Crustless Cheesy Potato & Spinach Quiche

Crustless Cheesy Potato & Spinach Quiche

Last night I looked through hundreds of photographs of us, our home, our family, Briana as a baby, old pictures and new. Every photo has a story to tell, every photo has something special and all of them with a memory attached. Looking through these snapshots of the past gives me feelings of insane satisfaction and happiness. It’s amazing how much we change as we age. Even when we take good care of ourselves the process of aging is inevitable. It’s the way of life. As I looked through those photos I couldn’t help but miss the days Briana was a baby. Her face has changed so much, yet her expressions remain the same. I simply could not imagine life without photographs.

I couldn’t imagine life without yummy food either. That’s why I cook.

Speaking of delicious food, this Crustless Cheesy Potato & Spinach Quiche is absolutely delicious. I served it with salad for dinner one night and it doubled up as a great lunch the next day.

Crustless Cheesy Potato & Spinach Quiche

Crustless Cheesy Potato & Spinach Quiche

This quiche makes a fabulous brunch addition for Mother’s Day. Serve it with a mimosa, breakfast sausage, maple bacon and you’ll make mom very happy.

Crustless Cheesy Potato & Spinach Quiche

Kathy Sig 2

Crustless Cheesy Potato & Spinach Quiche


Prep time: 

Cook time: 

Total time: 

Serves: 6

Recipe adopted from Bojon Gourmet
  • 5 small butter potatoes, sliced ¼" thick
  • ¼ cup leeks
  • 2 tablespoons olive oil
  • 6 large eggs
  • 1 cup spinach
  • 2 garlic cloves
  • ½ cup white organic flour
  • ½ teaspoon salt
  • ¾ cup whole milk
  • ½ cup fat free half and half
  • 1 cup grated Gruyère cheese
  • 1 bunch chives, chopped
  • salt and pepper to taste
  1. Preheat the oven to 350 degrees.
  2. Place the sliced potatoes in a small saucepan, cover with water, add a little salt and bring to a simmer. Cook the potatoes until tender, but not falling apart, about 10 minutes. Drain the potatoes and set aside.
  3. Heat olive oil in a skillet, add garlic and leeks and sauté about 2 minutes.
  4. Stir in spinach and cook a few minutes until wilted.
  5. In a medium mixing bowl whisk together flour, salt and eggs. Add milk and half and half.
  6. Stir in the spinach leek mixture and cheese. Season with salt and pepper.
  7. Grease a 9 inch baking pan. Arrange potato slices on the bottom, pour in the egg mixture.
  8. Bake until golden and puffed, about 1 hour.
  9. Sprinkle with a little salt and chives.


  1. says

    Kathy, you sound like me. I was just standing in front of the mirror with my son and he towers over me. In my head he is still a baby and I see him running and jumping around. Time passes way too fast! I told my husband we needed another baby…he laughed. Mostly because our youngest is 13. Haha So, dig through old photos instead. I love to show them to my kids and tell them stories that go with the pictures. I think they love it just as much as I do 😀
    So this quiche looks amazing! I thinking this is one quiche my hubby would be happy to see come out of the oven. He loves loves potatoes 😀 Pinning!
    Cindy @ Pick Fresh Foods recently posted..Vegetable Niçoise SaladMy Profile

  2. says

    I was just looking through my family blog yesterday and scrolling through the images of our life for the past eight years. Time has flown by and seeing the pictures of my children change over that time was bitter sweet. I am so thankful for all the pictures we take!

    I am also thankful for this recipe… I love that it’s filled with potatoes. Hearty and delicious for breakfast, lunch, or dinner.
    Pam recently posted..Mother’s Day Recipe Round UpMy Profile

  3. says

    I feel the same way when I look at photos, and can’t believe how time changes us! I so miss when my kids were little, but thank goodness I took lots of pictures! You’ve managed to make a crustless quiche look better than one with a crust, and that’s a feat. I can’t wait to try this, pinning! Have a fantastic weekend. :)
    marcie recently posted..Homemade NutellaMy Profile

  4. says

    I’ll have to see how much half & half milk is out here in Kuwait, because I’d absolutely love to make this dish for either brinner, brunch or breakfast! Thanks so much for coming up with yet another wonderful & delicious sounding recipe. You’re a rockstar!

    Happy Mother’s Day btw
    Jessie recently posted..Vega Bars ReviewMy Profile

  5. says

    This looks amazing!! I love love LOVE having eggs for breakfast and have just started doing it almost every morning. It really does fill me up for the morning and definitely helps me make healthier choices throughout the day! Thanks so much for sharing this lovely recipe!!
    Cailee recently posted..Progress NOT PerfectionMy Profile

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