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Lighter No-Crust Creamed Spinach Quiche

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 2 teaspoons olive oil
  • 2 thinly sliced shallots
  • 2 cloves minced garlic
  • 1 10-ounce package thawed and squeezed dry frozen chopped spinach
  • 1 1% cup reduced fat milk
  • 3 oz reduced fat cream cheese
  • 1/2 cup half and half
  • 4 egg whites
  • 2 large eggs
  • 2/3 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1 pinch ground red pepper


Preheat the oven to 375 °F. Spray a 9 x 9-inch baking dish with cooking spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots and garlic and cook, stirring often, until softened, 2 to€“ 3 minutes. Add the spinach and cook, stirring, until the spinach is tender and any liquid is completely evaporated, about 5 minutes. Stir in the cream cheese until blended. Remove from the heat; let cool 5 minutes.

Meanwhile, whisk together the milk, half-and-half, egg whites, eggs, Cheddar, Parmesan, salt and ground red pepper until blended. Stir in the spinach mixture until well combined. Pour into the baking dish.

Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes. Let stand 10 minutes; then cut into 8 squares.