I recently made this Crustless Spinach Quiche Recipe on a busy weekend morning, and I couldn’t believe how simple and delicious it turned out. I wanted something comforting but not too heavy, and skipping the crust made it lighter and quicker.
After one bite, I knew this recipe would become part of my regular rotation. It’s creamy, cheesy, and packed with tender spinach in every slice. If you love easy breakfast recipes that feel a little fancy, you’re going to enjoy this one.
Ingredients
This crustless spinach quiche uses simple, everyday ingredients. Each one plays an important role in creating that rich, custardy texture and balanced flavor.
- 1 tablespoon vegetable oil
Helps sauté the onion and prevents sticking. You can also use olive oil for a slightly richer flavor. - 1 onion, chopped
Adds sweetness and depth. Cook it until soft and translucent for the best flavor. - 1 (10 ounce) package frozen chopped spinach, thawed and drained
Make sure to squeeze out as much liquid as possible. Too much moisture can make the quiche watery. - 5 large eggs
The base of the quiche. They create that fluffy, custard-like texture when baked. - 3 cups shredded Monterey Jack cheese
Melts beautifully and gives a creamy, mild flavor. For best results, grate the cheese fresh from a block. - 1 cup milk
Helps lighten the eggs and create a smooth filling. Whole milk gives a richer result, but 2% works well too. - ½ teaspoon salt
Enhances all the flavors in the dish. - ¼ teaspoon ground black pepper
Adds subtle warmth and balance.
Note: These quantities make about 6 to 8 servings, depending on how large you slice the quiche. If you enjoy hearty breakfast-style dishes, you might also like this flavorful Honey Butter Chicken Biscuit Recipe for a sweet and savory morning option.
Variations
This crustless spinach quiche recipe is very flexible, which is one of the reasons I love it so much.
- For a dairy-free option, replace the milk with unsweetened almond or oat milk and use a dairy-free shredded cheese alternative. The texture may be slightly different, but it still works well.
- If you want more protein, add cooked and crumbled bacon, diced ham, or sautéed mushrooms. I’ve also tried it with chopped bell peppers for extra color and flavor.
- For a sharper taste, swap Monterey Jack with cheddar, Swiss, or feta cheese. A pinch of nutmeg or red pepper flakes can also enhance the flavor without overpowering the spinach.
Cooking Time
This recipe is quick to prepare and perfect for busy mornings or meal prep.
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
Having the right tools makes this recipe even easier.
- Large skillet – for sautéing the onion and warming the spinach
- Mixing bowl – to whisk together the eggs, milk, and seasonings
- Whisk – helps create a smooth, airy egg mixture
- 9-inch pie dish – for baking the quiche evenly
- Oven – preheated to ensure proper cooking and browning
How to Make Crustless Spinach Quiche Recipe?
This recipe comes together in simple stages. Follow each step carefully for the best texture and flavor.
Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). I like to lightly grease my pie dish to make sure nothing sticks and serving is easy later. Preparing the oven first ensures even baking from the start.
Sauté the Onion and Spinach
Heat the oil in a skillet over medium heat and cook the chopped onion until it becomes soft and translucent. Add the thawed and well-drained spinach, stirring until any remaining moisture evaporates. This step deepens the flavor and prevents a watery quiche.
Mix the Egg Base
In a large bowl, whisk together the eggs and milk until smooth and slightly frothy. Stir in the salt and pepper to evenly distribute the seasoning. This mixture forms the creamy foundation of your quiche.
Combine Cheese and Spinach Mixture
Add the shredded Monterey Jack cheese to the egg mixture and stir gently. Then fold in the cooked onion and spinach mixture, making sure everything is evenly combined. The filling should look thick and well blended.
Pour and Bake
Pour the mixture into the prepared pie dish and spread it evenly. Place it in the preheated oven and bake for about 45 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean when it’s done.
Cool and Serve
Once baked, remove the quiche from the oven and let it cool for at least 10 minutes. This resting time helps it firm up and makes slicing much easier. Serve warm or at room temperature for the best flavor.
Additional Tips for Making This Recipe Better
After making this crustless spinach quiche several times, I’ve picked up a few tricks that really improve the final result.
- I always squeeze the spinach in a clean kitchen towel to remove every bit of extra moisture. It makes a huge difference in texture.
- I prefer grating my own cheese because pre-shredded cheese doesn’t melt as smoothly. The flavor is also fresher.
- I let the quiche rest before slicing. When I rush this step, it tends to crumble slightly.
- I sometimes sprinkle a little extra cheese on top during the last 10 minutes of baking for a golden, bubbly finish.
- If I want cleaner slices, I chill the quiche slightly before cutting. It holds together beautifully.
How to Serve Crustless Spinach Quiche Recipe?
This quiche is incredibly versatile when it comes to serving. I love pairing it with a simple green salad tossed in a light vinaigrette for a balanced brunch plate.
For breakfast, serve it alongside fresh fruit and whole-grain toast. If you’re hosting guests, garnish the top with chopped fresh parsley or a sprinkle of paprika for a pop of color. For another creative breakfast idea that works well for brunch gatherings, check out this English Muffin Breakfast Pizza Recipe.
It’s also great for lunchboxes or picnics since it tastes delicious even at room temperature. Cut it into neat wedges and arrange them on a serving platter for an elegant presentation.
Nutritional Information
Here’s a quick look at the approximate nutritional breakdown per serving:
- Calories: About 300
- Protein: Around 18 grams
- Carbohydrates: About 5 grams
- Fat: Approximately 23 grams
These values can vary depending on the type of milk and cheese you use.
Make Ahead and Storage
Storing
Store leftover quiche in an airtight container in the refrigerator. It stays fresh for up to 3 to 4 days. Make sure it has completely cooled before sealing it to avoid excess moisture.
Freezing
You can freeze the quiche either whole or in slices. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place slices in the oven at 325°F until warmed through. You can also use a microwave for convenience, but I find the oven keeps the texture better.
Why You’ll Love This Recipe?
There are so many reasons this crustless spinach quiche stands out. Here are a few of my favorites:
- It’s incredibly easy to make. With simple steps and basic ingredients, it’s perfect even for beginners.
- It’s versatile and customizable. You can add meats, swap cheeses, or adjust seasonings to fit your taste.
- It’s lighter than traditional quiche. Skipping the crust reduces carbs and prep time while keeping all the flavor.
- It works for any meal. Breakfast, brunch, lunch, or even dinner—this dish fits every occasion.
- It’s great for meal prep. I love making it ahead and enjoying quick, satisfying slices throughout the week.
If you’re looking for a comforting, cheesy, and nutritious dish that doesn’t require complicated steps, this crustless spinach quiche recipe is one you’ll want to keep close. Once you try it, I’m pretty sure it’ll become a favorite in your kitchen too.
Crustless Spinach Quiche Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). I like to lightly grease my pie dish to make sure nothing sticks and serving is easy later. Preparing the oven first ensures even baking from the start.
- Heat the oil in a skillet over medium heat and cook the chopped onion until it becomes soft and translucent. Add the thawed and well-drained spinach, stirring until any remaining moisture evaporates. This step deepens the flavor and prevents a watery quiche.
- In a large bowl, whisk together the eggs and milk until smooth and slightly frothy. Stir in the salt and pepper to evenly distribute the seasoning. This mixture forms the creamy foundation of your quiche.
- Add the shredded Monterey Jack cheese to the egg mixture and stir gently. Then fold in the cooked onion and spinach mixture, making sure everything is evenly combined. The filling should look thick and well blended.
- Pour the mixture into the prepared pie dish and spread it evenly. Place it in the preheated oven and bake for about 45 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean when it’s done.
- Once baked, remove the quiche from the oven and let it cool for at least 10 minutes. This resting time helps it firm up and makes slicing much easier. Serve warm or at room temperature for the best flavor.
Notes
- I always squeeze the spinach in a clean kitchen towel to remove every bit of extra moisture. It makes a huge difference in texture.
- I prefer grating my own cheese because pre-shredded cheese doesn’t melt as smoothly. The flavor is also fresher.
- I let the quiche rest before slicing. When I rush this step, it tends to crumble slightly.
- I sometimes sprinkle a little extra cheese on top during the last 10 minutes of baking for a golden, bubbly finish.
- If I want cleaner slices, I chill the quiche slightly before cutting. It holds together beautifully.
