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    Home » Main Dishes » Easy Crustless Spinach Quiche Recipe

    Easy Crustless Spinach Quiche Recipe

    June 21, 2022 , Updated March 28, 2025 Maria 283 Comments

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    A slice of spinach quiche on a white plate.

    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. 

    A slice of the spinach quiche on a plate.

    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.

    Ingredients to make a spinach quiche without a crust on a wooden board.

    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
    • asparagus
    • zucchini
    • 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.

    An overhead photo of a crustless quiche.

    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).

    A slice of the spinach quiche on a plate.

    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!

    Jump to:
    • Instructions
    • FAQ
    • Serving Suggestion
    • Recipe origins
    • Recipe

    Instructions

    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 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.

    Four process shots involve combining the spinach with the cheeses.

    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!

    The spinach, egg and cheese filling for a crustless quiche in a pan.

    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!

    A close-up photo of a slice of spinach quiche on a plate.

    FAQ

    How to Store and Reheat

    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!

    How to Freeze 

    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. 

    Serving Suggestion

    Roasted radishes next to tuna patties on a white plate.

    Cooked Radishes

    Roasted or air-fried radishes are a fantastic side dish that pairs perfectly with quiche. Great for lunch or dinner!

    GET THE RECIPE

    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. 

    Recipe origins

    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,

    Maria 

    ★★★★★ 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!

    Recipe

    Spinach and cheese quiche next to a salad on a dinner plate.

    Easy Crustless Spinach Quiche Recipe

    If you have frozen spinach, eggs, cheese and ONE onion, you can make this Simple Easy Crustless Spinach Quiche
    4.94 from 92 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 260kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 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

    Instructions

    • 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.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    To prevent your quiche from becoming too moist, cook the vegetables before adding them to the egg mixture.
    If you have a few extra minutes, shred your own cheese as this will ensure a fresher, preservative-free product -plus it is cheaper!
    You really can use any combination of cheeses for this recipe. Gruyere, swiss,mozzarella,asiago,cheddar,feta, ricotta, etc.
    Since every oven heats differently, start checking your quiche 5-10 minutes before the recommended time. Once the top is firm to the touch, your crustless quiche is ready!
     
    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

    Serving: 1serving | Calories: 260kcal | Carbohydrates: 5g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 180mg | Sodium: 490mg | Potassium: 383mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5065IU | Vitamin C: 15.8mg | Calcium: 356mg | Iron: 2.3mg
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    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.

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    Filed Under: Breakfast and Brunch, Main Dishes, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Jo

      December 28, 2024 at 5:11 pm

      Thanks Maria, I made it with frozen spinach and cooked out the extra moisture. This is FABULOUS!! Love your channel and wonderful recipes.

      Reply
      • Maria

        January 25, 2025 at 12:09 pm

        Thanks so much for sharing Jo!

        Reply
      • Beth I Marker

        April 05, 2025 at 8:46 pm

        4 stars
        I added 2 more eggs and some bacon bits. We would prefer more eggs and less of other ingredients. But overall it was good. Thanks

        Reply
        • Maria

          April 07, 2025 at 8:44 am

          Appreciate your comment Beth. Thanks for taking the time to share.

    2. Rod

      December 24, 2024 at 3:26 pm

      5 stars
      I’ve made this probably a dozen times. Love it, going to fix one for later on Christmas dinner. Thanks for the recipe it’s a go to for me.

      Reply
      • Maria

        January 02, 2025 at 2:47 pm

        Thanks so much Rod! Happy New Year!

        Reply
    3. Jo

      October 12, 2024 at 10:06 pm

      Can I make without cooking the fresh spinach?

      Reply
      • Maria

        October 27, 2024 at 10:15 am

        Great question, Jo! You can skip cooking the fresh spinach, but it might add extra moisture, making the quiche a bit softer. That’s why I like to give the spinach a quick sauté—to keep the texture nice and firm without the extra liquid. Hope it turns out perfect for you!

        Reply
    4. RoseMarie

      August 27, 2024 at 8:05 pm

      I made this for the first time to take to a lunch!! Wondering if I may have used too much cheese, as it was pretty dense and “heavy”! Flavor was good but I might tweak it next time with less cheese!!!
      Thanks so much!

      Reply
      • Maria

        August 28, 2024 at 7:54 am

        Thank you so much for trying out the recipe! It sounds like you enjoyed the flavor, which is great to hear. If you found it a bit dense, reducing the cheese is definitely a good idea for a lighter texture. It could be the extra liquid or not sautéing the veggies enough. Try cooking the veggies longer to reduce moisture, which should help with the texture. Let me know how it goes if you make any tweaks!

        Reply
    5. Yvonne Mass

      May 03, 2024 at 10:26 am

      5 stars
      Love it because it’s simple and most ingredients are on hand.Yvonne

      Reply
      • Maria

        May 04, 2024 at 9:38 am

        Thank you kindly Yvonne ♥

        Reply
    6. Diane

      February 24, 2024 at 5:45 pm

      5 stars
      I have been making this for years. Always delicious and satisfying. I change up the cheese depending on what is in refrigerator

      Reply
      • Maria

        March 01, 2024 at 8:07 am

        Thanks for sharing Diane!

        Reply
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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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