Popeye Pie

A crustless spinach quiche that’s low-fat, diabetic-friendly, and packed with green goodness. Fresh spinach wilted, squeezed dry, and folded into a savory egg custard with celery, onion, Parmesan, and nutmeg, then baked until set.

No crust means no extra fat, no fussing with pastry dough, and a lighter result that lets the spinach flavor come through clean. Grease the pie plate well though. Without a crust acting as a buffer, the custard sticks aggressively.

Steaming the fresh spinach and pressing out the liquid is the step that determines whether you get a firm, sliceable pie or a watery mess. Fresh spinach holds a surprising amount of water. Press it in a colander with the back of a spoon or squeeze it in a clean towel until no more liquid comes out.

Nutmeg and spinach is one of those classic pairings that just works. The warm, slightly sweet spice brings out spinach’s earthy flavor and rounds off any lingering bitterness.

Chef Tips

• Use fresh spinach, not frozen, for the best texture. Frozen works in a pinch but needs extra draining.
• Beat the eggs well before mixing with the other ingredients. Well-beaten eggs create a smoother, more even custard.
• Test with a knife in the center at 45 minutes. It should come out clean, not wet.
• Let the pie rest 5 minutes after baking before slicing into wedges.

Variations

• Feta spinach pie: Add ¼ cup crumbled feta cheese for a Greek-inspired version.
• Mushroom spinach: Fold in ½ cup sautéed sliced mushrooms for an earthy boost.
• Swiss cheese version: Replace Parmesan with shredded Swiss cheese for a more melty, milder flavor.