Easy Crustless Spinach Quiche Recipe (2024)

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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 a quiche without crust, just try this recipe to be converted.

Easy Crustless Spinach Quiche Recipe (1)
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  • Why is this the best crustless quiche recipe
  • Instructions
  • FAQ
  • Serving Suggestion
  • Recipe origins
  • Recipe

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.

Easy Crustless Spinach Quiche Recipe (2)

First of all, it’s easy. You can never go wrong with easy recipes, especially after a long day at work, bad weather ortraffic. 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 tomatoesor
  • 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.

Easy Crustless Spinach Quiche Recipe (3)

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, orSwiss chardare 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).

Easy Crustless Spinach Quiche Recipe (4)

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!


Easy Crustless Spinach Quiche Recipe (5)

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.

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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!

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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!

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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

Easy Crustless Spinach Quiche Recipe (9)

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 acrossthis 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 MUCHfor following and being part of theShe loves biscotticommunity where you will findSimple & 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 (10)

Easy Crustless Spinach Quiche Recipe

If you have frozen spinach, eggs, cheese and ONE onion, you can make this Simple Easy Crustless Spinach Quiche

4.95 from 89 votes

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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


  • 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
  • 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.

Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.



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


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.

Easy Crustless Spinach Quiche Recipe (2024)


Is milk better than heavy cream in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

What is the formula for quiche? ›

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

What is the difference between a quiche and a crustless quiche? ›

Crustless quiche is similar to a traditional quiche where it has savory egg custard loaded with cheese and mix-ins, but it's baked without a pie crust. It's the easygoing egg bake answer to practically every breakfast problem I've ever seen.

Why is my crustless quiche soggy? ›

According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.

What is the milk to egg ratio for quiche? ›

They are masters of the quiche and long-ago settled on the perfect formula of one part egg to two parts liquid dairy. A standard large egg weighs two ounces and a cup of milk is eight ounces, so a good rule of thumb is two eggs per cup of milk.

What is a substitute for heavy cream in a quiche recipe? ›

Recommended substitutes: Whole milk, evaporated milk, coconut milk, onion cream.

Should quiche be cooked at 350 or 375? ›

BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.

Why do you put flour in quiche? ›

Stirring breaks down the bonds between the egg proteins causing a custard cooked on a stove-top to be less thick than custards baked in an oven. Cornstarch and flour help bind the proteins together and help keep the custard in a quiche from curdling.

Do you need to prebake pie crust for quiche? ›

Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.

What is another name for a crustless quiche? ›

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

Who sells crustless quiche? ›

Waitrose Ham & Cheese Crustless Quiche340g

Free range eggs and cream with the classic cheese and ham pairing, without a crust. A perfect quiche to serve at summer picnics or for lunch.

Why is my crustless quiche flat? ›

Too much liquid - the batter should not be runny so maybe you could reduce the liquid content just a little. Too much sugar in the cake can also sink the cake. In your recipe you use 2 cups of sugar for 2 cups of flour...

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

And if you're using an ingredient such as sautéed spinach, be sure to squeeze the liquid out before adding it to your quiche.

How do you know when a crustless quiche is done? ›

I like to gently shake the pie pan to distribute the eggs and remove any air bubbles. Finally, top with the thyme or chives! Bake the crustless quiche at 350°F for 30 to 40 minutes, or until the edges are golden brown and the eggs are set. Remove from the oven, slice, and serve!

Can you put too many eggs in a quiche? ›

Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.

Can you replace heavy cream with milk in quiche? ›

The answer is, yes you can, which is a relief. You do need some fat in there to help it set, but you can get that from the cheese. Using just milk and eggs as the basis for the filling works perfectly well and I figure you are more likely to have these ingredients in, which is way more helpful.

Is it better to use milk or heavy cream? ›

You can substitute regular milk for cream when you are trying to lower the fat content and overall calorie count of your meal. Take note that milk has fewer fat solids than cream, so it will be more watery and less viscous, and it will also taste notably less rich.

Is it better to bake with milk or heavy cream? ›

Whole milk is a good choice for general cooking and baking, as it adds richness and flavor without being too heavy. Heavy cream and heavy whipping cream are best for recipes that require a thick and creamy texture, or for making whipped cream.

Can I use 2% milk instead of heavy cream for quiche? ›

For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.

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