Spinach and Potato Egg Bake (Crustless Quiche)
Introduction:
This Spinach and Potato Egg Bake is the perfect blend of creamy eggs, tender potatoes, and nutrient-rich spinach — all baked to golden perfection. Whether you’re serving it for breakfast, brunch, lunch, or a light dinner, it’s filling, gluten-free, and loaded with flavor. Plus, no crust means fewer carbs and less prep!
Ingredients:
- 3 cups fresh spinach (washed and chopped)
- 2 medium potatoes, peeled and diced small
- 1 onion, finely chopped
- 1 cup grated cheese (cheddar or mozzarella, or a mix)
- 6 large eggs
- 1 cup milk (or use cream for extra richness)
- 2 tablespoons olive oil or butter
- 1 teaspoon garlic powder (optional)
- Salt and black pepper to taste
- ¼ teaspoon paprika or chili flakes (optional for heat)
- ¼ cup chopped parsley or dill (optional herb kick)
- ½ teaspoon baking powder (optional for fluffiness)
- ½ cup feta cheese (optional, for tangy richness)
Instructions:
- Preheat your oven to 180°C (350°F). Lightly grease a baking dish (9×9 inch or similar).
- Cook the potatoes:
- In a skillet, heat olive oil or butter over medium heat.
- Add diced potatoes and sauté for about 8–10 minutes until slightly golden and tender.
- Add chopped onions and cook until soft and translucent.
- Add spinach:
- Stir in chopped spinach and cook for 2–3 minutes until wilted.
- Remove the skillet from heat and let it cool slightly.
- Prepare the egg mixture:
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, pepper, paprika, herbs, and baking powder.
- Assemble the bake:
- Stir the sautéed spinach, potatoes, and onions into the egg mixture.
- Add the shredded cheese and feta (if using), and mix well.
- Bake:
- Pour the mixture into the greased baking dish.
- Bake in the preheated oven for 35–40 minutes or until golden on top and a toothpick comes out clean from the center.
- Cool slightly & serve warm!
Methods:
- No-fry method: You can boil the diced potatoes for 5–6 minutes instead of frying if you prefer a lighter version.
- Dairy-free version: Use plant-based milk and cheese alternatives.
- Add-ins: Mushrooms, zucchini, red bell peppers, or sun-dried tomatoes are all great additions!
History:
Spinach and egg dishes have long been a staple in Mediterranean and Middle Eastern cuisine. The crustless quiche (or egg bake) has become popular as a gluten-free, low-carb alternative to traditional quiche, especially for those looking for a healthy and hearty dish without the fuss of a crust.
Health Benefits:
- Spinach: Loaded with iron, calcium, and vitamins A, C, and K.
- Eggs: High in protein and good fats.
- Potatoes: Source of complex carbohydrates, fiber, and potassium.
- Cheese: Adds calcium and flavor, but feel free to moderate for lighter diets.
Formation Tips:
- Let the dish rest for 5–10 minutes after baking to help it firm up for perfect slices.
- Serve with a simple salad or tomato salsa for balance.
Perfect For:
- Meal prep – stays fresh in the fridge for 4 days.
- Freezing – wrap slices individually and freeze up to 2 months.
- Brunch parties – looks impressive, feeds a crowd, and can be made ahead.
Nutrition (Per Serving – 1 of 6):
- Calories: ~250 kcal
- Protein: ~12g
- Carbs: ~15g
- Fat: ~15g
- Fiber: ~2g
Lovers of This Dish Say:
“It’s the easiest way to sneak veggies into breakfast.”
“Tastes like comfort food but feels light on the stomach.”
“My kids didn’t even notice the spinach!”
Conclusion:
This Spinach and Potato Egg Bake is a wholesome, versatile, and deeply satisfying dish that brings together simplicity and flavor in every bite. Perfect for busy mornings or lazy weekends, it’s a go-to recipe you’ll return to again and again.