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Miraculous Spinach Quiche

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Miraculous Spinach Quiche Recipe

This lower-fat, healthier spinach quiche doesn't require rolling and fitting a crust. It "miraculously" forms its own whole-grain crust as it bakes.

View step-by-step
directions on our blog

At a glance

one 9"-pie pan, 8 to 12 servings


Choose your measure:



  • 1 cup onion, peeled and diced (1 medium onion)
  • 2 tablespoons butter or 2 tablespoons vegetable oil
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 2 cups (15-ounce container) ricotta cheese
  • 1/2 teaspoon salt
  • 3/4 cup egg substitute, or 3 large eggs, beaten
  • 1 (10-ounce) box frozen chopped spinach, thawed and thoroughly wrung dry*
  • 1 cup grated low-fat cheese: jalapeño or plain cheddar, Jarlsberg, or the low-fat cheese of your choice
  • *If desired, use fresh spinach. You'll need about 1 cup cooked, drained, chopped spinach.


  • 1 cup low-fat yogurt cheese, or low-fat sour cream (See "tips", below.)
  • paprika, optional


  1. Preheat the oven to 375°F. Use non-stick vegetable oil spray to heavily grease a 9" deep-dish pie pan (a 9" pie pan that's at least 1 1/2" deep), or a 9" springform pan.
  2. To make the crust: In a large bowl, whisk together the flour, baking powder, salt, and dry milk.
  3. Mix in the butter with a fork, a pastry blender, a mixer, or your fingers, until crumbly. Set it aside momentarily. You'll be adding the filling ingredients shortly.
  4. To make the filling: Sauté the onion in the butter until it's soft and golden brown, about 10 minutes.
  5. Stir in the thyme and nutmeg.
  6. Remove the filling from the heat, and add it to the crust mixture in the large bowl along with the ricotta, salt, egg substitute or eggs, spinach, and grated cheese.
  7. Mix everything together thoroughly, and spoon it into the prepared pan.
  8. Spread with the yogurt cheese or sour cream. Dollop the sour cream atop the filling, then use a spatula, or the back of a spoon, to smooth down and connect the dollops. Sprinkle some paprika on the top, if desired.
  9. Bake the quiche in a preheated 375°F oven for 50 to 55 minutes, or until it appears set almost all the way into the center, and has begun to brown slightly. It may crack, that's OK.
  10. Remove it from the oven, and cool it on a rack for at least 20 minutes, preferably 30, before serving.
  11. Refrigerate any leftovers for up to 3 days.