Crustless Spinach and Cheese Quiche

ByAnna + Liz Published Updated
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Our Crustless Spinach and Cheese Quiche is loaded with 3 kinds of cheese, frozen chopped spinach, eggs, and chopped onions, and it bursts with fabulous flavor!  No milk, nor cream is needed for this recipe, just 6 ingredients creating a very light and delicious tasting quiche that will keep you feeling full and satisfied for hours.  

A fully baked Crustless Spinach and Cheese Quiche served in a glass pie dish.

Crustless Spinach and Cheese Quiche

We love crustless quiches.  They are easy to make, highly nutritional, Keto-friendly, and excellent for breakfast, brunch, or for an easy weeknight meal.  Our mom always made crustless quiches, and I wanted to put a spin on it, adding more flavor. It turned out delicious! For more delicious easy quiche recipes, try our Crustless Broccoli Cheese Quiche, and don’t miss Spinach and Kale Quiche.

So, what is Quiche?   

  • The “quiche” is from French cuisine and it became popular when Julia Child first broadcasted the recipe on television. 
  • It’s usually made in a pastry crust filled with eggs, cream, and sometimes meat or other veggies, and it’s baked in the oven. 
  • The quiche Lorraine is the most popular one made with bacon and it can be served either warm or cold. 

Reasons to LOVE this Quiche

  • Quiches are wonderful to make ahead and reheat when you’re ready to serve.
  • Also, this crustless quiche is perfect to whip up in minutes when you need one, perfect to serve all year round. 
  • Our Italian mothers and grandmothers always made simple meals like this quiche, only they called them “frittata” or “an omelet.”  
  • Plus, it is always 100% gluten-free.
A serving portion of a spinach and cheese quiche served on a white plate.

How to Make this Crustless Spinach and Cheese Quiche?

First, gather all the ingredients needed for this recipe. Next, you will need to cook the vegetables. Then whisk the egg mixture with the vegetables, and pour it into your pie plate and bake. Simple, easy, and not complicated.

Ingredients You Will Need:

  • frozen chopped spinach – 1 package (10-ounces) – allow it to thaw
  • 1 large onion
  • eggs – at least 5 large eggs, or 6 small eggs
  • shredded sharp cheddar cheese
  • shredded mozzarella cheese
  • grated Parmesan cheese
  • olive oil, and some butter
  • seasonings – salt and black pepper
  • one 9-inch baking pie dish
  • olive oil cooking spray – to spray the baking dish

Directions to Make It:

Our full printable recipe card is located at the bottom. But first, let’s run through the steps to show you how easy it is to make this quiche.

1.  First, Preheat your oven to 375 degrees F (190C). Next, start by chopping the onion. Prepare your 9-inch baking pie dish with cooking spray, and set it nearby. Next, sauté the onions for 5 minutes or more to soften and caramelize them.  

Cooking onions in a skillet on stove top.

2.  In the meantime, whisk 5 eggs, add the three kinds of cheese and seasonings. 

Eggs whisked in a large silver bowl, and added the cheeses and cream.

3.  Next, transfer the thawed spinach to a small strainer and press down with a spatula or a large spoon to squeeze out the excess water. 

4.  Then transfer the spinach to the onions simmering in the skillet and continue to cook for 3 minutes, stirring to flavor the spinach.

Thawing frozen spinach and draining its liquid over the sink, them sautéing it with the onions in the skillet on stove top.

5.  Combine the spinach mixture with the egg and cheese mixture and pour it into a prepared 9-inch baking dish.

The spinach and cheese mixture is poured into a baking dish.

6. Bake at 375 degrees F (190 C), for 18 to 25 minutes, until the edges and top are golden brown.  Remove from the oven and allow the quiche to cool for a few minutes before serving.  Then serve warm or at room temperature.   

Common Questions & Answers…

1.  Can We Make Quiche Ahead? Yes, indeed.  You can make this crustless quiche ahead of time. It’s best to bake it, and then reheat it when you’re ready to serve it. 

2. How to Store Quiche? Cover any leftovers with a sheet of clear wrap, and transfer it to your refrigerator. Kept chilled, it will stay fresh for up to 3 days.

3.  Can We Freeze Quiche? Yes, you can freeze quiche as long as you bake it first.  Allow it to cool completely before freezing. Cover with aluminum foil and freeze.  Best to freeze for up to one month only, after that it will develop freezer burns.

4.  How To Reheat? Remove the frozen quiche from the freezer and allow it to sit on your counter for at least one hour before reheating it.  Reheat in your preheated oven at 350 degrees F (180C), and reheat for 10 – 15 minutes, or longer.

A forkful of spinach and cheese filled quiche on a white plate.

A Delicious Meal…

I made this crustless spinach and cheese quiche the other day and it was gone in minutes!  Everyone had seconds and even thirds, it turned out so good, that everyone raved about it all day.  The next morning, my husband even enjoyed it cold (leftovers), for breakfast. Try this recipe, it won’t disappoint!

Enjoy!

More Delicious Quiches You’ll Love!

Your comments help us! If you try our crustless spinach and cheese quiche recipe, let us know and leave a comment below, and don’t forget the stars! If you have any questions, ask away! Thank you for stopping by… Happy Cooking! 🙂

A glass baking dish with a baked crustless quiche filled with spinach and cheese.

Crustless Spinach and Cheese Quiche

Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Our Crustless Spinach and Cheese Quiche is deliciously loaded with chopped spinach, eggs, grated Parmesan cheese along with shredded mozzarella and sharp cheddar cheese. Make ahead and reheat, this delicious tasting quiche is perfect to serve as breakfast or as a meatless meal on busy weekends.

Ingredients

  • 1 (10-ounce) frozen chopped spinach - thawed
  • 1 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. butter
  • 1 large onion - chopped
  • 5 eggs
  • 1 + 1/2 cups shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • Cooking oil spray

Instructions

  1. Preheat oven to 375 degrees F. (190 C). Lightly spray a 9-inch baking pie dish. Set it aside.
  2. In a medium-size skillet, heat olive oil and butter on moderate heat, and add the chopped onion. Saute the onion for 3 to 5 minutes, until the onions are golden brown and caramelized.
  3. Add in the chopped spinach, and continue to cook the spinach with the onions for 3 minutes, stirring occasionally.
  4. In a mixing bowl, whisk together 5 eggs with salt, pepper. Then whisk in all three kinds of cheese. Finally, add the spinach and onion mixture to the egg mixture and whisk until well combined.
  5. Transfer to the prepared baking dish. Spread the mixture in an even layer.
  6. Bake on the center rack of the oven for 18 to 25 minutes, until the quiche is golden brown, around the edges, and the center is firm to the touch.
  7. Remove and allow to cool for about 5 minutes. Serve warm or at room temperature.

Notes

Remember, all ovens vary. Gas ovens and electric ovens will bake differently, some longer or less. The baking time is an estimate. It is best to check on it after 15 minutes.

If frozen, remove quiche from the freezer and allow it to sit on your counter at least one hour before reheating it.  Reheat in the oven at 350 degrees F (180C) for 10 minutes, or until its heated through.

Nutrition Information:
Yield: 8 to 10 servings Serving Size: 1 serving
Amount Per Serving: Calories: 149Total Fat: 11gCholesterol: 122mgSodium: 193mgCarbohydrates: 3.6gFiber: 1.2gSugar: 1.2gProtein: 9.8g

Did you make this recipe?

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© 2 sisters recipes
Cuisine: Italian / Category: Breakfast Breads and Lattes

Have a Delicious Day!

xo anna and liz

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6 Comments

  1. Hi. I tweaked the recipe, of course. I microwaved the spinach and used onion powder. I used some tofu (maybe a quarter of a square?) and three eggs. For cheese I used 1 and 1/2 cups cheddar, one cup cottage cheese, and the parmesan. Something in my changes caused it to need extra time cooking. I must have added at least 15 minutes, maybe 20. It’s very good (I ate half of it)!

    Reply

    1. Good morning Martha! So glad to hear you tweaked the recipe and adapted some of the ingredients and it worked great! Have a great weekend! 🙂

      Reply

    1. Thanks, Susan! My family requests my crustless quiche all the time. I love it for breakfast and my husband loves it chilled. ENJOY!!

      Reply

  3. i am in fact making something similar for dinner tonight. it’s called busy person’s pie – no crust, with a tuna and corn eggy filling. Delish! yours looks so tasty.

    Reply