Made with fresh spinach, eggs, and melty cheese, this crustless spinach quiche recipe is sure to please. Whether you're meal-prepping for the week or feeding your family, this savory quiche always delivers.
Jump to:
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Crustless quiche recipe
- It's low-carb and gluten-free, making it a great option for the whole family.
- Quick and easy to prepare, which makes it perfect for busy mornings or even weeknight dinners.
- It's also packed with protein and nutrients from fresh spinach and eggs, so you can feel good about feeding it to your family.
Not only is this easy egg bake great for weekend breakfast or even special occasions. But it's also a great option for brunch or dinner when you want something simple yet filling.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations
- Butter - You can use unsalted or salted butter for this breakfast dish. I used salted.
- Onion - When it comes to cooking, I find that a yellow or sweet onion works best.
- Fresh garlic cloves - I love the flavor of fresh garlic. However, you can use garlic powder or even jarred garlic if needed.
- Fresh baby spinach - You can use frozen, but fresh is best for texture and taste.
- Sliced mushrooms - Fresh mushrooms are recommended for this recipe, but canned can be used too.
- Eggs - Large eggs work best in this recipe.
- Milk - Adds richness to the quiche, but you can substitute with heavy cream or half and half if preferred.
- Cheese - Gruyere cheese works well, but feel free to use any melty cheese of your choice, mozzarella or sharp cheddar cheese.
- Spices - You will also need basic staples like salt and black pepper for seasoning.
Before you begin: essential tools
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
- 9-inch pie plate
- Large baking sheet or cookie sheet
- Large skillet
- Large bowl
Don't forget to check out my Amazon storefront for some of my favorite products!
Adaptable recipe – creative variations
- You can change the flavor by using a variety of cheeses such as mozzarella, swiss cheese, or even Mexican blends.
- Want more protein? Add diced deli meat or even cooked turkey sausage to your egg mixture.
- More veggies? You can add broccoli, zucchini, bell peppers, or even asparagus if you want to add more vegetables to your quiche.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Melt butter in a skillet over medium heat and saute onion until translucent. Add mushroom and keep on cooking until soft. Add garlic and spinach, and then continue to cook until welted.
- Take off the heat and pour it into the prepared pie dish.
- In a separate bowl, whisk together eggs, milk, salt, and pepper. Then mix in cheese
- Pour the egg mixture over the mushroom mixture. Bake in the center of your oven for 35 minutes
My notes
- If you are using frozen spinach, make sure that you use thawed spinach that has been drained and dried well.
- I like to spray my baking dish with nonstick cooking spray however you can also grease it with butter or shortening.
- Make sure that you remove any extra liquid from your spinach, as you don't your quiche to be watery.
Your questions answered: FAQs
The main difference is that frittata is started on the stovetop and then finished in the oven. In comparison, quiche is entirely baked in the oven.
Yes, spinach should be cooked before adding it to your quiche. This will help remove excess moisture and prevent a soggy texture in your quiche.
This easy crustless spinach quiche is done when the edges are set and the center is no longer jiggly. You can also insert a knife or toothpick into the center, and if it comes out clean, the quiche is fully cooked.
resh spinach is preferred, but you can also use frozen spinach. Just make sure it is thawed and squeezed dry before mixing them in.
Storage and reheating
Refrigerate – Store leftover quiche in an airtight container in the fridge for up to 4 days.
Freeze – Wrap the baked quiche in plastic wrap and freeze in an airtight container for up to 3 months.
Reheat – Heat in a 350°F oven until warmed through, preferred method. You can also heat slices in the microwave for 1–2 minutes or until heather thoroughly.
Make ahead
Quiche is great to make ahead and reheat. So, feel free to bake this dish up to 48 hours ahead of time and reheat it when you need it.
Perfect pairings: what to serve with
There are so many different side dishes that pair well with a quiche. Some of my favorite recipes to pair with this dish are this Panera Bread Greek Salad, Italian Potato Salad, or something light like this Easy Fruit Salad.
Related Recipes
- Does your family love eggs? This Breakfast Frittata is another egg dish that is perfect for brunch, breakfast, or even dinner.
- This Biscuit Breakfast Pizza is another great way to start off your day.
- These Spicy Deviled Eggs also make a great addition to your next brunch spread.
- If you loved this crustless spinach quiche, you’ll definitely want to try this Asparagus Quiche with Feta—it’s packed with fresh, seasonal flavors and a buttery crust that’s simply irresistible!
- Looking for another quick and delicious breakfast idea? This Egg in a Biscuit recipe is a fun, easy twist on classic breakfast flavors, perfect for busy mornings or weekend brunches!
This doubles as lunch the next day; we had it for dinner one night, and voila, lunch was minutes away in the oven. Don't you love that?
I hope you will try this recipe soon; let me know how did you like it.
Crustless Spinach Quiche
Ingredients
- 1 Tablespoon butter
- 1 small onion (140g) diced
- 2 garlic cloves minced
- 2 cups fresh baby spinach
- 8 oz sliced mushrooms
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 5 large eggs
- ¼ cup milk
- 1 ½ cup grated Gruyere cheese or sharp cheddar
Instructions
- Preheat oven to 350F and place a rack in the center of your oven. Grease a 9-inch pie dish, put it on a larger baking sheet and set aside.
- Melt butter in a skillet over medium heat and saute onion until translucent.
- Add mushroom and keep on cooking until soft.
- Add garlic and continue to cook for 30 seconds.
- Add spinach and continue to cook until welted.
- Take off heat and pour into the prepared pie dish.
- In a separate bowl whisk together eggs, milk, salt and pepper. Then mix in cheese
- Pour the egg mixture over the mushroom mixture.
- Bake in the center of your oven for 35 minutes or until dish is set and a knife inserted in the middle comes out clean.
- Cut into wedges and serve.
Nutrition
Sign up and learn more about Mediterranean flavors
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Claudia
Very easy, made room for creativity and delicious.
Nancy
Really thought this was surprisingly delicious!! It has great flavor and fills you up with a healthy plate. It’s my families favorite “breakfast for dinner”.