Crustless Spinach Quiche
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Imagine a quiche so flavorful, you won’t even miss the crust. My Crustless Spinach Quiche is a perfect blend of spinach, three cheeses, and a touch of nutmeg, all baked to golden perfection.
Easy Crustless Spinach Quiche
Slide this Crustless Spinach Quiche onto your brunch table and watch it disappear in minutes! It’s a symphony of melted Gruyère, tangy feta, and fresh spinach, all coming together without the fuss of a crust. Perfect for when you want a hearty slice of comfort, minus the extra carbs, and trust me, it’s so chock-full of flavor, you’ll never look back.
- Olive oil: Use olive oil to sauté your ingredients; if needed, substitute with butter for a richer flavor.
- Onion: To build flavor. You can replace with a shallot.
- Garlic: Use as much or as little as you like.
- Fresh spinach: Brings color and nutrition; frozen spinach is a great alternative, just squeeze out the excess water.
- Eggs: The key binder for all the ingredients.
- Milk: Lightens the egg mixture; you can use any dairy-free milk, like almond or soy, if you’re avoiding dairy.
- Gruyere cheese: Melts beautifully for a creamy texture, but you can substitute Swiss cheese for a similar melt.
- Feta cheese: Gives a salty kick; goat cheese can be a creamy and tangy substitute.
- Parmesan cheese: Provides a nutty, salty depth; use Asiago cheese for a comparable flavor if needed.
- Salt and pepper: Essential seasonings, tailor to your taste.
- Nutmeg: Adds a hint of spice; but you can use ground cloves as well.
Making this Crustless Spinach Quiche is a breeze, truly. It’s a straightforward dish with a few simple steps, and before you know it, you’ll have a delicious quiche ready to enjoy.
First things first, heat your oven to 375°F (190°C) to get it nice and ready. While the oven’s heating up, grab a 9-inch pie dish and give it a good spray with cooking spray.
Next, place a skillet over medium heat and pour in the olive oil. Once it’s shimmering, add the chopped onion and garlic, and cook them until they’re soft. Now, add the fresh spinach to the skillet. Toss it around and cook it until it wilts.
In a mixing bowl, you’re going to whip the eggs and milk together. After they’re well-acquainted, stir in all that cheese – the Gruyère, feta, and Parmesan. Add that pinch of nutmeg for a subtle kick. Don’t forget to season with salt and pepper.
Take your spinach mixture and spread it evenly in your prepared pie dish. Then, cascade the egg and cheese mixture over the spinach. Give it a gentle stir in the dish to make sure the goodies are evenly distributed.
Slide the dish into your preheated oven and let it bake for 30-35 minutes. You’re aiming for a quiche that sets firm and sports a lovely golden-brown top. Once it’s done, let it sit for a few minutes before slicing and serving.
How To Serve
Serving this Crustless Spinach Quiche is as fun as making it! You can pair it with a variety of sides to turn it into a feast. Think of light salads, some hearty bread, or even a bowl of soup to make your meal complete.
No-Knead Baguette
Easy Tossed Salad
Tomato Bisque
Creamy Cucumber Salad
Frequently Asked Questions
Can I make this quiche ahead of time?
Absolutely! You can prepare the quiche a day in advance and store it in the refrigerator. Just reheat it in the oven before serving.
Is this quiche freezer-friendly?
Yes, it is! Once the quiche has cooled down, wrap it tightly and pop it into the freezer. It’s perfect for those days when you need a quick meal. Just thaw it overnight in the fridge and reheat it in the oven.
Can I use other types of cheese in this quiche?
Definitely! While Gruyère, feta, and Parmesan are my go-tos, feel free to experiment with your favorite cheeses. Cheddar, mozzarella, or even blue cheese can add a new twist to the flavor.
Can I add meat to this quiche?
Of course! If you’re a meat lover, try adding cooked bacon, ham, or even chicken for some extra protein. Just make sure the meat is cooked before you add it to the mix.
Expert Tips
- Pre-cook your spinach: Always sauté your spinach before adding it to the quiche to remove excess moisture, which prevents a soggy bottom.
- Let the quiche rest: After baking, let the quiche sit for a few minutes before slicing. This helps it set and makes slicing easier.
- Use room temperature ingredients: Bring eggs and milk to room temperature before mixing. This ensures a smoother, more uniform mixture.
- Experiment with herbs: Add fresh herbs like basil, thyme, or chives for an aromatic twist.
- Check for doneness correctly: Insert a knife near the center of the quiche; it should come out clean when the quiche is perfectly cooked.
Storage
Once it’s cooled down, you can cover this crustless spinach quiche with aluminum foil or plastic wrap and keep it in the refrigerator for up to 4 days or in the freezer for up to 3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge and reheat in the oven until it’s warmed through.
More Quiche Recipes
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Crustless Spinach Quiche
Video
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 10 ounces fresh spinach (roughly chopped)
- 4 large eggs
- ½ cup milk
- 1½ cups Gruyere cheese (shredded)
- ½ cup feta cheese (crumbled)
- ½ cup Parmesan cheese (grated)
- salt and pepper (to taste)
- 1 pinch nutmeg
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 375°F (190°C). Generously spray a 9-inch pie dish with cooking spray.
- Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until they’re soft and smelling heavenly, just a couple of minutes. Add the spinach to the skillet and cook until wilted, which should take about 3-4 minutes.
- In a mixing bowl, beat together eggs and milk. Stir in the Gruyère, feta, and Parmesan cheeses, along with a pinch of nutmeg. Season with salt and pepper, and whisk it all together.
- Spread your spinach mixture in the prepared pie dish. Pour the egg and cheese mixture over the spinach. Give it a gentle stir in the dish to make sure the goodies are evenly distributed.
- Pop your dish into the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
- Let it cool for a few minutes before slicing. This helps everything set nicely.
Equipment
Notes
- If using frozen spinach, thaw and squeeze out excess water thoroughly to prevent a soggy quiche.
- Feel free to mix up the cheeses based on your preferences or what you have on hand.
- For a richer flavor, substitute half of the milk with heavy cream.
- Add cooked, chopped bacon or ham for an extra protein boost.
- Serve the quiche with a side salad or fresh fruit for a complete meal.
- This quiche can be made a day ahead and reheated, making your meal prep easier.
- Leftovers store well in the fridge for up to 4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Great recipe and easy to put together! I love that it is loaded with spinach and makes a delicious meatless meal.
Your Crustless Spinach Quiche is definitely a keeper. Absolutely delicious and a good choice for those unable to eat meat at certain times during the year.
Plan on making the Quiche again and soon.
So glad you liked it!
This recipe is a keeper! The only change I made was using Gouda instead of Gruyere, because that’s what we had. So quick and easy, as well as delicious!
Glad you enjoyed it!
Can’t wait to make this! Need to cut my carbs and this will be perfect. May try it as breakfast muffins. Great as an eat and run meal!
I find that even the slightest hint of nutmeg (scent or taste) ruins food for me, except in desserts, so I won’t use it.
I know this will be delicious because your recipes are great! Thanks!
My pleasure, let me know how you like it!