My family loves this hamburger spinach quiche, especially if I make it with sausage instead of hamburger. But it’s good either way. It’s a real treat when I make it with a gluten-free pie crust, but a crust isn’t necessary. Crustless quiche makes a terrific quick and easy gluten-free meal.
The quiche 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 pound ground beef or sausage
- 1 small onion
- 1 package frozen chopped spinach or 9 oz. fresh spinach
- 1 cup mayonnaise
- 1 cup milk (regular or substitute)
- 4 eggs
- 2 Tablespoons cornstarch (or arrowroot starch for grain free)
- ½ teaspoon salt
- pepper to taste
- 1 cup shredded cheddar cheese (can be omitted or use a cheese substitute for a dairy free version)
- gluten-free pie crust (optional)
- 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.