Paula Deen Crustless Spinach Quiche

Paula Deen crustless spinach quiche takes 1 hour 5 minutes and uses frozen spinach, cottage cheese and cheddar to make a creamy, sliceable egg bake that serves 10. This make-ahead spinach brunch dish fits church supper, holiday table and potluck gatherings since it chills and cuts into neat squares.

Squeeze every bit of liquid out of the cooled spinach before it goes in the bowl, because that water is what decides whether the quiche sets. Skip it and the squares come out wet and soupy instead of holding their shape.

Paula bakes this in an 8 by 8-inch dish with no crust at all, so a little flour in the egg mixture holds it together. She also chills it before cutting, which means you can make it a day ahead and serve neat squares without any last-minute fuss.

Paula Deen Crustless Spinach Quiche

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

190

kcal

Spinach, cottage cheese and sharp cheddar bake into a puffed, golden egg custard that settles as it cools. Once chilled, it slices into firm squares with a creamy, cheesy center.

Ingredients

• 1 (10 oz) package frozen chopped spinach
  

• 4 eggs
  

• 1 cup Sour cream
  

• 1 cup small curd cottage cheese
  

• 1/2 cup grated Parmesan cheese
  

• 1/4 cup unbleached all-purpose flour
  

• 1 teaspoon salt
  

• 1/4 teaspoon freshly ground Black pepper
  

• 2 cups grated cheddar cheese
  

Directions

• Preheat and prep: Preheat the oven to 325°F. Spray an 8 by 8-inch baking dish with cooking spray so the quiche lifts out cleanly later.
• Cook the spinach: Unwrap the 10 oz package of frozen chopped spinach and set it, box and all, on a plate. Microwave on high for 4 minutes, then let it cool before you take it out of the box.
• Squeeze it dry: Squeeze all the liquid out of the cooled spinach with your hands. Then drop it into a medium bowl.
• Mix the custard: Combine 4 eggs, 1 cup sour cream, 1 cup small curd cottage cheese, 1/2 cup grated Parmesan, 1/4 cup all-purpose flour, 1 teaspoon salt and 1/4 teaspoon black pepper in a second bowl. Stir until smooth, or blend in a food processor for about 1 minute.
• Combine and fill: Pour the egg mixture over the spinach and add 2 cups grated cheddar. Blend with a spoon until well mixed, then pour into the baking dish and smooth the top.
• Bake until set: Bake for about 45 minutes, until the quiche is set. It will be puffed up when it comes out, but it falls slightly as it cools.
• Chill and serve: Let the quiche cool, then refrigerate it. Cut it into squares and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, Cuisinart 14-cup food processor, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can swap in about 10 ounces of fresh spinach, but wilt it first in a skillet or the microwave. Then squeeze it dry just like the frozen, because fresh spinach holds plenty of water too.

How long does crustless spinach quiche keep in the fridge?

Covered tightly, the squares keep in the fridge for about 3 to 4 days. Reheat a piece in a low oven or the microwave until warmed through.

Can I make this the day before?

This is a good make-ahead dish, since the recipe has you bake it, cool it and refrigerate it before cutting. Cold quiche slices into cleaner squares than a warm one.

Can I use a different dish if I don't have an 8 by 8 pan?

A pie plate or a similar-size casserole dish will work in a pinch. The bake time will shift with the depth, so check that the center is set before pulling it out.

Why is my crustless quiche watery?

Leftover moisture in the spinach is the usual culprit, so squeeze it as dry as you can. Underbaking can do it too, which is why you want the center set before you take it out.