Crustless Spinach Quiche
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Crustless Spinach Quiche – packed with cheese, loaded with spinach, low carb, and not a soggy crust in sight.
Originally published in February 2024. Updated to make the instructions clearer and even easier to follow.
When I’m Eating Low Carb (Kinda)
I make this Crustless Spinach Quiche every time I go through one of my “I’m eating low carb now” phases, which is often, but usually lasts about five days, give or take a slice of sourdough. Still, this one sticks around even after the phase ends, because it’s that good.
We’re talking spinach sautéed with garlic and onion, plus three cheeses doing the heavy lifting, Gruyère for melt, feta for tang, and Parmesan for that salty hit. No crust means less mess, fewer carbs, and more room for filling. It’s cozy, easy, and just fancy enough to feel like you made something special, even if you’re still in your pajamas at noon.
Why You’ll Love This Crustless Spinach Quiche
- Crust-free, stress-free: No rolling, no blind baking, no soggy bottom drama.
- Low carb, high flavor: A triple cheese situation with spinach tucked in for balance (and, you know, nutrition).
- Brunch worthy but weeknight easy: It looks impressive, but it’s a one-pan, 30-minute miracle.
- Customizable to the max: Swap the cheese, add bacon, toss in herbs: it’s a choose-your-own-quiche adventure.
- Leftovers reheat like a dream: It’s just as good cold the next day, possibly better.
- Sauté your spinach: Always. Raw spinach = watery quiche = sad brunch.
- Frozen spinach? Totally fine: Just thaw and squeeze it like it owes you money.
- Add-ins welcome: Mushrooms, peppers, or chopped cooked bacon all play nice here.
- Gruyère is fancy, but flexible: Swiss, cheddar, even mozzarella can work. Use what you’ve got.
- Feta is non-negotiable: That salty bite balances the richness. Don’t skip it unless you really have to.
- Milk or cream, your call: Milk keeps it light. Cream takes it full brunch glam.
- Whisk the eggs like you mean it: Smooth, fluffy texture depends on it.
- Easy on the salt: The cheeses already bring plenty of seasoning to the party.
Heat your oven to 375°F (190°C). Grab a 9-inch pie dish and give it a generous spray with cooking spray. No crust means we’re skipping mess, not moisture proofing.
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sauté until soft and fragrant, your kitchen will smell amazing. Toss in the spinach and cook until fully wilted. If using frozen, make sure it’s thawed and squeezed out before it hits the pan.
In a big bowl, whisk the eggs and milk (or milk + cream). Stir in the Gruyère, feta, Parmesan, a pinch of nutmeg, and a little salt and pepper. The mixture should be rich, creamy, and speckled with cheese.
Spread your sautéed spinach mixture evenly in the pie dish. Pour the egg and cheese mixture over top. Give it a gentle shimmy or stir to distribute the filling evenly.
Pop it in the oven for 30–35 minutes, or until it’s golden on top and the center is set. You’ll know it’s done when a knife inserted near the middle comes out clean. Let it rest for a few minutes before slicing. It holds together better and tastes even richer once it’s had a moment to settle.
How To Serve
This quiche works for breakfast, brunch, lunch, or “I need something cheesy and green-ish right now.” Think of light salads, some hearty bread, or even a bowl of soup to make your meal complete.
Creamy Cucumber Salad
Easy Tossed Salad
Tomato Bisque
Roasted Red Pepper Soup
Frequently Asked Questions
Can I make this ahead of time?
Yes! Bake it, cool it, and store it in the fridge. It reheats beautifully, oven or microwave, your call. Great for lazy brunches or meal prep wins.
What cheeses can I use instead?
Gruyère, feta, and Parmesan are the dream team, but cheddar, mozzarella, Swiss, goat cheese, they all work. Use what you’ve got (or what needs using up).
Can I add meat?
Totally. Bacon, ham, sausage, just make sure it’s cooked first and not too greasy. You don’t want it messing with the custard texture.
Can I use non-dairy milk?
Yes! Almond or soy milk will work. Just make sure it’s unsweetened and unflavored, nobody wants vanilla quiche.
How do I know when it’s done?
The top should be golden, and a knife inserted near the center should come out clean. If it jiggles like Jell-O, it needs a few more minutes.
Storage + Reheating
- Fridge: Let the quiche cool completely, then cover it or transfer to an airtight container. It’ll keep in the fridge for up to 4 days.
- Freezer: Wrap slices individually or store the whole thing tightly wrapped for up to 3 months. Thaw overnight in the fridge before reheating.
- To Reheat: Warm slices in the microwave or reheat in a 350°F (175°C) oven for 10–15 minutes until heated through. The oven gives you the best texture, but the microwave wins for speed.
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
- Fresh or frozen spinach? Either works, just make sure it’s cooked and drained well.
- Want it richer? Swap half the milk for cream for a silkier texture.
- Make it your own. Add cooked bacon, mushrooms, or your favorite herbs to mix things up.
- Don’t skip the rest time. It helps the quiche set and slice cleanly.
- Perfect for meal prep. Make it ahead and enjoy all week.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
