Spinach & Green Onion Crustless Quiche

Prep time: 15 mins | Bake time: 35–45 mins | Serves: 6

Eggs: 6 large eggs
Dairy: 1 cup heavy cream or whole milk
Cheese: 1.5 cups shredded cheese (Swiss, Gruyère, or Sharp Cheddar work best)
Vegetables: * 2 cups fresh baby spinach (roughly chopped)
- 1/2 cup sliced green onions (scallions)
Protein: 1/2 cup diced ham or cooked bacon (optional, as seen in the photo)
Seasoning: 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of nutmeg
Thickener (Optional): 2 tbsp all-purpose flour (helps the structure)

Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or tart pan (similar to the white scalloped one in your photo) with butter or non-stick spray.
Layer the Fillings: Spread the chopped spinach, diced ham, and green onions evenly across the bottom of the dish. Sprinkle the shredded cheese over the top of the vegetables.
Mix the Custard: In a medium bowl, whisk together the eggs, cream (or milk), salt, pepper, and nutmeg until smooth. If using flour, whisk it in now, ensuring there are no lumps.
Assemble: Slowly pour the egg mixture over the fillings in the dish. Use a fork to gently poke the ingredients so the liquid settles into all the gaps.
Bake: Place the dish in the center of the oven and bake for 35 to 45 minutes. The quiche is done when the edges are golden brown and the center is set (it shouldn’t jiggle when you gently shake the pan).
Cool and Serve: Let it sit for at least 10 minutes before slicing. This allows the custard to firm up so you get clean slices.

Squeeze the Spinach: If using frozen spinach instead of fresh, make sure to squeeze out every drop of water, otherwise the quiche will be soggy.
Add Spice: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.