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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
