Crustless Spinach Quiche
A light and fluffy egg bake loaded with fresh spinach, savory cheese, and aromatics. This crustless version is easier than traditional quiche, naturally gluten-free, and perfect for any meal of the day.
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.
Notes
Chef's Tips:
• For the fluffiest texture, use room temperature eggs and milk.
• Press the cooked spinach in a fine-mesh strainer to remove every drop of liquid for a firmer set.
• Serve warm, at room temperature, or chilled—it's versatile!
Food Safety:
• Refrigerate leftovers within 2 hours of baking.
• Reheat to an internal temperature of 165°F (74°C).