Crustless Spinach Quiche

Ingredients & Substitutions

Here I explain the best ingredients for my crustless spinach quiche recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Olive Oil – I usually go with extra-virgin olive oil, but avocado oil or any neutral oil works.
• Onion – I used a yellow onion here, but white works just as well if that’s what you have.
• Garlic – Fresh garlic gives the best flavor, but if I’m short on time, I’ll use 2 teaspoons of jarred minced garlic or 1/2 teaspoon of garlic powder instead.
• Fresh Spinach – I use fresh spinach, but frozen works too. You can also swap some or all of the spinach for cooked veggies like roasted asparagus, caramelized onions, broccoli, or sweet potatoes. My Sauteed mushrooms are also a great addition if you want a spinach and mushroom quiche.
• Eggs – Room temp eggs mix better, so I usually let them sit out for about 30 minutes. If I forget (which happens a lot), I just put them in warm water for a few minutes.
• Heavy Cream – Cream gives the quiche the richest texture, but I’ve also used whole milk, almond milk, or canned coconut milk for dairy-free versions. They all work!
• Baking Powder – This one’s optional, but I like to add a little for a fluffier quiche.
• Cheese – I used a mix of Swiss and cheddar in this crustless spinach quiche, but you can totally switch it up. Feta, Gruyère, parmesan, or mozzarella would all be delicious. Both soft and hard cheeses work fine, and if you need it dairy-free, a vegan cheese alternative will do the trick.
• Sea Salt & Black Pepper

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How To Make A Crustless Spinach Quiche

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cook the aromatics. Heat the olive oil in a skillet, saute the onion until soft, then add garlic and cook until fragrant.
2. Cook the spinach. Stir in the spinach and cook until wilted.

3. Mix the egg base. In a large bowl, whisk the eggs, then add the cream, salt, pepper, and baking powder if you’re using it. Once that’s all mixed, stir in the shredded cheese.
4. Combine everything. Add the spinach mixture from the skillet to the eggs and give it a good stir. Pour it into a baking dish (I use this 9-inch pie pan).
5. Bake. Pop your crustless spinach quiche intp the oven and bake until it’s set and cooked through.

Serving Ideas

Crustless spinach quiche is pretty satisfying on its own, but I love adding a few sides to round out the meal. Here are some of my go-to pairings:

• Salads & Sides – I love pairing quiche with something fresh like strawberry spinach salad or a fresh fruit salad. Cauliflower hash browns, cheesy asparagus casserole, or even a scoop of creamy coconut yogurt also make great brunchy sides.
• Breakfast meats – For something savory, cook up some air fryer sausage, bacon (or turkey bacon), or even homemade salmon lox if you’re feeling fancy.
• Muffins – Want something a little sweet on the side? Healthy breakfast muffins or zucchini muffins make a perfect addition.

Recipe Variations

Want to change it up a little? Here are some easy ways to make this crustless spinach quiche your own:

• Make a crust – You can totally add your favorite pie crust. I like using almond flour or coconut flour crust, but any kind works. Just par-bake it first so it doesn’t get soggy, and reduce the eggs by 1 and the cream to 1/4 cup so it all fits.
• Add protein – I’ve made this with bacon, ham, and ground sausage (similar to my sausage egg muffins). Just cook the meat first and stir it in with the spinach. Bacon is my go-to and you can make it in the air fryer, oven, or even microwave.