Recipes Breakfast + Brunch Eggs Crustless Spinach Quiche 5.0 (1) 1 Review This crustless quiche is similar to a frittata. You can bake it in advance and reheat it right before guests arrive. For variations, trying substituting other chopped leafy greens for the spinach and swapping another good melting cheese like cheddar or Monterey Jack for the mozzarella. Slideshow: More Quiche Recipes By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on May 12, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 25 mins Total Time: 1 hrs Yield: 4 Ingredients 2 tablespoons olive oil 2 shallots, thinly sliced 2 garlic cloves, minced 10 ounces baby spinach 1 teaspoon salt 1/4 teaspoon crushed red pepper 6 large eggs 1/3 cup milk 1/2 cup shredded part-skim mozzarella 1/4 cup freshly grated Parmigiano Reggiano cheese Directions Preheat the oven to 375°. In a large skillet, heat the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the spinach in batches and cook, turning it with tongs, until wilted, about 5 minutes. Season with 1/2 teaspoon salt and the crushed red pepper. Spread the spinach in a greased 9-inch pie plate or casserole in an even layer. Meanwhile, in a medium bowl, whisk the eggs with the milk and the remaining 1/2 teaspoon salt until light yellow. Stir in the mozzarella. Pour the egg mixture over the spinach and sprinkle the Parmesan cheese on top. Bake the quiche for about 25 minutes, until the center is firm to the touch. Remove from the oven and let cool for 10 minutes before cutting into wedges and serving. Rate it Print