Five-cheese spinach quiches

Five-Cheese Spinach Quiche

Total Time
45 min
15 min
30 min
Crustless quiches are easy to make, especially if you prep ahead: Prepare the mixture of onion, eggs, milk, seasonings, and cheeses several hours ahead or the night before. Cover and refrigerate, but leave it out at room temperature about 30 minutes before cooking so it can warm up enough to keep the baking time the same. Serve with a mixed green salad or bowl of vegetable soup.


Extra virgin olive oil

1 tsp

Uncooked onion

1 small, diced


5 large egg(s)

1% low fat milk

¼ cup(s)

Dijon mustard

1½ tsp

Dried oregano

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Chopped frozen spinach

8 oz, thawed and squeezed dry

Part skim ricotta cheese

1 cup(s)

Reduced fat cheddar cheese

¾ cup(s), shredded, sharp variety

Soft goat cheese

2 oz, crumbled

Gorgonzola cheese

¼ cup(s), crumbled, not packed, crumbled, or other blue cheese

Grated Parmesan cheese

2 Tbsp


  1. Preheat oven to 375°F. Spray 9-inch pie plate with nonstick spray.
  2. Heat oil in large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Let cool.
  3. Whisk eggs, milk, mustard, oregano, salt, and pepper in large bowl; stir in spinach. Stir in ricotta, cheddar, goat cheese, Gorgonzola, and onion. Spoon into prepared pie plate, spreading evenly; sprinkle with Parmesan.
  4. Bake until quiche is just set and knife inserted into center comes out clean, about 25 minutes. Let cool 10 minutes. Cut into 6 wedges.
  5. Serving size: 1 wedge