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.
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
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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.
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.
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Marguerite Bradley
This was 5 star. I added 3 cheeses 2 cup Swiss 1/2 c Monterey Jack and 1/2 c mozzarella. No nutmeg or parsley. Fantastic will make it many times now.
Maria
Thanks so much Marguerite! Your variation of this spinach quiche sounds fantastic! Thanks so much for taking the time to share 🙂
Chris
Yum! Thanks for this. Works great as is but also as a base to use up veggies at the end of the week. Side note, if you add smoked salmon to it the quiche would be Pescatarian friendly but no longer Vegetarian.
Maria
What a fantastic idea! Thanks so much for sharing Chris. Appreciate you taking the time to leave a comment. Have a great weekend!
Amy
This was so good!! I added some diced ham to it but it would’ve still be amazing without it. I was cautious because the ingredients seem so simple and I thought it would lack it flavor but it’s the best quiche and I didn’t miss the crust AT ALL!
Maria
I am thrilled to hear you enjoyed this spinach quiche Amy. I am sure the diced ham added another level of flavor to this quiche, sounds delicious! Thanks so much for taking the time and sharing your experience with this recipe, appreciate it 🙂
Dellesa Forbes
Say you want to add potatoes when would you add it and what the process
Maria
Interesting suggestion Dellesa! I would dice and boil the potatoes… cook until fork tender; drain and then add them to the rest of the cooked vegetables. I would love to hear about your results if you do decide to try it. Appreciate your comment, thanks for stopping by 🙂
Michelle L
Made this for brunch followed recipe except added smoked gouda it came out awesome. Even those who put their noses up at the thought of trying a spinach quiche. Loved the recipe
Thank you for sharing
Michelle L
Maria
My pleasure Michelle! Thank you for sharing… smoked gouda sounds amazing! Can’t wait to try it.
Bj
I’m from Oklahoma and believed real men don’t eat quiche. But, I’ve always secretly enjoyed a piece of spinach quiche whenever I can.
Today I made your quiche exactly as you said to and it was wonderful. I did bake it in mini bundt cups and there was about 1/2 cup left-over. What I really enjoyed was putting the left-over raw quiche in the skillet and frying it. It was scrumptious. I especially liked the way it got crunchy on the outside. Thank you.
Maria
lol…Love this 🙂
I am thrilled to hear you enjoyed this Crustless Quiche recipe Bj. I love the idea of mini bundt cups… perfect for brunch. Thanks so much for taking the time to share, appreciate it 🙂
San
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.
Maria
My pleasure San. So happy to hear you enjoyed this crustless quiche. Thanks for taking the time to share, appreciate it 🙂
Anne
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.
Maria
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 🙂
Rowena
Has any one ever used canned spinach for this recipe?
This recipe sounds fantastic but I don’t have fresh or frozen spinach…
Maria
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 🙂
Chris
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!
Maria
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 🙂