Vegetarian crustless spinach and cheese quiche (zeljanik) is a great, healthy dish that's nutrient-rich and nourishing. Choose between two versions (softer and fluffy or harder and hearty), and enjoy dinner in no time!
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We love Balkan pies and burek, but they take time to make.
Today's Balkan-inspired crustless quiche is a great vegetarian dish perfect for spinach lovers. Think of it as a spinach pie without phyllo.
In the Balkans, this dish is called zeljanik, where zelje equals greens.
There are two versions of this vegetarian quiche. They're almost exactly the same. The main difference is in the baking pan, baking temp, and some baking powder.
A larger pan will yield a crunchier quiche. Soft and fluffy quiche, meanwhile, comes from a smaller pan, a lower baking temperature, and a little bit more baking powder. (Top either with sour cream for that "extra" finish.)
(Note: crustless spinach quiche in the video is of the softer version.)
Benefits
Speed - From fridge to table in about an hour.
Versatility - This crustless quiche can be your breakfast, lunch, or dinner. Pair it with eggs, chicken, salad, or something else.
Side? Main course? - Yes and yes. You choose!
Crustless - Yet another reason why you'll love this quiche is that it's completely crustless. This greatly cuts prep time, while you still get the same great taste.
Ingredients
- Spinach: Use fresh (raw) spinach. Mix with swiss chard or nettle for a "greener" taste. If able, mince spinach to get its flavor to come out in the best way.
- Cheese: Think soft cheeses for this spinach and cheese quiche. Farmers or ricotta are great. Cottage cheese also works, but watch the water content. Sub with goat cheese or queso fresco. Avoid strong cheeses. (For example, gorgonzola would be a no-no.)
- Milk: Sub with soy, or nut milk.
- Flour: This quiche is often made with corn flour (cornmeal), or a combination of corn and white flour. Note that corn flour gives it a grittier taste.
- Optional: Top with sour cream or yogurt.
Instructions
- In a large bowl whisk ingredients. Add spinach last. Heat oven.
- Transfer to an oiled pan based on your preference. (2a smaller pan, for the softer version, or 2b larger pan for a crunchier.)
- Bake.
Note: if you take a look at the oven photographs you'll notice the difference between the softer and harder version. The softer version will rise up and be fluffier, while the harder version is flatter, and is slightly more blushed.
Handling
Storage: Keep leftover crustless quiche in the fridge for up to 2 days in tightly sealed plastic wrap.
Freezing: Put into freezer bags (or containers), then freeze. You can cut it up, or freeze it whole up to 1 month. To eat, thaw completely, then reheat using your preferred method.
Reheating: Heat in the oven (highly preferred!) or microwave. If it was frozen, let the quiche thaw completely before baking.
Recipe FAQs
Soft (non-creamy) cheeses work best for quiche. Some examples are ricotta, feta, farmers, queso fresco, goat cheese, and cottage. Watch the moisture level. If the cheese has too much liquid, drain it.
Cooking spinach before adding it to the quiche is not necessary. Baking the quiche for thirty to forty minutes is enough to soften the spinach that's been very finely diced. If you cook it ahead of time you run the risk of it being mushy and watery.
Your side choice depends on what course you are making the quiche for. If it's for breakfast, you can combine it with plain yogurt for a refreshing start to the day. If making it for lunch, add a soup and salad. (Cabbage and tomato salad goes especially well with this.) Quiche for dinner? Add a side of meat and you're good to go!
Similar Recipes
- Cheese phyllo pie for the cheese lover in you.
- Zucchini pie for those who like to walk on the healthy side.
- Are you a meat and potato kind of person? We got you!
- Oh yeah, there is the bacon potato pie too.
- Want spinach, but another way? Sautéed spinach it is!
- Finally, spinach phyllo pie is perfect for the phyllo lover inside of you!
Thoughts?
If you make Vegetarian crustless spinach and cheese quiche and like it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno and bon appetit!
Adjusted from the recipe by Samir Hajdarević.
Crustless Spinach and Cheese Quiche
Equipment
- (Option 1) 12-inch (30cm) round baking pan for the fluffier, softer version
- (Option 2) 10-inch (25cm) round baking pan for the crunchier version
Ingredients
- 2 -3 eggs 2 if making the crunchier version of the quiche
- 4 ounces milk
- 2 teaspoons baking powder 1 teaspoon if making the crunchier version of the quiche
- Salt to taste
- 7 ounces cheese feta, farmers, ricotta or cottage
- 7 ounces sour cream
- 1 and ⅓ cups white flour or corn flour, or a combination of white and corn flour
- 10-12 ounces spinach washed, then minced, or cut very finely
- Oil to grease the pan
- (Optional) Sour cream or yogurt. approximately 4-6 ounces (120-150ml).
Instructions
- In a large bowl combine eggs, milk, baking powder, salt, cheese, sour cream, and flour. Whisk until completely integrated. Heat oven to 450°F (250°C).
- Add spinach to the batter and mix well until completely integrated. Transfer to an oiled pan and lightly shake side to side so the batter can evenly distribute. (Larger pan for crunchier, or smaller for the softer version.)
- For a softer quiche lower the temperature to 350°F (180°C) and bake for 50-55 minutes. For a crunchier quiche lower the temperature to 390°F (200°C) and bake for 45 minutes. (Note that baking times are an approximation only. For the best results, follow your experience, and your oven.)
- (Optional) Top with sour cream or plain yogurt.
- Storage: Keep (sealed in plastic wrap) in the fridge for up to 2 days. Freezing: Freeze for up to 1 month. Reheating: Reheat according to your preferred method.
Video
Marwah says
Hi Aida! I made this today for breakfast and it was a hit with my husband and my in-laws! I followed the recipe as written, except that I only had about a half pound of spinach instead of a pound. I think even with the half-pound of spinach I wouldn't have added any more in because the wet ingredients barely incorporated the spinach I used. Because my oven tends to run hot, I baked it at 350 F for about 40 min, using a 9 inch pan.
Jane Braun says
Have made this several times for my husband and myself and love it. I make half a recipe and feel it’s so healthy! It pairs well with bread or muffins. Great light meal.
Aida says
So glad you like it Jane. Thanks for the comment!
Sheryl says
It seems as though the size of pans in the equipment section are reversed. The video showed the recipe being cooked at the higher temperature, yet it looked soft when it was cut. Could you please review the directions and correct any errors. The recipe looks delicious.
Aida says
Sheryl,
Feel free to follow the written recipe as we've updated it recently. The video was shot a couple of years earlier, and my oven was weak at the time. Otherwise, just follow your oven and instincts as each one is different. Just make sure to you pierce the pie with a fork or a toothpick before the pie is done and check that the crumbs don't stick to it. That's the best way to know it's done. And then if you want it crunchier, leave it in a few minutes more.
Hope that helps. Let us know how it turned out.
Aida says
Sheryl,
Feel free to follow the written recipe we've updated it recently. The video was shot a couple of years earlier, and my oven was weak at the time. Otherwise, just follow your oven and instincts as each one is different. Just make sure to you pierce the pie with a fork or a toothpick before the pie is done and check that the crumbs don't stick to it. That's the best way to know it's done. And then if you want it crunchier, leave it in a few minutes more.
Hope that helps. Let us know how it turned out.
Nena says
I used to make this same spinach pie many years ago while living in Balkans myself. I almost forgot how good it was. I will make it for sure again soon and will use nettle too. I want to try to use low carb flour, like almond, coconut, oat or buckwheat. Thank you of reminding me of this recipe.
Aida says
Would you let us know how it goes with the different types of flour? Our readers would appreciate that info!