Crustless spinach and cheese pie bakes Monterey Jack, thawed spinach, and beaten eggs into a savory, golden wedge with no crust to fuss over. It goes together in about 45 minutes and works just as well for a lazy brunch as for a quick weeknight dinner. Think quiche without the pastry, and only 3.2g of carbs per serving.
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 (6 oz) Monterey Jack cheese, shredded
• ½ tablespoon / 7g (0.25 oz) butter
• 5 ounces / 142g (5 oz) 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.
Pro Tips
- Squeeze every drop of water from the thawed spinach by wringing it out in a clean kitchen towel or pressing it in a fine-mesh sieve. Dry spinach is the whole defense against a soggy pie.
- Warm the squeezed spinach in the butter for about 3 minutes before mixing it with the cheese and eggs. This drives off residual moisture and deepens the flavor.
- Let the baked pie cool for 5-10 minutes before slicing. That short rest firms up the filling so you get clean, tidy wedges.
- For a richer flavor, substitute half of the Monterey Jack with Gruyère or sharp white cheddar. Any good melting cheese keeps the keto macros intact.
- Leftovers keep covered in the refrigerator for up to 4 days. Reheat slices in the microwave for 30-60 seconds or in a 350°F / 175°C oven until warmed through.
Frequently Asked Questions
Why is my crustless spinach pie watery?
Almost always it comes down to the spinach. Wring the thawed spinach out in a clean kitchen towel until it is as dry as possible before mixing it with the eggs and cheese.
Can I use a different cheese in this pie?
Yes, Gruyère, sharp white cheddar, or provolone all melt well in place of Monterey Jack. A mix of your favorite melting cheeses works too.
Can I use fresh spinach instead of frozen?
Use about 10-12 ounces of fresh spinach, sautéed until completely wilted. Let it cool and squeeze out all the excess moisture exactly as you would with frozen spinach.
How do I store and reheat leftover spinach pie?
Keep it covered in the refrigerator for up to 4 days. Warm individual slices in the microwave for 30-60 seconds or in a 350°F / 175°C oven until heated through.
Recipe card below.
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Crustless Spinach and Cheese Pie
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C. Lightly grease a 9-inch pie dish.
- 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.
- 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.
- In a medium bowl, combine the shredded Monterey Jack cheese, beaten eggs, cooked spinach, salt, and black pepper.
- Mix until everything is well incorporated.
- Pour the mixture evenly into your prepared pie dish and spread it out.
- 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.
- Let the pie rest for 5-10 minutes before slicing into wedges and serving.
- 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.
