There's something about a warm slice of quiche that feels like a hug from the inside out. I still remember the first time I made a Crustless Spinach Quiche on a lazy Sunday morning, my kitchen smelled like heaven, and my daughter kept sneaking bites before I could even plate it. This easy breakfast quiche is packed with eggs, fresh spinach, and cheese, and honestly?
Skipping the crust makes it lighter, faster, and way less fussy. Whether you need a quick breakfast, meal prep for the week, or something impressive for brunch, this vegetable quiche has you covered.
Why You'll Love This Crustless Spinach Quiche
This crustless spinach quiche is one of those recipes that looks fancy but takes almost no effort. You can throw it together in about 10 minutes, pop it in the oven, and walk away. It's perfect for busy mornings, keto meals, or when you just want something healthy that actually tastes good.
My mom swears by adding cottage cheese for extra creaminess, and honestly, she's right. Plus, you can load it with whatever veggies you have lying around, like mushrooms, zucchini, or broccoli. It reheats like a dream, so you can make it once and eat it all week. And the best part? No one will miss the crust.
Jump to:
- Why You'll Love This Crustless Spinach Quiche
- What You'll Need
- How to Make Crustless Spinach Quiche
- Aliana's Kitchen Wisdom
- Easy Swaps and Variations
- Storage and Reheating Tips
- What to Serve With Crustless Spinach Quiche
- FAQs About Crustless Spinach Quiche
- More Recipes You'll Love
- Related
- Pairing
- More BREAKFAST
What You'll Need
You probably have most of these ingredients already. I love recipes like this because they don't ask much from your pantry, but they deliver big on flavor.
Core Ingredients
- 8 large eggs (the base of any good egg quiche)
- 2 cups fresh spinach, chopped (or 1 cup frozen, squeeze out the water first)
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- ½ cup cottage cheese or ricotta (adds richness and moisture)
- ¼ cup milk or heavy cream (makes it fluffy)
- ½ medium onion, finely diced (yellow or white)
- 2 cloves garlic, minced (fresh is best, but ½ teaspoon powder works too)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter or oil (to grease the pan)
Optional Add-Ins
Feel free to toss in ½ cup cooked bacon, diced ham, sautéed mushrooms, or even a handful of cherry tomatoes for color and extra flavor.
Want perfect results? Use the measurements in the recipe card.
How to Make Crustless Spinach Quiche
Prep Your Pan
Grab a 9-inch pie dish or springform pan and coat it well with butter or cooking spray. This keeps everything from sticking and makes cleanup way easier.
Sauté the Veggies
Heat a skillet over medium heat with a little oil or butter. Toss in your diced onion and cook until soft, about 3 minutes. Add the garlic and spinach, stirring until the spinach wilts down. If you're using frozen spinach, make sure you squeeze out all that extra water first, or your quiche will turn out watery. Nobody wants that.
Mix the Egg Base
In a big bowl, whisk together your eggs, milk, cottage cheese, salt, and pepper. You want it smooth and well combined. This is the magic mixture that holds everything together and gives you that creamy, custardy texture.
Combine and Pour
Stir your sautéed veggies and shredded cheese into the egg mixture. Give it a good mix so everything's evenly distributed. Pour the whole thing into your greased pan and spread it out gently.
Can I make crustless quiche ahead of time?
Yes! You can prep this the night before, cover it, and bake it fresh in the morning. Or bake it fully, refrigerate, and reheat slices as you need them. It keeps for up to 4 days in the fridge.
Bake Until Golden
Slide your quiche into a preheated oven at 375°F and bake for about 35 to 40 minutes. You'll know it's done when the center is set and the top turns golden brown. My sister always does the toothpick test, stick one in the middle, and if it comes out clean, you're good to go.
Cool and Slice
Let it cool for at least 5 minutes before slicing. This helps it set up properly so your slices don't fall apart. Trust me, patience pays off here.
Aliana's Kitchen Wisdom
Here's the thing about quiche: the eggs do all the work, but the little tweaks make it unforgettable. I always use full-fat dairy because it keeps everything moist and rich. If you want a lighter version, you can swap in low-fat milk, but don't skip the cottage cheese, it adds so much texture. Another trick? Don't overbake it. The second the center stops jiggling, pull it out. Overcooked quiche gets rubbery, and nobody's got time for that. My husband learned this the hard way when he left it in "just five more minutes." Spoiler: it wasn't great.
Easy Swaps and Variations
Out of spinach? Use kale, Swiss chard, or even arugula. Not a fan of cottage cheese? Swap it for ricotta or cream cheese. Want to make it heartier? Add crumbled bacon, diced ham, or cooked sausage. You can also turn this into a crustless broccoli quiche or zucchini quiche by swapping the spinach for your veggie of choice. Just make sure to cook off any excess moisture first.
Storage and Reheating Tips
This quiche keeps beautifully in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap. To reheat, pop a slice in the microwave for about 60 seconds, or warm it in the oven at 350°F for 10 minutes if you want that fresh-baked feel again. You can also freeze individual slices wrapped in foil and stored in a freezer bag for up to 2 months. Just thaw overnight in the fridge and reheat when you're ready to eat. My daughter loves grabbing a frozen slice on her way out the door and microwaving it at work.
What to Serve With Crustless Spinach Quiche
I love serving this with a light mixed greens salad, some roasted cherry tomatoes, or a side of crispy hash browns. Fresh fruit like berries or melon works great too, especially for brunch. If you're feeding a crowd, pair it with toast, avocado slices, or a fruit salad. My family also likes it with a dollop of sour cream or salsa on the side for extra flavor.
FAQs About Crustless Spinach Quiche
Do I need to pre-cook the vegetables?
Yes, especially for spinach, onions, and mushrooms. Cooking them first helps release moisture and concentrates the flavor. Raw veggies can make your quiche watery and undercooked.
Can I use frozen spinach instead of fresh?
Absolutely. Just thaw it completely and squeeze out all the water using a clean kitchen towel or paper towels. Frozen spinach holds a lot of moisture, and if you skip this step, your quiche will be soggy.
How do I know when the quiche is done?
The center should be set and not jiggly. You can also insert a toothpick or knife into the middle, if it comes out clean, you're good. The top should be lightly golden too.
Can I make this dairy-free?
You can try using almond milk and a dairy-free cheese, but the texture won't be quite as creamy. Eggs are the star here, so those need to stay for the recipe to work.
More Recipes You'll Love
If you're hooked on easy Breakfast ideas, you'll want to try my other quiche recipes and egg dishes. They're simple, filling, and perfect for meal prep. My Spinach Mushroom Quiche adds earthy mushrooms to the mix, and my Zucchini Quiche Crustless is lighter and loaded with summer flavor. For something heartier, check out my Bacon Spinach Quiche, it's a total crowd-pleaser.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crustless Spinach Quiche Recipe:
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