Spinach and Egg Crustless Quiche with Dill

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A light and savory crustless quiche combining fresh spinach, eggs, and dill, suitable for both Passover and Easter celebrations. This American-inspired Passover recipe (vegetarian), ready in about 60 minutes, pairs fresh spinach, eggs, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 cups fresh spinach
• 6 large eggs
• 1 cup whole milk milk
• 2 tablespoons chopped fresh dill dill weed
• 1 small, finely chopped onion
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

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Instructions

1. Step 1: Preheat oven to 350°F. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 8 cups fresh spinach to the skillet and cook, stirring, until wilted and most moisture evaporates, about 5 minutes. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, whisk 6 large eggs with 1 cup whole milk, 2 tablespoons chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
4. Step 4: Stir the cooked spinach and onion mixture into the egg mixture. Pour into a greased 9-inch pie dish.
5. Step 5: Bake for 40-45 minutes until the quiche is set and the top is lightly golden. Let cool 5 minutes before slicing and serving.