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This easy Crustless Spinach Quiche is the best recipe for any breakfast or holiday! It is made with caramelized onions and spinach without a crust, so it’s super easy! It really is the perfect egg casserole recipe.
Crustless Quiche Recipe
There are so many reasons to love a crustless spinach quiche! It’s easy to make and super flavorful. It’s such an easy dish for weekend brunch, holidays, or just because you are craving an egg casserole. Quiche typically has a crust, but this one doesn’t need it and I promise you will not miss it! (No crust also makes it gluten-free!)
Quiche is very similar to a frittata except the quiche is mixed and baked and frittatas are somewhat cooked on the stovetop and finished in the oven. The texture of the finished quiche is soft and perfect with the vegetables and shredded cheese.
Classic quiche recipes are great, but take this fun crustless twist and you will not be disappointed.
Ingredients in a Crustless Quiche Recipe
- Eggs: You can’t have quiche without eggs.
- Milk: I like using whole milk but you can also use nonfat or nondairy.
- Spices: Salt and pepper for flavor, add any other spices you love!
- Frozen Chopped Spinach: Be sure it’s thawed and drained well. Drain the excess moisture out of the spinach by placing it (thawed) in layers of paper towels or a kitchen towel and wring it out over the sink to get out all the water.
- Mozzarella Cheese: You can use any kind of shredded cheese you like: gruyere cheese, cheddar, parmesan cheese, or Swiss cheese are all good options.
- Onion: Caramelized onions takes the flavor to another level!
How to make Crustless Spinach Quiche
- Place a large skillet over medium-low heat. Cook onions in olive oil for about 15-20 minutes, stirring often, or until they’re caramelized.
- Preheat oven to 350°F. Spray a quiche pan (or 9-inch pie dish or square baking dish) with nonstick cooking spray.
- Remove spinach from box and place in several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach. Remove towel.
- Whisk eggs and milk in a large bowl until frothy. Stir in the spinach, onions, cheese, kosher salt, and black pepper.
- Pour egg mixture into prepared pan. Bake 35-45 minutes, or until it’s browned and no longer jiggly. Cool slightly then serve.
Expert Tips
- Be sure to squeeze all the liquid out of the spinach. Defrosted frozen spinach has a lot of water in it. Wrap the bundle in a few paper towels or a clean kitchen towel and ring it out to get all the liquid out of it.
- You do not need to caramelize the onions–it is totally up to you. If you don’t caramelize them, make sure to at least saute them.
- How to know when quiche is done baking: If you have an instant thermometer, it should read about 170°F internal temperature when it’s done.
- Store leftovers in refrigerator. This is best eaten the day it’s made but you can also store leftovers covered with a layer of plastic wrap or aluminum foil in the refrigerator. For reheating, I like using the microwave or air fryer.
FAQs
Store covered with plastic wrap or in an airtight container. If you want to have it for leftovers, just reheat for about 30 seconds. Remember that reheated eggs are not always the best so it would be best to eat all on the first go.
You can freeze it whole or slice cooled quiche into portions and freeze individually in sandwich size bags for up to 2 months.
Spinach Crustless Quiche Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 (10 ounce) box frozen chopped spinach thawed
- 3 large eggs
- 1 ½ cups milk
- 1 cup mozzarella cheese shredded
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- Place a medium sized frying pan over medium-low heat. Add olive oil and swirl in the pan. Add the onions and cook, stirring often, until they’re brown and caramelized, about 15-20 minutes. Remove from heat to cool.
- Preheat oven to 350°F. Spray a quiche pan (or 9-inch pie pan or square baking dish) with nonstick cooking spray.
- Remove spinach from box and place in several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach. Remove towel.
- Whisk eggs and milk until frothy. Stir in the spinach, onions, cheese, salt, and pepper.
- Pour into prepared pan. Bake 35-45 minutes, or until it’s browned and no longer jiggly. (If you have an instant thermometer, it should read about 170°F internal temperature when it’s done.)
- Cool slightly then serve. Store leftovers in refrigerator. Best eaten the day it’s made.
Recipe Video
Recipe Notes
- Be sure to remove all the excess water from the spinach when squeezing it.
- Use any cheese you like!
- Quiche is done when it’s lightly golden, no longer wet, and jiggles when tapped (instead of rolling like waves).
Recipe Nutrition
Other Egg Recipes
Variations and How to Serve
- In addition to the spinach you can easily add some chopped cooked mushrooms, broccoli, red onion, or cherry tomatoes.
- Add some fresh herbs, chopped ham, or bacon to make a quiche Lorraine without a crust.
- Serve quiche with a green salad, fruit salad, or French toast!
I made this and loved it. I am cooking for two people with dietary restrictions, do you think it could work without the yummy cheese?
I haven’t tried it without cheese but I think it will be just fine without it.
Thank you. We have a former vegan, now vegetarian and a gluten free, sugar free, pescatarian who of course can’t eat all fruits and veggies. I’m being challenged to say the least.
I cut back some on the milk as I used 1%. I also used fresh leaf spinach and added some extra spices like garlic and Italian seasoning. I did not have mozzarella cheese but used the Mexican blend from food lion. I also added bacon bits. As an added treat, I added some Texas Pete upon serving. This was a great recipe. ! Yum !
This was soooo good! I subbed for items I had on hand- your ratio of eggs to milk is perfect, it cooked up light and fluffy!
can i use brocoli instead of spinach you think?
It was pretty good, but I am partial to the crust. It would’ve tasted even better with crust!
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