Ina Garten Crustless Quiche
You get a silky, savory quiche with a soft center and golden top. Ina Garten’s crustless quiche bakes up creamy and full of flavor with spinach, mushrooms, sweet onion, and lots of Muenster cheese. No tricky crust to roll or chill — just mix and bake for an easy, lighter dish that looks fancy and slices neatly.
Equipment
- 9-inch pie dish
- Large Skillet
- Mixing bowl
- Whisk
- Spatula
- Clean towel (for squeezing spinach)
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 1 cup sliced mushrooms cremini or white
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 5 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 3 cups shredded Muenster cheese
Instructions
- Preheat oven to 350°F. Grease the 9-inch pie dish and set aside.
- Heat oil in a skillet over medium heat. Cook onion for about 3 minutes until soft.
- Add mushrooms and cook until they release their water and turn golden brown.
- Stir in the squeezed-dry spinach and cook for 1 minute. Remove from heat.
- In a bowl, whisk eggs with salt and pepper. Stir in the shredded cheese.
- Fold the cooked vegetable mixture into the egg-cheese mixture until well combined.
- Pour into the prepared pie dish. Bake 30-35 minutes until the center is just set and the top is golden.
- Let rest for 10 minutes before slicing so it holds its shape.