Crustless Spinach Cheese Quiche

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Fantastic! I substituted greek yogurt in place of the sour cream to make it healthier.

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Loved it! I like to add some sliced white mushrooms with the spinach. Tastes great and is super easy to make! Enjoy you all! :

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An absolutely fabulous recipe! Being a low-carber, I was extremely interested in this recipe. I did tweak it a little (sorry Paula. To remove as many unnecessary carbs as possible, I left out the flour. And truthfully, I don't know what benefit the flour would have given this dish. The eggs were the binder and it was perfect. Since I had just made a trip to Costco and bought their 50 pound bag of spinach (actually 40 ounces, but it was huge, I sauteed a bunch with some onions and garlic. I also added some artichoke hearts (because we just love them. I noticed that at the end of the time allotted, the dish had not browned at all, so I left it in for another 10 minutes. It was extremely difficult to let it cool down before eating it.... I wanted to dive in immediately! I don't understand the direction to refrigerate this before serving, so I didn't. I did serve it with a dollop of sour cream. This is one of Paula's Best Dishes and I am very grateful that I found it!

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Absolutely, totally tasty as is!!!

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I tried this recipe (bravely for a work potluck, and everyone loved it. I took heed of the previous reviews and added some onion and garlic, and I also threw in some paprika.

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This was very easy, but I didn't like it so much and would not repeat. The biggest problem, to me, was its pudding-like consistency. I would recommend using more eggs and less dairy to make the mouth-feel more quichey. I felt like I was eating mouth fulls of warm dairy. Flavor-wise, it was a little bland even after adding 1 small onion and 2 cloves of garlic (sauteed. I used light cottage cheese and substituted light cream cheese for the sour cream, but I don't think the lack of fat was the problem - I think it was the lack of eggs. Also, I used a roll of crescent dough + some butter to make a crust, which worked well, for what it's worth.

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this was extremely easy to make, and quick to put together, and delicious -- even my picky son who "hates vegetables" ate it! think I will try it with roasted red peppers next time -- thanks for another great recipe, Paula!

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Made this quiche again, doubling the recipe and baking in 9 x 13 glass dish. The baking time is accurate, but I do use my convection oven setting. EVERYONE LOVES THIS QUICHE! If there are any leftovers, it freezes beautifully. Cut into individual servings, wrap in plastic wrap & freeze. My husband loves this quiche and it is great to have a serving in the freezer -- ready to "nuke" and serve for lunch in just a few minutes.

This recipe will become my "go to" quiche for brunch from here on out. Love that it doesn't have a crust (which is absolutely not needed & will not be missed. This way, you can have muffins or home fries without too much guilt!

Try this recipe -- you will not be disappointed; but if you are having more than 6 people, double the recipe.

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Not sure what the previous review is talking about, but this is very tasty!!! My one-year-old loved it, too! What a great way to get him to eat eggs and spinach. The next time I make it, I don't think I will add the salt - the cheeses added plenty of flavor. The only slight variation that I made was to add a little ricotta cheese to the mix, and I spreaded some sharp cheddar over the top after cooking and broiled it to give it a cheesy coating. Definately a recipe that I will repeat.

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Wow - it's like I made a totally different recipe than the other reviewers! The quiche was bland and doughy. And horrible reheated as a leftover. Perhaps it didn't work because I made it on a Friday afternoon and cooked it on Sunday morning? If so, I need a recipe I can make ahead of time.