Crustless Spinach Quiche
on Apr 16, 2011, Updated Jun 28, 2024
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Straightforward yet flavorful, crustless spinach quiche is an easy and healthy breakfast that you can customize or keep simple!
Give me all the easy breakfasts, please and thank you. Especially as school is starting back up and mornings get a little crazier than they are in the summer, a simple breakfast can go a LONG way. Can I get an amen? Enter this delicious and simple crustless spinach quiche.
Packed with spinach, cheese, onion, garlic, and eggs, it’s got all kinds of nutrients and yummy flavors to fill you up right at the start of the day. (Or if you’re more of a breakfast-for-dinner crew, this is a perfect option to end the day, too!) I love that it’s low-maintenance, but there’s also plenty of room to improvise.
Table of Contents
Why You’ll Love This Recipe
- Gluten-Free: No crust means no flour! This is a delicious breakfast or main dish for anyone sensitive to gluten.
- Elegant Yet Simple: Even the name sounds fancy but it is so simple to make!
- Great for Meal Prep: Quiche can be baked ahead of time, stored in the fridge, and then warmed up when you’re ready to eat it.
- Customizable: You can add or subtract veggies, use different cheeses, and even add some cooked meats like bacon, sausage, or ham into the mix.
Ingredients
- Olive Oil
- Onion
- Garlic
- Frozen Chopped Spinach
- Eggs
- Shredded Cheese
- Milk
- Salt and Pepper
See the recipe card below for full information on ingredients and quantities
Popular Substitutions and Variations
- You can vary this recipe by changing up the vegetables, cheeses, and adding meats.
- You can substitute fresh spinach for the frozen spinach. It will just take a little longer to cook down and become soft than the frozen type.
How to Make Crustless Spinach Quiche
Step #1. Preheat the oven and grease a 9-inch pie plate. Heat the oil in a large skillet over medium-high heat. Cook the garlic and onions until the onions are soft. Stir in the spinach and cook until it the moisture has evaporated.
Step #3. Add the spinach mixture and stir. Pour the mixture into the pie plate.
Step #2. In a large bowl, combine the milk, eggs, cheese, salt, and pepper.
Step #4. Bake 30 minutes or until the eggs are set. Let cool 10 minutes then serve.
Recipe FAQs
The main difference between a frittata and crustless quiche is that frittatas have no or very little milk or cream, while quiche do have milk or cream. Plus, frittatas are first cooked on the stove, while quiche is normally completely baked in the oven once you add the eggs to the pan.
Quiche lasts for up to 3 to 4 days if stored covered in the fridge. In the freezer, it’ll keep for up to 3 to 4 months.
If you want to just reheat a slice of crustless quiche, a simple 45-second zap in the microwave should do the trick (but make sure you cover it with a paper towel). To reheat a larger portion, set your oven to 350 degrees F., cover the quiche with foil, and bake for about 20 minutes, or until heated through.
Yes! This is a great dish to bring to a brunch gathering or to have ready for a busy morning. Just cook it the night before, let it cool completely, cover it tightly, and refrigerate overnight. Reheat it in the morning or whenever you’re ready to serve.
Expert Tips
- If the top starts to brown too quickly (before the eggs are fully cooked), cover it loosely with foil towards the end of the baking time.
- For the best flavor, use a cheese that has a strong flavor like sharp cheddar, Swiss, or parmesan.
- You can divide the quiche mixture into a greased muffin tin, bake, and freeze for an easy “grab and go” meal.
- Squeeze as much of the moisture out of the frozen spinach as you can before adding it to the skillet. The rest will cook out there.
How to Freeze Crustless Spinach Quiche
- Cool the quiche completely, then wrap it in plastic wrap, and then wrap it again in aluminum foil. You can freeze it for up to two months that way. Thaw it overnight in the refrigerator before reheating.
More Egg Recipes to Consider
Breakfast Recipes
Breakfast Quesadillas
Breakfast Recipes
Breakfast Tacos
Breakfast Recipes
Breakfast Burritos
Breakfast Casseroles
Biscuits and Gravy Casserole
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Crustless Spinach Quiche
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 to 2 cloves garlic, minced
- 1 10-ounce package frozen chopped spinach, thawed and drained
- 8 eggs, beaten
- 1 1/2 cups shredded cheese, I’d go for a nice sharp cheddar or a cheddar-parmesan mix
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan.
- Heat oil in a large skillet over medium-high heat. Add onions and garlic to cook, stirring occasionally, until onions are soft.
- Stir in spinach, and continue cooking until excess moisture has evaporated.
- In a large bowl, combine eggs, cheese, milk, salt, and pepper. Add spinach mixture, and stir to blend.
- Dump into pie pan.
- Bake in preheated oven, until eggs have set, about 30 minutes.
- Let cool for 10 minutes before serving.
Notes
- So many options for additions: sauteed bell pepper and mushroom are great in this (cook them with the onions!).
- Use your favorite cheese or a mix of a few.
- Serve with a side of biscuits and some fresh fruit for an easy meal.
- Quiche freezes beautifully. Use it for meal prep or even double the recipe so you can eat one now and freeze one for later.
Nutrition
This post was originally published in 2011, and has been updated and rephotographed in August 2019.
Easy and good…..
This looks so good. I’m trying to break up with my quiche crust but we are dairy free due to allergies. Do you think this would still work without the cheese in it?
Yep, I make it really often without the cheese. If you’d like something else in it, like bacon or ham, feel free to add it too!