We Know You've Always Wanted To Know How To Make Your Own Crust-less Quiche

By Betchy Crocker

Call me cray, but I feel like once you start making eggs for dinner, you’ve officially run out of all other food. I mean, how many times have you tried to create an omelet out of the assorted shit in your fridge and only come up with a runny egg mess full of hummus and kale and sadness? Right.

So, skip the shitty omelet and make a not-terrible-for-you crust-less quiche, also sort of a borderline frittata with half the work. Like, it’s the same principle of putting a ton of shit together in an egg delivery system, but without having to stand over the stove and babysit.


  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 10-oz package of frozen chopped spinach, thawed and excess liquid squeezed out
  • 5 eggs, beaten
  • 1 ½ cups shredded Muenster cheese
  • ¼  cup cubed or sliced ham or turkey (can be omitted if you’re not into meats)
  • 1 ½ cups shredded cheddar cheese
  • ¼ tsp salt
  • ¼ tsp fresh cracked black pepper

Preheat the oven to 350F and lightly grease a 9 inch pie pan.

In a large skillet, heat oil over medium high, then add the onions and cook, stirring occasionally, until they’re soft and relatively translucent. Stir in the spinach and ham and continue cooking the whole mixture until all the excess water has evaporated. Cool the mixture for like 5 mins before next step unless you want lumpy weird eggs.

In a large bowl, combine eggs, cheese, salt, and pepper. Add the slightly cooled spinach mixture and stir. Pour the entire concoction into the prepared pie pan.

Bake until the eggs have set – about 30 minutes. Let cool for like 10 minutes before you dig in.

Even with all the fucking cheese, this is totes not that bad for you and only has like 250 calories but like, 15-17 grams of protein.




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