Crustless quiche is a quick and easy gluten-free meal. It tastes just as delicious without a crust, and it is great for breakfast, lunch or dinner. This recipe is similar to the other crustless quiche recipe I have posted. We liked the addition of spinach to this one. My kids are not spinach fans, but if it is cooked and mixed in with something, they often like it. In fact, my spinach dip is one of their favorite appetizers.
This recipe makes two quiches. If you don’t need that much, cut the recipe in half or freeze one of them.
- 1 lb. ground beef or sausage
- 1 small onion
- 1 pkg. frozen chopped spinach or 9 oz. fresh spinach
- 1 c. mayonnaise
- 1 c. milk (regular or substitute)
- 4 eggs
- 2 Tb. cornstarch
- ½tsp. salt
- pepper to taste
- 1 c. shredded cheddar cheese (can be omitted or use a cheese substitute for a dairy free version)
- Cook and drain the spinach. Use a spatula to press it against the sides of a colander and squeeze out most of the water.
- Brown the ground beef and cook the onion in a skillet. Drain any fat.
- In a large bowl, whisk together the mayonnaise, milk, eggs, cornstarch, and salt and pepper.
- Stir in the cheese, spinach, beef and onions.
- Pour into two greased pie plates.
- Bake at 350 degrees for 35 minutes or until the center is set.