Crustless Spinach Quiche

A crustless spinach quiche is a light, savory pie that highlights tender spinach and creamy eggs without the fuss of pastry. It cooks faster, cuts calories, and keeps clean-up simple, making it a weekday breakfast or weekend brunch winner.

This version borrows ideas from a fluffy approach that keeps the center soft and slightly custardy if you like a lighter texture, see a related fluffy take on the dish for inspiration.

The Appeal of Crustless Spinach Quiche

I love this recipe because it feels seasonal and simple. Fresh or frozen spinach brings bright green color and a gentle vegetal sweetness. You get all the comfort of a baked egg dish without rolling dough. It suits quick family breakfasts, packed lunches, or a potluck contribution. If you want a lighter, airier version, this crustless style pairs well with the techniques in a similar fluffy crustless recipe that leans on extra whisking and folding.

What You’ll Love About This Crustless Spinach Quiche

This recipe balances mild, cozy flavors and straightforward steps. The eggs and milk form a creamy custard. A modest amount of cheese gives savory depth without overpowering the spinach. Fresh herbs brighten every bite.

It’s also fast. Wilted spinach mixes quickly with eggs and seasoning, and the whole dish bakes in under an hour. You can prep the filling the night before, then bake in the morning. That short window from prep to table makes this an easy favorite for busy days and relaxed weekends alike.

Ingredients and Substitutions

Gather pantry-friendly ingredients and a few choices for swaps. You’ll need eggs, spinach, milk or cream, cheese, and aromatics. These basics let you keep the quiche simple or tailor it to dietary needs.

What You’ll Need for This Recipe

• 6 large eggs
• 1 cup whole milk or ¾ cup milk + ¼ cup cream
• 8 oz fresh spinach (or 10–12 oz frozen, drained well)
• 1 cup shredded cheddar, gruyère, or a blend
• 1 small onion or 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1–2 tbsp olive oil or butter
• ½ tsp salt, ¼ tsp black pepper, pinch of nutmeg (optional)
• Fresh parsley or chives, chopped, for garnish

If you want to try a vegetable-forward twist, check a crustless vegetable quiche that shows easy ways to mix seasonal produce into the base: crustless vegetable quiche ideas.

Smart Swaps for Dietary Needs

• Dairy-free: swap milk and cheese for unsweetened almond or oat milk plus a plant-based shredded cheese.
• Lower-fat: use 2% milk and reduce cheese to ¾ cup.
• Higher protein: add a cup of cooked chopped white beans or cubed, cooked chicken breast.
• Gluten-free: the recipe is naturally gluten-free since it has no crust.

Smart Variation (Optional)

Fold in ½ cup ricotta for creaminess and a softer texture. For that idea, a spinach-ricotta approach shows how the curd adds silkiness: spinach ricotta quiche details.

How to Make Crustless Spinach Quiche

Work in a few clear stages: prep spinach and aromatics, whisk the egg base, combine and bake. Read through the full flow before starting.

Step-by-Step Cooking Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or a similar baking pan.
2. Sauté onion and garlic in olive oil or butter over medium heat until soft and translucent, 4–5 minutes.
3. Add fresh spinach in batches, stirring until wilted. If using frozen spinach, thaw and squeeze dry, then add to pan just to warm through. Season lightly. Let cool slightly.
4. Whisk eggs, milk (or milk + cream), salt, pepper, and nutmeg in a bowl until blended. Stir in ¾ cup of the cheese.
5. Mix the cooled spinach mixture into the egg base. Pour into prepared dish and sprinkle remaining cheese on top.
6. Bake 35–45 minutes, until the center sets and the top turns light golden. A knife inserted near the center should come out mostly clean with a slight moistness. Let rest 10 minutes before slicing.

Step	Details
1	Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2	Sauté aromatics, wilt spinach, and cool slightly.
3	Whisk eggs with milk, mix in spinach and cheese, and pour into dish.
4	Bake 35–45 minutes until set; rest 10 minutes before serving.

Tips for Texture, Timing & Tools

• Drain frozen spinach very well. Excess water thins the custard and can make the quiche weep.
• Let the filling cool a bit before baking to avoid overcooking the eggs.
• For a creamier center, use a mix of milk and cream. For a firmer slice, use all milk.
• Use a glass or ceramic dish for even browning. Metal pans may cook faster — check 5–10 minutes earlier.
• If you want to prepare ahead, assemble the quiche in the dish, cover, and refrigerate overnight; bake straight from cold, adding a few extra minutes.

Storage, Reheating

How to Store It Right

Cool the quiche completely, then wrap tightly or seal in an airtight container. Refrigerate for up to 4 days. For longer storage, cut into portions and freeze up to 2 months.

Reheating Without Losing Flavor

Reheat slices in a 350°F (175°C) oven for 10–12 minutes, or until warmed through. You can microwave individual slices (about 1–2 minutes), but the oven brings back more of the original texture.

A Dish Worth Making Again and Again

This quiche is forgiving and adapts to what’s in your fridge. For guidance on storing custard-style pies and similar baked goods, you can compare notes with a crustless custard recipe that has similar storage tips: crustless rhubarb custard pie guidance.

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FAQs

Can I make the quiche ahead of time?

Yes. Assemble and refrigerate, then bake within 24 hours. If baked ahead, cool and chill, then reheat in the oven.

Can I use frozen spinach instead of fresh?

Absolutely. Thaw thoroughly and squeeze out all excess liquid before mixing into the eggs.

Is this recipe gluten-free?

Yes—there’s no crust, so it’s naturally gluten-free. Watch labels on any added cheese or processed ingredients.

Can I freeze leftovers?

Yes. Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Conclusion

Crustless spinach quiche makes a simple, flexible meal any time of day. It’s quick to pull together, stores well, and welcomes many small substitutions to fit preferences. For another tested crustless spinch quiche resource with a keto-friendly angle, see Creamy Chicken and Broccoli Pasta.