Looking for a recipe that’s ridiculously easy, packed with flavor, and low-carb? You’ve found it! This Crustless Spinach and Cheese Pie is my go-to for a quick weeknight dinner or a lazy weekend brunch. It’s savory, cheesy, and comes together with just a handful of ingredients. Think of it as a creamy, satisfying quiche without the fuss of a crust. Let’s get baking!
Ingredients
• 1½ cups / 170g Monterey Jack cheese, shredded
• ½ tablespoon / 7g butter
• 5 ounces / 142g frozen spinach, thawed and squeezed dry
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 2 large eggs, beaten
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Lightly grease a 9-inch pie dish.
3. Squeeze all excess water from the thawed spinach. This is a crucial step to prevent a soggy pie! You can do this by wringing it out in a clean kitchen towel or pressing it in a fine-mesh sieve.
4. In a large skillet, melt the butter over medium-low heat. Add the dry spinach and cook for about 3 minutes, stirring occasionally, to heat through. Set aside to cool slightly.
5. In a medium bowl, combine the shredded Monterey Jack cheese, beaten eggs, cooked spinach, salt, and black pepper. Mix until everything is well incorporated.
6. Pour the mixture evenly into your prepared pie dish and spread it out.
7. Bake for 30 minutes, or until the center is set and the top is lightly golden brown. A knife inserted into the center should come out clean.
8. Let the pie rest for 5-10 minutes before slicing into wedges and serving.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 349
• Carbs: 3.2g
• Protein: 23g
• Fat: 27.8g
Pro Tips
• Squeeze the thawed spinach completely dry using a clean kitchen towel to avoid a watery result.
• Add a ¼ teaspoon of garlic powder or a pinch of nutmeg to the mixture for an extra layer of flavor.
• For a richer taste, substitute half of the Monterey Jack with Gruyère or sharp white cheddar cheese.
• Allow the pie to cool for at least 5-10 minutes before slicing to ensure clean, firm wedges.
FAQ
Q: Why is my crustless spinach pie watery
A: A watery pie is almost always caused by not squeezing enough moisture from the thawed spinach. This step is crucial. Wringing the spinach out in a clean kitchen towel is the most effective way to ensure it’s as dry as possible before mixing it with the other ingredients.
Q: Can I use a different type of cheese
A: Absolutely! While Monterey Jack provides a great melt, you can substitute it with Gruyère, sharp white cheddar, provolone, or a mix of your favorite melting cheeses for a different flavor profile.
Q: How do I store and reheat this spinach pie
A: Store any leftover pie covered in the refrigerator for up to 4 days. You can reheat individual slices in the microwave for 30-60 seconds or in an oven preheated to 350°F (175°C) until warmed through.
Q: Can I use fresh spinach instead of frozen
A: Yes, you can use fresh spinach. You will need about 10-12 ounces of fresh spinach. Sauté it until completely wilted, let it cool, and then squeeze out all the excess moisture just as you would with frozen spinach to prevent a soggy result.
