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.
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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
- 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.
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!
Instructions
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!
FAQ
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.
Serving Suggestion
Cooked Radishes
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.
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
Easy Crustless Spinach Quiche Recipe
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.
Video
Notes
Nutrition
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.
Joanne T T Jones
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!!!
Maria
My pleasure Joanne, enjoy. Thanks for taking the time to comment 🙂
Lori Yelizarov
I’m looking to serve this to a group of 20, can it be doubled or tripled and baked in a large Pyrex’s.
Maria
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 🙂
Doreen
I was low on cheddar, so made up the difference with 4 oz cream cheese. Whoa! Simple AND delicious! That’s my kinda cookin♥
Maria
Love it! Thanks for taking the time to comment 🙂
Caresse
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!
Maria
Sounds fantastic! Thanks for sharing Caresse 🙂
Jill Henderson
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!!
Maria
Fantastic variation! Thanks for dropping by Jill 🙂
Helen
Is this good cold?
Maria
Yes, it taste equally great hot or cold. Thanks for dropping by 🙂
Denise
This was my first time a king quiche–I came out PERFECTLY! Thank you!!!
Maria
My pleasure Denise! Appreciate you taking the time to comment.
Nancy
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.
Maria
Yes, I agree… I would sauté the mushrooms before adding them to the rest of the vegetables in the quiche. Appreciate your comment 🙂
Martha L
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!
Maria
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 🙂
LILI
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
Maria
Fantastic Lili! I am thrilled to hear. Thanks so much for taking the time to write back to me. Have a great evening 🙂