Can I use frozen spinach instead of fresh?

Absolutely! Frozen spinach works great - just be sure to thaw and squeeze out every drop of water with a clean kitchen towel first. Wet spinach makes your quiche watery, and no one wants a soggy breakfast! I keep frozen spinach on hand specifically for last-minute quiche cravings.

How do I know when my crustless tuna quiche is done baking?

The magic moment comes when the edges are set but the center still has a slight jiggle (think firm gelatin). Watch for that gorgeous golden crust forming on top, about 25-30 minutes in. I sometimes do the toothpick test too - moist crumbs are perfect, wet batter means it needs more time.

Can I make this healthy tuna quiche ahead?

This is actually one of my favorite make-ahead brunch dishes! Bake it fully, cool completely, then cover and refrigerate for up to 2 days. When ready to serve, reheat at 350°F for about 10 minutes. The flavor even improves as the ingredients meld overnight - my secret for stress-free hosting!

Would canned salmon work instead of tuna?

You bet! I've made this with both with delicious results. Just be sure to drain it well and flake it into small pieces. Salmon gives a richer flavor while keeping all that wonderful high-protein goodness. My kids actually prefer the salmon version with a handful of fresh dill mixed in.

What if my quiche is browning too fast?

If the top starts getting too dark before the center sets, simply lay a piece of aluminum foil loosely over the top. This happens sometimes with my oven's hot spots - no worries! The foil trick saves dinner while keeping everything baking evenly underneath.

Irresistible 10-Minute Tuna Quiche with 22

Name: Easy Crustless Tuna Quiche
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cans (5 oz each) tuna, drained; 4 large eggs; 1/2 cup milk; 1 cup shredded cheddar cheese; 1 cup fresh spinach, chopped; 1/4 cup diced onion; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic powder

Easy Crustless Tuna Quiche

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A high-protein, quick-to-make quiche using canned tuna, perfect for brunch or a healthy meal. No crust needed!

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Brunch
Method: Baked
Cuisine: American
Diet: Low Calorie

Ingredients

Scale

2 cans (5 oz each) tuna, drained
4 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
1 cup fresh spinach, chopped
1/4 cup diced onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

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Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
In a bowl, whisk eggs and milk together.
Stir in tuna, cheese, spinach, onion, salt, pepper, and garlic powder.
Pour mixture into the prepared pie dish.
Bake for 25-30 minutes or until set and lightly golden.
Let cool for 5 minutes before slicing.

Notes

Use puff pastry for a crusted version.
Reheat in the oven at 350°F (175°C) for 10 minutes.
Add diced tomatoes for extra flavor.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 22g
Cholesterol: 180mg

Find it online: https://kitchenuser.net/easy-tuna-quiche-recipe/