Welcome to your new favorite go-to meal! This Crustless Spinach Quiche is the perfect blend of simplicity, flavor, and nutrition. Whether you need a quick and healthy breakfast, a light lunch, or a satisfying dinner, this recipe delivers. It’s packed with savory spinach, creamy cheeses, and fluffy eggs, all baked to golden perfection without the fuss of a crust. It’s a naturally gluten-free and low-carb option that the whole family will love.
We’re going to walk through how to make this dish perfectly every time, ensuring it’s custardy and delicious, never watery or rubbery. Let’s get cooking!
Why This Crustless Spinach Quiche is a Must-Try
If you’re looking for a versatile and foolproof recipe, this is it. This easy crustless spinach quiche comes together in minutes and is perfect for meal prep. It’s a fantastic way to use up leftover spinach and cheese, and you can customize it with your favorite veggies or proteins. Plus, it’s a powerhouse of nutrients, making it a healthy choice you can feel good about serving.
Key Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create a rich and flavorful dish. Here’s what you’ll need:
- Fresh Spinach: The star of the show! We’ll be using fresh spinach, wilted down to concentrate its flavor.
- Eggs: Provide the structure and classic custardy texture of the quiche.
- Heavy Cream & Milk: A combination of heavy cream and milk creates a rich, tender texture. You can use half-and-half as well.
- Cheeses: A blend of Gruyère and Parmesan cheese gives the quiche a nutty, savory, and slightly sharp flavor.
- Onion & Garlic: These aromatics build a deep, savory flavor base.
- Seasonings: Nutmeg, salt, and black pepper are all you need to enhance the flavors perfectly.
Step-by-Step Instructions to Make Crustless Spinach Quiche
Making this quiche is incredibly straightforward. Follow these simple steps for a perfect result.
- Preheat and Prepare: First, preheat your oven to 375°F (190°C). Grease a 9-inch pie dish generously with butter or cooking spray.
- Sauté Aromatics and Spinach: In a large skillet over medium heat, melt a tablespoon of butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the fresh spinach in batches, allowing it to wilt down completely. It’s crucial to cook until most of the moisture has evaporated to avoid a watery quiche. Set aside.
- Mix the Egg Base: In a large bowl, whisk the eggs until they are light and frothy. Whisk in the heavy cream, milk, salt, pepper, and a pinch of nutmeg.
- Combine Ingredients: Stir the shredded Gruyère and grated Parmesan cheese into the egg mixture. Then, gently fold in the cooked spinach and onion mixture until everything is evenly combined.
- Bake to Perfection: Pour the entire mixture into your prepared pie dish. Bake for 35-40 minutes, or until the center is just set (it should have a slight wobble) and the top is golden brown.
- Rest and Serve: Let the quiche rest for at least 10 minutes before slicing and serving. This allows it to set up properly, making it easier to cut.
Pro Tips for the Perfect Quiche
Keep these simple tips in mind to ensure your crustless quiche turns out perfectly every single time.
- Squeeze the Spinach Dry: The most common issue with spinach quiche is excess water. After wilting the spinach, press it firmly with a spatula against the pan to remove as much liquid as possible. For frozen spinach, thaw it completely and squeeze it out with your hands.
- Don’t Overbake: Overbaking can lead to a rubbery texture. The quiche is done when the edges are set and the center has just a slight jiggle. It will continue to cook and set as it cools.
- Shred Your Own Cheese: Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly. For the best texture, buy a block and shred it yourself.
Delicious Variations to Try
This recipe is a fantastic base for creativity. Feel free to mix and match ingredients based on what you have on hand.
Add More Veggies
Mushrooms, bell peppers, broccoli, or sun-dried tomatoes are all wonderful additions. Just be sure to sauté any vegetables with high water content first to cook off the excess moisture.
Include Some Protein
For a heartier meal, add cooked and crumbled bacon, diced ham, or shredded chicken. For another fantastic breakfast option, try this easy low-carb breakfast casserole (coming soon).
Cheese Swaps
Feel free to experiment with different cheeses. Feta, goat cheese, cheddar, or Swiss would all be delicious in this quiche.
How to Store and Reheat Leftovers
This crustless spinach quiche is perfect for making ahead. Store leftovers tightly covered in the refrigerator for up to 4 days. You can also freeze individual slices or the whole quiche for up to 3 months. To reheat, warm it in the oven at 325°F (160°C) until heated through, or simply microwave for a quick meal.
What to Serve with Spinach Quiche
This quiche is a wonderful standalone meal, but it also pairs beautifully with a variety of sides. Serve it with a simple Greek salad for a light lunch, or alongside some homemade garlic knots for a more substantial dinner. For brunch, a side of fresh fruit or roasted potatoes is always a great choice.
Frequently Asked Questions about Crustless Spinach Quiche
Absolutely! This quiche is perfect for meal prep. You can bake it completely, let it cool, and store it in the refrigerator for up to 4 days. Reheat individual slices in the microwave or warm the entire quiche in the oven at 325°F (160°C) until heated through.
To freeze, first let the quiche cool completely. You can freeze it whole or in individual slices. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, to prevent freezer burn. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, it’s a very healthy option. It is naturally gluten-free and low in carbohydrates, making it suitable for keto and low-carb diets. It’s also packed with protein from the eggs and cheese, and rich in vitamins and minerals from the spinach.
We love the combination of nutty Gruyère and salty Parmesan. However, this recipe is very forgiving! You can substitute with other good melting cheeses like sharp cheddar, Swiss, Monterey Jack, or even add some feta or goat cheese for a tangy flavor.
A watery quiche is almost always caused by excess moisture from the vegetables, especially spinach. To prevent this, make sure you cook the fresh spinach until it has completely wilted and all the liquid has evaporated. If using frozen spinach, thaw it and squeeze out as much water as physically possible before adding it to the egg mixture.
We’d Love to Hear From You!
We hope you love this easy and delicious Crustless Spinach Quiche recipe! If you give it a try, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations on Pinterest!
Crustless Spinach Quiche Recipe
Crustless Spinach Quiche: Easy, Healthy & Delicious
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish.
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the fresh spinach to the skillet in batches. Cook, stirring occasionally, until all the spinach has wilted and the excess moisture has cooked off. Remove from heat.
- In a large mixing bowl, whisk the eggs until light and frothy. Whisk in the heavy cream, milk, salt, pepper, and ground nutmeg.
- Stir the shredded Gruyère and grated Parmesan cheese into the egg mixture. Gently fold in the cooked spinach and onion mixture.
- Pour the mixture into the prepared pie dish and spread evenly.
- Bake for 35-40 minutes, or until the center is just set and the top is golden brown. A knife inserted near the center should come out clean.
- Let the quiche cool in the pan for at least 10 minutes before slicing and serving.
Notes
Don't Overbake: The quiche will continue to set as it cools. Pull it from the oven when the center has a slight wobble to ensure a tender, custardy texture.
Storage: Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months.
