I remember a rainy Saturday when I wanted something warm and simple on the table without fussing with a crust, and that is how this crustless spinach quiche joined our slow weekend breakfasts, the kind of dish that fills the kitchen with a gentle, savory scent and makes everyone linger a little longer at the table.
Why You’ll Love It
This crustless spinach quiche is the kind of recipe you come back to when you want a comforting, light meal that still feels special, ideal for a cozy brunch, an easy weeknight dinner, or to feed a small crowd without extra carbs, it reheats well, kids and adults both enjoy the creamy eggs and melty cheese, and it’s forgiving enough for busy mornings when you want homemade without a long list of steps.
Serves 6
Prep Time: 15 minutes |
Cook Time: 35 minutes |
Total Time: 50 minutes
Ingredients
- 6 large eggs
- 1 cup half and half
- 8 ounces fresh spinach (about 5 packed cups)
- 1 small yellow onion, finely diced (about 3/4 cup)
- 2 cloves garlic, minced
- 1 cup shredded Gruyere or sharp cheddar (about 100 g)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 tablespoon grated Parmesan (optional)
- Butter or nonstick spray for greasing the dish
Instructions
- Preheat the oven to 350 F and lightly butter or spray a 9 inch pie dish or similar baking dish.
- Heat the olive oil in a skillet over medium heat, add the diced onion and cook until soft and translucent about 5 to 7 minutes, add the garlic and cook 30 seconds until fragrant.
- Add the fresh spinach in batches, stirring until wilted and any excess moisture cooks off, about 3 to 4 minutes total, then remove from heat and let cool slightly.
- In a large bowl whisk together the eggs, half and half, salt, pepper, and nutmeg until smooth.
- Stir the cooled spinach mixture and shredded cheese into the egg mixture, fold to combine, then pour into the prepared pie dish and sprinkle the Parmesan over the top if using.
- Bake in the preheated oven until the center is set and the top is lightly golden, about 30 to 35 minutes, a knife inserted in the center should come out clean or with a slight jiggle.
- Let rest on a rack for 10 minutes before slicing to help it set further, serve warm or at room temperature.
Recipe Variations
- Mushroom and Spinach: Sauté 8 ounces sliced cremini mushrooms with the onion before adding the spinach for an earthier flavor.
- Feta and Herb: Replace half the Gruyere with crumbled feta and add 1 tablespoon chopped fresh dill or parsley for a tangy, herb-forward quiche.
- Dairy Light: Use whole milk instead of half and half and reduce cheese to 3/4 cup for a lighter version with lower calories.
- Vegan Inspired: Use a firm tofu and chickpea flour custard with nutritional yeast instead of eggs and dairy for a plant-based crustless quiche variation.
Make Ahead: You can cook and cool the spinach and onion mixture up to 2 days ahead and store it in an airtight container in the refrigerator, whisk the eggs and combine everything just before baking for best texture; the fully baked quiche can be refrigerated for up to 3 days and gently reheated in a 325 F oven for 10 to 15 minutes or sliced and warmed in the microwave for a quick meal.
Frequently Asked Questions
Can I use frozen spinach for a crustless spinach quiche
Yes you can, just thaw and squeeze out as much liquid as possible before adding to the filling to avoid excess moisture.
How do I know when the quiche is fully cooked
The quiche is done when the center is set with only a slight jiggle and a knife comes out clean or with minimal custard clinging to it.
Can I freeze a baked crustless spinach quiche
Yes wrap tightly in foil or place in an airtight container and freeze for up to 2 months, thaw overnight in the fridge and reheat in a 350 F oven until warmed through.
Crustless Spinach Quiche
This crustless spinach quiche is the kind of recipe you come back to when you want a comforting, light meal that still feels special, ideal for a cozy brunch, an easy weeknight dinner, or to feed a small crowd without extra carbs, it reheats well, kids and adults both enjoy the creamy eggs and melty cheese, and it’s forgiving enough for busy mornings when you want homemade without a long list of steps.
Ingredients
- 6 large eggs
- 1 cup half and half
- 8 ounces fresh spinach (about 5 packed cups)
- 1 small yellow onion, finely diced (about 3/4 cup)
- 2 cloves garlic, minced
- 1 cup shredded Gruyere or sharp cheddar (about 100 g)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1 tablespoon grated Parmesan (optional)
- Butter or nonstick spray for greasing the dish
Instructions
- Preheat the oven to 350 F and lightly butter or spray a 9 inch pie dish or similar baking dish.
- Heat the olive oil in a skillet over medium heat, add the diced onion and cook until soft and translucent about 5 to 7 minutes, add the garlic and cook 30 seconds until fragrant.
- Add the fresh spinach in batches, stirring until wilted and any excess moisture cooks off, about 3 to 4 minutes total, then remove from heat and let cool slightly.
- In a large bowl whisk together the eggs, half and half, salt, pepper, and nutmeg until smooth.
- Stir the cooled spinach mixture and shredded cheese into the egg mixture, fold to combine, then pour into the prepared pie dish and sprinkle the Parmesan over the top if using.
- Bake in the preheated oven until the center is set and the top is lightly golden, about 30 to 35 minutes, a knife inserted in the center should come out clean or with a slight jiggle.
- Let rest on a rack for 10 minutes before slicing to help it set further, serve warm or at room temperature.
Conclusion
This crustless spinach quiche is a small, steady comfort you can rely on whether you need a no-fuss weekend brunch or a simple weeknight meal, it welcomes swaps and improvisation and rewards a bit of patience while it rests, so feel free to make it your own, trust the gentle steps, and enjoy the quiet warmth it brings to your table.
