.
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We had this last week….well sorta. I didn’t use bacon and tossed in the cheese I had on hand, but even when using the substitutions (and added mushrooms) it was delicious! I’m looking forward to actually making it just by the recipe. And, I even ate the leftovers cold…right out of the fridge and it was still good!
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I make a crustless quiche about once every two weeks because my girls love eggs and, frankly, I can’t be bothered with the crust. I usually saute some spinach in olive oil and I like to use Muenster cheese. The last time that I made it, all that I had on hand was cheddar so I added that and some tomatoes to the spinach. It’s great to send to school for lunch for the girls too. M likes hers heated but A likes to eat it cold!
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That sounds yummy. I’ve been making crustless quiche for awhile now but I haven’t tried this recipe. And wouldn’t you know we have Chard growing in our garden right now. We’ve been sauteing it like you but it’s also great uncooked in salads.
Thanks for the recipe.
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Ooh so glad you loved this!! My family isn’t as into this as I am either, but hey it makes a great easy breakfast, lunch and dinner for a busy momma on the go!!!
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This sounds fabulous! Only my mom and I would eat it, but it would SO be worth the work! Also, I just made a “crustless” quiche that used about 1/4 cup flour and it actually separated from the eggs and formed a crust on the bottom, it was pretty cool. The recipe mentioned that you could use GF flour and it would do the same thing!
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Yum makes me wish I had an oven!
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Thank you ma’am for a menu idea for next week. I’ve pretty much worn out the other tried and true crustless quiche recipe you posted quite a ways back. That, and your brownies. Oh, and your chicken enchiladas. Suffice it to say you have left a memorable impression on our weekly meals for some time now! Keep ’em comin’!
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That looks great! I usually do frittatas now. Quicker, and if I’m going to have carbs, I’d rather have potatoes than a crust. Have you ever heard of using a rice crust for quiche? I have her book but have never tried it, but looks like it would work for GF, no? https://frozenassets.wordpress.com/2007/08/05/basic-use-it-up-quiche-recipe/
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I made this for dinner last night and enjoyed leftovers for breakfast this morning. VERY tasty recipe! Even my husband loved it and he’s not normally a fan of any sort of greens. It was an easy way to sneak some yummy vitamins into his food 😉 I’ll be enjoying leftovers for breakfast tomorrow as well, hopefully even the day after 😀 I love that it reheats so well! Thanks for sharing a great recipe!
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1. Awesome! I love it. Sometimes I make it just for breakfast.
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I’m not sure if I’ve ever had gruyere cheese before but I might get some to go with this. Using an oven safe skillet makes for one less dish to wash, sounds like a plan to me!
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1. Oh, yes! Gruyere is soooo yummy. They have it at Trader Joes.
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  1. yup, they do. picked some up on my break at work!
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  2. It’s now pinned to “recipes I’ve made and liked.” yum!
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Hi, I’ve only made quiche twice. Too fattening for me, but I’d like to try this recipe. Can I sub half & half for the cream? I’ve done that for sauces, & they turned out fine. Thanks.
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1. Hi Karen, I think you probably can. Try it, and let me know how it turns out! Maybe reduce the half and half a bit since it’s not as thick?
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Thanks for the recipe! I’m just wondering if it would be OK to freeze the end result? My husband is a shift worker & I like to get the “jump up” and prepare some meals ahead of time. Thanks again!
Mary from Oz
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1. Hey Mary. I’ve never tried it, so I can’t say for sure. I googled and found this, so it sounds like you can. 🙂 https://www.wikihow.com/Freeze-Quiche
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  1. I made it last weekend and did freeze it. Just cook as directed and let it cool. Once it’s at room temp, cover well with a couple of layers of plastic wrap and foil. When you’re ready to eat, remove plastic wrap, but keep covered with foil. Place in COLD oven at 350 and cook for about 45 minutes. I removed the foil and cooked until it was warm throughout. It didn’t change any flavors! It just took awhile to cook throughout. Next time, I might place in refrigerator the night before and then place in cold oven to heat.
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    1. Thanks, Terri! Great to know!
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This is very, very salty! Even excluding the salt. If you want to make it cut back on the cheeses and eliminate the salt.
Excellent taste but had to throw a lot away because of how salty it was.
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This is the BEST quiche EVER!!! I made it just like the recipe except I don’t like onions…so I substituted with a lot of onion powder. It was awesome!!!
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1. So glad you liked it!
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Hi there- I hope this message makes it to you. Looks like this post is many years old. This recipe looks AMAZING, my only reservation is that it seems there is an exorbitant amount of heavy cream in relation to the eggs and other ingredients. Is there any error in the published recipe? Or am I just a quiche novice?? Thank you!!
Lindsay
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1. Hi Lindsay. It is very heavy… delicious, but rich. 🙂 It is accurate, but feel free to sub half and half or whole milk for part of the cream if you prefer.
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  1. Thank you so much for a prompt reply! I’m having my girlfriends over this Sunday for brunch and am excited to try this recipe! I’ll provide feedback after we all give it a try! Does the middle get set pretty well in the cook time or is it still “wet” in the middle? Just curious for some of my more picky eaters if I need to cook any further or sub the heavy cream for something that will set better. Thanks again!
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    1. You may need extra time for it to set. Definitely check it and give it an extra few if you think it needs it. I’m weird about runny eggs, so it definitely sets if you give it time. Also, let it sit for 15 min or so before cutting.
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Made this for dinner last night! It was amazingly easy to put together, and it taste amazing!
Having leftovers tonight. Definitely a keeper.
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1. So glad you liked it!
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Love love this
Thank you so much for posting it
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Yum – excited to make this! Do you think I could double the recipe and fit it in a 9×13 casserole dish?
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1. sure – I’ve done that. just cook it longer.
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Crustless Quiche Recipe with Spinach & Bacon (2024)

33 Responses

FAQs

Does spinach need to be cooked before putting in quiche? ›

Should I cook spinach before baking? ›