Crustless Spinach Quiche - Healthy Recipes Blog (2024)

FAQs

Why is my crustless quiche soggy? ›

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

Using fillings that are too wet.

So if you're adding fillings like vegetables, make sure they are as dry as possible. Follow This Tip: Make sure your fillings are as dry as possible. Sauté your mushrooms so that all of their moisture is gone, and squeeze cooked spinach to get as much remaining water out as possible.

To give fresh spinach a softer texture, you can cook it first before adding it to the quiche. This guarantees the spinach is soft when your quiche is finished cooking. It also allows you to cook the spinach with other ingredients, which may give it more flavor.

Quiche, with spinach (1 piece - 1/8 of 9" pie) contains 17.1g total carbs, 15.5g net carbs, 20g fat, 12.5g protein, and 298 calories.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

A ratio of 2 cups liquid to 5 eggs and 1 yolk creates rich, eggy flavor. And to avoid curdling (the most common pitfall when it comes to quiche), we have two means of insurance—first, whisking some flour into the custard, and second, baking at a low-and-slow temperature.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

It keeps for up to 2 days in the fridge and for up to 3 months in the freezer. Allow frozen pie crust to thaw overnight in the fridge. You'll need to blind bake it.

With so many people doing Keto, low-carb, or macro tracking diets these days, crustless quiches are king for their protein content (18g per serving) and lack of carbs. Plus, crustless quiche is extremely low calorie at 217 calories per slice.

Quiche, with meat (1 piece - 1/8 of 9" pie) contains 16g total carbs, 15.3g net carbs, 22.4g fat, 14g protein, and 325 calories.

How many calories are in one slice of a veggie quiche? ›

Cool the par-baked crust.

And while you're at it, turn your oven temperature down. Most quiche recipes will call for it to be baked between 325 to 375°F that so the custard can slowly coagulate without turning spongy or drying out. If you're using a pizza stone, leave it in.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

Baked quiche should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it's removed and center will firm up quickly. Over baked quiche may curdle.