Make Ahead

Crustless Spinach Pie

May 13, 2011
7 Ratings
  • Serves 6
Author Notes

The whole recipe costs about $2. and feeds 6!! You can't beat that! Now that's dirt cheap. —Stacey Snacks

What You'll Need
  • 6 eggs
  • 1 onion, sliced
  • 2 cups Swiss or Gruyere Cheese
  • 10 ounces package of frozen spinach, defrosted
  • salt & pepper
  1. Saute sliced onion in some olive oil in a skillet and add the defrosted and drained spinach to the pan. Cook for a few minutes until onion is translucent. Remove from the stove so the onion spinach mixture cools.
  2. Whisk eggs and cheese together and when the spinach is cool enough, add to the eggs and cheese mixture. Pour into a 9" greased pie dish and bake in a 350F oven for 25-30 minutes. Let rest a few minutes before serving.
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See what other Food52ers are saying.

  • Stacey Snacks
    Stacey Snacks
  • AppleAnnie
  • Patti
  • Gail

8 Reviews

Patti August 11, 2019
Recipe sounds great. I am looking for a crustless spinach pie recipe that will allow me to use up the swiss chard in my garden, which I plan to sub for the spinach. But I wonder about the $2 cost, even years ago. Where do you buy Gruyere? :-)
Gail November 4, 2018
Thank you for this nice recipe (seven years after it posted)! I sprayed a non-stick pie pan for baking and that worked well, no sticking. Added 1/2 c cooked mushrooms and two slices of cut-up cooked turkey bacon toward the end of sautéing the onions, also 1/8 ground nutmeg, S&P. This was a side veggy to turkey meatloaf and salad, big hit! Very pretty too. I took a pic but don't see a way to post. Anyway, it is a nice presentation.
Gail November 4, 2018
Just want to add - this is a great keto recipe before keto was popular. The spinach is a healthy low carb, the flavors are delish and this is a filling recipe. The pie crust is not missed at all.
Michelle September 14, 2013
I should have said I cooked it for 45 minutes ...michelle
Michelle September 14, 2013
I used 300grams fresh baby spinach, added one leek, half a cup of bacon pieces, 3 chopped portobello mushrooms and I substituted ricotta and feta for the cheese. I added an extra egg, and had enough mixture to make 6 muffins as well. Brilliant and very very tasty recipe. Cheers...Michelle
res December 15, 2011
I'm a carnivore. My girlfriend is a vegetarian. I cooked this one day for brunch for the two of us - and wow! I found it satisfying for all of the egg content (protein) and she loved it as well. I'd compare it to a nicely overstuffed omelet.

I used fresh spinach, and cooked it with with the onion like Stacey mentions above. However, I don't have a 9" pie pan, but I do have a 10" cast iron skillet. I added 2 additional eggs, and another half cup of cheese and poured everything into the (Pam) greased skillet.

It took a while longer to cook - I just kept checking until the top was evenly browned.

The results were fantastic. Nice and moist, and very filling for a Sunday brunch. My girlfriend has already requested this again!

Stacey S. May 20, 2011
Fresh spinach is even better, just throw it in the pan when you are cooking the onion, because the mixture should be cooked. I use fresh spinach more than frozen.
Don't forget the salt & pepper, I think I forgot that in the directions.

Best, Stacey
AppleAnnie May 19, 2011
I look forward to trying this, but I would like to substitute fresh spinach--I guess it would need to be cooked a little first.