The Ultimate Eggless Quiche
This Eggless Quiche has a soft, tender interior with just a hint of jiggle, topped with melted, bubbly cheese. It's a breeze to whip up with simple ingredients. Plus, it’s versatile, comforting, and guaranteed to put a smile on everyone's face.
Servings 8 servings
Calories 382kcal
Ingredients
- 1 pie crust homemade or store-bought (about 200 – 250 g)
- 2 tablespoons (28 g) butter
- 1 cup (100 g) chopped shallots
- 10 ounces (283 g) fresh baby spinach
- 2 cups (500 g) whole milk ricotta cheese (see notes)
- ¼ cup (55 g) cornstarch
- ½ cup (120 g) heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- 1/8 teaspoon ground nutmeg
- 2 teaspoons (8 g) baking powder
- 1 cup (150 g) crumbled feta or goat cheese, divided
Instructions
- Position the oven rack in the lower third of the oven and preheat to 350º F (180 º C).
- On a lightly floured surface, roll pie dough into a 12-inch circle. Line a 10-inch quiche dish or pie plate with the dough, pressing into the bottom and up the sides. Tuck the excess dough around the edges under and crimp as desired. If using store-bought, simply unroll the pie crust and press into a 9" quiche dish or pie plate, crimping the top edges if desired. Chill the pie crust in the refrigerator for at least 30 minutes and up to 5 days.
- Extra step for extra crispy crust: Line the chilled pie crust (in the quiche dish) with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake until the edges of the crust start to brown, for about 15 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick the bottom and sides with a fork (about an inch apart). Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 8 minutes. Remove from the oven and set aside. Note: You can skip this step if you don't care for a crispy crust bottom.
- Place butter in a large skillet over medium heat, when melted add chopped shallots, spread them out in an even layer to ensure they cook evenly. Let the shallots cook, stirring occasionally, until they become soft and translucent, about 3 minutes. Add the fresh baby spinach, they may seem bulky at first, but they'll quickly wilt down as they cook. Using tongs or a spatula, gently toss the spinach in the skillet to coat it with the butter and shallots. Cook the spinach, stirring occasionally, until it wilts down and reduces in volume, about 3 minutes. Set aside.
- Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, nutmeg, and baking powder in a bowl. Then, add the sautéed shallots and spinach mixture and half of the crumbled feta cheese; mix to incorporate.
- Spread the mixture over the pie crust and use a spatula to even the top. Sprinkle the remaining ½ cup of feta cheese on top.
- Bake for 40 - 45 minutes or until set and golden brown on top. Let cool for 15 minutes before slicing and serving.
Notes
Store: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container. Thaw before reheating in the oven or microwave.
Ricotta: I like to use whole milk ricotta cheese for a better taste, but if you prefer a less rich casserole, you can use Part-Skim Ricotta or half ricotta, half cottage cheese. However, keep in mind that this might affect the dish’s texture.
Recipe Tips:
- Prep Ahead: Save time on busy mornings by preparing the quiche filling the night before. Simply assemble the ingredients, cover, and refrigerate until ready to bake.
- Blind Bake the Crust: To prevent a soggy bottom, consider blind baking the pie crust before adding the filling. Line the crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. However, this step is optional.
- Get Creative: Don't be afraid to experiment with your quiche fillings. Try different vegetables, cheeses, and seasonings to create your own signature flavor combinations.
- Let it Rest. Allow the quiche to cool for 15 - 20 minutes before slicing. This helps the filling set and makes for cleaner slices.
- Ricotta: Substitute ricotta with dairy-free butter alternatives, such as Kite Hill Ricotta.
- Feta Cheese: Use your favorite dairy-free feta-style cheese. I like VIOLIFE Just Like Feta Block.
- Heavy Cream: Country Crock® Plant Cream, Silk, or Califia will work well. For my European readers, I recommend Flora Plant Cream.
- Make it your own: Feel free to customize this quiche recipe to suit your preferences. Swap out the spinach for broccoli, kale, or Swiss chard, or try different cheeses such as gruyere or cheddar. For a heartier option, add cooked bacon, ham, or sausage.
- Mediterranean Quiche: For a taste of the Mediterranean, add sun-dried tomatoes, kalamata olives, and crumbled feta cheese.
- Tex-Mex Quiche: Incorporate diced bell peppers, corn, and shredded Monterey Jack cheese for a Southwestern twist.
- Bacon and Cheddar Quiche: Look no further than this timeless combination for a hearty and satisfying option. Crispy bacon and sharp cheddar cheese create a flavor explosion that's hard to resist.
- Mushroom and Swiss Quiche: Earthy mushrooms and nutty Swiss cheese create a savory sensation that is perfect for brunch or dinner.
Nutrition
Calories: 382kcal | Carbohydrates: 24g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 818mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3996IU | Vitamin C: 12mg | Calcium: 347mg | Iron: 2mg