Crustless Spinach Quiche

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Keyword: crustless spinach quiche

Servings: servings

Author: Sabine Venier

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