This Crustless Spinach Quiche is flourless, flavorful and made with simple ingredients. Perfect for healthy breakfast or brunch, as it’s packed with 11 grams of protein and only 163 calories per slice.
Why You’ll Love This Recipe
This crustless spinach quiche is truly crustless! If I usually add a bit of flour for texture when making my crustless zucchini quiche or spinach feta brownies, with this spinach quiche recipe I was able to keep it flourless. Therefore, each slice has 11 grams of protein and only 5 grams of carbs, and 163 calories.
Wonderfully fluffy and custardy inside, full of spinach and even with as little cheese as I added, it came out absolutely delicious!
Also this crustless spinach quiche recipe is very customizable. Use egg whites and less eggs, add meat for more protein or pack it with veggies. Please see Variations section below for possible add-ins.
Reader’s Review
Had this crustless quiche tonight. Delicious! Moist and tender, perfection! Added multi coloured cherry tomatoes cut in half on top after 30 min cooking. Thank you for this great, easy recipe. 🙂
Marie
Ingredients for Crustless Spinach Quiche
- Eggs: You will need 7 large eggs or a combination of eggs and egg whites.
- Spinach: If you use frozen chopped spinach in a packet, make sure to thaw it for at least 3 hours. You can also chop about 11 ounces box of baby spinach and saute until wilted. Be sure to squeeze extra moisture well! I prefer to buy organic spinach as leafy greens are heavy in pesticides.
- Cheese: You will need a combination of crumbly salty cheese like feta cheese and soft cheese like Mozzarella or cheddar cheese that melts and binds quiche ingredients.
- Milk: I used whole milk which is creamy and doesn’t add as many calories. You can use any unsweetened milk. It makes spinach quiche custardy.
- Onion, garlic, salt and pepper are pretty much only spices and flavorings I use. Fresh food and ingredients don’t need much!
- Fresh herbs: I usually have fresh parsley, or dill, or green onion on hand and adding them to a spinach quiche reminds me of Greek spanakopita. If you don’t have any, add a pinch of nutmeg, Italian seasoning or your favorite spice for more flavor.
Variations
- Egg whites: Replace any amount of eggs with egg whites using the ratio of 1 large egg = 3 tablespoons egg whites.
- Shredded cheese: You can use any cheese that melts well including smoked gouda for a nice smoky flavor.
- Hard cheese: In place of feta cheese, feel free to use cottage cheese, goat cheese or ricotta.
- Mushrooms: Throw in a few cups of sliced mushrooms after sauteing onion and garlic, saute a bit longer.
- Bacon: Add more protein and flavor with up to 1/2 cup of crumbled cooked bacon. Here is a quick tutorial how to cook bacon in the oven – so much less mess!
- Sausage: Dice up cooked chicken sausage or saute fresh sausage with onion and garlic. Then throw in the bowl with other ingredients.
How to Make Crustless Spinach Quiche
- Cook veggies: Saute onion and garlic in a tablespoon of oil just until translucent to give them flavor.
- Whisk eggs: Whisk egg mixture consisting of eggs, milk, salt and pepper.
- Combine: Add sauteed onion and garlic to egg mixture.
- Add everything else: Add squeezed spinach, both cheeses and parsley to the bowl with eggs, and mix well.
- Bake: Transfer spinach mixture to a 9-inch pie dish sprayed with cooking spray and bake in preheated oven to 350 degrees F oven for 50 minutes or until no more jiggly inside.
- Cool: It’s important to let a crustless spinach quiche rest for 10 minutes, so you can easily slice it. Then cut into 8 slices and enjoy!
Serving Ideas
Cottage Cheese Biscuits
Strawberry Spinach Salad Recipe
Greek Yogurt Dinner Rolls
How to Make Ahead, Store and Reheat
We love any quiche warm or cold! This makes it great for meal prep, picnic food or make ahead recipe.
Make ahead: Assemble spinach quiche recipe and refrigerate right in the pie dish covered for up to 2 days. Then warm up dish on the counter for about 30 minutes before baking to prevent dish from cracking and bake as per recipe.
Store: Keep in the fridge in airtight container for up to 5 days.
Reheat: Only if you have to because it tastes absolutely amazing cold. Reheat in a microwave until warmed through. Or you can do so in the oven at 350 degrees F which would take about 20ish minutes. Handy if you have almost all of quiche leftovers.
More Favorite Quiche Recipes
Crustless Broccoli Quiche
Crustless Cottage Cheese Zucchini Quiche
Tortilla Quiche
Crustless Cottage Cheese Sweet Potato Quiche
Crustless Spinach Quiche
Equipment
Ingredients
- 10 ounces frozen chopped spinach, thawed & squeezed well
- 1 large onion, finely chopped
- 3 large garlic cloves, minced
- 1 tablespoon oil, for frying
- 7 large eggs
- 3/4 cup any milk, I used 3.25% dairy milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 ounces soft cheese like Mozzarella or cheddar, shredded
- 2 ounces feta cheese, crumbled
- 1/2 cup parsley, dill or green onion, finely chopped
- Cooking spray, I use Misto
Instructions
- Preheat oven to 350 degrees F and spray 9" pie dish with cooking spray. Set aside.
- Preheat large non-stick skillet on low-medium heat and swirl oil to coat. Add onion and garlic; cook for 5 minutes, stirring occasionally.
- Meanwhile, in a large bowl add eggs, milk, salt, pepper and whisk well.
- Remove skillet from heat and transfer cooked onion and garlic to a bowl with egg mixture. Also add squeezed spinach, feta cheese, Mozzarella cheese, parsley and stir well to combine with spatula.
- Transfer mixture to previously prepared baking dish and bake for 50 minutes or until the middle isn’t jiggly anymore.
- Remove from the oven and let quiche cool off and set for about 10 minutes. Then slice into 8 slices and enjoy warm or cold!
Notes
- Store: Refrigerate leftovers in airtight container for up to 5 days.
- Freeze: For up to 3 months.
- Reheat: Only if you have to because it tastes absolutely amazing cold. Reheat in a microwave until warmed through. Or you can do so in the oven at 350 degrees F which would take about 20ish minutes. Handy if you have almost all of quiche leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello.
I made this last night and am just trying it now.
Really delicious.
I will definitely make this more often.
It’s a great time saver, because I now have breakfast or dinner for three days.
So glad you enjoyed it! Love that it saves you time and gives you meals for a few days, that’s always a win.
Hi,
I used fresh spinach and wilted it with onions. I didn’t have fresh parsley so used 1Tbsp dried. I used a herbed feta and mozzarella cheese. Sooo good! Thanks.
Great additions, Chris!
My second time to make this for my mom @ I. Last time used lowfat milk. This time used half @ half. Added chopped applewood smoked bacon. And for the cheese I used gruyere. I like it’s smooth texture and taste. Will know the results in about 45 min.
Glad to hear you are enjoying the recipe!
I’m wondering if I could add some wheat flour to this like your zucchini quiche recipe with the same effect? I love the way it added just a touch of crust flavor the way it sank to the bottom a bit.
I have not tested it that way, but it may work out! Can’t wait to hear how it goes.
Can I make this using almond milk and subbing Parmesan and aged Cheddar for the feta and mozzarella? I am on the Specific Carb Diet and can only use aged hard cheese and non-dairy.
Sure!
Had this crustless quiche tonight. Delicious!
Moist and tender, perfection!
(Added multicoloured cherry tomatoes cut in half on top after 30 min cooking,)
Thank you for this great, easy recipe 🙂
I am so happy to hear you loved this recipe, Marie. Tomatoes addition sounds wonderful, bet it looked pretty!
So good! Thanks for sharing, and it doesn’t blow up my carb count…Yum!😋
Your recipes look so good. I didn’t try any yet, but when I get the ingredients I will sure give it a try.
Barbara! Don’t be shy to leave a comment and star review when you give any of my recipes a try!
Hi I love the quiche so tasty and easy to make I love that it is healthy
I also made one with a cauliflower base and it was nice and healthy and easy to make
Thanks for your positive comment Ilona!