Deliciously Fluffy Crustless Spinach Quiche Recipe for Healthy Mornings

This fluffy crustless spinach quiche is light, savory, and easy. It is perfect for brunch, lunch, or a quick weeknight dinner. No crust means less work and fewer carbs, but you still get a tender, custardy center and golden top. You’ll whisk, pour, bake, and enjoy.

Why Make Fluffy Crustless Spinach Quiche

This quiche is a simple, budget-friendly way to feed a crowd or plan meals for the week. It skips the crust, so you save time and keep it lighter, yet it still tastes rich and satisfying. Spinach adds color, mild flavor, and a boost of greens. Eggs bring protein, while a mix of cheeses gives it a creamy, fluffy bite.

It also fits the seasons well. In spring, fresh spinach shines. In cooler months, frozen spinach makes it an easy pantry staple. Serve it warm for cozy weekends, or pack cold slices for work lunches. You can change the mix-ins to match what you have: use different cheeses, toss in mushrooms, or add ham or bacon. It holds well, reheats nicely, and works for brunch, holidays, and potlucks. If you want a reliable, crowd-pleasing dish that tastes great any time of day, this quiche is a keeper.

Why You’ll Love This Fluffy Crustless Spinach Quiche

Cozy Flavor with Everyday Ingredients

You only need eggs, spinach, cheese, milk, and a few basics. The flavors are homey and warm, and the texture stays soft and airy.

Quick to Make, Easy to Love

There’s no crust to roll. Just sauté, whisk, pour, and bake. It’s weeknight simple and special-occasion good.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 5 large eggs
• 1 cup milk or half-and-half
• 1 cup cottage cheese or ricotta (for extra fluff)
• 1 cup shredded cheese (Gruyère, Swiss, or cheddar)
• 10 oz frozen chopped spinach, thawed and squeezed very dry (or 5–6 oz fresh, wilted)
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan
• 1 tablespoon olive oil or butter
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• Pinch red pepper flakes (optional)
• Nonstick spray or butter for the dish

Tools: 9-inch pie dish or 9-inch square pan, skillet, whisk, bowl.

Smart Swaps for Dietary Needs

• Dairy-free: Use unsweetened almond or oat milk, dairy-free ricotta, and dairy-free shredded cheese.
• Lower fat: Use 2% milk and part-skim cottage cheese; skip extra Parmesan.
• Low carb/keto: Recipe is already low carb; use full-fat dairy for best texture.
• More protein: Add 1 extra egg or 1/2 cup cooked diced ham or turkey.
• No onion/garlic: Swap in 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder.

Smart Variation (Optional)

• Mushroom & Swiss: Sauté 1 cup sliced mushrooms; use Swiss cheese.
• Feta & Sun-Dried Tomato: Swap 1/2 cup feta for part of the shredded cheese; add 1/3 cup chopped sun-dried tomatoes.
• Bacon & Cheddar: Add 1/2 cup cooked, crumbled bacon; use sharp cheddar.

How to Make Fluffy Crustless Spinach Quiche

Step-by-Step Cooking Instructions

1. Heat oven to 350°F (175°C). Grease a 9-inch pie dish.
2. Prep spinach: If using frozen, thaw and squeeze very dry. If using fresh, sauté until wilted and squeeze out moisture.
3. Sauté aromatics: Warm olive oil in a skillet over medium heat. Cook onion 3–4 minutes until soft. Add garlic 30 seconds. Stir in spinach to drive off extra moisture. Cool slightly.
4. Whisk custard: In a large bowl, whisk eggs until foamy, 20–30 seconds. Whisk in milk, cottage cheese (or ricotta), salt, pepper, and nutmeg.
5. Combine: Fold in shredded cheese, Parmesan, and the spinach mixture.
6. Bake: Pour into the dish. Bake 35–40 minutes, until puffed, set at the edges, and just slightly jiggly in the center. A knife near the center should come out mostly clean.
7. Rest: Cool 10–15 minutes before slicing. It will set and slice cleanly.

Tips for Texture, Timing & Tools

• Squeeze spinach very dry to prevent a watery quiche.
• Whisk eggs until lightly foamy for extra fluff.
• Do not overbake. Pull it when the center has a gentle jiggle.
• Glass or ceramic dishes may need 5 extra minutes. Metal bakes faster.
• Let it rest before slicing for neat wedges.

Storage & Reheating

How to Store It Right

• Cool fully. Cover and refrigerate up to 4 days.
• Freeze slices: Wrap each slice in plastic, then foil, or place in airtight containers. Freeze up to 2 months. Label and date.

Reheating Without Losing Flavor

• Oven: 325°F (165°C) for 10–15 minutes (cover with foil).
• Air fryer: 300°F (150°C) for 5–7 minutes.
• Microwave: 50% power in short bursts to avoid rubbery eggs.

A Dish Worth Making Again and Again

It reheats well, tastes great hot or cold, and takes on new flavors with easy swaps. Keep it in your rotation for a fast, feel-good meal.

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FAQs

Can I use fresh spinach instead of frozen?

Yes. Use 5–6 oz fresh spinach. Sauté until wilted, then squeeze out as much liquid as possible before adding.

How do I keep a crustless quiche from getting watery?

Dry the spinach well, cook off moisture with the onion and garlic, and do not overbake. Let the quiche rest so it sets.

Can I make it ahead?

Yes. Bake, cool, and refrigerate up to 2 days. Reheat before serving, or serve at room temperature.

What cheeses work best?

Gruyère, Swiss, cheddar, mozzarella, or feta all work. Use one cup total shredded cheese plus a little Parmesan for depth.

Final Thoughts

This fluffy crustless spinach quiche is simple, flexible, and satisfying. With a few pantry staples and one pan, you get a light, savory bake that fits breakfast, brunch, or dinner. Change the mix-ins to match your mood, and enjoy it fresh or reheated all week.

Need another way to enjoy high-protein meals without relying on meat? Our Recipes is a flavorful, filling dinner that fits the bill beautifully.

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