If you’re looking for a wholesome, flavorful, and effortless dish that works for breakfast, brunch, or even dinner, this Crustless Spinach Quiche is a must-try. It’s everything you love about a traditional quiche — creamy eggs, tender spinach, melty cheese — but without the fuss (or calories) of a crust. I’ve made this version countless times, and it never disappoints. It’s light yet satisfying, making it a perfect option for busy mornings or meal prep. Pair it with a crisp salad or roasted potatoes for a complete, nourishing meal that feels indulgent but is incredibly simple to prepare.
Why You’ll Love This Recipe
This crustless quiche delivers all the flavor of a classic quiche Lorraine but with a lighter, healthier twist. Without the crust, it’s gluten-free and lower in carbs while still maintaining that rich, creamy texture you crave. It’s also highly versatile — you can add your favorite veggies, cheeses, or proteins to make it your own. Best of all, it bakes beautifully and reheats like a dream, making it ideal for meal prep or hosting brunch guests.
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Crustless Spinach Quiche –
- Total Time: 45 mins
- Yield: 6 servings
Description
This Crustless Spinach Quiche is a light, fluffy, and flavorful dish made with fresh spinach, eggs, and cheese — all baked to golden perfection without the fuss of a crust. It’s perfect for breakfast, brunch, or a healthy low-carb dinner.
Ingredients
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded cheese (Swiss, mozzarella, or cheddar)
- 1 cup fresh spinach, chopped
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp olive oil or butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche pan.
- In a skillet, heat olive oil or butter over medium heat. Add onions and garlic and sauté until fragrant and translucent, about 3 minutes.
- Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
- Stir in the cooked spinach mixture and shredded cheese.
- Pour the mixture into the prepared dish and spread evenly.
- Bake for 30–35 minutes, or until the quiche is set and lightly golden on top.
- Let cool for 5 minutes before slicing and serving.
Notes
- Use frozen spinach if preferred — just thaw and squeeze out excess water first.
- Add-ins like mushrooms, bell peppers, or cooked bacon can enhance flavor.
- Great for meal prep — stores well in the fridge for up to 4 days.
- Serve with a side salad or fruit for a complete meal.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Fresh spinach
The star of the dish, spinach adds color, nutrition, and a subtle earthy flavor. You can use fresh or frozen (just be sure to squeeze out any excess water).
Eggs
Provide structure and richness. They form the custard-like base that holds the quiche together.
Milk
Lightens the texture and helps create a smooth, creamy consistency. I tried this once with almond milk, and it worked great.
Heavy cream (optional)
For an extra decadent texture, mix in a bit of cream with the milk. It makes the quiche extra fluffy and rich.
Cheese
Shredded Swiss, cheddar, or mozzarella melt into the custard, giving the quiche that irresistible gooey bite.
Onion
Adds sweetness and a gentle savory base flavor that complements the spinach beautifully.
Garlic
A small amount goes a long way — it brings depth and warmth to the flavor profile.
Olive oil or butter
Used to sauté the onion and garlic, enhancing their flavor and preventing them from overpowering the dish.
Salt and black pepper
Simple but essential seasonings that bring all the ingredients together.
Nutmeg (optional)
A pinch of nutmeg adds a classic touch that pairs beautifully with eggs and spinach.
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or baking dish.
- Prepare the spinach: Heat olive oil or butter in a skillet over medium heat. Add chopped onion and sauté until soft and translucent. Stir in garlic and cook for 30 seconds, then add spinach. Cook until wilted and any moisture evaporates. Remove from heat.
- Mix the custard: In a large bowl, whisk together eggs, milk, and cream (if using). Add salt, pepper, and nutmeg. Whisk until smooth and fully combined.
- Combine everything: Stir the cooked spinach mixture into the egg base, then fold in shredded cheese.
- Pour into the dish: Transfer the mixture to your prepared pie dish, smoothing the top evenly.
- Bake for 30–35 minutes, or until the center is just set and the top is lightly golden.
- Cool and serve: Let it rest for 5–10 minutes before slicing. Serve warm or at room temperature.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 6 people.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Storage/reheating
Store leftover quiche in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30–45 seconds or in the oven at 350°F (175°C) until warmed through. This quiche also freezes well — wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Variations and Customizations
Mushroom and Spinach Quiche
Add sautéed mushrooms for extra depth and an earthy flavor.
Cheddar and Broccoli Version
Swap spinach for chopped broccoli florets and use sharp cheddar for a comforting twist.
Mediterranean Style
Include feta cheese, sundried tomatoes, and olives for a tangy, flavorful upgrade.
Protein-Packed Quiche
Add diced ham, turkey, or cooked bacon for a heartier version.
Dairy-Free Option
Use almond or oat milk and a plant-based cheese alternative to keep it light and dairy-free.
Spicy Kick
Stir in a pinch of red pepper flakes or diced jalapeños for a mild heat.
Mini Quiches
Pour the mixture into muffin tins and bake for 18–20 minutes for perfect grab-and-go breakfasts.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out as much water as possible before adding it to the mixture.
What kind of cheese works best?
Swiss and cheddar are classics, but you can also use Gruyère, mozzarella, or goat cheese.
Can I make this ahead of time?
Absolutely — it reheats beautifully and tastes great even the next day.
Why is my quiche watery?
Too much moisture in the spinach or overbaking can cause this. Make sure the spinach is dry before mixing.
Can I skip the cream?
Yes, you can use just milk for a lighter texture without sacrificing flavor.
How can I make it more filling?
Add proteins like cooked sausage, diced chicken, or smoked salmon.
Can I bake this in a casserole dish?
Yes, just adjust the baking time slightly if the dish is deeper.
Is this gluten-free?
Yes, it’s naturally gluten-free since it’s crustless.
Can I freeze the entire quiche?
Yes, wrap it tightly in foil after baking and cooling. Reheat straight from frozen in the oven.
How do I know when it’s done?
The center should be set but still slightly jiggly. It will firm up as it cools.
Conclusion
This Crustless Spinach Quiche is a wonderfully simple and elegant dish that proves you don’t need a crust to enjoy a satisfying, flavorful quiche. Light, fluffy, and packed with wholesome ingredients, it’s the perfect choice for any meal of the day. Serve it warm for breakfast, as part of a brunch spread, or with a side salad for dinner — its versatility and deliciousness make it a recipe you’ll come back to again and again.
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