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Crustless Spanish Quiche

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Crustless Spanish Quiche

Crustless Spanish Quiche

Jessica Braider
We enjoyed tiny wedges of this crustless quiche on slices of toasted bread at a lively tapas (little Spanish appetizers) bar called Txapela in Barcelona. It’s so flavorful and can be eaten hot or cold.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Main Dish
Cuisine Mediterranean, Spanish
Servings 4 servings


  • 10 oz. frozen chopped spinach or use 10 oz. fresh spinach
  • 4 eggs
  • 1/2 cup low fat plain yogurt
  • 1 cup shredded mozzarella or Swiss cheese
  • 1/4 cup flour (use wheat/gluten-free, if needed)
  • 5 oz. pitted Spanish olives with pimentos chopped


  • Preheat the oven to 375 degrees. Spray a pie plate with nonstick cooking spray.
  • Defrost the spinach in 1 Tbsp. of water in the microwave according to the package directions, and press out the extra water after it is cooked. (To thoroughly remove the liquid, I put the steamed spinach in a colander and use the bottom of a bowl to press out the water.) (If using fresh spinach, steam it with 1 Tbsp. water in the microwave until wilted, press it thoroughly to remove any water, and chop it.)
  • In a large bowl, beat together the eggs, yogurt, cheese, and flour.
  • Stir in the spinach and olives.
  • Pour the mixture into the pie plate and smooth the top. Bake it for 45 minutes until it is lightly browned and firm.
  • Serve it immediately, or refrigerate it for up to 24 hours. Cut it into wedges and serve it hot or cold.

Slow Cooker Directions:

  • In a slow cooker, whisk together the eggs, yogurt, cheese, and flour. Stir in the spinach (no need to defrost or steam in advance) and olives until all ingredients are well combined. Cook on low for 4 - 5 hours or on high for 2 - 2 1/2 hours or until a knife inserted into the center comes out clean. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Thaw the spinach if using frozen, or steam it if using fresh, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, prepare and refrigerate the egg mixture, chop the olives, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add 1/4 – 1/2 tsp. dried herbs, such as basil, oregano, or dill with the spinach and olives, and use the Swiss instead of the mozzarella cheese.
Tip: We've probably all heard about the health benefits of olive oil.  It makes sense, then, that olives themselves have a number of nutrients that are beneficial to your health including anti-inflammatory properties and antioxidants.
Nutritional Information Per Serving (% based upon daily values): Calories 230, Total Fat: 11g, 17%; Saturated Fat: 5g, 23%; Cholesterol: 220mg, 73%; Sodium: 830mg, 35%; Total Carbohydrate: 11g, 4%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 19g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast, Breakfast/Brunch, Dinner, Fall, Gluten-Free, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Snack/Appetizer, Spring, Summer, Vegetarian, Winter
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