Spinach Cream Cheese Quiche

Five ingredients. No pie crust. No fuss.

Two packages of frozen spinach get mixed with cream cheese, beaten eggs, and Parmesan, then poured straight into a pie pan. A quick egg-and-oil topping goes over everything before it hits the oven.

The cream cheese melts into the spinach and creates a rich, dense filling that holds together when sliced. It’s naturally low-carb and gluten-free since there’s no crust to worry about.

This is the kind of recipe you keep in your back pocket for busy nights when the fridge looks empty but you still need to feed people.

Kitchen Tips

• Squeeze the spinach absolutely dry. Wrap it in a clean towel and twist until nothing drips. Extra water means a watery, sloppy quiche.
• Let the cream cheese soften to room temperature before mixing. Cold cream cheese creates lumps that won’t smooth out.
• The egg-and-oil topping creates a golden, slightly crisp layer on top. Don’t skip it.
• Let it cool before slicing. Hot out of the oven it’s soft and loose. After resting, the slices hold their shape.