Perfect any time of the day, this Crustless Spinach Quiche is so easy to make! Loaded with fresh spinach, eggs, Monterey jack cheese and heavy cream this french style spinach quiche is rich and decadent. Perfect for entertaining, it’s keto-friendly, vegetarian, and gluten-free as well!
The Best Crustless Spinach Quiche
Quick and easy brunch recipes are what my weekends are all about! The brunch recipes that I like to make must have minimal prep and come together pretty quickly so that I can make the most of family time. This Crustless Spinach Quiche recipe is so fast and simple, and on top of that, it tastes amazing! It’s also perfect for meal prep as the leftovers can be eaten cold or reheated easily throughout the week.
I based this spinach quiche off a french version opting for butter and heavy cream to create a rich quiche. I also chose fresh spinach over frozen. Frozen spinach would make the quiche too watery and thawing, squeezing out the water was just one extra step. I always opt for fresh when I have it!
This recipe is also great for people practicing low carb diets. I love throwing in vegetables where I can and it was pretty easy to toss a few low-carb ones into this Crustless Spinach Quiche recipe.
- Butter: I sauté the onion in butter instead of oil. It gives it so much more flavor, richness and tastes amazing.
- Onion: Is added for flavor. If you don’t have onion on hand substitute with onion powder.
- Garlic: Garlic brings an amazing aroma to this crustless spinach quiche recipe!
- Spinach: I prefer to use fresh spinach in this recipe however if you only have frozen spinach make sure to thaw first and squeeze out as much liquid as possible. After it’s thawed and the liquid has been removed measure out 10 ounces of frozen spinach.
- Cream: Heavy cream makes this quiche rich and filling! It tastes so luxurious! Whole milk can be used in a pinch.
- Eggs: One of the main ingredients in any quiche recipe is eggs. They bind all of the other ingredients together and also rise a little while baking, becoming fluffy and lighter.
- Cheese: I added in Monterey Jack cheese which has a slightly sweet, subtle flavor, however, other cheeses would be great in this crustless quiche recipe as well! Havarti, Gouda, Gruyere, Cheddar, or Muenster are all great options.
How to make Crustless Spinach Quiche
- Begin by preheating the oven to 350°F and grease a 9-inch pie pan with nonstick cooking spray. Heat butter in a large skillet over medium-high heat and then add the onion. Cook for 3-4 minutes or until the onion is tender and slightly browned.
2. Next, add spinach and cook until it becomes wilted. Add in garlic and cook for an additional minute.
3. Transfer the spinach onion mixture to a medium bowl along with heavy cream, eggs, cheese, salt, and pepper. Stir to combine.
4. Pour the egg mixture into the prepared pie pan and bake for 30-40 minutes or until the quiche looks set and no longer jiggles in the center.
5. Allow it to cool for 5-10 minutes then slice and serve!
Storage & Reheating Instructions
- Store this Crustless Spinach Quiche in an airtight container in the fridge for up to 4 days. You can eat the leftovers cold or reheat them.
- Make ahead: Make this quiche a day ahead of time, store it in the fridge (covered with a lid or plastic wrap), and then bake it just before you’re ready to eat!
- Reheat in the microwave or oven until heated through. If you’re heating it in the oven, you can also cover it with aluminum foil to retain the moisture.
Tips for making a Crustless Spinach Quiche
- Add some meat! I kept this quiche recipe vegetarian for ease, however, you could easily add in some crispy bacon, diced ham, or a sliced sausage like chorizo to add a little extra protein and flavor.
- Eat it hot or cold. If you’re in a hurry on a busy morning, you can eat the leftovers straight from the fridge! It’s still delicious, healthy, and filling too.
- Make it ahead of time! Whether you’re making this quiche for meal prep or a special day like Mother’s Day or Easter, you can make the filling, load it up into the pie dish and keep it in the fridge until you are ready to eat. Then all you have to do is take it out of the fridge and bake it!
Frequently Asked Questions
- Why is my spinach quiche watery? Spinach can be a little watery when it’s cooked, so make sure when you sauté the spinach, keep cooking it until most of the moisture evaporates.
- Do you cover a quiche when baking? It’s not necessary to cover this crustless spinach quiche when baking, however, if you’re making a quiche with a crust, it’s a good idea to cover it with aluminum foil to prevent the crust from burning.
More brunch recipes to try
- Eggs Benedict
- Homemade Buttermilk Pancakes recipe
- Easy Shrimp and Grits
- The BEST Breakfast Bake
- Blueberry Scones
Perfect any time of the day, this Crustless Spinach Quiche is so easy to make! Loaded with fresh spinach, eggs, Monterey jack cheese and heavy cream this french style spinach quiche is rich and decadent. Perfect for entertaining, it's keto-friendly, vegetarian, and gluten-free as well!
- 2 tbsp unsalted butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 10 ounces fresh spinach
- 1/2 cup heavy cream
- 4 large eggs
- 1 1/2 cups monterey jack cheese, shredded
- 1/8 tsp salt
- 1/8 tsp pepper
- Preheat oven to 350 degrees. Grease a 9 inch pie pan with non stick cooking spray.Heat butter in a large skillet over medium high heat. Add in onion and cook for 3-4 minutes or until tender and slightly browned.
- Add in spinach and cook until wilted. Add in garlic and cook for an additional minute.
- Transfer spinach onion mixture to a medium bowl along with heavy cream, eggs, cheese, salt and pepper. Stir to combine.
- Pour egg mixture into the prepared pie pan and bake for 30-40 minutes or until the quiche looks set.
- Allow it to cool for 5-10 minutes then slice and serve!