Do you like easy dinner recipes? If you do, this Crustless Spinach Quiche is for you! If you have spinach, eggs, cheese and ONE onion, you can make this dinner recipe for tonight! You might think you don’t like a quiche without crust, just try this recipe to be converted.
Why is this the best crustless quiche recipe
I have the perfect recipe for gluten-free, no-crust spinach quiche. Not only is it an easy dinner recipe that your whole family will enjoy, but this quiche dish tastes amazing, and it is a great recipe for beginners.
Here are some other reasons to love this crustless spinach and cheese quiche.
First of all, it’s easy. You can never go wrong with easy recipes, especially after a long day at work, bad weather or traffic. The basic ingredients for this recipe are spinach, eggs, cheese and ONE onion. That’s it!
Second of all, it’s versatile. This basic crustless quiche recipe is great as it is, but you can use it as a base recipe to create your signature vegetable spinach quiche. In other words, this recipe can easily be altered to suit your specific tastes and the available vegetables.
For example, replace about 1 to 1 ½ cups of spinach with some of these vegetables:
- roasted broccoli
- cubed potatoes
- sautéed mushrooms
- caramelized onions
- red peppers
- grilled vegetables
- roasted tomatoes or
- thinly sliced fresh tomatoes placed on the top (as suggested by one of the readers, thanks Vicki!)
Pro Tip: To prevent your quiche from becoming too moist, cook the vegetables before adding them to the egg mixture.
Although this gluten-free quiche is vegetarian, feel free to add in some:
- chopped bacon
- diced ham or other salumi…
or transform it into a smoked salmon quiche!
If you do not have any spinach, broccoli rabe, or Swiss chard are great alternatives! Remember, to eat those green leafy vegetables, they’re good for you!
You can also use any combination of cheeses for this recipe. Gruyère, Swiss, mozzarella, Asiago, cheddar, feta, ricotta, low-fat cottage cheese…all give different but wonderful results. You decide.
In this particular recipe for a spinach quiche, I combined 1½ cups of mozzarella, 1 cup of cheddar, and ½ cup of Ricotta (homemade and well-drained).
The third reason to love this quiche is that the leftovers are great!
So now that I have shared a few reasons why this is the best crustless quiche recipe, let me show you how easy it is to make!
The first thing that needs to be done is to cook the vegetables. This will allow the necessary time for them to cool off a little before adding them to the egg and cheese mixture.
- In a large skillet over medium heat, add 1 tablespoon of olive oil and saute 2 cloves of chopped garlic, followed by 1 diced onion.
- Once the onions have softened, add 10 ounces of spinach.
- Once the spinach has cooked down and has lost most of its moisture, set it aside to cool off while the egg and cheese filling is prepared.
Pro Tip: To prevent a soggy quiche, let the moisture evaporate completely from the spinach and onions.
While sauteing the spinach, let’s get started with the egg mixture.
- Whisk 5 eggs together until they become light and frothy.
- Add 3 cups of shredded cheese and combine with the eggs to get a uniform mixture.
- Add 1 tablespoon of freshly chopped Italian parsley, a pinch of nutmeg, ⅛ teaspoon of Kosher salt, and a pinch (or more) of black pepper. Once the sautéed spinach has cooled down, add it to the cheese mixture.
- Combine properly to distribute all of the ingredients evenly.
ProTip: If you have a few extra minutes, shred your own cheese as this will ensure a fresher, preservative-free product -plus it is cheaper!
Pour the mixture into the prepared pie plate and bake in a preheated oven at 350℉ (175 °C) for approximately 30-40 minutes until the center is set.
Pro Tip: Since every oven heats differently, check your quiche 5-10 minutes before the recommended time. Once the top is firm to the touch, your crustless quiche is ready!
Once the quiche is at room temperature, you can store it for up to 5 days in an airtight container. Reheat by baking or microwaving on low power with a little water added if needed!
To freeze, simply wrap the leftover slices of quiche, at room temperature, with some wax paper before wrapping it tightly with plastic wrap or foil so that there is minimal freezer burn. Place in an airtight container to further prevent ice formation. Best if consumed within one month as the quality deteriorates after an extended period in the freezer.
Roasted or air-fried radishes are a fantastic side dish that pairs perfectly with quiche. Great for lunch or dinner!
You’ll be pleasantly surprised at how well the quiche flavors pair with a salad. Some healthy options include this simple Italian salad or this easy-to-make marinated tomato salad.
When I came across this website and found this spinach quiche recipe without crust, it brought me right back to my childhood.
Growing up Italian meant that we would often have a frittata for supper. A frittata, as you probably know, is an egg-based dish that is a great vehicle to use leftover vegetables. My mom had so many signature frittata dishes. Whether it was with potato, zucchini, peas, or vegetable greens, they were all so delicious!
This easy crustless quiche is the perfect recipe for a no-fuss supper with only twenty minutes of prep work. Include a few special ingredients; it becomes the best quiche recipe for entertaining.
Simple, quick, and delicious.
And the leftovers, if you have any, are great for those packed lunches or as one reader suggested, just warm leftovers and add to a warm tortilla. What a great idea, thanks Martha!
THANKS SO MUCH for following and being part of the She loves biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this easy spinach quiche recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Easy Crustless Spinach Quiche Recipe
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 onion diced
- 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
- ⅛ teaspoon salt
- pinch pepper
- Spray a 10-inch pie plate with non-stick spray. Set aside.
- Preheat the oven to 350℉ (175 °C).
- Over medium heat, heat olive oil in a large skillet.
- Add garlic, stir-fry for 1 minute.
- Add onions and cook for about 5 minutes or until softened.
- Add spinach and cook, stirring occasionally until mixture has lost its’ moisture.
- Meanwhile, combine eggs, cheese, herbs and spices.
- Remove spinach mixture from heat and set aside to cool slightly for a few minutes.
- Combine cheese and spinach mixture.
- Pour mixture in prepared pie plate.
- Bake in the oven for approximately 30-40 minutes or until the center is set.
This post was originally published on February 4, 2015, republished on October 5, 2018 and again on June 21, 2022 with updated content, and photos. Thanks for sharing.
I made this in 2-6” spring form pans they turned out wonderful I added mushrooms that I had very taste. Cut in 1/4’s wrapped refrigerate great for brake time or grab and to snack
Thanks so much for sharing Sandy! Great idea!
I have made this many times. Our family loves it. What I haven’t done is prepped the night before cooking. Is this ok to do?
Thanks so much Shannon. I have never tried but there are a few readers that have left a comment with positive results. Enjoy!
Looks delicious! Do you think I could sautee veggie portion of quiche night before and just put it all together with eggs and cheese in the morning. Just trying to save some prep time in morning to visit with company.
Thanks for your interest Betty. Yes, that would work perfectly! Great comment!