One morning before the kids woke up, I found myself in the kitchen with a little extra time on my hands. Usually, mornings in our house are a blur of cereal bowls, backpacks, and quick coffee, but that day I wanted something warm and hearty that would carry us through the day.
I looked at the leftover potatoes sitting on the counter and the bag of spinach I had bought for salads, and I thought, “Why not turn these into breakfast?” My husband loves anything with cheese, and my two kids will eat just about anything if it looks like pie, so a quiche felt like the right choice.
The best part was not having to fuss with a crust. I’ve made plenty of quiches with flaky pastry before, but on weekdays, I want quick and practical. I shredded the potatoes, mixed them with spinach and cheese, and poured it all into the pie dish. As it baked, the kitchen filled with the comforting smell of melted cheese and garlic-y potatoes, and by the time everyone wandered in asking what was cooking, breakfast was ready.
The kids each grabbed a slice before running out the door, and my husband even packed a piece for lunch. It felt like one of those small victories that makes a busy morning run smoother. And honestly, I enjoyed sitting with my coffee and savoring a warm slice while the house slowly came alive.
Short Description
This crustless cheesy potato and spinach quiche is an easy, hearty dish loaded with shredded potatoes, fresh spinach, cheese, and turkey bacon—perfect for a quick breakfast, brunch, or even a light dinner.
Key Ingredients
- 2 cups shredded potatoes
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup cooked turkey bacon, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Tools Needed
- Mixing bowls
- Whisk
- Pie dish (9-inch)
- Cheese grater
- Sharp knife and cutting board
Cooking Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with nonstick spray or butter.
Step 2: Combine Ingredients
In a large mixing bowl, whisk the eggs and milk together. Stir in shredded potatoes, spinach, cheese, turkey bacon, salt, and pepper until well mixed.
Step 3: Pour and Bake
Pour the mixture into the prepared pie dish and smooth the top with a spatula.
Step 4: Bake
Bake for 40–45 minutes until the quiche is set in the center and lightly golden on top. A knife inserted should come out clean.
Step 5: Cool and Serve
Let cool for 5 minutes before slicing. Serve warm.
Why You’ll Love This Recipe
Hearty and Nutritious: Packed with protein, veggies, and potatoes to keep you full.
Simple Prep: No crust means less fuss and fewer steps.
Family-Friendly: Kid-approved and customizable with different fillings.
Versatile: Works for breakfast, brunch, or dinner.
Budget-Friendly: Uses simple ingredients you likely already have.
Mistakes to Avoid & Solutions
Watery Quiche: Too much moisture from spinach can make it soggy. Solution: Squeeze spinach dry with a paper towel before adding.
Overbaking: This can make the quiche rubbery. Solution: Check at 40 minutes; remove when the center is set but still slightly soft.
Uneven Cooking: Crowding ingredients can cause uneven baking. Solution: Spread the mixture evenly in the pie dish.
Skipping Seasoning: Potatoes need flavor. Solution: Don’t skimp on salt and pepper.
Too Much Cheese: While tempting, it can make the quiche greasy. Solution: Stick to 1 cup shredded cheese.
Serving and Pairing Suggestions
Serve with a fresh side salad for a light lunch.
Pair with fruit salad or orange slices for breakfast.
Add a slice of crusty bread or toast for a heartier meal.
Works well for brunch buffets, served family-style.
Enjoy with hot coffee, tea, or even a sparkling juice.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slices in the oven at 300°F (150°C) for 10–12 minutes until warmed through.
For quicker reheating, use the microwave in 30-second bursts, but cover with a damp paper towel to keep it moist.
This quiche freezes well—wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I make this ahead of time?
Yes, assemble the quiche the night before, cover, and refrigerate. Bake in the morning.
2. Can I use frozen spinach?
Yes, but thaw it completely and squeeze out excess water before adding.
3. What cheese works best?
Cheddar is classic, but Swiss, Gruyère, or Monterey Jack add great flavor too.
4. Can I use regular bacon instead of turkey bacon?
Absolutely. Just cook and crumble before adding.
5. How do I know when the quiche is done?
It’s ready when the top is golden and a knife inserted in the center comes out clean.
Tips & Tricks
Use a box grater to shred potatoes quickly.
Add a pinch of nutmeg for extra depth of flavor.
For more color, toss in diced red peppers or mushrooms.
If you like a firmer texture, let the quiche cool for 10 minutes before cutting.
Double the recipe and bake in a 9×13 dish for larger gatherings.
Recipe Variations
Vegetarian Version: Skip the bacon and add mushrooms, peppers, or zucchini.
Spicy Kick: Add ½ teaspoon red pepper flakes or diced jalapeños.
Greek Style: Swap cheddar for feta and add olives and sun-dried tomatoes.
Loaded Quiche: Use ham, broccoli, and cheddar for a heartier version.
Dairy-Free Option: Substitute almond or oat milk and use dairy-free cheese.
Final Thoughts
That morning when I whipped this up before the kids woke up reminded me how satisfying it is to start the day with something homemade. Watching everyone grab a slice on their way out the door made me smile, knowing they were fueled up with something better than boxed cereal. Even after a long workday, this quiche is a lifesaver, it’s filling, comforting, and comes together without much effort.
Cooking for my family is never about perfection; it’s about feeding them something that shows I care, even on the busiest days. A crustless quiche like this one fits perfectly into our life: easy, budget-friendly, and delicious. And the best part? It feels just as right for Sunday brunch as it does for a Wednesday night dinner.
Cheesy Potato And Spinach Quiche (No Crust)
Ingredients
- 2 cups shredded potatoes
- 1 cup fresh spinach chopped
- 4 large eggs
- 1 cup milk
- 1 cup shredded cheese cheddar or your choice
- ½ cup cooked turkey bacon chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- In a bowl, whisk eggs with milk, then stir in shredded potatoes, spinach, cheese, turkey bacon, salt, and pepper until combined.
- Pour into the dish and smooth the top. Bake 40–45 minutes, until golden and set in the center.
- Let cool for 5 minutes before slicing and serving warm.
