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This delicious, nutritious, and easy crustless spinach quiche recipe is the perfect meal for any time of the day. A blend of tender spinach and fluffy, cheesy eggs make it the perfect simple addition to a brunch spread or weeknight dinner menu. It’s a lot like a frittata recipe in that it has no crust (no need to fuss with dough, yay!), but it’s still called a quiche due to the cooking method.
Healthy egg recipes are some of the easiest ones to customize. Although I typically make a batch of egg muffins, tender Instant Pot egg bites, or a few fluffy cloud eggs with leftovers from my fridge, spinach quiche recipes are perfect for a crowd!
Why You’ll Love This Easy Spinach Quiche Recipe
- Hearty and cheesy, with a subtle garlic and onion flavor
- Soft, fluffy texture
- No pie crust needed
- 10-minute prep time
- Naturally healthy, low carb, and gluten-free
- Versatile healthy meal option for breakfast or brunch!
Ingredients & Substitutions
This section explains how to choose the best ingredients for this easy crustless spinach quiche recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – Use your favorite extra-virgin olive oil, or any neutral cooking oil. Avocado oil would work as well.
- Onion – I used a yellow onion, but a white onion would work as well.
- Garlic – Fresh garlic gives the best flavor, but you could substitute 2 teaspoons jarred minced garlic or 1/2 teaspoon garlic powder for convenience.
- Fresh Spinach – I prefer a quiche with fresh spinach, but you could use frozen spinach instead. If using frozen spinach, you need to thaw it first, drain the excess water, and then proceed with step two in the recipe. The amount needed would be 20 ounces of frozen spinach, which, once thawed, measures almost 2 cups.
- Eggs – Room temperature eggs work best in baking. Set the eggs on the counter for about 30 minutes before using, or if you forget, submerge them in warm water for a few minutes to bring to room temp.
- Heavy Cream – You’ll get the richest texture with cream, but you can also use whole milk, or plain almond milk or canned coconut milk for dairy free options.
- Sea Salt & Black Pepper
- Baking Powder – Although optional, I recommend using baking powder for a fluffier quiche.
- Cheese – I used a combination of Swiss cheese and cheddar cheese in this recipe for spinach quiche. See more cheese ideas below. (You can substitute a vegan cheese alternative if you need a dairy-free option.)
How To Make Spinach Quiche
This section shows how to make a spinach and cheese quiche, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Chop the spinach, garlic, and onion.
- Saute the aromatics. Heat the olive oil in a large skillet. Add chopped onion and sauté until translucent. Combine onions with minced garlic and saute until fragrant.
- Cook the spinach. Add spinach and stir until soft.
- Whisk the egg base. In a large bowl, whisk eggs. Add heavy cream, salt, pepper, and baking powder (if using). Whisk to combine.
- Add cheese. Stir the shredded cheese into the egg mixture.
- Combine. Stir in the spinach mixture from the skillet into the egg mixture, then pour everything into a 9-inch pie plate or baking dish.
- Bake. Place the spinach quiche recipe in the oven and bake until set.
- Make A Crust – For a delicious twist on this classic spinach quiche, try this recipe with your favorite savory pie crust. I like almond flour pie crust or coconut flour pie crust, but any kind you like will work. Par baking it first will ensure it doesn’t become soggy. To allow for the perfect amount of filling, reduce the number of eggs by 1 and lower the amount of cream to 1/4 cup.
- Spinach And Mushroom Quiche – If you want a heartier quiche, add 8 ounces sliced fresh mushrooms of your choice (try cremini, shiitake, button and/or oyster mushrooms). Cook them in the skillet after the onions and before adding the spinach.
- Add Protein – If you want to add a protein to this crustless spinach quiche, try bacon. Make bacon in the oven, slices of air fryer bacon, or quick microwave bacon and break it up into small pieces to create a spinach bacon quiche. Or, add some diced ham to make a ham and spinach quiche. Ground sausage, similar to my sausage egg muffins, would also work well.
- Swap Cheeses – I used a combination of Swiss cheese and cheddar cheese for this spinach quiche recipe, but you can try feta (a spinach and feta quiche would be delicious), Gruyère, parmesan cheese, or mozzarella. Soft or hard cheeses both work great.
- Use Other Veggies – Replace up to 1 1/2 cups of the spinach with other cooked vegetables. Try roasted asparagus, leftover caramelized onions, small pieces of roasted broccoli, or a few cubes of roasted sweet potatoes.
- Store: Keep leftovers covered in an airtight container in the fridge for up to 7 days.
- Meal prep: Spinache quiche recipes are great options when meal prepping since they store well. Alternatively, you can cook the vegetable mixture ahead and refrigerate until ready to cook.
- Reheat: You can warm up individual slices in the microwave, or reheat the entire quiche in the oven at 350 degrees F, until warm.
- Freeze: Let the spinach egg quiche cool completely, then wrap tightly in plastic wrap and foil before placing in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Spinach Quiche Recipes
Crustless spinach quiche is perfect on its own, but can be served with a variety of brunch sides as well. Here are a few ideas:
More Quiche Recipes
If you liked this crustless quiche recipe, try some of these other easy quiche recipes:
Spinach Quiche Recipe (Crustless)
This fluffy crustless spinach quiche recipe is so easy to make, with simple ingredients like spinach, garlic, eggs, cream, and cheese.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 (adjust to scale recipe)
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
Heat the olive oil in a large skillet. Add chopped onion and sauté for 5-6 minutes, until translucent.
Add minced garlic and stir for 1 minute, until fragrant.
Add the spinach and stir until soft, about 2 minutes. Remove from heat.
In a large bowl, whisk the eggs. Add the heavy cream, salt, and pepper, and baking powder (if using). Whisk to combine.
Stir in the spinach mixture from the skillet and the shredded cheese.
Pour the egg mixture into a 9’’ round pie pan or baking dish. Bake the quiche for 30-35 minutes, until set.
Serving size: 1 slice, or 1/6 of the entire quiche
- Nutrition info does not include optional baking powder.
Amount per serving. Serving size in recipe notes above.
Total Carbs 10.2g
Net Carbs 6g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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