This crustless spinach quiche is creamy, rich and flavorful. It is made with fresh spinach, cheese, and cream, and it is SO easy to make. Simply mix everything together and let the oven do the rest. I love to serve it warm or cold for breakfast, lunch or a light dinner.
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Crustless Spinach Quiche
I love how easy this crustless spinach quiche is, and believe me; I don't miss the crust; this dish is way better without the crust.
I prefer using fresh spinach because it adds so much flavour to the quiche, moreover it is much more nutritious and has a better texture.
On the other hand, frozen spinach is convenient for some people. However, to use frozen spinach, you need to get rid of all the excess water it holds, otherwise, the quiche will turn out soggy.
The recipe is also flavourful; the combination of fresh spinach, garlic, and onion is absolutely amazing, and adding cheddar and mozzarella cheese elevates this dish's taste to the next level.
This dish is SO easy to make; just combine everything and let the oven do the rest and it takes only 20 minutes in the oven.
Why You'll Love This Recipe
- A keto-friendly dish; this dish is suitable for people following a low-carb or keto diet or even for those who don't want the extra calories from the crust.
- Freeze beautifully and suitable for meal prep.
- The dish is customizable; you can add more veggies or meat to it.
- Simple dish for breakfast, lunch or dinner.
- A gluten-free dish.
Ingredients
Eggs: I used 8 large eggs.
Cheese: I used both Mozzarella and mature Cheddar cheese and they were amazing!
Heavy Cream: It make the Quiche creamy and rich.
Fresh Spinach: My favorite choice for better texture.
Olive oil: To cook the spinach. You may use vegetable oil instead.
Garlic And Onion: To flavor the dish.
Seasonings: I used ground black pepper, red pepper flakes and salt.
“See the recipe card for full information on ingredients and quantities.”
How To Make Crustless Spinach Quiche
One: Preheat the oven to 180C / 356F.
Two: In a skillet, heat the olive oil over medium heat, then add the minced onion, garlic, salt, black pepper and red pepper flakes, and stir from time to time until the onion softens ( You can go further and caramelise the onion if you like).
Three: Add the fresh spinach to the skillet in batches (if you use a small skillet), then stir until the spinach becomes wilted.
Pro Tip: I highly recommend sauteing onion, garlic and fresh spinach before adding them to the quiche to prevent it from getting soggy.
Four: Next, Spread the spinach mixture in an ovenproof 14x24 cm baking dish, set aside.
Five: In a medium-sized bowl, crack the eggs, add the heavy cream and whisk together until combined.
Six: Add mozzarella and cheddar cheese to the egg mixture, and stir well.
Seven: Pour the eggs over the spinach into the baking tray and bake for 20-25 minutes.
Pro Tip: Touch the top of the quiche with your fingers; if it is firm to the touch, it is done!
Eight: Garnish with chopped parsley (optional), and serve immediately.
Expert Tips!
- I have used a 14x24 cm baking dish in making this recipe; you may also use a deep pie dish but don't use a shallow dish.
- I highly recommend using fresh spinach for better texture.
Serving Ideas
Serve this dish with No-Noodle Eggplant Lasagna, Pasta Al Forno, Italian Shrimp Pasta Salad, Crispy Cauliflower Pizza Crust or Chicken Arrabbiata Pasta for dinner.
This dish is also SO delicious with Smoked Salmon Pasta Salad or Tomato And Onion Salad for lunch.
Variations & Substitutions
- You can replace the mozzarella with parmesan if you like, but you will need to reduce the salt because parmesan is a little bit salty.
- Add in some veggies, such as potatoes, zucchini or Caramelized Mushrooms And Onions.
- Feel free to add in some cooked beef, chicken or smoked salmon.
- Use a combination of cheese, such as feta, cottage cheese or Homemade Ricotta Cheese.
Recipe FAQs
Store the leftovers in an airtight box in the fridge for a couple of days; you can also freeze it if you want. Either way, it heats well in the microwave or oven.
Yes, you can make this crustless quiche ahead of time and keep it in the fridge (baked) for 3-4 days.
Yes, you can. Allow it to cool completely after baking; wrap it with a sheet of aluminum foil and freeze for 1-2 months. To reheat, thaw in the fridge and reheat in a preheated oven at 180C/ 350 F for 10-15 minutes.
More Spinach Recipes
- Fresh Spinach Mushroom Pizza
- Spinach, Mushroom And Egg Breakfast Skillet
- Authentic Spanakopita Recipe (Healthy Spinach Pie)
- African Spinach Stew With Rice
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Easy Crustless Spinach Quiche
Ingredients
- 8 eggs
- 1 cup mozzarella , shredded
- 1 cup cheddar cheese , shredded
- ¼ cup heavy cream
- 300 g spinach
- 2 tablespoon olive oil
- 2 cloves garlic , minced
- 1 onion , minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- pinch of red pepper flakes
Instructions
- Preheat the oven to 180C / 356F.
- In a skillet, pour the olive oil on a medium heat then add the minced onion, garlic, salt, black pepper and red pepper flakes, stir from time to time until the onion softens ( You can go further and caramelized the onion if you like).2 tablespoon olive oil, 2 cloves garlic, 1 onion, ¼ teaspoon salt, ⅛ teaspoon ground black pepper, pinch of red pepper flakes
- Add the spinach to the skillet in batches if you use a small skillet then stir until the spinach becomes wilted.300 g spinach
- Next, Spread the spinach mixture in an ovenproof 14x24 cm baking dish, set aside.
- In a medium-sized bowl, crack the eggs then add the heavy cream and whisk together until combined.8 eggs, ¼ cup heavy cream
- After that, add mozzarella and cheddar cheese to the eggs, stir well.1 cup cheddar cheese, 1 cup mozzarella
- Pour the eggs over the spinach in the baking tray. Bake for 20-25 minutes.
- Garnish with chopped parsley (optional) and serve immediately.
Notes
- I recommend using fresh spinach for better texture.
- I highly recommend sauteing onion, garlic and fresh spinach before adding them to the quiche to prevent it from getting soggy.
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