Spinach and Egg Crustless Quiche with Dill
A light and savory crustless quiche combining fresh spinach, eggs, and dill, suitable for both Passover and Easter celebrations. This american-inspired passover (vegetarian) ready in about 60 minutes pairs fresh spinach, large eggs, whole milk 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir the cooked spinach and onion mixture into the egg mixture. Pour into a greased 9-inch pie dish.
- 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.
Frequently asked questions
How long does Spinach and Egg Crustless Quiche with Dill take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spinach and Egg Crustless Quiche with Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach from drying out.
Can I substitute ingredients in Spinach and Egg Crustless Quiche with Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spinach and Egg Crustless Quiche with Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spinach and Egg Crustless Quiche with Dill vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
