She Loves Biscotti

Simple & Tasty Family-Friendly Recipes with an Italian Twist

Simple Easy Crustless Spinach Quiche

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Did you hear? According to Punxsutawney Phil, there will be six more weeks of winter! Can’t hop on a plane and head to Florida, so might as well make the best of it. I have the perfect recipe for a Simple Easy Crustless Spinach Quiche which takes about twenty minutes of prep. With all that time you save making supper, why don’t you go out and build that snowman with the kids? Enjoy winter while it lasts!

Simple Easy Crustless Spinach Quiche

 

Simple Easy Crustless Spinach Quiche

There are so many reasons why I love this recipe. First of all, it’s easy. Sometimes, easy is good, especially after a long day at work, bad weather, and traffic. If you have frozen spinach, eggs, cheese and ONE onion, you can make this Simple Easy Crustless Spinach Quiche.

Simple Easy Crustless Spinach Quiche

Second of all, it’s versatile. This is a basic recipe that can easily be altered to suit your specific tastes. For example, you can try incorporating sauteed mushrooms, smoked salmon, red peppers, sun dried tomatoes, anything you want! If you have some broccoli rabe, or even Swiss chard, you can use that too. Remember, we need to eat those green leafy vegetables, they’re good for you!

You can also use any combination of cheeses for this recipe. Gruyere, swiss, mozzarella, asiago, cheddar, feta, ricotta, low fat cottage cheese…all give different but wonderful results. You decide.

In this particular quiche, I combined 1 1/2 cups of mozzarella, 1 cup of cheddar and 1/2 cup of ricotta (homemade and well drained).

Simple Easy Crustless Spinach Quiche

ORIGINS OF THE RECIPE FOR SIMPLE EASY CRUSTLESS SPINACH QUICHE:

I’ve adapted this recipe for a simple and easy crustless spinach quiche from one I found on allrecipes.com. It’s perfect for a no-fuss supper. Simple, quick and delicious. And the leftovers are great for those packed lunches.

Enjoy the quiche and have fun making that snowman!

Thanks for dropping by,

Ciao for now!

Maria 🙂

PS: Have you made this recipe?

If you have made this crustless spinach quiche recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Thanks so much for following and being part of the She loves biscotti Community. Let’s make some new food memories!

Simple Easy Crustless Spinach Quiche

 

Simple Easy Crustless Spinach Quiche
4.91 from 20 votes
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Simple Easy Crustless Spinach Quiche

If you have frozen spinach, eggs, cheese and ONE onion, you can make this Simple Easy Crustless Spinach Quiche

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 260 kcal
Author Maria @ She Loves Biscotti

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 onion chopped
  • 10 ounces spinach fresh (washed) or frozen (thawed and drained)
  • 5 eggs beaten
  • 3 cups shredded cheese see note
  • 1 tablespoon parsley fresh, chopped
  • pinch nutmeg optional
  • 1/8 teaspoon salt
  • pinch pepper

Instructions

  1. Spray a 10 inch pie plate with non-stick spray. Set aside.
  2. Preheat oven to 350℉.
  3. Over medium-high heat, heat olive oil in a large skillet.
  4. Add garlic, stir-fry for 1 minute.
  5. Add onions and cook for about 5 minutes or until softened.
  6. Add spinach and cook, stirring occasionally until mixture has lost its' moisture.
  7. Meanwhile, combine eggs, cheese, herbs and spices.
  8. Remove spinach mixture from heat and set aside to cool slightly for a few minutes.
  9. Combine cheese and spinach mixture.
  10. Pour mixture in prepared pie plate.
  11. Bake in oven for approximately 30-40 minutes or until mixture has set.

Recipe Notes

You really can use any combination of cheeses for this recipe. Gruyere, swiss,mozzarella,asiago,cheddar,feta, ricotta, etc.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*recipe lightly adapted from Allrecipes

Nutrition Facts
Simple Easy Crustless Spinach Quiche
Amount Per Serving (1 serving)
Calories 260 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Cholesterol 180mg 60%
Sodium 490mg 20%
Potassium 383mg 11%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 18g 36%
Vitamin A 101.3%
Vitamin C 19.2%
Calcium 35.6%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.

2016.03.31 post has been updated

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Simple Easy Crustless Spinach Quiche

Comments

  1. I’ve been searching for a great crustless quiche that will satisfy the men in my life. After trying two other versions this recipe hit the mark!!! My son asked me if I could always make it this way 😀
    I did cut the cheese to 2 cups and added 3 Tbsp of half n’ half. Other than that I stuck with the recipe. It was perfect and made for a delicious meatless meal. For my hearty eaters I paired the quiche with roasted red potatoes and vegetarian baked beans. For a lighter version I would pair it with mixed greens and sliced avocado. Thank you for this wonderful recipe!

    Reply

  2. My family loved this recipe! I added an extra egg, subbed garlic powder and dried parsley but otherwise prepared as written. Next time I will use a bigger pan and even more eggs.

    Reply

    • Hi Heather,
      That’s a great question…I have not tried to make it ahead. But I have frozen it in a “mini-quiche” form after I’ve baked it…and then its just a matter of reheating in the oven. Thanks for your comment 🙂

      Reply

    • Yes you can make it ahead. Did all the prep the night before. Got up preheated oven and baked for 30 minutes. Perfect!

      Reply

    • Hi Jennifer, I have never made this quiche without the yolks, but my guess is that the final product should still be great since it is the egg whites which provide the structure to the quiche. I would use the same amount as indicated in the recipe. Great question! If you decide to try it, would love to hear about it! Thanks so much for dropping by. Have a great day ♥

      Reply

  12. Delicious. I really enjoyed this dish and am planning to make it again this weekend! Thanks for a great recipe. ????

    Reply

    • My pleasure Stephanie… glad to hear you enjoyed the recipe. Thanks so much for taking the time to comment. Have a wonderful week-end ♥

      Reply

  13. I just made this with egg whites only, frozen spinach (thawed and drained), reduced cheese of 1/2 cup part skim shreaded mozzarella and 1/2 cup low fat cottage cheese, and dried parsley instead of fresh…turned out delicious. Thank you for the base recipe!

    Reply

  14. I also love biscotti, and I love to cook. Like most Italian Americans I need to feed others. It’s a compulsion ! What can I say. This recipe is just what I’ve been looking for. The fresh spinich is a plus !

    Reply

    • lol… birds of a feather… This recipe is a weekly occurrence in my family… I especially love it when there are leftovers… makes for an easy lunch. Hope you like the recipe. Marian, thanks so much for taking the time to comment and bringing a smile to my face. Have a great evening 🙂

      Reply

  15. This crustless quiche looks awesome and I can’t wait to make it. However, I am concerned about the amount of cheese. Could I add more eggs or some milk and less cheese ?

    Reply

    • Hi Sandy, Yes, I think that would work. The recipe is extremely adaptable. If you are concerned about the total amount of cheese, I would decrease it by about 1 cup, and try adding another vegetable like mushrooms. You can also use up to 1/2 cup of a low fat cottage cheese (drained) in your mixture. Let me know if you have other concerns. Appreciate your comment ♥

      Reply

  17. I made my spinach crustless quiche
    It came out yummy ty I wanted to leave a picture of it but I didn’t see what I could

    Reply

  18. I use 3/4 cup of milk in my quiche it’s the same recipe but mine’s have milk in it so next time I’m going to make it without the milk

    Reply

  19. I made the quiche yesterday. It came out delicious. All you could hear from my guests was, “amazing. delicious, insane, I’m making this.” 🙂 People had seconds an thirds. I prepared the spinach filling the day before and made the quiche fresh before my guests arrived. This is easy to make. It’s a keeper. Thank you

    Reply

    • Fantastic Lili! I am thrilled to hear. Thanks so much for taking the time to write back to me. Have a great evening 🙂

      Reply

    • Yup, the whole bag. As the spinach cooks, there is some water loss and the leaves wilt, causing a big reduction in volume. Thanks for dropping by 🙂

      Reply

  21. We have been trying to increase our spinach intake and are tired of sauteed! Tried several creamed and crustless quiches. Made this 8/9/2017. Yours is excellent. I used ½ cheddar & ½ Monterrey jack cheese. Might be pretty to add sauteed red bell peppers or pimento. Three of us ate half the dish. Gonna warm up the leftover & add cheese, roll up in a warm tortilla for breakfast!

    Reply

    • So glad you enjoyed the quiche Martha! The red peppers/pimento will definitely give the quiche a festive touch! Thanks so much for taking the time to comment. Have a great week-end 🙂

      Reply

  22. Would love to try your recipe. Can you please tell me if I were to use mushrooms do they need to be pre-sautéed prior to adding to the recipe? Or can they be used raw in the recipe? My concern is that they will release water if they are placed in raw and make the quiche soggy. Thank you for anything feedback.

    Reply

  25. Well, I added sliced Mushrooms…sautéed with onions. I also added a cup of Parmesan cheese in addition to the 3 cups of Mozzarella cheese. Wonderful recipe!!

    Reply

  26. Making this now, used some half n half, about a cup of chopped brie, a small winter pattypan squash, arugala and topped with cherry tomatoes. Baking in a 8 x 8 square pyrex… hoping for a yummy meal!

    Reply

  28. I was low on cheddar, so made up the difference with 4 oz cream cheese. Whoa! Simple AND delicious! That’s my kinda cookin♥

    Reply

  29. I’m looking to serve this to a group of 20, can it be doubled or tripled and baked in a large Pyrex’s.

    Reply

    • Hi Lori, I would think that you should be okay with doubling the recipe… make sure you balance out the cheeses that you will use (watch the total salt content and texture of the cheeses). You may have to adjust for baking time depending on the sizes of your Pyrex dishes. Have fun planning your big get together! Thanks for dropping by 🙂

      Reply

  30. Excited!
    Used half cheddar/ half shredded mozzarella, and added just a bit of light cream. It’s in the oven now, and it smell delish. I used fresh spinach, not frozen , cause that’s what I had.
    Cant wait!
    Thanks for sharing!!!

    Reply

  32. I doubled the recipe & finished it in two days! I love crustless quiche! Got my protein, calcium & vegetables! Thank you!

    Reply

  33. I have looked for a good crustless quiche recipe and I found it! I ate 2 slices. Yummy. I took some to co workers. They loved it too. I had some leftover bacon and added to the spinach mixture. Thank you

    Reply

  34. We just devoured this for lunch, YUM!! I added mushrooms and red bell pepper. Also put thinly sliced tomatoes on top. So good!!! Thanks for sharing this.

    Reply

  35. Loved this quiche! It turned out great!!!! This is the only one that I made that has ever turned out!

    Reply

  36. This is indeed easy and VERY delicious! I used a combination of swiss cheese, mozzarella and soft goat cheese for a creamy, melt in your mouth taste. Thanks for sharing this, its the best spinach quiche I’ve ever made and I’ve been looking for a really great crustless one for a low GI approach – look no more, this is it!

    Reply

    • I am so glad you enjoyed the recipe Sarah. The variety of cheeses you can use to make this quiche always surprises me. Your combination sounds lovely ♥ Thanks so much for taking the time to comment, truly appreciate it 🙂

      Reply

  37. Delicious! I have made this recipe several times now and it is definitely a keeper. The best part is how flexible it is so you can just toss whatever cheese you have on hand and it turns out perfect every time. Thanks for sharing!

    Reply

    • My pleasure Steph! I am thrilled to hear you are enjoying this crustless quiche recipe. Thanks so much for taking the time to comment, appreciate it 🙂

      Reply

  39. I was looking for a recipe to use up some spinach eggs and cheese. This fit the bill. I am anxious to try it when it comes out of the oven.

    Reply

    • How wonderful that you were able to “use up” some fresh produce. Hope you like the recipe Shirley! Thanks so much for taking the time to comment, appreciate it ♥

      Reply

  40. Loved the recipe…it came out so well!! Both taste and appearance wise! And it was my first attempt…Thanks for sharing such an easy and quick way of making quiche…love it!

    Reply

  41. Yum, I just made this on a nippy Spring Day here in Cape Town, South Africa. My only addition was bacon, because EVERYTHING is better with bacon😉. Thanks for a super recipe

    Reply

  42. Delicious! Along with the ingredients listed I added some fried chopped bacon and fried up a few sliced mushrooms. Because of the extra ingredients I increased the eggs to 7 and added 1/4 cup 1/2 &1/2. Cheese was just the perfect amount. I used 2 cups Monterey Jack 1/2 cup mozzarella and 1/2 cup cheddar.
    Looked like the picture before going into the oven. It was a hit at the brunch I hosted. Definitely will make this again. Thanks for the recipe!

    Reply

    • Thanks Chris! I am thrilled to hear you used the recipe as a base and added your own special touch to it. Sounds like you made a great tasting quiche! Appreciate you taking the time and sharing your experience with this recipe 🙂

      Reply

  43. Has any one ever used canned spinach for this recipe?
    This recipe sounds fantastic but I don’t have fresh or frozen spinach…

    Reply

    • Great question Rowena! Although I have never tried, I am confident that you can get a great tasting quiche. Just like using fresh or frozen spinach, when sauteeing the spinach, make sure the liquid has evaporated before combining with the egg mixture. Another thought I have is that canned spinach usually has a higher sodium level than frozen… as a result I would suggest not adding any additional salt to the recipe. Would love to hear about your results if you do decide to try it. Thanks so much for dropping by 🙂

      Reply

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