Crustless Spinach Quiche Recipe

Quiche is one of those comfort foods that feels so satisfying to dig into. While a classic rendition is heavy on the cream and flaunts a buttery flaky crust, making it more of an occasional treat, this crustless spinach quiche by Jaime Bachtell-Shelbert from Wholly Nourished shows that you can have your quiche and eat it too. This crustless option might seem like it lacks the decadence of a traditional quiche, but don't be fooled by its healthy look. 

The egg and vegetable filling are wholesome enough to warrant a second helping, yet still taste indulgent. By removing the crust and increasing the egg-to-cream ratio, this quiche instantly becomes a great source of protein that won't weigh you down. Some cheddar cheese keeps the flavor high so you won't feel like you are missing out. This is an excellent dish for a satiating and tasty breakfast, brunch, lunch, or dinner. It's truly versatile and can be served with bread, salad, or soup, depending on your cravings and appetite. 

Gather your ingredients

Thankfully, there's no need to roll out dough for this crustless quiche. To start, you'll need some extra-virgin olive oil to sauté your vegetables. Olive oil is ideal, but you can use another vegetable oil too. A sweet onion and shallots add plenty of depth without overpowering the creamy flavors like other alliums might. Shallots are especially adept at introducing subtle notes of garlic and mild sweetness, but if you prefer a more robust onion flavor, you could substitute the same quantity of your favorite onion. The volume of fresh spinach might seem excessive, but as it cooks and wilts, it decreases significantly. If you use frozen spinach, be sure to squeeze out the excess moisture. Bachtell-Shelbert suggests experimenting with other seasonal garden vegetables, telling us, "Really any in-season garden vegetables would be fantastic! Kale, peppers, sweet potatoes! Anything really."

You'll need large eggs since they work best for the liquid ratio. If you can buy farm eggs or free run, the vibrancy of the yolks really stands out. A small amount of half-and-half or heavy cream keeps the texture dense, especially since there's no crust to hold the custard together. A pinch of salt is always essential to bring out the natural flavors in the ingredients. Finally, a healthy dose of shredded cheddar cheese turns this recipe from a plate of eggs into a luxurious and satisfying dish, perfect for any time of the day. Feel free to choose Gruyère if you want a sharper flavor. 

Preheat the oven, sauté the vegetables, and add to the eggs

Preheat the oven to 375 degrees Fahrenheit. Prepare the vegetables by dicing the sweet onion and shallot and loosely chopping the fresh spinach. Heat a medium-sized pan on a stove burner on medium and add the olive oil. Add the diced sweet onion and shallot to the pan, and stir to spread them evenly. Sauté them for about 4 to 5 minutes, until they become translucent and their flavors have developed. 

Once the onions and shallots are ready, throw the chopped spinach into the pan. It will initially be a huge mound of spinach, but as you keep stirring it in the pan, it will quickly begin to wilt. When all the spinach has wilted and reduced (to a laughable size of its former grandeur!), it's time to remove it from the heat. The vegetables for your quiche filling are now ready, so set them aside to cool as you get working on the foundation of the dish.

In a medium- to large-sized bowl, crack the 6 eggs and discard the shells. Using a hand whisk, beat the eggs until they are thoroughly mixed. Add in the half-and-half or heavy cream and whisk until the mixture is frothy and well combined. A small quantity of salt provides a natural flavor enhancer so your eggs will shine. Stir in the cooked vegetables, and finally add the cheese and mix until everything is incorporated. 

Pour the mixture into a prepared dish and bake until golden

Prepare an 8-inch pan or pie dish with some nonstick spray. If you're using a pan, particularly nonstick varieties, make sure it is oven-safe. Pour your egg, cream, vegetable, and cheese mixture into the dish. You might notice some areas where the vegetables or cheese collect, in which case you can gently distribute the ingredients using a spatula. Make sure the quiche mixture isn't too close to the top edge of the dish because it will puff up a bit as it bakes. 

Bake the quiche at 375 degrees Fahrenheit for 18 to 20 minutes. You will see the edges begin to brown when the quiche is ready and the top of the quiche should no longer be liquid. The center is set when an inserted knife comes out clean. 

Let the quiche cool before slicing it

You might be dying to dig into your quiche, but it's best to let it rest at least 10 minutes before slicing. This allows the egg base to fully set, making it less likely that your slices will fall apart. It also reduces the risk of burning your tongue, and trust us – we've made that mistake! Once you've finished patiently waiting, it's time to slice up your quiche. Round dishes make it extra easy to slice perfect pie shaped pieces for you and your dining companions. 

Serve the quiche and enjoy

In less than an hour you are ready to sit down and dig into this crustless spinach quiche. Since you've omitted the crust, Bachtell-Shelbert suggests serving the quiche with some slices of whole grain toast for a healthy, balanced meal. If you're big on vegetables, then toss together a simple green salad with a basic vinaigrette for a light side. A vegetable soup could also make a good accompaniment. 

Since quiche can essentially be eaten at any time of the day, it works well with dozens of sides. Remember, it can just as easily be served with a cup of coffee in the morning or a glass of white wine at night. There aren't so many dishes that share this quality! 

Store any leftovers in the refrigerator for 3 to 4 days. You can eat the leftovers cold, at room temperature, or reheated. Time will vary depending on the size of the piece to be reheated, but about 1 to 2 minutes in the microwave on low to medium setting, or covered in aluminum foil for 10 to 20 minutes in the oven at 350 degrees Fahrenheit should do the trick. 

Crustless Spinach Quiche Recipe
No Ratings
Hosting a breakfast or brunch for friends? This crustless spinach quiche is easy to make and will have everyone begging for seconds.
Prep Time
Cook Time
slice of quiche on plate and other slices on wooden tray
Total time: 35 minutes
  • 2 teaspoons extra-virgin olive oil
  • ½ sweet onion, diced (about 1 cup)
  • 1 shallot, diced (about ¼ cup)
  • 5 cups fresh spinach, chopped
  • 6 large eggs
  • ¼ cup half-and-half
  • ½ teaspoon salt
  • 1 cup grass-fed cheddar cheese, shredded
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Heat the olive oil in a medium-sized pan over medium heat.
  3. Add the onion and shallot and sauté until translucent, about 4 to 5 minutes.
  4. Add the spinach and sauté until the spinach just begins to wilt, about 1 to 2 minutes. Remove from heat.
  5. Meanwhile, in a medium- to large-sized bowl, beat the eggs with a hand whisk, along with the half-and-half and salt.
  6. Stir in the sautéed vegetables.
  7. Gently stir in the cheese.
  8. Pour the mixture into a prepared 8-inch pie dish or pan.
  9. Bake for 18 to 20 minutes, until the center is set and the edges begin to brown.
  10. Allow the quiche to cool for 10 minutes before slicing and serving.
Calories per Serving 204
Total Fat 15.0 g
Saturated Fat 6.8 g
Trans Fat 0.3 g
Cholesterol 212.2 mg
Total Carbohydrates 4.7 g
Dietary Fiber 0.9 g
Total Sugars 2.4 g
Sodium 330.0 mg
Protein 12.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe