Cheesy Potato Spinach Quiche (Crustless)

Soft potatoes, tender spinach, and melty cheese baked into a fluffy, crust-free quiche—perfect for breakfast, brunch, or a light dinner.

🛒 Ingredients (Serves 4–6)

• 2 cups potatoes (peeled & thinly sliced or small diced)
• 2 cups fresh spinach (chopped)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 5 large eggs
• ½ cup milk (or cream for richer texture)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp paprika (optional)

🍳 Step-by-Step Instructions

1️⃣ Cook the Potatoes

• Boil or sauté potatoes until just tender (fork-tender, not mushy).
• Drain well and set aside.

2️⃣ Sauté Aromatics & Spinach

• Heat olive oil in a pan over medium heat.
• Add onion and cook 3–4 minutes until soft.
• Add garlic and cook 30 seconds until fragrant.
• Add spinach and cook until wilted and moisture evaporates. Remove from heat.

3️⃣ Prepare Egg Mixture

• In a bowl, whisk eggs, milk, salt, pepper, and paprika until well combined.

4️⃣ Assemble

• Preheat oven to 180°C / 350°F.
• Grease a baking dish (8–9 inch).
• Spread potatoes evenly on the bottom.
• Add spinach mixture.
• Sprinkle cheese evenly over the top.

5️⃣ Pour & Bake

• Pour egg mixture over everything.
• Bake 35–40 minutes, until set in the center and lightly golden on top.

6️⃣ Rest & Serve

• Let rest 5–10 minutes before slicing.

🥗 Nutrition Information (Approx. Per Serving, 1/6 quiche)

• Calories: ~230 kcal
• Protein: ~13 g
• Fat: ~14 g
• Carbohydrates: ~14 g
• Fiber: ~2 g
• Calcium: ~20% DV

(Nutrition varies by cheese and milk used.)

🌱 Dietary Notes

• Vegetarian
• Gluten-free
• Not keto (contains potatoes)
• Can be made dairy-free with plant-based substitutes

🍽️ Serving Ideas

• Serve warm with a fresh green salad
• Add a dollop of yogurt or sour cream
• Pair with toast, flatbread, or roasted vegetables

🌟 Tips for Best Results

• Pre-cook potatoes fully—they won’t soften enough in the oven alone
• Squeeze or cook off excess spinach moisture to avoid sogginess
• Use a mix of cheeses for deeper flavor
• For extra fluffiness, let eggs come to room temperature

🔄 Variations

• Low-carb: Replace potatoes with cauliflower florets
• Protein boost: Add cooked chicken, turkey, or minced beef
• Mediterranean: Add feta, olives, oregano, and sun-dried tomatoes
• Dairy-free: Use plant milk + vegan cheese
• Spicy: Add chili flakes or green chilies

🧊 Storage & Reheating

• Fridge: 3–4 days (airtight container)
• Freezer: Up to 2 months (slice before freezing)
• Reheat:
  • Oven: 160°C / 325°F for 10–15 minutes
  • Microwave: 1–2 minutes per slice

 Q & A

Q: Can I make this ahead of time?
Yes—bake fully, cool, refrigerate, and reheat before serving.

Q: Why is my quiche watery?
Excess moisture from spinach or undercooked potatoes. Always drain well.

Q: Can I use frozen spinach?
Yes—thaw and squeeze out all liquid first.

Q: How do I know it’s done?
Center should be set and not jiggly; a knife inserted comes out mostly clean.

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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