Crustless Spinach Pie Brunch Bake

Posted March 29th, 2010 in Breakfast, Recipe


  • 2 pounds fresh baby spinach, washed
  • 1 cup whole milk (must be whole milk; do not substitute or the spinach pie will be too runny)
  • 4 large eggs
  • 4 large egg yolks
  • 3 cloves garlic, minced (or 3 tsp. pre-minced garlic from a jar)
  • 4 oz. shredded Parmigiano-Reggiano cheese
  • 1 tsp. kosher salt
  • 1 tsp. freshly-ground black pepper
  • 1/2 tsp. ground nutmeg


  1. Preheat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.
  2. Place the spinach in a large pot of boiling water, and cook for two minutes. Drain. Let cool 5 minutes. Wrap the spinach in a clean kitchen towel or between two paper towels, and squeeze out as much moisture as you can. Coarsely chop the spinach. Set aside.
  3. Whisk together the milk, eggs, and egg yolks. Add the garlic, cheese, salt, pepper, nutmeg and chopped spinach. Pour into the prepared pie pan.
  4. Bake the spinach pie for 38 to 40 minutes or until set.
  5. Let the spinach pie rest 10 minutes before cutting. Serve warm.

Makes 6 to 8 servings.

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One Comment

  1. My family — especially my niece — LOVES spinach breakfast casseroles! I am definitely saving this for next Christmas. Sounds deelish! Thanks!

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