Crustless Spinach Quiche
Published
One of my favorite things to prep at the beginning of a busy week is this crustless spinach quiche. It’s the perfect grab-and-go gluten-free breakfast or lunch when I know I won’t have time to cook. You get the same fluffy, cheesy egg bake without the hassle of a crust. That makes it a little easier, a little lighter, and perfect for when you want a wholesome breakfast or brunch that doesn’t take all morning to put together.
If I ever have a busy week ahead or need a last-minute brunch idea, a gluten-free quiche is always one of my top choices. What makes this spinach quiche even easier is ditching the crust and serving it with some nice bread or other sides. I’ll also make this when I have extra veggies, meats, or cheeses I need to use up in the fridge. It bakes up beautifully, reheats well, so you can make it ahead, freeze it, or share it with friends. Try it with your favorite add-ins and let me know what you mix in.
Crustless Spinach Quiche
Equipment
- 1 9-inch Pie Dish
Ingredients
- 5 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 oz. fresh spinach, roughly chopped
Instructions
- Preheat oven to 375°F. Grease a 9-inch pie dish or baking dish with nonstick spray. Set aside.
- In a large bowl, whisk together eggs, milk, cheddar cheese, Parmesan cheese, salt, and pepper. Set aside.
- In a skillet over medium heat, warm olive oil. Add onion and cook until soft, about 4-5 minutes. Add garlic and cook for 1 minute.
- Stir in spinach and sauté until wilted and it releases its moisture, about 2-3 minutes. Remove from heat and let cool slightly. This allows it to release even more water. Drain thoroughly, gently pressing or squeezing out more liquid to prevent the quiche from turning soggy. Then add to the egg mixture.
- Pour into the prepared dish. Bake for 30-35 minutes, or until the center is set and the top is lightly golden.
- Cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Notes
- To make mini quiches: Bake the mixture in a greased muffin tin for 18–22 minutes to make mini quiches. They’re perfect for grab-and-go breakfasts, lunchboxes, or quick snacks.
- Frozen spinach works just as well as fresh—just make sure to thaw it completely and squeeze out all the excess water. The drier it is, the fluffier your quiche will bake up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Spinach Quiche Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat oven to 375°F and grease a 9-inch pie dish.
Make the egg mixture: Whisk together 5 large eggs, 1 cup milk, 1 cup shredded cheddar, ½ cup Parmesan, ½ tsp salt, and ¼ tsp pepper.
Sauté the vegetables: Cook 1 chopped onion in 1 tbsp olive oil for 4–5 minutes. Add 2 minced garlic cloves for 1 minute.
Wilt the spinach: Stir in 10 oz. chopped spinach until wilted. Cool slightly, then squeeze out excess moisture.
Combine the egg mixture and vegetables: Stir the spinach mixture into the eggs and pour into the prepared dish.
Bake the quiche: Bake 30–35 minutes, until the center is set and lightly golden.
Cool and serve: Cool 5–10 minutes before slicing. Serve warm or at room temperature.
Gluten-Free Cooking Tips
- Squeeze out spinach well. Spinach holds a lot of water, so make sure to squeeze it out really well after cooking. Press it with the back of a spoon or wring it out in a clean kitchen towel to keep your quiche light and fluffy instead of watery.
- Use the right size dish and don’t overfill it. Too much mixture can leave the center undercooked while the edges dry out. A 9-inch pie dish is just right for this recipe.
- The center should be just set and not jiggly. Insert a knife or toothpick into the middle; if it comes out clean, your quiche is ready to come out of the oven.
What Else Can I Add to Crustless Quiche?
- Vegetables: Bell peppers, mushrooms, zucchini, or broccoli (sauté first to remove moisture).
- Proteins: Cooked bacon, sausage, ham, or shredded chicken for extra flavor and heartiness.
- Cheeses: Feta, Swiss, mozzarella, or Gruyère make delicious swaps or additions to cheddar.
- Herbs & Seasonings: Fresh parsley, basil, dill, or a pinch of red pepper flakes for a little kick.
- Toppings: Sprinkle extra cheese on top before baking for a golden, bubbly crust.
Serving Suggestions
This crustless spinach quiche is perfect for breakfast with fruit on the side or with a piece of crusty gluten-free baguette. At brunch, I’ll serve this alongside banana oatmeal pancakes, toast, gluten-free coffee cake, or a fresh salad. It also makes a great light lunch or dinner.
Storage Instructions
Store any leftover quiche covered in the refrigerator for up to 4 days. For longer storage, let it cool completely, then wrap individual slices in plastic wrap and foil or place them in an airtight container before freezing for up to 2 months. When you’re ready to enjoy, reheat slices in the microwave for 30–60 seconds or warm them in a 300°F oven for 10–15 minutes until heated through.
