Cheesy Potato & Spinach Quiche (No Crust)

Ingredients

For the Quiche

• 2 cups small gold or Yukon potatoes, peeled and diced
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded cheddar or Gruyère cheese
• 4 large eggs
• 1 cup milk (whole or 2%)
• 1 small onion, finely choppe
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• ½ teaspoon dried thyme or Italian seasoning

Directions

Step 1: Preheat Oven

Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) pie dish or ovenproof skillet lightly with olive oil.

Step 2: Cook the Potatoes

Boil diced potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.

Step 3: Sauté Spinach and Onion

In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add spinach and cook until wilted. Remove from heat.

Step 4: Prepare the Egg Mixture

In a large bowl, whisk together eggs, milk, salt, black pepper, and thyme.

Step 5: Assemble the Quiche

Layer cooked potatoes and sautéed spinach mixture in the prepared dish. Sprinkle shredded cheese evenly on top. Pour the egg mixture over everything, ensuring it covers the ingredients.

Step 6: Bake

Bake in the preheated oven for 30–35 minutes, or until the quiche is set and the top is golden brown. Insert a knife in the center to check doneness—it should come out clean.

Step 7: Serve

Let the quiche cool for 5 minutes before slicing. Serve warm or at room temperature.

Nutritional Information (Per Serving – Approximate, 6 servings)

Calories: 280 kcal

Protein: 14 g

Carbohydrates: 20 g

Fat: 16 g

Saturated Fat: 8 g

Fiber: 3 g

Sugar: 3 g

Sodium: 460 mg