There’s something incredibly satisfying about pulling a golden, puffed quiche from the oven. It feels fancy, yet the process is wonderfully straightforward—especially when you skip the fuss of a crust. This crustless spinach quiche is my go-to solution for a nutritious, protein-packed meal that works for a leisurely weekend brunch, a make-ahead weekday breakfast, or a simple “breakfast-for-dinner” night.
You get all the creamy, savory comfort of a classic quiche with less work and a lighter result. The spinach melts into the custard, the cheese forms a deliciously browned top, and every bite is fluffy and flavorful.
This recipe earns a permanent spot in your rotation for several practical reasons. After testing it multiple times in my kitchen, here’s what makes it stand out.
- No-fuss preparation: By eliminating the pastry crust, you save significant time and avoid the potential pitfalls of soggy bottoms or tricky dough. It’s a simple mix-and-bake affair.
- Meal prep champion: This quiche slices beautifully, reheats well, and tastes fantastic cold. Make one on Sunday, and you have ready-to-go breakfasts or lunches for days.
- Incredibly adaptable: The base recipe is a perfect canvas. Don’t have spinach? Use kale. Want more protein? Add cooked bacon or ham. I’ll share my favorite variations below.
- Diet-friendly by design: It’s naturally gluten-free and can easily be made lower in carbs or dairy-modified to suit various dietary needs without compromising on flavor or texture.
- Crowd-pleasing flavor: The combination of savory sautéed onions, garlic, creamy eggs, and melted cheese is universally loved. It’s elegant enough for guests but simple enough for a family meal.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where simple pantry staples come together to create something special. The magic of this quiche lies in the quality of a few key components. Using fresh spinach (though frozen works in a pinch) and a good, flavorful cheese will make all the difference in the final taste.
- Fresh Spinach: You’ll need one standard 10-ounce bag or bundle. We wilt it down first to concentrate the flavor and, most importantly, to drive off excess water that would make the quiche soggy.
- Eggs & Dairy: Large eggs are the star, providing structure and protein. For the liquid, whole milk or half-and-half creates the richest, creamiest custard. Skim milk will work but yield a slightly less luxurious texture.
- The Cheese Duo: I use a combination for depth. A melty cheese like sharp cheddar or Gruyère provides the main body and flavor, while a sprinkle of Parmesan on top adds a savory, salty crust.
- Aromatics: A yellow onion and fresh garlic are non-negotiable for building a savory foundation. They’re sautéed until sweet and fragrant.
- Seasoning Simplicity: Salt, pepper, and a hint of nutmeg. Nutmeg is a classic, subtle background note in French quiche that beautifully complements the dairy and spinach.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any specialty tools for this recipe. A few basics from a well-stocked home kitchen will do the job perfectly.
- Baking Vessel: A standard 9-inch pie dish is ideal. A 9-inch round cake pan or an 8×8 inch square baking dish will also work; just keep an eye on the baking time as depth may vary.
- Large Skillet: For wilting the spinach and sautéing the aromatics. A Dutch oven also works well for the initial volume of fresh spinach.
- Mixing Bowls: One large bowl for the egg custard and a medium one for cooling the spinach mixture.
- Basic Utensils: A good whisk for beating the eggs smoothly, a spatula for folding and smoothing, and a sharp knife for prepping the vegetables.
How to Make Crustless Spinach Quiche Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C). This ensures it’s perfectly hot and ready when your quiche mixture is assembled. While it heats, take your pie dish and grease it thoroughly with a bit of butter or olive oil.
Trust me, this simple step is your insurance policy against sticking and helps the edges of your quiche turn a beautiful, appetizing golden brown.
Step 2: Build the Flavor Base
Heat the olive oil in your large skillet over medium heat. Add the diced onion and let it cook gently. You’re not looking for color here, just softness and sweetness—this should take about 5 to 7 minutes.
When the onions are translucent, stir in the minced garlic and cook for just one more minute until its aroma fills your kitchen. This foundation is what gives the quiche its deep, savory character.
Step 3: Wilt and Dry the Spinach
Now, add all that fresh spinach to the skillet. It will mound up impressively, but believe me, it wilts down to a fraction of its size. Stir it frequently as it cooks.
The goal is not just to wilt it, but to cook off any excess moisture released from the leaves. This is the professional secret to a quiche that sets firmly instead of weeping water. Once wilted and dry, transfer the mixture to a bowl to cool completely before adding it to the eggs.
Step 4: Create the Custard
In your large mixing bowl, whisk the eggs with enthusiasm until they are uniform and slightly bubbly. This incorporates air for a lighter texture. Whisk in the milk, Dijon mustard (if using—it adds a wonderful depth), and all your seasonings.
Now, stir in most of your shredded cheese and all the Parmesan, reserving a little cheese for the top. Finally, fold in the cooled spinach mixture until it’s evenly distributed throughout the golden custard.
Step 5: Bake to Perfection
Pour the custard into your waiting, greased dish. Smooth the top gently with a spatula, then sprinkle that reserved cheese evenly over the surface. Tip from me: this top layer of cheese melts and forms the most delicious, slightly crispy crust.
Slide the dish into the center of your preheated oven. Now comes the satisfying part—watching it puff and turn golden.
Step 6: Rest and Serve
Bake for 35 to 45 minutes. You’ll know it’s done when the top is a rich golden brown, the center is set with just the slightest jiggle, and a knife inserted near the center comes out clean. Here’s a crucial step: let it rest on a wire rack for at least 10 minutes.
This allows the proteins in the eggs to relax and set fully, ensuring you get clean, beautiful slices instead of a scrambled mess. Step back and admire your work before slicing in.
A few insights from my years in professional kitchens can elevate your quiche from good to exceptional.
- The Moisture Mandate: The single most important tip is removing water from the spinach. After wilting, I often press it against the side of the skillet with my spatula or even transfer it to a clean kitchen towel to squeeze out any lingering liquid. A wet filling is the enemy of a set custard.
- Temperature is Key: For the most even cooking and to prevent the fats in the dairy from solidifying and creating lumps, use room temperature eggs and milk. Simply take them out of the fridge 30 minutes before you start cooking.
- Don’t Over-whisk: While you want the eggs well-beaten, avoid creating a frothy foam when adding the milk. Excessive air can lead to large, uneven bubbles in the baked quiche. A steady, vigorous whisking motion is perfect.
- The Jiggle Test: The best indicator of doneness is a gentle jiggle. The very center of the quiche should have a slight, creamy wobble when you shake the dish—it will continue to set as it cools. If it’s completely firm in the oven, it’s likely overbaked and may be dry.
Recipe Variations & Customizations
- This recipe is a fantastic template. Once you’ve mastered the base, try these delicious twists. I’ve tested each one, and they all work beautifully.
- Mediterranean Twist: Add 1/2 cup of crumbled feta cheese and 1/4 cup of chopped sun-dried tomatoes (oil-packed, drained) along with the spinach. The salty feta and sweet tomatoes are a perfect pair.
- Protein-Packed: Stir in 1/2 cup of diced cooked ham, crumbled cooked bacon, or browned breakfast sausage with the spinach. Ensure any added meat is cooked and cooled to prevent greasiness.
- Mushroom & Swiss: Replace the spinach with 8 ounces of sliced mushrooms sautéed until golden. Use Swiss or Gruyère cheese for a classic flavor combination.
- Dairy-Free Version: Use a plain, unsweetened almond or oat milk and a dairy-free cheese alternative that melts well. The texture will be slightly different but still delicious.
- “Everything Bagel” Quiche: Before baking, sprinkle the top with an “everything bagel” seasoning blend along with the cheese for a fantastic savory crunch and flavor.
What to Serve With This Recipe
This quiche is wonderfully versatile. For a light lunch or dinner, a simple mixed green salad with a bright vinaigrette is all you need to cut through the richness. For a more substantial brunch spread, consider pairing it with roasted potatoes or hash browns, fresh fruit salad, and some crispy bacon or sausage links.
It also makes excellent finger food; bake it in a square pan and cut it into small squares for a party appetizer. A glass of crisp white wine, a mimosa, or simply a good cup of coffee are all perfect beverage companions.
Storage & Make-Ahead Instructions
- This quiche’s make-ahead nature is one of its greatest strengths.
- Refrigeration: Cool the quiche completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for 3-4 days.
- Freezing: For longer storage, wrap the whole cooled quiche or individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating Best Practices: To restore the texture, reheat slices in a 325°F (160°C) oven for 10-15 minutes until warmed through. You can also use a toaster oven or air fryer. The microwave is quick but can make the texture a bit rubbery; if using, heat in 30-second intervals.
- Make-Ahead Strategy: You can sauté the spinach and onion mixture up to 2 days in advance and store it covered in the fridge. Simply whisk the custard and combine with the cold filling when you’re ready to bake. You can also assemble the entire unbaked quiche, cover, and refrigerate overnight. You may need to add 5-10 minutes to the baking time if starting from cold.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
Absolutely. Use one 10-ounce package of frozen chopped spinach, completely thawed. The key is to squeeze it as dry as humanly possible.
I wrap it in a clean kitchen towel and twist to wring out every drop of water. This is even more critical than with fresh spinach.
Q: Why did my quiche turn out watery?
This is almost always due to excess moisture in the fillings. Ensure your spinach is thoroughly cooked and dried, and that any added vegetables (like mushrooms) are also sautéed until their liquid evaporates. Letting the quiche rest before slicing also allows residual steam to escape.
Q: How do I know when the quiche is perfectly done?
Look for three signs: a uniformly golden-brown top, a set center that jiggles slightly like Jell-O when gently shaken, and a clean knife test. If the knife comes out with wet egg mixture, it needs more time; if it comes out clean, it’s done.
Q: Can I make this recipe in a muffin tin for individual portions?
Yes! Grease a standard 12-cup muffin tin well. Divide the mixture among the cups, filling each about 3/4 full.
Bake at 375°F (190°C) for 18-22 minutes. These are perfect for grab-and-go breakfasts and freeze wonderfully.
Q: My quiche puffed up a lot in the oven but then collapsed. Is that normal?
Yes, this is completely normal. The eggs inflate with air and steam while baking. As the quiche cools, the structure relaxes and it will settle down.
This doesn’t affect the taste or texture at all.
Q: What’s the best cheese to use?
You want a cheese that melts well and has flavor. My top picks are sharp cheddar, Gruyère, Swiss, or Monterey Jack. A pre-shredded “Italian blend” also works in a pinch, but block cheese you shred yourself melts more smoothly.
Q: Is it necessary to let the quiche rest before cutting?
It’s not just necessary; it’s essential for the best presentation. The resting period (at least 10 minutes) allows the egg proteins to finish setting. Cutting into it immediately will cause it to fall apart into a soft, scrambled pile.
Final Thoughts
This crustless spinach quiche is more than just a recipe; it’s a reliable, healthy, and delicious template that simplifies your cooking. It proves that you don’t need a complicated crust or hours of effort to create a meal that feels special and nourishing. The process of wilting the greens, whisking the custard, and watching it transform in the oven is genuinely satisfying.
I encourage you to make it your own—try the variations, adjust the cheeses, and find the perfect pairing for your table. Once you see how easy and versatile it is, I think you’ll find yourself making it again and again. I’d love to hear how it turns out for you!
Share your creations and any clever twists you invent. Happy cooking
Crustless Spinach Quiche
Equipment
- 9-inch pie dish or similar 2-quart baking dish
- Large skillet or Dutch oven
- Mixing bowls
- Whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 tbsp unsalted butter or olive oil for greasing the dish
- 1 tbsp olive oil
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 10 oz fresh spinach roughly chopped (about 6 packed cups)
- 6 large eggs
- 1 cup whole milk or half-and-half for richest texture
- 1 cup shredded cheese such as sharp cheddar, Gruyère, or a blend
- 1/4 cup grated Parmesan cheese
- 1 tsp Dijon mustard optional, adds depth
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper freshly ground
- 1/4 tsp ground nutmeg optional, classic quiche flavor
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9-inch pie dish or a similar-sized baking dish with the butter or olive oil. This prevents sticking and helps achieve a beautiful golden edge.
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant. Tip from me: Don’t rush this step; properly softened onions build a sweet flavor base.
- Add all the fresh spinach to the skillet. It will seem like a lot, but trust me, it wilts down dramatically. Cook, stirring frequently, until the spinach is completely wilted and any excess liquid has evaporated, about 3-5 minutes. Transfer the spinach-onion mixture to a plate or bowl and let it cool for 5-10 minutes. This is crucial—adding hot veggies to the eggs can start cooking them prematurely.
- In a large mixing bowl, whisk the eggs vigorously until well beaten and slightly frothy. Whisk in the milk, Dijon mustard (if using), salt, pepper, and nutmeg. Stir in 3/4 cup of the shredded cheese and all of the Parmesan. Finally, fold in the cooled spinach mixture until evenly distributed.
- Pour the egg mixture into your prepared baking dish. Smooth the top with a spatula and sprinkle the remaining 1/4 cup of shredded cheese evenly over the surface. Believe me, this top layer of cheese creates a gorgeous, flavorful crust.
- Bake in the preheated oven for 35-45 minutes, or until the quiche is deeply golden brown on top, the center is set (it should jiggle only slightly when shaken), and a knife inserted near the center comes out clean. Let the quiche rest on a wire rack for at least 10 minutes before slicing and serving. This allows the structure to firm up for perfect slices.