Crustless Spinach Quiche

A quiche is made with a mixture of eggs and milk, cream or half and half. The texture is softer and creamier than what you’d find with a traditional frittata, which can contain many of the same add-ins, but no milk. A frittata is more like a skillet omelet.

Also, a frittata is typically started on the cooktop, then finished off in the oven. Quiche is just baked, though some of the vegetable components are cooked in a skillet first to brown and soften, like with this spinach quiche recipe.

This spinach quiche can be kept in the refrigerator for up to 3 days after baking. If you’d like to freeze a quiche, it can be baked, then frozen or unbaked, then frozen. Wrap well in heavy-duty foil or place in a freezer-safe Ziploc bag.

When freezing an unbaked quiche, first put it on a baking sheet in the freezer until frozen, then wrap. This will prevent any of the contents from spilling before it is frozen solid. If freezing is the plan, consider making it in a disposable aluminum pie plate. Do not defrost before baking an uncooked quiche or reheating a cooked quiche.

One thing you don’t want to do is zap your leftover quiche slice into a rubbery mess. High heat will over-tighten the protein threads pushing the water out of the web of amino acids causing the eggs to become tough.

You can reheat your quiche at 325º for about 20 minutes or until warmed through the middle. Since this quiche does not have a crust it may not need as much time as a crusted version.
Alternatively, you can gently reheat a slice of quiche at 50% power at 20-second increments until warm. The times will vary depending on the power of your microwave.

Bringing the quiche out of the refrigerator and letting it sit on the counter for 20+ minutes to get the chill off will lessen the chance of overcooking when using the microwave.