We make a simple delicious Crustless Quiche with Spinach and Ricotta. The ingredients are low carb in nature and the quiche becomes even lower in carbs when we eliminate the crust. As a result, for this recipe we do not even need a skillet. Although typically a breakfast dish, we actually made the pictured quiche for our evening meal. In addition, we had leftovers for the next day. What could be better – low carb, tasty, simple, and delicious the next day!
Is it a quiche or is it a frittata? Maybe it is an omelette, or even a simple breakfast bake?
Frittata means “fried” in Italian. They are usually started on the stove top in a skillet and finished in the oven. This is much like our Spanish tortilla. The fillings in a frittata are mixed with the eggs in a pan rather than folded in the center of a partially cooked egg mixture. The latter would be an omelette. Omelettes are made entirely on the stove top and serve one person. A frittata would serve more than one person. Frittatas are also crustless.
A quiche usually has a crust. There is no folding of ingredients. They are mixed in with the eggs like a frittata and usually contain more than one cheese. A quiche is baked with no prior stove top cooking. So, the major differences between a quiche and a frittata are the quiche is entirely baked and has a crust. Still following?
There are many low-carb bloggers on the Internet who post quiche recipes. There are some delicious coconut flour/almond flour crust recipes. But that is not as simple as our quiche recipe. Most importantly, no matter how hard they try, it is not as low carb! We make a simple, no skillet, “crustless quiche” with cooked spinach, ricotta cheese, ham, and mushrooms.
A quiche is a perfect way to use leftover vegetables, meats, and cheeses. Although the nutrition will change, our recipe can be modified for different vegetables such as asparagus, green beans, peppers, and tomatoes. For meats, you may want to try bacon or shredded roast beef for variety. The key is to eliminate the crust. It is not needed, our quiche will form, set, and cut beautifully right from the baking dish.
Cheddar cheese is a perfect cheese for any egg bake dish. It enhances the flavor and firmness. We also love ricotta cheese in our breakfast bakes and quiche recipes. It adds a creamy texture and flavor that makes each bite literally melt in your mouth. Certainly, the ricotta is the key ingredient in this recipe – don’t skimp on the ricotta!
We used a tart baking dish that was a standard 9 inch pie dish diameter. However, it was only 1 1/2 inches deep (rather than 2 inches). For this reason, we filled our baking pan to the brim. It will not run over. It may also reduce somewhat as it cools. We actually had extra egg mixture so will filled two ramekins and baked those at the same time. You could also use a buttered muffin tin to make these individual quiche servings. You can freeze the ramekin individual quiche – they will freeze well.
There is no need to use a skillet for this recipe – it is that simple. We use raw mushrooms and they cooked in the dish perfectly. This way we did not have any extra moisture. This allows the quiche to set up well and cut perfectly without a crust! You can adjust the amount of salt based on how much salt is in your cooked ham. We also wilted our spinach in a microwave to make the recipe simple and also to avoid the extra work of wilting in a skillet. Again – less moisture!
Whether you call it a crustless quiche or a frittata – it is delicious! With only 5 carbs per slice, it is a perfect low-carb breakfast. No skillet, no mixer, no baking a crust in advance, and definitely Tasty Low Carb!
Crustless Quiche with Spinach and Ricotta
- Pre-heat oven to 375 degrees. Butter the bottom and sides of a tart pan or pie plate.
- Wilt the spinach in 3 small batches for 1 minute in a microwave. Pat with paper towels to remove excess moisture and chop.
- Beat the eggs by hand in a large mixing bowl and add all of the ingredients and mix well to incorporate.
- Pour into the prepared tart/pie pan. You can fill to the brim. Any excess egg mixture can be baked in prepared individual ramekins or muffin tin.
- Place pans on a cookie sheet and bake for 50-60 minutes until slightly browned on top and the mixture has set. Remove and allow to cool for 10 minutes before servings.