Spinach and Ricotta Crustless Quiche
Spinach and Ricotta Crustless Quiche
Recipes such as this delicious and easy to make Spinach and Ricotta Crustless Quiche are perfect for anyone looking for a healthy low carb meal option. Perhaps one of my favorite things about this recipe is that it means that many lunch options are sorted as well. Being quite a substantial recipe means you are guarranteed left overs, that freeze superbly as well.
The Best Crustless Base Recipe
Creating a pie crust can be so time consuming, so coming up with an instant crustless base recipe was one of the first recipes that I developed. Rub your pie dish with butter and add a mixture of grated Parmesan cheese combined with almond meal and your ‘crust’ is done. Not only does this add a delicious crust but it also stops foods from sticking to your dish as well. Catering for nut allergies in your house, then simply use 100% grated Parmesan cheese for the crust.
Switch the frozen spinach for a large bag (280 gms/10 oz) of fresh baby spinach. Simply add it fresh, as it is and poke any parts of the spinach back into the mix in the quiche dish before bakin. Don’t be too concerned about sticky out bits, as the quiche still cooks up beautifully. Alternatively you can cook the spinach off ever so slightly to reduce it in size just a tiny amount. Steam or microwave it just until you have reduced the bulk but still have the leaf look. Don’t reduce the spinach down too much and keep an eye on it as it might only take seconds to reduce.
For an easy option, defrost 500 gms/17 oz of chopped spinach that is more roughly chopped than the finely chopped spinach you can buy. You’ll add more texture to the dish and it will be a little less grass like than the finer spinach. Should the finer spinach be your only option to use, it will still be brilliant in this recipe.
Low Carb, Keto and Gluten Free Quiche Options
Looking for some other delicious quiche options a little similar to this recipe? Be sure to check out these recipes.
One more option that you could consider as well, is this delicious recipe for Low Carb Quiche Lorraine. While it does feature a delicious pie crust, it can also be made crustless as well. Should you prefer this recipe with a pie crust, then follow the instructions on how to make the crust in this recipe.
Don’t you love it when you make a dish and know that you have your lunch sorted for the next few days. Definitely my favorite kind of recipe.
- 6 large eggs
- 375 gms ricotta cheese smooth
- ¾ cup pure /heavy cream- full fat
- 500 gms frozen chopped spinach defrosted and juice drained Fresh baby spinach can be used as well
- 1 medium onion finely chopped
- 3 teaspoons minced garlic
- 1 cup grated tasty cheese
- 2 tablespoons chopped chives or spring onions
- Salt and Pepper to taste
- 1 tablespoon coconut flour for stabilising-optional
Prepare The Crust
- Room temperature butter to rub on the baking dish
- 2 tablespoons grated parmesan cheese
- 1 tablespoon almond meal/almond flour
- Preheat oven to 170 C/350 F fan forced
- Prepare an 20-26 cm/8-10” flan or quiche pan by rubbing it liberally with butter on the base and up the sides.
- Mix the Parmesan cheese and almond meal together and sprinkle on the prepared pan, shaking the dish to evenly distribute all over.
- Beat the eggs well and whisk in the ricotta cheese and cream.
- Mix the spinach, diced onion, grated cheese, garlic, chives/spring onions and coconut flour (if using) into the egg mix, mixing well. Season with salt and pepper
- Pour into the prepared quiche pan, ensuring the ingredients are well dispersed over the surface of the pan. Move them around and poke bits in if need be.
- Bake for approximately 40-50 minutes or until cooked in the centre.
- Omit the almond meal and increase the amount of Parmesan cheese added to the crust to make this recipenut free.
- Use 280 gms/ 10 oz fresh baby spinach in place of the frozen spinach. Bits of spinach leaf will stick out of the quiche mixture when you mix it in and pour it into the dish but it still cooks up beautifully. Just poke the bits back in if you can. If you want to remove a tiny amount of the bulk of the fresh spinach, microwave in 10-20 second blasts to reduce a tiny amount of the bulk. You still want the leaf to look like a leaf.
- Add ½ cup of chopped feta cheese for variation.
- Use the quiche filling in a pastry base if you aren't worried at all about the carbs - but do try this version first as it tastes amazing☺ You could also make a low carb crust base by following the instructions for the pie crust in this recipe for Low Carb Quiche Lorraine