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Simple & Tasty Family-Friendly Recipes with an Italian Twist

Simple Easy Crustless Spinach Quiche

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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 crustless quiche, just try this recipe to be converted . 

An overhead shot showing the texture of the Crustless Spinach Quiche.

This recipe was originally published on February 4, 2015 and republished on October 10, 2018 with updated content, photos and a video.

I have the perfect recipe for a gluten free, no crust spinach quiche. Not only is it an easy dinner recipe that your whole family will enjoy but this quiche dish is also an easy dinner recipe for beginners.

A slice of the spinach quiche on a plate.

There are so many reasons to love this recipe.

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!

The mixture of cheese, eggs and spinach in a pie plate, ready to be baked.

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 and add in all of your favorite ingredients to create your signature spinach quiche. In other words, this recipe can easily be altered to suit your specific tastes.

For example, you can try incorporating some of these vegetables:

Pro Tip: It’s a good idea to cook your vegetables before adding them with the egg mixture.

Although this gluten free quiche is vegetarian, feel free to add in some:

  • chopped bacon;
  • diced ham or other salumi…

or keep it vegetarian and 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 spinach quiche, I combined 1 1/2 cups of mozzarella, 1 cup of cheddar and 1/2 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 perfect crustless quiche recipe, let me actually show you how easy it is to make!

How to make Spinach Quiche:

Four process shots show the garlic, onions and spinach being sauteed.

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 the oil and saute the garlic, followed by the chopped onions;
  • Once the onions have softened, add the 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: In order to prevent a soggy quiche, allow the moisture to completely evaporate from the spinach and onions.

Four process shots involving the whisking of eggs and incorporating the cheeses, spices and herbs to make the best crustless quiche.

While the spinach is being sautéed, let’s get started with the egg mixture.

  • Whisk the eggs together until they become light and frothy;
  • Add the shredded cheeses and combine in order to get a uniform mixture;
  • Add the herbs and spices;
  • Mix properly together.

ProTip: It you have a few extra minutes, shred your own cheese as this will ensure a fresher, preservative free product -plus it is cheaper!

Four process shots involve combining the spinach with the cheeses and baking the spinach quiche to perfection.

Once the sautéed spinach has cooled down a little, we can combine the two mixtures.

  • Add the spinach mixture to the egg and cheese mixture;
  • Combine properly to evenly distribute the ingredients;
  • Bake in a preheated oven at 350℉ until the spinach quiche is set.

Pro Tip: Since every oven heats differently, start checking your quiche 5-10 minutes before the recommended time. Once the top is set, your crustless quiche is ready!

Simple Easy Crustless Spinach Quiche

ORIGINS OF THE RECIPE FOR SIMPLE EASY CRUSTLESS SPINACH QUICHE:

Growing up Italian meant that we would often have a frittata for supper. A frittata, as you probably know, is an egg based dish which is a great vehicle to use leftover vegetables. One of my mom’s signature frittata dish was with peas; another one was with vegetable greens.

When I came across this website and found this Crustless Quiche recipe, it brought me right back to my childhood.

With only twenty minutes of prep work, this easy crustless quiche is the perfect recipe for a no-fuss supper. Include a few special ingredients and 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,

Maria 🙂

★★★★★ 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!

A freshly baked Crustless Spinach Quiche.

 

An overhead shot showing the texture of the Crustless Spinach Quiche.
4.91 from 21 votes
Print

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
Keyword crustless quiche recipes, crustless spinach quiche, easy crustless quiche, spinach quiche recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 260 kcal
Author Maria Vannelli RD (shelovesbiscotti.com)

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 Video

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.

 

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An overhead shot of the crustless spinach quiche

Looking for an easy dinner recipe? Try this Crustless Spinach Quiche! #shelovesbiscotti #dinner #easyrecipe #vegetarian #spinachquiche #crustlessquiche #easyquiche #quiche #quicherecipe #crustlessspinachquiche

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

  11. 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

  12. 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

  13. 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

  14. 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

  16. 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

  17. 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

  18. 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

  20. 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

  21. 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

  24. 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

  25. 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

  27. 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

  28. 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

  29. 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

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

    Reply

  32. 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

  33. 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

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

    Reply

  35. 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

  36. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. Going to make mine with canned spinach, because I have a few too many cans, I’m sure it will be fine, thanks for the tip of reducing sodium, though.

    Reply

    • So wonderful to hear Anne. Would love to hear about your results when you make this quiche with the canned spinach. Thanks so much for stopping by 🙂

      Reply

  45. I made this last night, I used a cup of Jarlsberg, cup of cheddar cup of mozz. I used way more spinach cause it was leftover from another recipe and I wanted to use it up. WOW!!! I figured we’d eat a little and the rest would be for a party today for an appetizer. there is one little piece left, we kept going back and cutting a piece and it was gone.
    Great recipe, I will be making this again. Thanks.

    Reply

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